Today, I offer up my Monster Cookie recipe. I can't believe I haven't shared it with you before. It's one of my very favorite cookie recipes. Just take a look at the ingredients- it's perfect for Fat Tuesday (wink wink). That may have something to do with why they're so good.
I most often make these with raisins instead of chocolate (chips or M&Ms). Because, you know, they're healthier that way.
This recipe makes a lot of cookies. I've never counted them, but one recipe makes four cookie sheet trays of cookies and a large peanut butter container of cookie dough to freeze for later (pictured below).
Also, when you pull them out of the oven, they'll seem very soft. As they cool, they firm up but stay chewy, almost fudge-y inside (one of the things I like best about them).
3 cups peanut butter
1 1/2 sticks of butter (12 tbsp.)
2 cups brown sugar
1 3/4 white sugar
1 tbsp. vanilla
2 1/2 cup flour
4 tsp. baking soda
8 cups rolled oats (not quick oats)
1 1/3 cups chocolate chips
1 1/3 cups M&Ms
(or 2 cups raisins in place of the chocolate)
In the bowl of your electric mixer, cream together the peanut butter, butter, brown sugar and white sugar. Add in eggs and vanilla and beat well. Add flour and baking soda and beat well. Begin to add the oats. I have to stop here at some point because my mixer bowl is too full. I then transfer the dough to a larger bowl, add the remaining oats, take off my rings and actually mix the dough by hand. Add the chocolate chips and M&Ms (or raisins) and stir well. Using a teaspoon (the kind you eat off of), scoop a heaping spoonful of dough and press it into something that resembles a ball with your fingers. Drop onto greased cookie sheets and bake at 350 degrees for 8-10 minutes or until they begin to brown lightly.