Jolene's Monster Cookies
This makes a huge batch. I usually make half a batch because I don't have a bowl big enough to mix all this in!
This makes a huge batch. I usually make half a batch because I don't have a bowl big enough to mix all this in!
- Carbohydrate 866.782846038377 g
- Cholesterol 526.592000067547 mg
- Fat 152.976012124486 g
- Fiber 37.5360011528525 g
- Protein 84.8188920280437 g
- Saturated Fat 45.3491400386159 g
- Serving Size 1 1 Dozen (1611g)
- Sodium 100057.708738168 mg
- Sugar 829.246844885524 g
- Trans Fat 9.58097320490994 g
- Calories 5022 calories
Step-by-step
- In mixing bowl, cream peanut butter, butter, and sugars together.
- Bet in eggs, 2 at a time.
- Mix in vanilla and corn syrup.
- Mix in remaining ingredients.
- Bake at 350 degrees for 10-12 minutes (large cookies) or 7-8 minutes (small cookies).
Standard household mixing bowls are frequently too small for large-volume baking, requiring strategic equipment choices before any ingredients meet the counter. Dealing with eighteen cups of rolled oats and six cups of peanut butter means reaching for an industrial-sized container or dividing the portions.
- Use a twelve-quart stockpot or a food-safe plastic tub as a mixing vessel if a standard stand mixer bowl overflows.
- Incorporate twelve eggs gradually, adding two at a time to ensure complete emulsification with the softened butter and sugars.
- Set oven temperatures strictly to 350 degrees Fahrenheit for even heat distribution across large baking sheets.
- Monitor baking duration closely, removing small cookies at seven to eight minutes and large cookies at ten to twelve minutes when edges turn golden.
- Reduce proportions by half easily by cutting every ingredient measurement directly down the middle if storage space is limited.
Proper division of large quantities prevents mechanical strain on standard kitchen appliances. Accurate measurement of dense components like peanut butter guarantees the structural integrity of the final baked goods.
