Monday, April 16, 2012

Monday Munchies - Monster Cookies

A few weeks back I had a big bag of M&M's leftover from a cooking project and needed a recipe to use them up, Monster Cookies seemed like the perfect recipe!  Our community group is getting rather large and it's hard to come up with desserts that will feed 20 people, but this recipe makes enough to feed a small army!  I'm sure if you didn't want as many, you could halve or quarter the recipe but my favorite thing to do with leftover dough is to freeze it.  Now, a lot of people just freeze a wad of dough, but scooping them into dough balls first saves a bunch of time when you're ready to thaw and bake them.  After you've scooped the remaining dough into balls put them close together on a baking sheet and pop them into the freezer for a few hours, or until they are hard.  Then, put them in a freezer bag or some other container and you have cookies ready to go at a moment's notice.  You don't even have to thaw them before baking, just adjust the baking time accordingly!  This is an awesome way to have fresh baked cookies ready for friends or neighbors who drop by unexpectedly!

Dough balls for freezing
Monster Cookies
6 eggs
2 c. white sugar
2 c. brown sugar
1 stick of butter
3 c. peanut butter
1 c. Crisco (or you can use more butter)
4 t. baking soda
1 T. vanilla
1 c. flour (or you can add another cup of oats instead)
8 c. oats
1 bag of M&Ms
1 bag of chocolate chips

Combine peanut butter, butter, Crisco, sugars, vanilla and eggs, beat until smooth. Add baking soda and mix thoroughly.  Stir in oatmeal and flour, then add chocolate chips and M&M's.  Scoop onto cookie sheets.  Bake at 350 degrees for 10-12 minutes.  Yield: 6 dozen(ish) normal size cookies (depending on how much dough you eat!)  Also, these are tasty made into giant cookies, just remember to adjust the baking time accordingly!

Source: A combination of my friend Bry's recipe and a similar one from our church's cookbook From Our Table to Yours

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