My very first 4-H fair entry was a blue-ribbon winner: Monster Cookies. Mmmmm. On Facebook last week I asked if they were a regional thing, because some people haven’t ever heard of Monster Cookies! How sad. 😉 I don’t know if it’s the size of the cookie (you can make ’em big) or the size of the recipe (monsterous!) that gives them a scary name, but the taste is delicious!
Blue-Ribbon Monster Cookies
- 2 sticks butter, softened
- 1 1/2 c. white sugar
- 2 c. brown sugar
- 6 eggs
- 2 1/2 c. peanut butter (We like chunky.)
- 2 t. vanilla
- 2 t. lite corn syrup
- 4 t. baking soda
- 1/2 t. salt
- 9 c. oatmeal – Yes, 9 cups! (I use old-fashioned.)
- 1 c. chocolate chips
- 12 oz. bag M&Ms
- Cream butter and both sugars. Beat in eggs. Stir in peanut butter, vanilla, and corn syrup.
- Add soda and salt. Stir well.
- Stir in oatmeal 1-2 cups at a time. Batter will be thick!
- Stir in chocolate chips and M&Ms.
- Scoop onto ungreased cookie sheet. (I use my muffin scoop for big cookies.) Squish a little so cookies will flatten while baking.
- Bake at 350° for 10-12 minutes.
*** Be sure to use your biggest bowl, as this makes a huge batch! 8-10 dozen. Before it’s untimely demise, I used my favorite yellow bowl. Now I use my stock pot.
*** If you don’t need 8 dozen cookies at once, feel free to freeze the dough for later… or just freeze the baked cookies!
*** There is NO FLOUR in this recipe.
*** When making these for a special holiday or my kids’ sports teams, I like to “reserve” the special M&M colors and squish them on top before baking.
Fess up: Are they are regional thing? Have you ever eaten or made monster cookies?
This post is linked to Tasty Tuesday.