Raise your hand if you love cookies! OK good, that’s all of us. There are so many topics that divide us as parents…breastfeeding, epidurals, vaccinations, screen time, politics…the list goes on and on. I absolutely love that this blog allows moms of differing opinions and various backgrounds to speak their minds, share their thoughts, and swap stories about the serious topics in motherhood. But today I’m focusing on something that brings us all together: cookies. And this is one recipe you’ll want to bookmark for frequent use!
Every mom has her go-to cookie recipe, and this is mine. It’s a favorite at our family gatherings, at office potlucks, at charity bake sales, and as an everyday snack. These cookies are perfect if I do say so myself, and although it’s tempting to lock up the recipe and hoard all the baking glory, it just begs to be shared!
I wasn’t a fan of monster cookies until I had these monster cookies. They are perfectly plump, graciously gooey, supremely sweet, and downright delicious. I love that the batch makes enough to feed a crowd (about 7-8 dozen) so I am always able to share the love. Plus the dough freezes beautifully if you’re looking to stock your own freezer or give a special gift to a new mom.
It’s time to check your pantry, find that apron, and whip up some monster cookies, Mama! Here’s what you need to know…
½ cup butter/margarine (1 stick)
½ cup Crisco
2 ⅓ cups brown sugar
2 cups sugar
3 cups peanut butter
½ Tbsp. vanilla
1 Tbsp. Karo syrup
4 tsp. baking soda
9 cups oatmeal
½ pound chocolate chips
1-2 cups M&M’s
In a very large bowl, cream together the butter and both sugars. Beat in the eggs. Stir in peanut butter, vanilla, and syrup. Add baking soda and stir well. Next, stir in the oatmeal 1-2 cups at a time — the batter will be very thick! Lastly, mix in your chocolate chips and M&M’s.
Preheat your oven to 350 degrees. Scoop dough onto your cookie sheet and flatten slightly (1-1.5 Tbsp dough per cookie). Bake for 10-12 minutes or until just golden. Do NOT overbake!! This is the key – they will look gooey when you take them out of the oven. They will stay perfectly soft and chewy for days!
Heads up, this recipe is too big to mix in a regular KitchenAid mixer. Prepare for an arm workout! Mixing that oatmeal is not for the faint of heart, but you get to eat cookies when you’re finished so it’s worth it!
Don’t melt your butter; it should be room temperature. I recommend refrigerating the dough for an hour or two before baking. You don’t have to do this, but it helps ensure that your cookies don’t end up flat!
I also like to set aside about ¾ cup of M&M’s and strategically place a couple on top of each ball of cookie dough before baking. This guarantees the classic “monster cookie” look when they are finished!
It’s extra fun to customize the cookies with colored M&M’s for the occasion – team colors for tailgates, school colors for bake sales, pastels for Easter, pink and blue for a baby shower – so easy and fun! Many local Hy-Vee stores sell M&M’s by individual colors.
To freeze for later use, divide the dough into individual cookies on a cookie sheet, flash freeze, then store in an airtight container or Ziploc freezer bag. Thaw in the fridge before baking and follow regular baking directions.
Best enjoyed with a tall glass of milk.
You can thank me later. 😉
What is your go-to cookie recipe?? Feel free to share in the comments below or provide a link!