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Monster Cookies
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Brief Description
Juanita and Sarah-These are a family recipe and are so easy to make! This batch makes several dozen so be prepared to make a lot of cookies! They freeze beautifully and are a great treat to have on hand.
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Main Ingredient
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Category: Cookies and Brownies
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Cuisine: American
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Prep Time: 0 min(s)
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Cook Time: 10 min(s)
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Recipe Type: Private
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Source:
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Tags:
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Notes:
1. Feel free to add any combination of candies and nuts as you wish. Some tasty ideas are white chocolate chips, peanut butter chips, mini m&ms, etc. 2. If you are freezing them, put them in the now empty oatmeal container. They make a great vessel for storing the cookies.
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Posted By: CGCLadies
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Posted On: Apr 06, 2020
Number of Servings:
Ingredients:
- 1 pounds - salted butter at room temperature
- 4 cups - granulated sugar
- 2 pounds - brown sugar
- 12 - eggs lightly beaten
- 3 pounds - peanut butter
- 1 tablespoons - vanilla extract
- 1 tablespoons - corn syrup
- 8 teaspoons - baking soda
- 18 cups - oatmeal
- 1 - large bag semi-sweet chocolate chips
- 1 - large bag m&ms
- 1 pounds - salted butter at room temperature
- 4 cups - granulated sugar
- 2 pounds - brown sugar
- 12 - eggs lightly beaten
- 3 pounds - peanut butter
- 1 tablespoons - vanilla extract
- 1 tablespoons - corn syrup
- 8 teaspoons - baking soda
- 18 cups - oatmeal
- 1 - large bag semi-sweet chocolate chips
- 1 - large bag m&ms
Directions:
1. Preheat the oven to 350 degrees. Place an oven rack on the upper middle and one rack on the lower middle part of your oven. Grease 2 9x13 baking sheets or put down parchment paper.
2. In a large bowl, cream together the butter and sugars with a hand mixer until light and fluffy.
3. Add in the rest of the ingredients in the order that they appear in the rest of the recipe expect for the m&ms.
4. Portion the dough onto the cookie sheets. The size can vary depending on the size of cookie you want. The cookies will spread, so make sure they are not too close together.
5. Press in a portion of m&ms onto each cookie.
6. Bake cookies for 10 minutes, or until lightly golden on the edges and the middle is slightly underdone, rotating the pans halfway through.
7. Cool in the pans for 5 minutes, and then remove the cookies onto a wire rack to finish cooling the rest of the way.
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