Ultimate Monster Cookies {Recipe}

I may not have ever shared this info with you but I am slightly enamored with the Amish and their way of life. Maybe because it is so much more simple than the life I lead…nevertheless, I like their food, for sure. Most of the baking done in their culture is usually with items that are normally found in a kitchen. And let me tell ya, these women bake A LOT. Wow . . .

This recipe I am going to share with you today is based on a recipe I found in one of my new cookbooks, The Amish Cook’s Family Favorite Recipes, and it knocked our sweet tooth’s for a loop! Sooooo, sooooo good!

The recipe is based on $250 Cookies and like normal, I amended it just a bit. Mostly because I didn’t quite have everything listed but because, well…because I can and that’s just me.

The story behind Amish $250 Cookies is that these cookies are usually made for weddings and large gatherings, like church Sunday or on the not so bright side note, funerals. The expense that goes into these cookies is that there are nuts, chocolate chips, and a bunch of other ingredients to make 10 dozen cookies.

10 DOZEN COOKIES

Right?!

Can you imagine making this many cookies often, me either. Until I made them of course. Wow (shaking my head), these are sure making it hard to be diligent in the weight loss department, lol

Never in my life have I made such a gigantic batch of cookies.

Check out the bowl I had to use for all of the cookie dough.

Yep. I had to use one of the largest pots I have. This is the pot that I make my large batches of soup in. Do you see how much dough is in there?! The pot was 2/3 full! Right…that is a lot of cookie dough!

Now, I did follow the recipe to some degree but ultimately, I changed it to meet the ingredients that I had on hand.

Enjoy and make sure that you share a few!

Ingredients:

1 pound of butter (4 sticks – softened to room temperature)

2 cups granulated white sugar

2 cups of packed brown sugar

4 large eggs

2 teaspoons of vanilla extract

5 cups of quick rolled oats

4 cups all purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

1/2 cup of chocolate pieces (like M&M’s – mine were store brand, organic ones)

1 4oz package of nut topping (which has peanut and pecan pieces)

1 12 oz package of semi-sweet mini chocolate chips (Nestle)

3/4 (8 oz of a 12 oz package) of milk chocolate chips

6 oz of mini marshmallows *

Directions:

Preheat your oven to 375 degrees F.

In a large bowl (or large pot, if need be, lol), cream together the butter, white sugar and brown sugar until completely smooth and well combined. Mix in your eggs and vanilla.

In a separate bowl mix the flour, baking soda, baking powder, salt and oats, mix until well combined.

Add the dry ingredients into your wet ingredients and mix until evenly combined.

Add in all of your extras (chips, nuts, candy pieces, etc…) and mix until combined. It gets a bit difficult to do but try to get all ingredients combined.

If they are going to be the Ultimate Monster Cookies, they need to be enormous!

I use an old ice cream scoop to make these bad boys . . . so go grab yours now so you too can have giant cookies . . . okay, back? No ice cream scoop? Okay, well, carry on as usual, you will have smaller cookies but the taste will still knock your socks off!

Use your ice cream scoop (or roll a small tablespoon size in your hand to make a ball) and place them 2 inches apart on an un-greased cookie sheet.

If you are baking enormous cookies (i.e. cream scoop size) bake them for 12-13 minutes, closer to 13 minutes for me, until they have just risen (puffed up). They will look a bit under baked, but when cooled they will be soft and chewy. Let them cool about 5 minutes on the baking sheet before moving them to the cooling racks. They need to set a bit before you move them otherwise they will fall apart during transition, trust me.

If you are baking the smaller cookies, bake then for 8-10 minutes until lightly golden brown on the edges. Let them cool for about 2 minutes on the cookie sheet before transferring them to cool completely on cooling racks.

This is a wonderful recipe to share with friends and family.

With the large cookies I made I got almost 6 dozen monster cookies. I am guessing that with the smaller ones you would get much closer to the 10 dozen cookies suggested.

* If you use marshmallows, be prepared for some major melting while baking. The stuff turns to liquid sugar and is a beast to remove from the cookie sheets. But in retrospect, they made for some extra chewiness in the cookies that the kids LOVED!

Enjoy and let me know if you change up the recipe at all and how your cookies turned out!

In His Grace,

Callie