Do you guys have a food that you eat that can't help but make you think of a certain person? Bourbon clearly makes me think of Theresa (also: donuts, iced coffee...). Shepherd's pie reminds me of my husband. And these monster cookies totally represent my grandmother.
No family gathering is complete without these monster cookies, and you'd think we'd won the lottery every time she brings them out. They're the perfect road trip cookies, and are almost always stored in an insanely large tupperware container. These cookies do not mess around – they deserve their monstrous name.
The beauty of monster cookies is that this recipe is totally just a loose suggestion. You can put whatever you want in them. I think this batch I made included butterscotch chips left over from scotcheroos. This recipe was also cut down by one fourth, I think — the original recipe makes like 100 cookies, I swear. You're welcome to try quadrupling it and then feed your own army. They definitely have enough calories to keep one going!
- 1 egg
- 1/2 cup brown sugar
- 1/3 cup sugar
- 3 T butter, softened
- 1/2 tsp vanilla
- 1/2 tsp white syrup
- 1 tsp salt
- 3/4 tsp baking soda
- 1/3 cup peanut butter
- 1 1/2 cups old-fashioned oats
- 1/2 cups rice cereal
- 1/2 cup chocolate chips (I like the mini ones!)
- 1/2 cup M&Ms
Makes 16 giant cookies
- Preheat oven to 350F.
- Cream eggs and sugars in a large bowl. Add butter, vanilla, syrup, salt, baking soda and peanut butter and stir until incorporated.
- Alternate adding oats and cereal until fully mixed. Finish off with the chocolate candies.
- Make balls of doughs with your hands. Drops of dough should be large — about the size of a golf ball. As you drop them onto a greased cookie sheet (or one with parchment paper), flatten the top just a bit with your hand.
- Bake for 8-12 minutes. Cookies should be slightly browned. If they get too brown, they will be hard!
Photos and text © Katie Currid, 2015. All rights reserved.