Monster Cookies. These are my all time favorite cookies! I’m not sure why they are called “Monster Cookies”- other than the fact that the original recipe would make you feel like a monster by the time you finished mixing and baking the monstrous batch. You seriously needed a restaurant size stand mixer to make these. I don’t remember who gave me this recipe or where it came from. I did adapt this recipe from the original because I don’t have a restaurant size stand mixer and even my adapted recipe WILL NOT fit in the standard Kitchen Aid mixer. So find a really large bowl and be prepared to mix it by hand. It’s worth it- I promise! This still makes a lot of cookies. I never try to bake them all. I simply form the dough into cookie “logs”, wrap them in parchment paper and put them in a gallon size ziplock bag. Then I can just pull out some dough whenever I want to bake some of these ridiculously delicious cookies.
Monster Cookies
Equipment
- Extra large mixing bowl
- measuring spoons
- measuring cups
- cookie sheet
- mixing spoon
Ingredients
- 1 pound brown sugar
- 2 Cups granulated sugar
- 1 Tbsp. vanilla extract
- 1/2 Tbsp. Light Corn Syrup
- 1/2 pound butter, softened
- 1 1/2 pounds peanut butter ( one 8 oz jar plus 1/2 cup)
- 4 tsp baking soda
- 1/2 tsp salt
- 9 Cups Quick Oats or Old Fashioned Oats
- 1/2 pound Chocolate Chips
- 1/2 pound mini m&m's
Instructions
- Preheat oven to 350 degrees
- In an extra large mixing bowl, combine brown sugar, granulated sugar and butter. Add vanilla extract, corn syrup and peanut butter. Mix until all is combined.
- Add baking soda, salt and oats (one cup at a time is best) mixing well. Next add chocolate chips and mini m&m's, stirring to combine.
- Using a cookie scoop or Tablespoon, place dough onto the cookie sheet with 1-2 inches between each cookie and bake at 350 degrees for 9-12 minutes. Allow to cool completely before removing from the pan as these are very soft cookies. Be careful to not over bake!
- Note: If you want to freeze some of the dough, simply place spoonfuls onto a 12×12 of parchment paper and form into a cookie log. Wrap in parchment paper and place into a gallon size freezer bag. Freeze until ready to bake. Thaw dough and slice or scoop into cookies and bake as directed above.
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