This one comes courtesy of my friend Linda, who is as sweet as these cookies. We had them at our little Super Bowl shindig recently, and people who never eat dessert (you know who you are!) ate them. People who always eat dessert ate them. People ate them before, during and after dinner. Let’s just say they were a monster hit.
So of course I cornered her and pleaded shamelessly for the recipe. And unlike some of my other sweet friends (you know who you are!) she happily handed it over. And when I looked it over, I realized that the recipe is almost as fun as the cookies. It’s a mix and match approach, and what I mean by that this this: You start with a cookie dough base made up of butter, sugar, eggs, peanut butter and oatmeal. Then you get to pick THREE of the following to mix in….
Walnuts. (Although I’m sure if you are a pecan or an almond person, those would be okay too.)
Chocolate chips. The old classic.
Butterscotch chips. Love ’em.
Peanut butter chips. Yes, I know they look just like the butterscotch ones. You will just have to trust me on this, and know that I sampled both chips carefully, all in the name of science.
M&Ms. Mmmmmmmm&Ms. Yum.
Raisins. I gotta tell you, with the other choices, I am afraid for the raisins. Hang in there raisins, I am sure there are some healthy people out there who will pick you and the walnuts.
Once you have made your final selection, you mix ’em into to your cookie dough, bake them, put them on a plate, and stand back.
Monster Cookies. No Fear.
- 2 sticks of butter, softened
- 2 cups of white sugar
- 2½ cups of brown sugar
- 6 eggs
- 3 cups of creamy peanut butter
- 9 cups of oatmeal
- One cup each of three of the following choices:
- Milk chocolate chips
- Butterscotch chips
- M&M's
- Peanut butter chips
- Raisins
- Walnuts
- Preheat oven to 350 and line cookie sheets with parchment paper or silicone mats
- Beat butter, granulated sugar, brown sugar in large mixer bowl until creamy.
- Add eggs, one at a time, beating well after each addition. Gradually add peanut butter, stir in oatmeal.
- Add 1 cup each of three of the mix-in choices from the list above and stir into batter. Place large spoonfuls onto cookie sheets.
- Bake for 8-10 minutes and cool on rack for 5 minutes before transferring to cooling rack.
I'd use the raisins for sure but I'd leave out the walnuts and use pecans instead.
Great recipe. I'm going to have to give it a try.
I LOVE these cookies!!
WHY don't we have butterscotch and peanut butter chips in Italy? It's just unright. 😛
I am very confused. I followed the recipe as is and did not add flour. However, in the above comments before the recipe it mentions using flour in a simple cookie dough base. The size of the cookies was not identified. Without flour, the cookies are not setting up. I was unsure how big to make them. I have about 3 lbs of dough that looks like it will go to waste.
Catt, I am so sorry about the confusion! This was a recipe from a friend (as you can see from the post) and I think your batter is just right. I looked up Paula Deen’s recipe (link below) and it looks much the same – it makes half the amount of cookies, but the basic ingredients are the same, including no flour. She’s got baking soda in hers, which I assume my friend did not use, but if you want to be safe you could add that in…it will make them fluffier. I hope this helps, and that you will let me know how they turn out. And I will take the flour out of my description…that was my mistake, just writing away without reading it back carefully enough.
http://www.foodnetwork.com/recipes/paula-deen/monster-cookies-recipe/index.html