Monster Cookies

This is it! The big HOO-RAH! To cap off our Cookie Week off we will be featuring a Monster Cookie. The great thing about this recipe is that they are dang delicious and gluten intolerant people can eat them. It's great to be able to please everyone.

Monster Cookies

1/4 cup butter, softened
1 cup sugar
1 cup plus 2 tablespoons brown sugar
2 cups crunchy peanut butter
3 large eggs
1 teaspoon corn syrup
1/4 teaspoon vanilla
4 1/2 cups rolled oats (certified gluten free, if necessary)
2 teaspoons baking soda
1/4 teaspoon salt
1 cup M&Ms
1 cup chocolate chip morsels
Cooking Spray

1. Preheat oven to 350 degrees

2. Combine butter, sugar and brown sugar at medium speed of an electric mixer until smooth. Add peanut butter, eggs, corn syrup and vanilla; mix until just combined.

3. Stir in oats, baking soda and salt using a large wooden spoon. Gently stir in M&Ms and chocolate chip morsels until well-combined.

4. Drop 1/4 cup portions of dough about 4 inches apart on a baking sheet coated with cooking spray. Bake at 350 for 12 to 15 minutes or until lightly browned. (Bake less time for a chewy cookie, more time for a crunchy one.) Let cool 3 minutes on baking sheets. Remove to a wire rack to cool completely. But eat at least one while it's still warm.

Yield: 2 1/2 dozen cookies

My favorite sister Krista forgot her camera so this old picture will have to do the trick.

Monster Cookies

The wedding is tonight and all 250 cookies are baked and ready for the guests to enjoy. Stayed tuned, next Monday we will show you what 250 cookies look like!