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Let's make MONSTER COOKIES! I don't know what makes a monster cookie a monster cookie but I can tell you that this makes a monster sized batch of monster sized cookies. They taste like they came from a gourmet cookie bakery & this recipe is in my top 10 favorite recipes of all time. In fact, part of the reason I made this blog is because I live in fear of losing THIS recipe. Every time I decide to make these I feel a slight panic because the recipe is always misfiled in my recipe book & the only copy I have is on a tiny yellowed scrap of newspaper print that I cut out MANY years ago. Now that I've typed up the recipe I can print it to my heart's content.
Monster Cookies
makes 5 dozen large cookies (recipe can be halved)
ingredients:
1 1/2 cups butter flavored Crisco
2 1/2 cups brown sugar
2 cups sugar
6 eggs
3 cups crunchy peanut butter
2 tablespoons light corn syrup
4 teaspoons baking soda
2 teaspoons vanilla
9 cups oats
12 ounces semi sweet chocolate chips
directions:
1. Preheat oven to 350 degrees. With electric mixer in large mixing bowl cream Crisco, brown sugar & sugar. Add eggs, peanut butter, corn syrup, baking soda & vanilla, mixing well after each addition.
2. Stir in oats & chocolate chips. The dough gets VERY thick & hard to stir. A stand mixer works great or just use a large wood spoon.
ingredients:
1 1/2 cups butter flavored Crisco
2 1/2 cups brown sugar
2 cups sugar
6 eggs
3 cups crunchy peanut butter
2 tablespoons light corn syrup
4 teaspoons baking soda
2 teaspoons vanilla
9 cups oats
12 ounces semi sweet chocolate chips
directions:
1. Preheat oven to 350 degrees. With electric mixer in large mixing bowl cream Crisco, brown sugar & sugar. Add eggs, peanut butter, corn syrup, baking soda & vanilla, mixing well after each addition.
2. Stir in oats & chocolate chips. The dough gets VERY thick & hard to stir. A stand mixer works great or just use a large wood spoon.
3. Scoop dough by quarter cup and place 3 inches apart on ungreased pan. Bake 9 to 11 minutes. Cool for 3 minutes on cookie sheet then remove to cooling rack.
can u substitute for the crisco?
ReplyDeleteHi Leah, I've never tried butter instead of Crisco for this recipe. I'm sure you could make the switch, the cookies would probably be less soft & less fluffy. Let me know how it turns out if you give it a try. :)
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