Monster cookies are one of my favorite cookies; well to be honest, I'm sure there's not a cookie out there that I don't like. But I've been on a monster cookie kick lately, trying different recipes and tweaking them.
I knew I wanted them to be thick and soft, yet full of that peanut butter and chocolate goodness. Last week I finally succeeded. I discovered a recipe in some of our old family cookbooks, you know those church type ones, without any pictures of course but filled with some really good treasures!
I immediately halved the recipe because what on earth would I do with nine or ten dozen cookies? I also was intrigued by the addition of corn syrup. It's not anything I typically bake with but I figured one teaspoon wouldn't hurt. It helps to make them more soft and chewy and less crunchy.
It took me a couple evenings to officially get the batch all baked off, but I don't think anyone minded. Fresh, warm cookies straight from the oven are a welcomed treat in our house. And now I've got my go-to recipe for monster cookies, they're perfect for any type of large gatherings and bake sales. Or for when we're craving some really good cookies!
1 stick butter, softened
1 cup sugar
1 cup brown sugar
1-1/2 cups creamy peanut butter
1 teaspoon corn syrup
1 teaspoon pure vanilla extract
2 teaspoons baking soda
4-1/2 cups quick cooking oats
1 cup mini chocolate chips
1-1/4 cup mini M&Ms
Preheat oven to 350 degrees.
In a large bowl or bowl of a stand mixer, cream together butter and both sugars until light and fluffy. Add in peanut butter and mix until incorporated. Mix in eggs one at a time. Then add in corn syrup and vanilla.
Gradually add in baking soda and quick cooking oats, keep mixing until all incorporated. Fold in chocolate chips and M&Ms.
Using a cookie scoop, drop dough onto cookie sheets. I like to use baking stones but you can use any type of cookie sheet you have on hand. I would definitely recommend lining them with silicone baking mats or parchment paper though, they help to keep them soft.
Bake for 12-14 minutes, just until cookies are set and lightly browned.
Makes close to 5 dozen cookies