Just made our 2012 Christmas batch of Monster Cookies and thought I’d share.

Ingredients

• 12 Eggs (yes a full dozen)
• 2 lbs Brown Sugar
• 4 c White Sugar
• 1 Tbsp Vanilla
• 1 Tbsp White Karo Syrup
• 8 tsp Baking Soda
• 1 lb Butter Softened (yes a pound)
• 3 lb Peanut Butter
• 18 c Oats (Not quick oats)
• 5 bags various candies (I used M&Ms, Chocolate Chips, Peanut Butter Chips, Butterscotch Chips & Heath bits this time)

Tools

• If you have a mixer with detachable beaters I strongly recommend using one of them in a power drill to do the actual mixing as you can burn out a standard electric hand mixer with this recipe.
• Plastic dish tub (there is no bowl large enough!)
• A regular mixer to beat the eggs/sugar (or use the drill!)
• Large baking sheets (2) (one in the oven and one in prep so you can keep swapping as it takes a while to bake them all, I use 2 large air bake sheets that I can put 15-24 cookies on depending on how big I’m making them)
• Something to store them in when you are all done (I use gallon freezer bags usually and can fit 12-30 in a bag depending on size)
• A scoop or spoon
• Strong wooden spoon (or your hands!)

Directions

• Beat the dozen eggs until well blended (do not over beat)
• Add in the Brown and White Sugar and beat until well mixed
• Add in the Vanilla, Karo Syrup and Baking Soda and mix in
• At this point start using the power drill if you aren’t already otherwise a wooden spoon
• Add in the Butter and beat until fully mixed
• Add in the Peanut Butter and beat until fully mixed
• At this point you will need to use either a strong wooden spoon or your hands as not even the power drill will work
• Add in the Oats and mix thoroughly
• Add in the Candies and mix to get an even distribution throughout the batter
• Preheat the oven to 350F
• Spoon the batter onto an ungreased cookie sheet (you can make these a variety of sizes to try out different sizes, I used a Pampered Chef medium scoop with a  squeeze handle for ease and I wanted them to be a consistent size)
• Bake for 10-15 minutes (varies by the pan type used and the size of the cookie so keep an eye on them until you figure out the time you need)
• Let the cookies cool on the sheet for at least 5 minutes before trying to move them off as they are very soft and fragile when fresh out of the oven
• I use a non stick spatula to remove them from the sheet, smaller cookies come of easier, larger ones you need to work from all sides to loosen it enough to come off cleanly
• I also use the spatula to scrape off any remains before I scoop new ones onto the sheet.
• Assuming you are using two cookie sheets there is time after you take a batch out to let it cool, move to a cooling rack or paper towel and then scoop on the next batch before the one in the oven is ready to take out.  You should always have the next one ready to go in when you take one out or you end up baking all day!

This recipe will make anywhere from 12 to 25+ dozen cookies depending on how large you make them.  Using the scoop I ended up with around 27 dozen 3″ cookies.  Those are full size cookie sheets in the picture below (I didn’t bake on those, just used them as a final resting place before bagging) to get an idea of the size (that is about 200 of them in the picture).