No-Fuss Home Cooking

Kids Love Cookies — Especially Monster Cookies!

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Allison and I made Monster Cookies yesterday.  If you’ve ever made Monster Cookies, you know how good they are — so moist, buttery (or peanut buttery) and just the right amount of chewy.  There’s nothing scary about these cookies, their name comes from their size.  You’re supposed to dip them with an ice-cream dipper onto the cookie sheet, but I’ve not tried that yet!  We just make them bigger than normal.  The original recipe is double what I’ve listed below, and it says it yields 144 monstrous cookies!  We ended up with around 80 mediumly monstrous cookies. 🙂  We heaped a plate full for dessert last evening, then packed the rest away in the freezer to take along in our motor home for our big road trip.

Here is half of the original recipe.  This amount is still huge.  It overloaded my heavy-duty Kitchen Aid mixer, so Allison dumped it in a big ol’ dishpan and mixed it the rest of the way with her hands.

Monster Cookies

  • 6 eggs, beaten
  • 2 cups sugar
  • 2 1/4 cups brown sugar
  • 2 sticks butter
  • 1/2 Tbsp. vanilla
  • 1/2 Tbsp. light corn syrup
  • 3 1/2 cups peanut butter
  • 4 tsp. baking soda
  • 7 cups quick oatmeal
  • 1 cup chocolate chips

Measure all ingredients in a large dish pan in order given.  Mix thoroughly.  Scoop generous spoonfuls of cookie dough onto greased cookie sheet.  Place M & Ms on top.

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Bake at 350* for 10 – 12 minutes.  Do not overbake!  These are flat moist cookies.  For a slightly thicker cookie, include 1/2 c. to 1 c. of flour.  I sometimes make these without the M & Ms.  They are just as good, just maybe not as fun. 😉

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Recipe Source:

Esther Shank's Cookbook

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