One of the reasons on my list to blog is to have an easy place to share favorite family recipes with my kids so despite the lack of photos I’m blogging about these recipes.These are both recipes that are super easy to make, and are a hit wherever you take them, so I think the kids will want to know where they can find the recipes. I made both of these for a large family gathering this weekend and received a lot of compliments and a lot of requests for the recipes. That’s always a good sign.
Monster Cookies aren’t something I make very often. In fact I only make them every couple of years for this particular family gathering. The recipe makes an enormous batch of cookies, but can easily be halved. I don’t know what it is about these cookies that people love so much. I like the cookies just fine, but other people, particularly my nephews love them, which I always take as a compliment because their mother is a wonderful baker, and these young men know a good cookie when they eat one.
The other thing I made was Texas Sheet Cake. I haven’t made it in years. I have a couple of recipes for it, but this time I went with the version that Anna posted Memorial Day weekend and I’m so glad I did. It was a huge hit and adults and kids both wanted the recipe. It is moist, with a wonderful rich frosting, that is a little flaky on the top. It serves a lot of people and is so simple to make. Instead of retyping the recipe, I’m going to link to Cookie Madness for the recipe.
Back to the Monster Cookies. Whenever I read the recipe, my instinct is to put in more chocolate chips and M & M’s than called for but I always go ahead with the recipe knowing I can add more if needed. Extra chocolate isn’t needed here. Somehow they end up being just right with peanut butter, and oatmeal goodness balanced with just the right amount of chocolate from the chocolate chips and M & M’s. The day I made these I had a lot going on and was only able to bake about half of the cookies before I had to leave the house to tend to some other chores. I put the dough in the refrigerator and baked the other half later in the day. I liked the texture of the cookies baked later in the day a little better. The chill time seemed to make them a little sturdier without making them hard. If you have the time to chill the dough go ahead, but if you don’t, don’t worry about it.
8-10 cups old fashioned oatmeal
4 t. baking soda
2 2/3 c. crunchy peanut butter (I used Skippy Super Chunk)
1 c. softened butter
2 1/4 c. packed brown sugar
2 c. sugar
6 eggs, beaten
1 1/2 t. corn syrup
1 1/2 t vanilla
1 8 oz. pkg. M & M’s
1 c. semi-sweet chocolate chips
Heat oven to 350 degrees. Combine oats and soda and set aside.
In a very large bowl combine peanut butter, butter, brown sugar, and white sugar. Stir in the eggs, corn syrup and vanilla. Stir the oat mixture into the peanut butter mixture. Mix in the candy pieces and the chocolate chips. Drop by heaping tablespoonfuls onto ungreased cookie sheets. Bake for 10 minutes or until just brown. Do not over bake. (Baking might take anywhere from 8-12 minutes depending on your oven.)