"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Monster Cookies Recipe

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This recipe for Monster Cookies, by , is from The kreinbrink Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Susie Raftery
Added: Sunday, January 21, 2007


The original recipe makes a HUGE batch. The original recipe is given followed by amounts for 1/2 batch and 1/4 batch. The 1/4 batch makes about 32 large cookies.

12 eggs (6) - (3)
4 cups brown sugar (2) - (1)
4 cups white sugar (2) - (1)
1 T Vanilla (2 tsp) - (1 tsp)
8 tsp Baking soda (4 tsp) - (2 tsp)
1 T dark or light Karo syrup (2 tsp) - (1 tsp)
1 lb. butter or margarine (1/2 lb.) - (1/4 lb.)
3 lbs. peanut butter (1 1/2 lbs.) - (12 oz)
18 cups oatmeal (9) - (4 1/2)
1 lb. chocloate chips (8 oz.) - (4 oz.)
1 lb. M &M candies (8 oz.) - (4 oz.)

Mix in a dishpan (for the HUGE batch) or a very large bowl in the order given. Drop by large spoonfuls or ice cream scoop on a cookie sheet and flatten slightly. Cookies should be rounded. Bake at 350 for 12 minutes. Let set 1-2 minutes before removing from the pan. (May be frozen unbaked and used as needed. Form the raw dough into patties and freeze individually.) You can also convert the recipe into MONSTER BARS by following the "1/4 batch" using 12 oz. chocolate chips and 12 oz. M &M candies (instead of 4 oz. each stated in the recipe). Press into greased jelly roll pan and bake for 15 minutes.




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