I've said it before and I'll say it again, I love when you people send me recipes. I used to have all the time in the world to peruse the internet, looking at cooking sites and finding things I want to make. I EVEN USED TO READ COOKBOOKS. Can you imagine? Reading?? But now, I have 11 children and I'm breast feeding all of them and that is not true but it's how I feel sometimes. So when you send me yummy recipes I get very excited and I eat my iPhone. That is also not true, what is wrong with me this morning? Alas, one such recipe that was sent came from a reader who grew up near my grandparents in Iowa! It was so cool reading her email and discovering the connections she had to my family. That alone was reason enough to try the cookie recipe she sent me, but the other reasons were peanut butter and chocolate. Duh. Also, no flour! Does that make these gluten-free? I don't know these things, I once BOUGHT straight-up gluten from Amazon.
This recipe is uniquely delicious. The bucket of oats along with the creamy peanut butter give these cookies a nice, chewy crunch. I am warning you: the recipe yields cookies for days. I halved it and still baked at least 30 BIG cookies. So if you're trying to feed a small army... make, these:
Mary's Monster Cookies
(Makes 7-8 dozen cookies)
1 cup (2 sticks) unsalted butter, softened
2 1/2 cups firmly packed brown sugar
2 cups granulated sugar
1 1/2 tsp vanilla
1 1/2 tsp white corn syrup
4 tsp baking soda
3 cups creamy peanut butter
9 cups old fashioned oats
1 cup semi-sweet chocolate chips
1 cup milk chocolate chips
1 cup plain M&M's
Mix ingredients in order in large bowl. Bake at 350 degrees for 12 minutes or until lightly browned. Do not over-bake! Note: Mary refrigerates the dough over night.