This ridiculous recipe was given to my by Wine Cellar regular, Janice. These monsters are so filling and tasty that sometimes I make them at night so I can have one for breakfast. They are a staple on a car trip because they stay soft and fresh for up to a week (I put a few in a bag and seal them up so that the uneaten ones aren’t exposed to air). They also freeze beautifully. Because the batch is so big, I frequently freeze the majority.
½ pound soft butter
3+ cups cream-style peanut butter
2 ¼ cups brown sugar
2 cup granulated sugar
½ tablespoon corn syrup
½ tablespoon vanilla
4 teaspoons soda
1 cup chocolate chips
1 ½ cups plain M&Ms
9 cups rolled oats
*yep, no flour for these monsters!
Cream butter with peanut butter. Add, in order, blending after each addition: brown sugar, white sugar, corn syrup, vanilla, soda, eggs, chocolate chips,
M&Ms and rolled oats.
Use and ice-cream scoop to dip out dough.
Flatten cookies on ungreased baking sheet, leaving ample room for spreading. About 8 cookies for a large cookie sheet. Bake in preheated oven at 350 degrees, 14-15 minutes. After cooling a minute or two, carefully remove to wire rack for complete cooling.
Yields 35-40 giant cookies. Enjoy!