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Monster Cookies VII

SUBMITTED BY: Denise

"A neighbor made these for her large family - 12 kids! They have everything in them but flour."

RECIPE RATING:

Read Reviews (10)

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Original recipe yield 80 saucer sized cookies

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

12 eggs
4 1/2 cups brown sugar
4 cups white sugar
1 tablespoon vanilla extract
1 tablespoon corn syrup
8 tablespoons baking soda
2 cups butter
3 pounds peanut butter
18 cups rolled oats
2 1/2 cups semi-sweet chocolate chips
2 cups candy-coated milk chocolate pieces

DIRECTIONS

In a very large bowl, mix ingredients in order given. (Use hands if necessary).
Drop on cookie sheet (an oven liner works well) about 5 cookies to a sheet with ice cream scoop and flatten.
Preheat oven to 350 degrees F (175 degrees C). Bake for 12 minutes or longer until done. These burn easily. Makes about 80 saucer size cookies. Note: This recipe does not call for flour.

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REVIEWS

Reviewed on May 8, 2008 by Grandma39

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

Grandma39
May 8, 2008

This is my old stand-by for a huge batch of sure-to-please cookies; it's the one I make more than any other. I am repeatedly asked for the recipe. The previous reviews are correct; the recipe should call for 8 tsp. soda, not 8 Tbsp. Other helpful hints: 4 1/2 c. br. sugar = 2 lbs; 2 cups butter = 1 lb; 3 lbs. peanut butter = a total of 5 3/8 cups; 18 cups rolled oats = more than a 42 oz. box. I shake down my measurement of oats and figure generously; it helps the flattening problem. I also chill the dough before forming the cookies to help prevent flattening. I use 1 lb. each of mini chocolate chips and M&M's, and I much prefer the crunchy peanut butter; the pieces of peanuts add wonderful texture. Do not overbake these! Remove them from the oven while the cracks are still shiny and wet looking, then let them set several minutes before removing them from the pan so they won't fall apart while handling them. This makes a mountain of cookies, but it's wonderful keeping a supply in the freezer for unexpected guests and gatherings; we've never had any problem getting rid of them!

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4 users found this review helpful

This is my old stand-by for a huge batch of sure-to-please cookies; it's the one I make more... MORE

Reviewed on Nov. 26, 2003 by MADDJESS

I got this recipe from my mother-in-law 10 years ago who had been using it for many years... MORE

Reviewed on Mar. 30, 2008 by lilfarmersmommy

This is the same recipe I've used for years. Like many others you'll get a super flat cookie.... MORE

Reviewed on Sep. 8, 2006 by Jill Adams

These cookies are a regular when we a traveling. They hold up better than other cookies. I... MORE

Reviewed on Nov. 3, 2004 by MOMMYAGAIN

cookies spread out in the sheet and were flat. tried to add flour to the remaining batter, but... MORE

Reviewed on Aug. 14, 2004 by LEANAD

WONDERFUL monster cookies; exactly how I remember they should be. :) Consistency is perfect... MORE

Reviewed on Dec. 2, 2002 by ZETSU

I have used this recipe for over 15 years and it is the best I've tried. They freeze great... MORE

Reviewed on May 10, 2006 by Kayla55

the 8 TBLS should be 8 TSP (at least that's how my recipe reads). These cookies are my... MORE

Reviewed on Feb. 23, 2006 by jrpaisley

Just what I was looking for! I made 1/3 of the original recipie and had plenty of cookies. ... MORE

Reviewed on Jul. 18, 2004 by LAURAKINSEY

Everyone loved this recipe. I reduced the recipe down to 20 cookies and had plenty. I also... MORE