Brian's Monster Cookies

By Brian Coppola
December 11, 2016
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Author Notes:

Another completely non-diabetic friendly recipe that I make every year to gift to my family who, after 20 something years of these, consider them to be a holiday addiction. Doesn't everyone have a guilt-inducing Monster Cookie recipe tucked in their repertoire? As you can see, I make these on a mammoth scale (once a year).

Brian Coppola

Makes: 200

  • 13 eggs, beaten
  • 2 cups sugar
  • 5 cups brown sugar
  • 4 sticks of better, melted
  • 6 tablespoons vanilla
  • 9 tablespoons baking powder
  • 68 ounces Jiff Natural Peanut Butter (creamy)
  • 60 ounces Quaker whole oats
  • 32 ounces chopped pecans
  • 20 ounces diced walnuts
  • 16 ounces Health toffee chips
  • 20 ounces mini M&Ms
  • 10 ounces regular M&Ms
  • 20 ounces Ghirardelli white chocolate chips
  • 11.5 ounces Ghirardelli milk chocolate chips
  • 11.5 ounces Ghirardelli 60% chocolate chips
  • 20 ounces Reece's peanut butter chips
  1. Start with beating the 13 eggs in a super large mixing bowl (about a 4-5 gallon size)
  2. Blend in order, with a sturdy wisk, the white sugar, the brown sugar, the butter, and then the vanilla
  3. And then blend in the baking powder followed by the peanut butter
  4. Switch to a large wooden paddle that allows for folding in and mixing large amounts, easily, and fold in the oats in 3 portions; the mixture seems more liquidy than you might like at this point, but do not worry, the other ingredients are coming and the oats have a lot of absorbing to do
  5. fold in the remaining ingredients (nuts and candy, or whatever it is you want to add, in 3-4 portions); fold to mix completely, and let the mixture sit for about 30 minutes to evolve
  6. Using a cookie scoop, dole out 1/4-cup scoops onto a parchment-lined jelly roll pan or other baking surface. I use a large pan and do batches of 20 at a time.
  7. Bake for 20 minutes at 350F. Remove and cool for about 5 minutes in the pan, then remove to a rack.

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