Friday, August 7, 2009

Grandma Berbie's Monster Cookies!

Grandma Berbie's Monster Cookies!

Grandma Berbie's Monster Cookies!

These are SCARY good! I just made a 1/4 batch. I still had enough to go around. I "sampled" a few, sent a bunch with Dan to training camp, and even brought some to work for the boss, chef, kitchen help, and co-worker! Everyone wanted the recipe! Even the chef! This is a HUGE recipe! But my Granny fed a lot of people, and when she didn't have a lot of people around, she would freeze them....I still remember getting these huge monster cookies outta the freezer when I walked across the yard to visit. I have made a few minor adjustments, as will you to your liking. When I copied the recipe from my Grandma, wrote down ingredients, but forgot the I figured they are just like all other cookies so I figured it out.

Original Recipe

2 lb brown sugar
2 cups white sugar
12 eggs
1 lb butter
1 TB vanilla
1 TB white syrup
3 lb Peanut Butter
1 lb Chocolate Chips
1 lb M&M's
18 cups oatmeal
8 tsp baking soda
2 cups flour

I quartered the recipe in MOST ingredients, and added a lil. Bolded where I did things different or not 1/4'ed

1/2 lb dark brown sugar
1 cup white sugar
3 eggs
1/4 lb real butter (1 stick)
1 full TB vanilla
1/2 TB white syrup
3/4 lb chunky peanut butter
1/2 bag choc chips (approx)
1/2 bag Reeses chips
1 large bag of M&M's (there will be lots left over)
4 1/2 cups oatmeal
2 tsp baking soda
1/2 cup flour

Oven pre-heated 375 degrees
-Use mixer to cream the room temp. butter.
-Add eggs and vanilla beat till blended
-In separate bowl combine sugar and soda. Make sure soda is mixed in well.
-With mixer on low, slowly add in sugar mixture to the butter until all is smooth.
-Keep mixing slow and add flour - mix till smooth
-Keep mixing slow and add PB - mix till smooth.
-Keep mixing slow and slowly add half the oats
-Add syrup and mix well.
-Probably at this point if you haven't yet, get the wooden spoon out and use instead of the mixer.
-Add the rest of the oatmeal. Stir till blended smooth
-Add choc. and also Reese chips and stir till mixed evenly.
-On ungreased cookie sheet place rolled balls of dough.
-I made my balls between the size of a golf ball and small plum.
-They were perfectly baked after about 8 minutes.
-Remove them from the oven and let them sit on pan for about 2-3 min. During this time I poke the M&M's where ever I want them on the cookies. This should be done immediately after they are taken from the oven. This way the poking of the M&M's will help flatten the cookies out, and also take up part of the 2-3 minutes they need to sit on the pan b4 being removed. You will probably here an M&M or two crack as they are poked into the hot cookie.
-Once cooled on rack, enjoy and eat!
-If you are making monstrous Monster Cookies, or decided to make tiny Monster Cookies your time will vary of course. They should be removed from the oven when they are just starting to get a little golden around the edges, or on the top peaks of the cookies. They will probably look almost a little undercooked when you remove them from the oven, but remember they will cook a lil on the pan when sitting on it....I always bake a cookie or two first to check the correct time.:)
-Remove on cookie sheet.
-I didn't squish them down at all b4 the oven.

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