MmmmmMonster Cookies

DSCF2816.JPGSince several of you asked for the recipe for Monster Cookies (after I mentioned in the last blog that College Boy and Friends were getting them in the mail), I am including it on the blog for you. In my opinion, any time you can make something wonderful for your family, it ought to buy you a little extra knitting time. Right? As in:

“I’d love to run you up to the mall, but I spent so much time making cookies for you this afternoon that I simply must stay home and knit get some very important things done.”


“I sure wish that I could mow the lawn for you, but the cookies really put me behind and now I need to scurry around and knit finish things up before bedtime.”


“Dinner? Well, I thought we could order out since I spent so much time making cookies this afternoon. If we order out, then I can spend the next 45 minutes knitting taking care of other things while we wait for dinner to be delivered.

Yes, I think that ought to work just fine. (And you don’t have to point out to them that you were able to sit and knit while each batch was baking in the oven. That’s just between you and me.)

As an aside – Wonder Husband is concerned that I am encouraging so much deceit in terms of sneaking in some knitting time. (He read the Top Ten Ways to Sneak in Knitting Time entry.) I assured him that if he’d just let me drop cleaning, cooking, and laundry, that there would be no need for deceit. I’d have plenty of time to knit. He didn’t fall for it.

Monster Cookies

4 cups sugar
1 lb. margarine or butter
4 1/2 cups brown sugar
3 lbs. crunchy peanut butter
1 dozen eggs
1 Tablespoon vanilla
8 teaspoons baking soda
18 cups of oatmeal (I use quick-cooking oats)
1 lb. M&M’s
1 lb. chocolate chips

Combine the first seven ingredients. (I microwave the peanut butter for 2 minutes to make it softer and easier to blend in.) Mix very well. Add the last three ingredients and mix well again.

Make each cookie the size of a golf ball, and flatten by hand. Bake at 350 degrees for 10-15 minutes (depending on cookie size.)

Dough keeps in refrigerator for 1 week, and freezes well.

Answers to the questions going around in your mind:

Yes, I realize there is no flour in this recipe. No, I didn’t accidently leave it out. (The oatmeal takes its place.)

Yes, it makes a HUGE batch of cookies. No, I don’t think you’ll have trouble getting rid of any of them.

Yes, it will take you awhile to bake these all up. No, I don’t think you ought to try to do anything else during that time except for knitting in between batches. You must concentrate on the cookies in the oven, just in case.

So – let me know if you make them and how you like them!

Sheri wonderingwhatIcanbaketodaytogetsomeknittingtimein


  1. I’m seiously interested in these cookies. You say it makes a lot and I can live without an exact number. What I need to know is: what sort of mixing vessel does one need to accommodate the volume of these ingredients?!?? I don’t think I can fit these into my standard KitchenAid stand mixer. Do you mix them in a vat, by hand?

  2. Hi Janelle! I mix everything but the peanut butter and last three ingredients in my mixer, then turn them out into a BIG BIG bowl for mixing in the rest. Depending on the size of your dough balls, it makes 10-12 dozen or so. Sometimes I bake up half and freeze the rest of the dough. They’re way too good.

  3. I make the same recipe and find that half the recipe fits perfect into my kitchen aid mixer 🙂 I also will pre-form the cookie dough and freeze on a single layer in the freezer and then throw into bags when frozen… then they can go right onto the cookie sheet whenever they are ‘needed’!!! (And, of course, as Sheri would probably point out… your family does not need to know they were frozen and you can spend the time knitting that they think you are slaving over your mixer and hot stove!!!!)

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