Monster Cookies III

Here it is the Monster cookie recipe I found on recipes.com I think, it's been so long ago, but I love this recipe and usually make the whole batch, if not just cut in half. Some people call these cowboy cookies, but I have tasted many cowboy cookies and have never felt that they taste quite like these. This is a non-flour recipe.

Monster Cookies III

Ingredients:
6 eggs
2 cups brown sugar
2 cups white sugar
1/2 pound butter
2 Tablespoons vanilla extract
2 Tablespoons white corn syrup
4 teaspoons baking soda
1 1/2 cups peanut butter

9 cups quick oatmeal or rolled oatmeal or something oatmeal
8 oz. semi sweet chocolate chips
1/2 pound m-n-m's

Mix together butter, white and brown sugar with mixer until well blended. Add in eggs, mix well.

Then add in vanilla, corn syrup, baking soda and peanut butter, blend again.

Then instead of using your mixer, use your big ole bicep, arm and hand to mix in the oatmeal, chocolate chips and m-n-m's.

Drop by medium cookie scoop onto stone and Bake at 350 degrees for about 15 minutes

The reason you need to use your arm instead of the mixer is I blew up my mixer trying to let it mix this recipe. It was too thick and smoke rolled out the top of the mixer.



Cook's Tips:

Cook all cookies on stoneware always, never substitue metal cookie sheets (they just don't give the same results of even baking). These cookies must be evenly baked since they have so many ingredients in them. If they are darker on the bottom then they will be too crunchy.
I use m-n-m mini baking bits (as they call them) These are found right next to toffee bits and chocolate chips and are cheaper usually then buying a bag of mini m-n-m's. Some people use plain m-n-m's, but I prefer the minis.
I use quick oats in all cookie recipes. I feel that they turn out better.
For the vanilla extract I use Pure Mexican Vanilla and I suggest it always.
If you want nuts in your cookies you can use crunchy peanut butter to get that effect or just add a 1/2 cup of chopped peanuts to mix.

This dough can be frozen for later use.

Oreo and Fudge Ice Cream Cake

1/2 cup fudge ice cream topping, warmed

1 tub (8 oz.) Cool Whip whipped topping, thawed, divided

1 pkg. (4 serving size) chocolate pudding

8 oreos

12 ice cream sandwiches

Pour the fudge topping into a medium bowl. Stir in 1 cup of the whipped topping with a wire whisk until it's well blended. Add in the dry puddingmix; stir 2 min. or until well blended. The consistency of fudge topping can vary depending on what brand you purchase. If your fudge topping mixture is too thick to spread evenly, stir in 1/4 cup milk. Chop oreos into chunks. Stir in the pudding mixture. Arrange 4 of the ice cream sandwhiches side by side on a 42x12-inch peice of foil; top with half of the pudding mixture. Repeat the layers. Top the pudding mixture with the remaining 4 ice cream sandwhiches. Frost the top and sides with the remaining whipped topping. Bring up sides of foil. Freeze at least four hours before serving. Let stand at room temperature to soften slightly before serving. Makes 12 servings.