One of my all time favorite cookies is Monster Cookies. One of my all time favorite cookie doughs is Monster Cookie Dough.
When I pull out my mom's old monster cookie recipe, it makes my brain hurt. It is a massive recipe-- 12 eggs, 1 pound of this, 1 pound of that, etc. Problem with this recipe is a)it's massive b) it hurts my brain to try to scale it down and c) I never have "1 pound" of something. Even if I buy a 16 ounce tub of peanut butter (which is a pound, right?)- rarely is the peanut butter tub full when I go to make cookies.
So today I bring you Little Monsters. My own, much easier variation, on the monster cookie. The point is to get all the token elements of the original recipe into a more manageable recipe-- that would be peanut butter, oatmeal, chocolate chips, and MMs. At least in my book.
Mom also made hers quite large -- monster sized-- and I'm going to make mine the same size I always do, using my handydandy medium Pampered Chef scooper.
This is not a photo recipe. I'm tired and don't have the attention span for that. But while one sheet of these is in the oven right now, I thought I'd quickly share the recipe.
1/2 cup shortening
1/2 cup softened margarine
1 cup brown sugar
3/4 cup white sugar
1 cup peanut butter.
Blend all of the above together, then blend in
To the wet ingredients add
1.5 cups flour
2 tsp soda
1/2 tsp salt
and mix well.
Then add in
1 and 1/4 cup oatmeal
1 cup MM's
1.5 cups of mini chocolate chips (I use semisweet in nearly everything)
Drop by large tablespoons (or medium pampered chef scooper) onto cookie sheet (stoneware). Bake at 350 for about 15 minutes. You just have to watch them, wait till they're starting to turn golden brown all over but don't let them get too dark!
Take out of the oven and let set on the cookie sheet a few minutes before removing to finish cooling.
It’s a . . .
7 hours ago