Sunday, December 18, 2011

Just a Sunday...

I hang out here listening to Christmas music and my kids downstairs, who should be cleaning rooms but probably are not, drinking my coffee and gearing up to play around in Scrivener a bit.

It's hard to believe Christmas is only a week away!  How did that happen!?  I really hope my packages I sent off to family get where they're going in time.  I should make phone calls and let people know things are on their way, even if they don't arrive in time.  :)

I made fudge and monster cookies to share, and sent cousin gifts off.  I was a little slow making the cookies, because I got sick, and a little slow getting them in the mail as a result...  but they're on their way.  So if you're one of my brothers or their wives, boxes are on their way!

I don't usually send cookies to all three of them... but my mother's got it in her head that Fair Trade chocolate is the only way to go.  And that's fine and good and all most of the time...  but it kinda ruins the cookies that are supposed to have M&Ms in them.  I know she made Monster Cookies too, but trust me. They're not the same without the candy coated goodness.

Anyway, I'll share the recipe with you all, because I love these cookies.  We make them every Christmas.  They're amazing and perfect cookies.  Assuming you don't have a peanut allergy.  The original recipe called for things by the POUND, and I fixed it up so this is a much more normal sized cookie recipe.  Should make 2-4 dozen.  Depends how small you make them.

Monster Cookies

Cream:

1 cup brown sugar
1 cup sugar
1/2 cup butter
1 & 1/3 cup creamy peanut butter

Add & mix in:

3/4 teaspoon vanilla extract
3/4 teaspoon salt
2 teaspoons baking soda
3 large eggs

Add and mix in gently:

3.5 cups rolled oats (longer cooking oats, not quick oats)
1 cup all purpose flour

Fold in:

4-8 oz M&Ms (christmas colors are my favorite!)
4-8 oz Semisweet Chocolate Chips

Preheat oven to 350*F, ball up 2 tablespoons batter per cookie (eyeball is fine, but don't make them too big!).  Cook 8-12 minutes.  They will not look cooked but they will finish cooking outside the oven.  Let cool on the cookie sheet 5 minutes, then move to wax paper to cool fully.

2 comments:

  1. Oh my goodness. I think I gained ten pounds, just reading that! They do look scrumptious, though.

    ReplyDelete
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