by Kathy Hamman Miller
It makes around 15 dozen of good sized cookies which is enough for Santa’s helpers to bundle some of the extras up for porch drop offs or to put in the freezer for later. Ho ho ho!
Grandma’s “monster” cookies
18 cups quick oatmeal
8 teaspoons baking soda
3 12 ounce bags chocolate chips
2 12 ounce bags of butterscotch chips
2 10 ounce bag of baking m&m’s
In another large bowl cream together:
1 pound (2 cups) room temperature butter or margarine
4 cups white sugar
4 cups dark brown sugar
1 48 ounce (3 pound) jar of crunchy or creamy peanut butter
1 tablespoon corn syrup ( I use honey)
Whisk 12 eggs and add to the cream mixture with one tablespoon vanilla and yes, the pure vanilla does make a huge difference in taste! Your choice.
Now comes the muscle part, stir the wet and dry together. You will find that little pockets of oatmeal like to hide while you’re doing this so stir it up well and this might surprise you also, but I have found by placing the mixture covered in fridge over night they scoop and bake up like a dream.
The next morning, preheat oven to 350 degrees. Place the (around) two-inch size refrigerated balls on baking sheet and bake for 14 to 16 minutes. Enjoy!