“This recipe was a request of my son, David. His Grandma Dorothy in Washington would send them down to him in Santa Cruz for a special treat.” – Calla Ferre
“This recipe was perfect for my labmate’s annual Christmas cookie swap, where I needed to bring 8 dozen cookies. I was determined to make this recipe as one entire batch, and it was quite a feat doing so. I stopped baking at 12 dozen cookies and froze back the rest of the dough for later. I estimate there are another 6 dozen cookies left to bake. Keep this in mind when you go to make these cookies. The recipe can easily be halved or quartered if need be. Also, this is a great recipe for those with gluten allergies, amazingly there is no flour, only oatmeal!.” – April Ferre
Dorothy Hurst’s Monster Cookies
- 1 Pound (2 Cups) Margarine
- 2 Pounds Brown Sugar
- 4 Cups White Sugar
- 1 Tablespoon Karo Syrup
- 1 Tablespoon Vanilla
- 8 Teaspoons Baking Soda
- 1 Dozen Eggs
- 3 Pounds Peanut Butter
- 1 12-Ounce Package Chocolate Chips
- 2 12-Ounce Packages M&Ms
- 1 Pound Walnuts Chopped
- 18 Cups Quick Oatmeal
- Cream margarine, brown sugar and white sugar. Add Karo syrup, vanilla, baking soda and eggs; mix well. Beat in peanut butter. Pour over chocolate chips, M&Ms, walnuts and oatmeal. Mix together (I use my hand) .
- Bake at 350 degrees for 10 to 12 minutes, depending on size of cookies. Let set 5 minutes before removing from cookie sheet to wire rack to finish cooling.
- Makes such a large batch that I store some dough in large covered tupperware container and bake some a few days later. Can be frozen.
Recipe – Dorothy Hurst MaCauley