These monster cookies are a classic recipe but, boy oh boy, is it a BEAST! Grandma’s recipe here is just enormous and will definitely feed a crowd. I halved the recipe which still made about 6 1/2 dozen cookies. The great thing about these cookies is they freeze well. Just take whatever you won’t eat soon and pop them in the freezer for a great anytime snack. Mom swears these are breakfast cookies because of all the oatmeal. Can’t say I can argue with that!
The big challenge with these monster cookies is just how much dough there is—even when you just do half. I started it in my kitchen aid stand mixer, but had to switch to a new bowl right after adding the peanut butter. At that point though really, it’s almost easier to mix by hand anyway. Which is still quite a workout.
Another thing to note is how wet the dough is when baking. When I first pulled them out of the oven, they didn’t look done. I left them on the tray for a few minutes to help them set and they really did. So, when you get them out of the oven, don’t fret over how they look too much. They will kind of collapse and be perfect. The good thing is, with these ingredients, the baking step isn’t quite so sensitive. If you bake them a little over or under it won’t really affect them too much.
I hope you enjoy these as much as we do!