Recipe by Queen Dana
I love monster cookies. The original recipe that I got from my mom made a lot of cookies and it called for 18 eggs but I have scaled down that recipe. I found that winter rowand had posted a similar monster cookie recipe but mine is a little bit different so I thought I would go ahead and continue to post it; the link to that recipe is listed below. I make these into "Breakfast Cookies" for my husband to eat in the morning by substituting raisins in place of the chocolate, M&M's and butterscotch and using light molasses instead of corn syrup. I usually refrigerate the dough for 30 mins before baking, but I won't go as far as to say it's necessary. *I said the recipe makes 3 dozen cookies but I make them pretty large. http://www.recipezaar.com/recipe/getrecipe.zsp?scaleto=50&sys=e&id=124822
Top Review by runklestiltskin
These cookies are fantastic. I exchanged the butterscotch chips with toffee pieces. I just like the crunch they add. So glad I tried this recipe. It will be a regular cookie in my house for now on.
- 3 eggs
- 295.73 ml brown sugar, packed
- 236.59 ml granulated sugar
- 2.46 ml salt
- 9.85 ml baking soda
- 2.46 ml vanilla extract
- 14.79 ml corn syrup
- 295.73 ml creamy peanut butter
- 118.29 ml shortening
- 1064.65 ml quick-cooking oatmeal
- 118.29 ml M&M's plain chocolate candy
- 118.29 ml chocolate chips
- 118.29 ml butterscotch chips
Directions See How It's Made
- Preheat oven to 350°F.
- Cream together eggs, sugars, vanilla, corn syrup and baking soda in a large mixing bowl.
- Beat into the egg mixture remaining ingredient until everything is well blended.
- Refrigerate dough for 30 minutes and then drop onto a cookie sheet and bake for 10-12 minutes.