Sunday, March 16, 2014

The best Monster Cookies......EVER!!

The best Monster Cookies......EVER

These cookies are my husband and son's all time favorite cookie, by far.  These are requested for poker night and also to go up to Seattle Pacific University for my son's floor mates.  I originally found the recipe in Gooseberry Patch's 101 Homestyle Favorites Cookbook.  Gooseberry Patch is one of my favorite recipe resources and their 101 Cookbook series is AWESOME!  I have them all and have found so many of our favorite family recipes from them, I highly recommend this series.

OK....back to The Best Monster Cookies....EVER.  This makes a really big batch of cookies so you can either half the recipe or the dough freezes well.  I always like to have cookie dough in the freezer so that when I need homemade cookies quick, I've got the dough all ready to bake.  A lot of times, I just put the dough in a container and then defrost it and drop the dough by teaspoonfuls on the baking sheet.  You can also drop the dough on a cookie sheet and freeze the cookies in individual servings to make taking it out of the freezer even faster.

This recipe is so easy, you just mix the ingredients in an extra large mixing bowl in the order listed.

I always like to get all the ingredients out before I get started and put them away as I use them to help me not miss any ingredients.  

YUM......Peanut butter

and M&M's, the best part of the monster cookie.

Here they are, all golden and out of the oven. I know that monster cookies are normally bigger but I like to have a normal sized cookie so that I can have more than one.  It's one of the many mind games I play with myself :).

Here is the recipe.  ENJOY!

The Best Monster Cookies........EVER!

6 eggs, beaten
1 c. margarine
3 1/2 c. (or 16 oz package) brown sugar
2 c. sugar
2 T vanilla
6 T corn syrup
3 c. creamy peanut butter
4 tsp baking soda
9 c. quick-cooking oats, uncooked
1 1/2 c. semi-sweet chocolate chips
1 1/2 c. peanuts
1 1/2 c. candy-coated chocolates

In a large bowl, mix ingredients in order listed.  Drop by rounded teaspoonfuls onto ungreased baking sheets.  Bake at 350 degrees for 12 to 16 minutes, until golden.  Makes 10-12 dozen cookies.

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