Monster Cookies

This recipe makes 72 large cookies. If you can ignore fat grams, these cookies do have some redeeming qualities with protein (peanut butter) and fiber (oatmeal); and they are flourless, a plus for those with allergies. They keep well if loosely covered, and they also freeze well.


2 cups packed brown sugar
2 cups white sugar
1/2 pound butter or margarine, softened
6 large eggs
2 tablespoons vanilla
2 tablespoons white corn syrup
4 teaspoons baking soda
1 1/2 cups peanut butter (crunchy works best)
9 cups rolled or quick oats
1 cup semi-sweet chocolate chips
1 6-oz package M&Ms (plain)

1. Preheat oven to 350.
2. In a very large bowl, cream together the sugars and butter.
3. Add eggs, mixing well.
4. Add vanilla, corn syrup, baking soda and peanut butter. Stir until well blended.
5. Add in the oatmeal one cup at a time, mixing well after each addition.
6. Stir in the chocolate chips and M&Ms by hand.

Form dough into small balls by hand or with an ice cream scoop. Place 2" apart on baking sheet (approx. 6 to a regular-sized cookie sheet) and bake for 12-14 minutes or until lightly browned. Allow to cool on sheet before removing to rack.