Monster Cookies

On Sunday mornings at my church, between Sunday school and the main service, we have snacks in the fellowship hall along with coffee and drinks.  The women in the church take turns bringing these snacks and this past Sunday it was my turn.  You’d have to live in the South to appreciate the fact that Baptists take any opportunity to have an eatin’ in the fellowship hall, even during the twenty or so minutes between services. 

I keep a long list of recipes that I want to make at some point in the future, and Monster Cookies has been on my list for years.  I don’t know why I’ve never made them before, but Saturday I finally did so I would have something to bring for Sunday.  They turned out to be nice, thick cookies with an intense peanut butter flavor, loaded with chocolate chips and M and M’s and lots of quick oats.  The strange part of the recipe is that they don’t have any flour in them, but you won’t miss it.  They are usually dropped by a 1/4 cup measure, which makes massive cookies, but I made most of them much smaller so I would have a lot more.  I used the recipe from one of my favorite cookbooks The Ultimate Southern living Cookbook (First Edition). 

Monster Cookies

1/2 cup butter, softened

1 cup sugar

1 cup plus 2 tablespoons light brown sugar, firmly packed

2 cups peanut butter

3 large eggs

1 teaspoon light corn syrup

1/4 teaspoon vanilla

4-1/2 cups regular or quick oats, uncooked

2 teaspoons baking soda

1/4 teaspoon salt

1 cup candy-coated pieces

1 cup chocolate chips

  1. Beat the butter on medium speed until creamy; gradually add both sugars, beating well.  Add peanut butter and next three ingredients; beat well.  Add the oats, soda, and salt; stir well.  Stir in chocolate chips and candy pieces.  (Dough will be very stiff.)
  2. Pack dough into a 1/4 cup measure or large cookie scoop.  Drop 4-inches apart onto a lightly greased baking sheet.  Lightly press each cookie with fingertips into a 3-1/2 inch circle.
  3. Bake at 350 degrees for 12 to 15 minutes.  Cool slightly on cookie sheets, then transfer to wire racks to cool.  2-1/2 dozen.

Comments

  1. says

    Alright! That’s it! I’m officially in love with your blog. I love the first cookie picture! Did you submit it to Tastespotting?
    I also like the step-by-step pics. That’s a lot of work! I’m going to try making these for Halloween, I think.

  2. says

    Erin-Thanks for stopping by and I’m sorry it was so hard to link up! You are sweet to take the time to do it!
    Candy and Lisa-These are very kid-friendly cookies. And might I add the the raw dough tastes outstanding.
    Mary and Heidi-Glad you girls stopped by! Wish you were here so we could have some coffee and cookies together. Or at least coffee-the cookies are gone.
    Shara-Thank you so much and I’m so glad you stopped by. I will be checking your blog out soon!
    Veronica-I don’t know how that picture, that very unfocused picture, posted as super size. Geesh! I really don’t know what I’m doing as far as this blogging stuff goes. Since these cookies have oatmeal in them, you have my permission to eat them for breakfast because oatmeal IS a breakfast food.

  3. says

    Oh boy, that picture of the big cookies with the glass of milk??? My Kashi Go Lean Crunch that I’m eating right now is just not cutting it…I want cookies for breakfast! I also really like the whirling mixer photo!

  4. says

    I made it! The only way I can get here is through the link on Picky Palate’s blog spot. Go figure. At least I know how to find my way back. I’ll post a link on my blog and hopefully it will work! Cookies look monstrously good.

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