Although these oatmeal cookies have a monstrous amount of ingredients that incorporate a ton of flavor, this recipe is titled Monster Cookies for the enormous amount of cookies it yields.
I can't believe it has been two years since we moved from Southern California to the deep South of Mississippi. Time flies.
Before we left SoCal, our dear friend (who was like another "Nana" for Judah) wrote down this recipe for me of which she is pretty famous within her family and community. She made them a couple of times while we lived there, and each time I found myself grabbing for one or two more.
This same friend also taught me that I can use cut up paper bags from the grocery store to cool my cookies instead of wax paper. Because with the enormous amount of cookies this makes, two little cooling racks do not cut it.
These cookies look nothing like monsters, so why the fancy title? The original recipe yields a monstrous proportion (15 dozen) and puts claim to its name. I scaled it down to one-third of the amount for the average household consumption, but left ingredient amounts for the original in the recipe notes.
If you do make the original 15 dozen, you will need a very big bowl and a lot of elbow grease. 😉
Monster Cookies
Ingredients
- 1 ½ cups light brown sugar
- 1 ⅓ cup granulated sugar
- ¾ cup (12 Tablespoons) unsalted butter
- 2 cups chunky peanut butter
- 1 teaspoon corn syrup
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 ½ teaspoons baking soda
- 6 cups rolled oats
- 1 ½ cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicone liner.
- In a large mixing bowl, beat together the brown sugar, granulated sugar, butter, peanut butter and corn syrup. Add the eggs, one at a time, then the vanilla. Stir in the baking soda and oats until blended, then gently fold in the chocolate chips. Drop tablespoon sized dough onto the cookie sheets, spacing 2 inches apart.
- Bake for 10 to 12 minutes, until just golden on the edges. (Rotate baking sheets halfway through cooking.) Remove pans from the oven and let cool for 10 minutes on the cookie sheet. Transfer cookies to wire racks or counter lined with paper bags to cool completely.
Notes
1 dozen eggs,
2 lbs brown sugar,
4 cups granulated sugar,
1 lb butter,
3 teaspoons Karo syrup,
3 lbs chunky peanut butter,
8 teaspoons baking soda,
3 teaspoons vanilla extract,
18 cups oatmeal,
24 oz. chocolate chips,
(Mix all together in a very large mixing bowl, bake at 350 degrees F for 10 minutes.)
Angel says
These look amazing, than you !
krystle says
Hi i would love to make this for my sons birthday.. one question.. how long can it be stored? Thank you 😉
Nikki says
Hi Krystle. I wouldn't make them more than 2-3 days ahead. 🙂
Sue says
These are really good. I made them today. If you use a gluten free brand of oatmeal they could actually be considered gluten-free cookies which I have a lot of request for.
Nikki says
That's so great, Sue! Thank you!!
Tara B says
I've been making a similar recipe from Paula Deen and my guys love them. I usually swap out some of the chocolate chips for M & M and/or Reece's Pieces.
Emily @ Life on Food says
I need a good peanut butter chocolate chip oatmeal cookie recipe. I wish there were still big church gatherings like they used to have on Sunday. The 15 dozen would be perfection.
Sue Gladd says
Just noticed the "no flour"-- terrific! Must try!
Ashley says
These look amazing!! Glad I'm going to the grocery store tomorrow because these ingredients are going on my list.
Sue says
Is there any flour in this recipe?
Nikki says
Nope! 🙂
Kelly says
These look delicious!! I will definitely be giving them a try! Thanks for sharing 🙂
Stephanie @ Plain Chicken says
These look SO good! I love everything in these cookies. I will be making a batch soon!