When we moved into the neighborhood over two years ago we had no idea what our neighbors were like. We had only moved a mile from our previous residence because we were determined to stay in the same elementary school. I was nervous. I’d liked the familiar, tree-lined streets of our old, 1930s Cape Cod neighborhood. I was hesitant to think I’d find much for me on the 1950s rambler-infested street we moved to, but I had an open mind.
It turns out I had moved across the street from Sara. My first encounter with Sara happened in the middle of the street with a blue tin full of these cookies. There was an exchange. A few words were spoken, and then we returned to our individual ramblers. I knew then that I liked her. A lot. (Her cookies aren’t too bad either.) I think Ole reconsidered our marriage after he ate through the tin of cookies. Then he decided I should just obtain the recipe.
One of the many benefits of living across the street from Sara? Her recipe folder. It ranks right up there along with random babysitter when my kids are sleeping and I have to pick another one up from preschool, bringer of morning coffee, beer sharer, milk and egg borrower, neighborhood get-together host, brownie baker and genuinely real individual, who I feel privileged to know.
My favorite part about Sara’s cookies is that they are flourless, as in they lack flour. No flour. Just oatmeal. They also have a very small ratio of butter to other ingredients. I like this about them. Don’t worry, the peanut butter makes up for it.
Somehow, this managed to sneak out of the picture. There’s vanilla in these too.
Everything gets blended together in some order. I add all the sugars and dry ingredients and then cream together with the butter and peanut butter. This also means I can eat a scoop or two before I add the eggs and the oatmeal. Not that I wouldn’t eat it even if it had the eggs in it. I just happen to like peanut butter with extra sugar in it…on top of a chocolate-covered graham cracker or on a pretzel or just off the spoon.
I bought scoops a while ago. They are wonderful. They make perfectly uniform cookies. These are from my medium-sized scoop. It happens to be my most-used scoop.
Why are they called monster cookies? Possibly because they’re kind of a mash of a bunch of different cookies. You have oatmeal, chocolate chip, peanut butter. Or perhaps it’s because the recipe makes a monstrous amount.
It just means you have plenty to share, though. These were mailed yesterday morning to Mandi. She’s been patiently waiting for them. The crazy packaging? Courtesy of Kiwi’s personalized M&Ms that she sent out as thank-yous. Those were some well protected M&Ms, and now the monster cookies are receiving first class treatment on their way east.
|Monster Cookie Madness|
2 cups brown sugar
2 cups white sugar
4 teaspoons baking soda
2 teaspoons salt
28 ounces peanut butter, approximately one large jar (creamy or chunky based on your preference)
1 stick softened butter
1-1/2 teaspoons vanilla
1-1/2 teaspoons honey
9 cups oatmeal
2-1/2 cups M&Ms or chocolate chips (you could also substitute toffee bits or other candies)
Preheat oven to 350ºF. Mix sugars, baking soda and salt together. Add peanut butter, butter, vanilla and honey. Cream together. Mix in 6 eggs. Add oatmeal 2 cups at a time, thoroughly mixing after each addition. Stir in chocolate.
Scoop dough onto cookie sheets and bake at 350ºF for 12-14 minutes until tops begin to brown. Remove from oven and allow to cool on a cooling rack before packaging.
Makes approximately 120 cookies.