Tuesday, February 14, 2012

Monster Cookies

For this recipe you will need:
5 C. All Purpose Flour
2 tsp. Baking Soda
2 tsp. Salt
2 sticks Butter
2 sticks Margarine
1 & 1/2 C. Granulated Sugar
1 & 1/2 C. Packed Light Brown Sugar
1 tsp. Vanilla Extract
1 18 oz. Jar Crunchy Peanut Butter (a 16 oz jar is ok, too)
4 Eggs
1 & 1/2 C. Oatmeal
1 C. Bittersweet Chocolate Chips
1 8 oz. pkg. Heath Bits 'O Brickle Toffee Bits, or 1Multi-pack of Heath Bars (see Note)
1 14 oz. Package M & M's

Preheat oven to 375 F Degrees.


Combine flour, baking soda, and salt in a bowl & set aside.

   Beat butter, margarine, sugar, brown sugar & vanilla in a large mixer bowl. 

Add peanut butter and mix well. 

  Add eggs one at a time and beat well after each addition. 

  Gradually beat in flour mixture, add oatmeal, chips, bits (or Heath Bar pieces), and M&M's.

 Add the M&M's last and mix minimally so you don't break the shells.  This can be done by hand, but it is a BIG batch of dough, so takes some muscle to get it mixed in.

 Drop by rounded tablespoon onto baking sheets lined with parchment paper or silicone baking mats.  I really like the baking mats because they are washable & reusable.  They are also non-stick.  These can be purchased from Amazon,  as well as from other retailers. Bake for 12 - 16 minutes or until golden brown in your 375 F oven.  I like to rotate the pans half way through cooking moving the one on the top rack to the bottom & turning it at the same time.  It just gets that nice crispy on the outside, soft on the inside cookie going.  Let stand for 2 minutes.  Remove to a wire rack to cool completely. 

Makes approx. 7 dozen cookies.

 **Note: If you can afford it, I really like using the whole Heath bars broken into pieces in these cookies.  The overall flavor is just so much better & richer.

 Now, if you don't want to bake all of these cookies the day you make the dough, don't.  I usually make a big batch of this dough and then freeze off portions in freezer bags to take out when we want some cookies around.  I also will make them for Christmas cookie exchanges, potlucks, or other things that seem to pop up from time to time.  It's nice to be able to pull of homemade cookies in less than a half hour when you need to.  The dough can be thawed overnight in the refrigerator the day before baking.  I have been known to cut off chunks of mostly frozen dough from time to time and bake those off as well.  If you're really organized, you can scoop the dough out onto a cookie sheet, freeze the dough balls, and then store them in the freezer bags.  Then you'll have your frozen dough pucks ready to go when you want cookies. 

Hope you all enjoy these cookies as much as my friends and family have when they eat them!

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