I’ve been asked before what makes my monster cookies so good. My answer, of course, is I use quality monsters. No generic or imitation monsters here. The trick is this – do your research. Make sure your monsters are authentic. It will say so right there on the label. And never purchase monsters from North America… they’re all mass produced and have lost their edge. In my opinion, the Icelandic and Alpine country monsters are the best. (It must have something to do with all of the Christmas candy stuffed children they eat…) But, as it is with all of the highly sought after ingredients, they are harder to find. In a pinch, the more readily available yet still delicious South American monsters will work just fine.
I love love love monster cookies and have tried several recipes over the past few years. Of them all, this one, by far, is my favorite. The cookies are nice and chewy. The peanut butter flavor is spot on. And when I make them around a special holiday I like to color coordinate the M&Ms, just for fun. The recipe was given to me by a co-worker/friend from Make-A-Wish. They are flourless cookies, but they do contain oatmeal, so don’t assume these cookies are gluten free. Cross-contamination is always a possibility because wheat is often grown in fields next to oat fields. So, be careful if you’re making these for someone with a gluten allergy.
- 1 cup margarine (or 2 sticks), softened
- 2 cups white sugar
- 2 cups packed brown sugar
- 3 cups peanut butter
- 6 eggs
- 1 1/2 teaspoons corn syrup
- 1 1/2 teaspoons vanilla extract
- 4 teaspoons baking soda
- 9 cups rolled oats
- 1/2 pound candy-coated milk chocolate pieces (like M&M’s)
- 1/2 pound semisweet chocolate chips
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the margarine, white sugar, brown sugar, and peanut butter until smooth. Beat in the eggs, two at a time, then stir in the corn syrup and vanilla. Mix in baking soda and oats until well blended. Stir in the chocolate candies and chocolate chips. Roll dough into 1.5 – 2 inch balls, and place 3 inches apart on an ungreased cookie sheet. Do not flatten with a fork, unless you like flat cookies.
- Bake for 12 to 15 minutes in the preheated oven. I always rotate the pans halfway through because that’s what my mom taught me to do.
- Cool on cookie sheets for a few minutes, before transferring to wire racks to cool completely.
Makes 72 cookies!!!