Jessica’s “Not-So-Monster” Monster Cookies

My husband, Blake, is a huge fan of the chocolate & peanut butter combo.  So that was my focus when I started planning his birthday cake.   I started digging through my recipes, looking for that awesome tasting, super light & whippy peanut butter frosting recipe I had made once before.

Then I came upon it.  No, not that crazy good peanut butter frosting recipe.

I found my sister’s super yummy Monster Cookies recipe.

And the realization struck me.  Blake really doesn’t enjoy cake all that much.  So why should I make him anything but what HE would truly enjoy on his birthday?

Jessica’s chewy, irresistable Monster Cookies would be THE perfect treat!  They are his favorite cookie.

My sister is a real sweetie, with one of the givingest hearts I know.  And she loves to spoil Blake with these cookies.  Jessica knows he likes them, so she brings them when her family visits our home, and she has them waiting when we visit their home.  We live over 4 hours apart, so we don’t see eachother nearly as often as we’d like, and these cookies always help to sweeten up our togetherness.

I also like that Jessica makes them the size of normal homemade cookies, and not the typical Monster Cookies the size of salad plates.  I can never eat one of those giant cookies – I either end up throwing half of it away or it sits on my counter for a couple days, staring at me to finish it off.  Jessica says she’s been told quite often, though, that “those aren’t Monster Cookies”, when people see their smaller size.

Well, I think Jessica’s “Not-So-Monster” Monster Cookies couldn’t be more perfect!  And Blake would wholeheartedly agree.

Happy birthday, dear Blake!

Blake’s 2nd birthday

Jessica’s “Not-So-Monster” Monster Cookies

Yield: about 5 dozen

Cook Time:12 minutes

Ingredients:

  • 4 eggs
  • 1-1/2 c. brown sugar
  • 1-1/3 c. white sugar
  • 1-1/3 sticks butter
  • 1 tsp. vanilla
  • 1 tsp. light corn syrup
  • 2-2/3 tsp. baking soda
  • 1-2/3 c. creamy peanut butter
  • 6 c. old fashioned oats
  • 1/3 c. semi-sweet chocolate chips  (I like Guittard brand)
  • 1/3 c. regular M&M candies
  • 1/3 c. raisins

Directions:

Preheat oven to 350°.

Beat eggs; add sugars and butter.  Mix in vanilla, corn syrup, baking soda, peanut butter and oatmeal. Then stir in chocolate chips, M&M candies, and raisins. Place on cookie sheet by heaping teaspoonfuls. Bake for about 12 minutes.

Adapted from the 75th Jubilee (1988) Claire City-New Effington, SD Cookbook, recipe by Kristi Bostrom

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