Friday, August 7, 2009
Grandma Berbie's Monster Cookies!
Grandma's Monster Cookies!
These Monster Cookies are SCARY good! They are on the favorites list in the Miami Dolphins' Locker Room. When I make these, they never last long. These delicious Monster Cookies have a little crunch on the outside, with a chewy and bendy inside. Feel free to put whatever you like for candy in your Monster Cookies. Or if you would like to make these, I used the quartered recipe which comes second.
I made a 1/4 batch of the original Monster Cookie recipe and I still had enough to go around. I "sampled" a few, sent a bunch with Dan to training camp, and even brought some to work for the boss, and co-worker. Everyone wanted the recipe!
The original is a HUGE recipe! But my Granny fed a lot of people, and when she didn't have a lot of people around, she would freeze them. I remember as a child walking across the farm to her house and getting these huge monster cookies outta the freezer.
I have made a few minor adjustments, as will you to your liking. When I copied the recipe from my Grandma, I wrote down ingredients, but forgot the directions....Go figure...I can be such an airhead. So I had to figure that one out on my own.
2 lb brown sugar
2 cups white sugar
1 lb butter
1 TB vanilla
1 TB white syrup
3 lb Peanut Butter
1 lb Chocolate Chips
1 lb M&M's
18 cups oatmeal
8 tsp baking soda
2 cups flour
I quartered the recipe in MOST ingredients, and just decreased in others. Bolded where I did things different or not 1/4'ed.
1/2 lb dark brown sugar (about 1 1/8 cup)
1/2 cup white sugar
1/4 lb real butter (1 stick)
1 full TB vanilla
1/2 TB white syrup
3/4 lb peanut butter(about 1 1/2 cups)
1/3 bag choc chips (approx)
1/3 bag Reeses chips
1 large bag of M&M's (there will be lots left over)
4 1/2 cups oatmeal
2 tsp baking soda
1/2 cup flour
Oven pre-heated 375 degrees
-Use mixer to cream the room temp. butter.
-Add eggs and vanilla beat till blended
-In separate bowl combine sugar and soda. Make sure soda is mixed in well.
-With mixer on low, slowly add in sugar mixture to the butter until all is smooth.
-Keep mixing slow and add flour - mix till smooth
-Keep mixing slow and add PB - mix till smooth.
-Keep mixing slow and slowly add half the oats
-Add syrup and mix well.
-Probably at this point if you haven't yet, get the wooden spoon out and use instead of the mixer.
-Add the rest of the oatmeal. Stir till blended smooth
-Add choc. and also Reese chips and stir till mixed evenly.
-On ungreased cookie sheet place rolled balls of dough.
-I made my balls between the size of a golf ball and small plum.
-They were perfectly baked after about 8 minutes.
-Remove them from the oven and let them sit on pan for about 2-3 min. During this time I poke the M&M's where ever I want them on the cookies. This should be done immediately after they are taken from the oven. This way the poking of the M&M's will help flatten the cookies out, and also take up part of the 2-3 minutes they need to sit on the pan b4 being removed. You will probably here an M&M or two crack as they are poked into the hot cookie.
-Once cooled on rack, enjoy and eat!
-If you are making monstrous Monster Cookies, or decided to make tiny Monster Cookies your time will vary of course. They should be removed from the oven when they are just starting to get a little golden around the edges, or on the top peaks of the cookies. They will probably look almost a little undercooked when you remove them from the oven, but remember they will cook a lil on the pan when sitting on it....I always bake a cookie or two first to check the correct time.:)
-Remove on cookie sheet.
-I didn't squish them down at all before the oven.