Hello fellow cookie lovers! Today I am sharing my Grandma’s Monster Cookie recipe.
Thinking about these cookies brings back memories. My older cousins always called Grandma “MahMaw.” As babies “MahMaw” was probably easier to say than Grandma. I’m certain someone oohh’d and aahh’d and said “How cute! The baby said Grandma! Say it again! Say MahMaw!” Not that I’ve done that with my baby granddaughter recently “Say Oma. OhhhhMa!” Obviously MahMaw stuck and I’m certain my granddaughter will be saying Oma in no time too!
Growing up, my grandparents, aunts, uncles and cousins lived in Washington State. Since we lived in So. Cal, we didn’t see them often. It was a special treat when we got together. In total, there were nine cousins (I am the baby! That probably explains a lot!).
I recall slumber parties in my Uncle’s basement with lots of sleeping bags, lots of giggles and not a lot of sleeping! My grandfather was a Master Gardener so there were rows and rows of fresh vegetables right outside the back door and MahMaw always made dinner from that garden! My favorites were the fresh corn, zucchini and rhubarb (because that meant strawberry rhubarb pie!) The fields in front of the house were covered with wild blackberries. Often my cousins and I would have purple fingers and faces from eating ourselves silly in those fields. We’d come back full and dirty and MahMaw would call us her little Monsters! But, then she’d laugh and make us a batch of Monster cookies. Fabulous, eat-the-batter-from-the-bowl-when-MahMaw-wasn’t-looking, Monster Cookies! Those were fun times!
I’m looking forward to making cookies with my granddaughter! (Oma! Say OOOhhhMa! Do you think cookie bribes are acceptable for a three-month old?)
Be warned however, the full Monster Cookie recipe makes huge quantities and requires a Kitchen Aid Mixer!
The good news? You can easily cut the recipe in half or quarters. If you make the recipe as directed, you will have enough for 16 dozen cookies! That’s a lot of cookies, even for nine little monsters! This is MahMaw’s original. Enjoy!
- 6 eggs
- 1 cup (two sticks) butter or margarine
- 1 lb. brown sugar
- 2 cups granulated sugar
- 2 TBLS vanilla extract
- 28 oz Peanut Butter – I use Skippy Smooth Peanut Butter
- 4 tsp baking soda
- 9 cups quick cooking oats
- 6 oz semisweet chocolate chips
- 1/2 lb. M&M’s
- 1/2 lb. chopped walnuts
- Heat oven to 350 degrees F.
- Using a stand mixer, combine butter, both sugars and the vanilla until light and fluffy.
- Beat in eggs, two at a time beating for a full minute after each addition.
- Stop the mixer, scrape down the sides and add the entire amount of peanut butter.
- On medium speed, mix until the peanut butter is fully incorporated.
- Add baking soda, then stop and scrape down the sides of the bowl again.
- Slowly begin adding oats, a cup at a time, mixing well after each addition.
- Add chocolate chips, M&M’s and nuts and continue to mix until just combined.
- Batter will be very thick.
- Drop by rounded spoonfuls on <em>ungreased</em> cookie sheets.
- Bake for 10 minutes or until the tops turn golden brown.
- Let the cookies cool on the pan for 10 minutes then move to a wire rack to cool completely.