hereslizz
09-02-2005, 05:27 PM
Previously posted by Dar:
Monster Cookies
12 eggs
2 lb. brown sugar (dark preferred)
4 c. white sugar
1 T vanilla
1 T syrup (any kind)
8 t Baking soda
1 lb. margarine or butter (stick, not spread)
3 lb. peanut butter
18 c. quick cooking oatmeal
12 oz. M&M’s
12 oz. chocolate chips
Directions:
· Mix all ingredients in order given.
· Drop by spoonfuls about 2” to 2 ½” apart onto ungreased cookie sheet.
· Bake at 350° for 12 minutes. Do not over bake.
· Let stand for one minute before removing from the cookie sheet.
Hints:
· You can actually use a mixer (don’t whip) up through adding about 1/3 of the oatmeal.
· The larger the eggs, the more oatmeal you may have to use.
· If the air is very humid, you may have to add more oatmeal.
· You know you have enough oatmeal when the mixture doesn’t really feel “moist.”
· Have margarine at room temperature, or microwave until soft, not melted.
· Use the cheapest peanut butter you can find (it has a little more oil and keeps the cookies from drying out too quickly.
· I find it helps to microwave the peanut butter a little so it kind of oozes out of the jar.
· Recipe halves and quarters very easily. Full recipe makes about 25 dozen cookies.
Other notes: This is a HUGE recipe! See what I marked above. It is also not easy to mix near the end.. beware if you have weak wrists
Monster Cookies
12 eggs
2 lb. brown sugar (dark preferred)
4 c. white sugar
1 T vanilla
1 T syrup (any kind)
8 t Baking soda
1 lb. margarine or butter (stick, not spread)
3 lb. peanut butter
18 c. quick cooking oatmeal
12 oz. M&M’s
12 oz. chocolate chips
Directions:
· Mix all ingredients in order given.
· Drop by spoonfuls about 2” to 2 ½” apart onto ungreased cookie sheet.
· Bake at 350° for 12 minutes. Do not over bake.
· Let stand for one minute before removing from the cookie sheet.
Hints:
· You can actually use a mixer (don’t whip) up through adding about 1/3 of the oatmeal.
· The larger the eggs, the more oatmeal you may have to use.
· If the air is very humid, you may have to add more oatmeal.
· You know you have enough oatmeal when the mixture doesn’t really feel “moist.”
· Have margarine at room temperature, or microwave until soft, not melted.
· Use the cheapest peanut butter you can find (it has a little more oil and keeps the cookies from drying out too quickly.
· I find it helps to microwave the peanut butter a little so it kind of oozes out of the jar.
· Recipe halves and quarters very easily. Full recipe makes about 25 dozen cookies.
Other notes: This is a HUGE recipe! See what I marked above. It is also not easy to mix near the end.. beware if you have weak wrists