MONSTER Cookies

These really are MONSTER cookies!!  Peanut butter, oatmeal, m&m's...how could you go wrong?!  This makes a HUGE batch of cookies - so get out the biggest bowl you have and then find a bigger one because you're going to need it!  This recipe can easily be halved or even quartered for a more manageable bowl of dough.  I often give up on using a spoon to stir this and use my (clean) hands to mix.  These also freeze really well for a quick treat at a later date. :)

Enjoy!

Monster Cookies

12 Eggs
2 lb Brown Sugar
4 Cups White Sugar
1 Tbsp Vanilla
1 Tbsp Corn Syrup
1 lbs Butter, softened (do not substitute with margarine)
3 lbs Peanut Butter
8 Tsp Baking Soda
18 Cups Raw Oatmeal
1 lb Chocolate Chips
1 lb M&M's

Preheat oven to 350 degrees.  In large bowl, dish pan, kitchen sink (kidding...eww) mix all the ingredients in the order given.  Drop on cookie sheet with an ice-cream scoop, flattening top slightly.  Bake for 12 minutes until edges are just starting to brown - do not over bake, they'll look a little doughy coming out, but will firm up as they cool.  Cool on pan for 5+ minutes before transferring to cooling rack to finish.

Note:  One cup of oatmeal equals about 3 ounces - so, you're going to need more than just one 42 ounce canister for the full recipe.  Old fashioned oats work best.  Peanuts and raisins can also be added if desired.  If you notice your cookies not getting brown after 12 minutes, increase oven temperature in 5 minute increments.

Here's an adjusted recipe for a smaller batch...

Monster Cookies

2/3 Cup Butter, softened (do not substitute with margarine)
1 1/2 Cups Brown Sugar
1 1/3 Cups White Sugar
4 Eggs
1 Tsp Vanilla
1 Tsp Corn Syrup
1 lb (approximately 1 3/4 Cup) Peanut Butter
3 Tsp Baking Soda
6 Cups Raw Oatmeal
1 Cup Chocolate Chips
1 Medium Bag of M&M's

Preheat oven to 350 degrees.  In large bowl, mix all the ingredients in the order given.  Drop on cookie sheet with an ice-cream scoop, flattening top slightly.  Bake for 12 minutes until edges are just starting to brown - do not over bake, they'll look a little doughy coming out, but will firm up as they cool.  Cool on pan for 5+ minutes before transferring to cooling rack to finish.