Recipe: Monster Cookies
Wonderful on a cold winter evening, these cookies are also good all year round. They freeze well, and they taste great almost right out of the freezer (close to frozen), so even in the summer they can be a real taste treat. They also make great "outsides?" for ice cream sandwiches, so you can use them to make those too.
This isn't an original recipe to me. Mine is a take-off on so many others. After you make your first batch, you can start to experiment with your own variations in adding nuts or other chips and candies. Then you'll have your own secret Monster Cookie recipe!
This recipe will make about 2 dozen cookies.
1/2 cup butter or margarine, softened
1 cup brown sugar
1 cup white sugar
2 cups peanut butter
3 large eggs
1 tsp light corn syrup
1 tsp vanilla
4-1/2 cups regular oats (I like the McCann brand.)
2 tsp baking soda
1/2 tsp salt
8 oz semi-sweet chocolate chips (or chocolate chunks)
1 cup butterscotch chips or M&M's (your choice)
And before you think I'm missing an ingredient . . . No, there is no flour. And No, I have not tried these with Splenda, but it might work, so if you want to be the first to try them with Splenda, let me know if they taste good!
Put butter, sugars, peanut butter and eggs in a large bowl. Mix with wooden spoon or heavy duty mixer until blended. Add remaining ingredients. You'd better mix the rest by hand. The batter is going to be really stiff. This is a work out! When you have this fully mixed, get out your one-quarter cup measuring cup. You're going to pack the dough into the measuring cup to make large cookies. I spray the cup inside with butter spray first. And spray your cookie sheet too.
Place the cookie dough blobs fairly far apart (4 to 6 inches) on the cookie sheets and pat them down a bit into 3-inch circles. Bake at 350 degrees for 12 to 15 minutes. They will not be completely hard in the middle. Let them rest on the cookie sheet for a few minutes before you remove them, and do it with a large spatula. Let them cool completely on a rack or flat surface before you store them.
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