Friday, July 22, 2011

M and M Monster Cookies

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So yes, I have a few new cookbooks hanging about. Covers that beckoned me from afar. And then the mood or necessity arises for me to bake, and there I am back in my family file of recipes. Back to the tried and true. Most people have a recipe box. I have a recipe tub file. Whatever works, right!? I've settled on M&M Monster Cookies. A recipe given to me by a gal I worked with one summer in my dad's offices, about 25 years ago, Tina Coyne. (Wonder where she is?) The cookies are full of stuff, have a peanut butter base, and are pretty dense. I remember the recipe making a large amount, so everyone is happy!

It has a pretty extensive list of ingredients, but no flour. But the recipe does take enormous amonts of oatmeal, peanut butter and eggs. It calls for a one-pound bag of M&Ms which I'm certain they sold 22 years ago. Now, however, I could only find a 14 ounce bag. So buy 2 or add in some chips! The recipe makes 90+ cookies that are scooped with an ice cream scoop, so they are pretty big. I do have a few of these flourless cookies, see peanut butter cookies from my very first post. It was rather nostalgic for me to look back. My first post was after sending Nic off to college, 18 years old. A lot happens in 3 years. Everything went as planned to a point. But 2 dislocated shoulders later, Nic is heading to U of Oklahoma this fall. And Christina is heading off to college. A new phase for everyone.

I used my Kitchen-Aid mixer, and the dough was teetering on the top of the bowl, mind you it's a 6qt. bowl. So you'll need a big bowl, heavy mixer, (or strong arms) and time. I baked 9 cookies to a sheet, 12 minutes baking time at 350 Convection Bake. They don't really spread much, but because of their size I doubt you could fit a dozen on a sheet. I know a batch this size is overwhelming to many, so stay organized, and do it in steps.

I used a medium size scoop from you know where. These cookies aren't great made small. Size matters! Remember to move the sheets from front to back and upper shelf to middle shelf halfway through the baking time.
They are a perennial favorite around here. They travel well, taste delicious and are truly satisfying. So, what are you waiting for? Ge in there and bake!

M & M Monster Cookies
6 large eggs
1 pound light brown sugar
2 cups white sugar
3 teaspoons vanilla
2 teaspoons white corn syrup
4 teaspoons baking powder
1/2 pound butter, unsalted, softened
1 1/2 pounds peanut butter, smooth or chunky
9 cups quick cooking oatmeal
1 pound M & Ms
Cream butter and sugars. Add eggs and mix well. Add everthing else and scoop with ice cream scoop. Bake at 350 for 12 minutes or until golden. Do not overbake!


  1. My friend's mom used to make these! Your recipe sounds great, but good lord 90 of them?!?

  2. Yea, 90 is a lot, but they freeze well! And trust me, 2 teenagers make them disappear quickly!