Oct 6, 2010

Recipe of the Week: Monster Cookies

This recipe was given to my mom (and me) many years ago by a friend who baked them for her teenage daughters and friends to enjoy on high school game trips. These monster-sized cookies are flourless (good for those who are looking to eliminate or reduce gluten in their diets), but they are definitely not diet-friendly.

The batch of cookie dough is so large, I splurged on a huge Tupperware bowl just for them.  Mine is identical to this one except it has a bright pink lid (all the better).  It has come in handy for other things but it is still used when I make a full batch of monster cookies.  

When we return home from our annual "last dance with summer" on the white sand beaches of Florida, it will be a good time to usher in fall with some of these scrumptious, oversized treats.

Martha's Monster Cookies

1 cup butter or margarine, softened
2 cups white sugar
2 cups brown sugar
3 cups peanut butter
6 eggs
1 1/2 teaspoons corn syrup
1 1/2 teaspoons vanilla
4 teaspoons baking soda
9 cups rolled oats
1/2 pound M&Ms (plain)
1/2 pound semi-sweet chocolate chips

Preheat oven to 350.  In a large bowl, cream butter, sugars and peanut butter. Add eggs one at a time, then stir in remaining ingredients in order given.  Drop by large spoonfuls (or a small ice cream scoop), 6 to a sheet.  Bake for 12-15 minutes.  Remove from oven and let cool slightly, then transfer to a rack to finish cooling.  Store in an airtight canister (can be frozen).  Makes 6 dozen cookies.

Since getting this recipe, I have figured out it can be cut in half fairly easily, although we rarely throw away uneaten cookies.  If you happen to have an empty oatmeal canister due to this recipe, you may find it works great for stacking these huge cookies and transporting them.

Happy baking!