Monster Cookies

Servings: cookies

Calories: 192kcal

Author: Rob Loethen

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Ingredients

1 cup salted butter softened
2 cups white sugar
1 ½ cups light brown sugar
1 cup dark brown sugar
6 eggs
2 tbsp vanilla
2 tbsp light corn syrup
4 tsp baking soda
28 oz creamy peanut butter
9 cups regular oatmeal
14 oz M&M’s
12 oz Nestle chocolate chunks

Instructions

Cream together butter, margarine, sugars. Add eggs, vanilla, light corn syrup, and baking soda. Next, add creamy peanut butter. Mix well. Stir in oatmeal, M&M’s, and Nestle chocolate chunks. Refrigerate 2 hours or overnight.
Using a medium sized cookie scoop, drop onto parchment paper-lined cookie sheets, flattening the top slightly. Bake at 320°F for 19-23 minutes (depending on size of cookie) until edges are barely brown.
Cool at least 10 minutes before moving to cooling rack.

Freezing Cookie Balls

If freezing the dough, no need to refrigerate first. Immediately after mixing the dough, using a medium or large cookie scoop, drop onto parchment paper-lined cookie sheets, and flatten slightly.
Freeze the full pan. After at least 2 hours, pull cookie dough blobs off the parchment paper and store in freezer bags with baking instructions written on the outside.
To bake, remove desired number of frozen cookies, place on parchment paper-lined cookie sheet, and allow to thaw. (Cookies should be thawed but still cool to the touch.). Bake using same instructions as above.

Notes

Use real peanut butter (like Walmart brand), not peanut butter spread (like Skippy) for best results. I make balls, freeze them hard, then store in bags until ready to bake. When baking, if you pop them in the oven frozen, they will be tall and fat. If you let them thaw first, they will be thinner and spread out more. This makes a HUGE batch.