Great holiday gift bag cookie. Your family will love them.
- Carbohydrate 77.313884 g
- Cholesterol 183.050933333333 mg
- Fat 13.6281068 g
- Fiber 4.47437333475749 g
- Protein 9.85500946666667 g
- Saturated Fat 6.36524306666667 g
- Serving Size 1 1 Serving (138g)
- Sodium 245.853853333333 mg
- Sugar 72.8395106652425 g
- Trans Fat 1.29267361333333 g
- Calories 451 calories
Step-by-step
- Mix all ingredients in a huge bowl. A regular mixer and bowl will not be big enough.
- Use an ice cream scooper to make large (Monster) size cookies. Can put 6 on each cookie sheet.
- Bake at 350 degrees for 10-12 minutes or until edges start to brown. Cookies may still look gooey.
Pull these out of the oven precisely when the edges turn a pale golden brown at 350 degrees Fahrenheit, even if the centers still appear completely underbaked. Monster cookies trace their lineage back to mid-century Midwestern home bakeries seeking a high-yield vehicle for pantry staples like rolled oats and surplus candies. Because this formulation generates seventy-five large portions, scaling up requires deliberate mixing mechanics. Without a commercial-grade vessel, blending twelve large eggs, eighteen cups of oatmeal, and three cups of peanut butter necessitates dividing the batter into separate containers to ensure uniform hydration of the dry components. Fat from the butter and peanut butter coats the oat starches, slowing gluten development and guaranteeing a soft crumb despite the substantial baking soda concentration.
Judging Doneness Without Instruments
Assessing thermal completion relies entirely on visual and tactile cues rather than internal probes. Look for firm perimeters that hold their shape alongside glossy, slightly domed centers that yield minimally to gentle pressure. Residual heat continuing inside the pan will set the interior structure during the mandatory cooling window. Overlooking this transition results in dry, brittle rounds rather than chewy centers.
- If the bottoms scorch before the edges color, double-stack the aluminum baking sheets to insulate the lower thermal transfer.
- When cookies spread too thin during the ten to twelve minute baking window, the butter temperature was likely too warm upon mixing.
- Store baked units in a sealed container at room temperature with a slice of sandwich bread to maintain moisture retention over a five-day storage window.
