I know the heat is on and no one wants to crank up the oven and heat up the house BUT these cookies are so worth it. This recipe makes a super ginormous batch on purpose. I bake off a few and scoop the rest up and freeze (once frozen, transfer to a zippered bag for freezer storage) for cookies later. It is so worth the extra effort -- best part, these cookies are PERFECT for making homemade ice cream sandwiches.
What you got baking?
Monsterously Wonderful Cookies
(Printable Version)
1/2 pound butter (2 sticks)
1-1/2 pounds peanut butter (about 3 cups)
6 eggs
2-1/4 cups brown sugar
2 cups sugar
1-1/2 Tbsp vanilla
2 tsp corn syrup
4 tsp baking soda
9 cups oatmeal
1-1/2 cups semisweet chocolate chips
1-1/2 cups M&M candies
Preheat the oven to 350°F. Cream the butter, peanut butter, eggs, sugars, vanilla, and corn syrup until light and fluffy. Add the oatmeal, a cup at a time, mixing well after each cup, adding the soda along with the oatmeal. Stir in the chocolate chips and M & M's candies. Scoop 1/4-cup size balls onto parchment-lined baking sheets; 8 to a sheet to allow for spreading. With dampened hands, flatten each ball slightly.
Bake 10-12 minutes or until the cookies are browned on the edges and fully set in the center, careful to not overbake. Remove from the oven, let sit on the baking sheet one minute, then transfer to cooling racks. Store cookies in an airtight container. Makes 7 dozen cookies.
