by Kathy Hamman Miller
This is my most requested recipe and it might surprise you that even though I have made these for more than 50 years, it does not require any flour. Its also is fun for sharing with you at this time of year as it makes a “Monster” size batch, hence the name.
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
Mix together the following in a “super” size bowl, or I’ve used a big roaster before which worked out well too.
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!
