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).
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
- 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.)
- 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.
- 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.