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
Ingredients
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13
eggs, beaten
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2 cups
sugar
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5 cups
brown sugar
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4
sticks of better, melted
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6 tablespoons
vanilla
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9 tablespoons
baking powder
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68 ounces
Jiff Natural Peanut Butter (creamy)
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60 ounces
Quaker whole oats
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32 ounces
chopped pecans
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20 ounces
diced walnuts
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16 ounces
Health toffee chips
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20 ounces
mini M&Ms
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10 ounces
regular M&Ms
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20 ounces
Ghirardelli white chocolate chips
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11.5 ounces
Ghirardelli milk chocolate chips
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11.5 ounces
Ghirardelli 60% chocolate chips
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20 ounces
Reece's peanut butter chips
Directions
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Start with beating the 13 eggs in a super large mixing bowl (about a 4-5 gallon size)
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Blend in order, with a sturdy wisk, the white sugar, the brown sugar, the butter, and then the vanilla
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And then blend in the baking powder followed by the peanut butter
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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
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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
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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.
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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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