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Monster Cookies
Recipe by Phillip J. Stevko PopStevko@aol.com

MONSTER COOKIES are called this from the large amount of chocolate, work, and love that go into making these cookies. Makes about 8 dozen. I usually triple the recipe, which uses a 40 ounce jar of peanut butter and a 42 ounce box of oatmeal.

I've made thousands of dozens of these cookies. Kids (and adults) can't get enough of them. Sometimes a batch of 25 to 30 dozen are gone in a few hours, a few days at the most. They really love them, and making them is an act of love, too. The cookies take a lot of work, but they are really worth it to see a happy child walk away with one in each hand and one stuck in their mouth, and trying to say "thank you."

Cream butter well, then cream well with both sugars. Add vanilla, then syrup. Beat in eggs, then peanut butter. In seperate bowl, mix baking soda into oatmeal. Then beat dry stuff into the wet stuff. Refrigerate dough for a few hours or overnight. Do not make cookies when it is hot and humid. The dough will stick to everything. Keep chocolate chips in refrigerator, and M&Ms out at room temperature. Put about a teaspoon of dough down on cookie sheet for each cookie. Press slightly flat. When the sheet is full, put one chip (point down) into the center of each cookie. This helps spread the dough. When the sheet is done, press in three more chips (point down) around the center chip. When the sheet is done, press 3 M&Ms (on edge) into the dough between the chips. Bake at 350F for 15 minutes. Cool sheets in freezer or refrigerator until chocolate is hard, then remove cookies from sheet. A NOTE about the M&Ms. For interest, I use three different colors (except brown) on each cookie. You can make color combinations for festive and seasonal occasions (if you can find the colors you need). For fall, use yellow, orange and red: Christmas, use dark and light green and red; for St. Patrick's Day, use green. For Valentines and Sweetest days, use red (white and pink too if available). Other possibilities (for those allergic to chocolate) are white and/or butterscotch chips.
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Al Durtschi, E-mail: mark@waltonfeed.com

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Revised: 2 Jul 01