The Good: I've made these before, so I knew they would be a hit with the youth group at IMPACT. They are big cookies that cover a variety of flavors. The recipe makes a lot of dough, and the dough is very stiff, but my KitchenAid mixer can handle it.
The Bad: I've made a couple of changes to the recipe, here, again from Unforgettable Childhood:
Monster Cookie Recipe (The Ultimate Southern Living Cookbook)
1/2 cup margarine or butter, softened
1 cup sugar
1 cup plus 2 tablespoons firmly packed brown sugar
2 cups peanut butter
3 large eggs
1 teaspoon light corn syrup
1/4 teaspoon vanilla extract
4 1/2 cups regular oats, uncooked
2 teaspoons baking soda
1/4 teaspoon salt
1 cup M&M’s
1 cup semisweet chocolate chips
Beat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add peanut butter and next 3 ingredients; beat well. Add oats, soda and salt; stir well. Stir in chocolate pieces and chips. (Dough will be stiff.) Pack dough into a 1/4 cup measure. Drop dough 4 inches apart onto lightly greased cookie sheets. Lightly press each cookie with fingertips into a 3 1/2 inch circle. Bake at 350 degrees for 12 to 15 minutes (centers of cookies will be soft). Cool slightly on cookie sheets; remove to wire racks to cool.
First, the chocolate chips don't blend very well into the stiff dough, so I put in 2 cups of oatmeal, the chocolate chips, and then the rest of the oatmeal. Second, the dough is very oily, and the M&Ms slip out when I'm forming the cookies. So I place about 5-6 M&Ms on top of each cookie.
Here is a picture of a few of my finished cookies.
Summary: A great cookie recipe for teens.
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