Monster Cookies

We (the Galion GBC) are hosting a Music Festival (for several churches) on Sunday night, and we (my family) are signed up to bring AT LEAST a gross of cookies, and preferably more.

It's at times like this that you bust out your bigger recipes.

This is one we picked up from Norma Engelberth, when we were at Sidney. (Actually, this is only half of her recipe, believe it or not. We've been known to cut this in half again when not making for a big crowd, but today I'll be doing this whole amount at least, and then probably making a big batch of some other kind of cookies to boot.)

6 eggs
2 1/2 cups brown sugar
2 cups white sugar (mom's note says 1 1/2 cups is enough)
1 1/2 tsp vanilla extract (or 1 TBSP imitation)
1 TBSP light corn syrup (Karo)
4 tsp soda
1 cup margerine, softened
2 1/2 cups crunchy peanut butter
9 cups oatmeal
1 bag (14 oz.) chocolate chips (or more)
1 lg. bag (14 oz.) color-coated chocolate candies (e.g., M&M)

If you like you can also throw in some raisins, or small bits of other dried fruits, or whatever kind of nuts you like (broken up), or additional small bits of candy (e.g., cinnamon candies).

(You may note with dismay that I have neglected to list the flour, but that's not an oversight. This recipe is all about the oatmeal. And the peanut butter.)

Mix in the above order. Drop 2 TBSP scoops on teflon cookie sheets, about 4 inches apart. (Where possible, try to avoid having the M&Ms on the bottom of the cookies, since they burn pretty easily against the hot cookie sheet. They do much better on the top of the cookie.)

Bake at 350F for about 8-10 minutes. Do not overbake.

When the cookies are hot out of the oven, they bend and break very easily due to all the peanut butter. So, let them sit a couple of minutes on the sheets, then remove them carefully with a large spatula, trying to get the whole cookie on the spatula. Don't box them up until they've cooled.

The recipe given here is rumored to make up to eight dozen. (Update: yep, just about eight dozen.)