In Big Brother's Scout troop, a summer-camp tradition is a big tin of Monster Cookies, baked by the Assistant Scoutmaster's wife.
Since we're preparing for Big Brother's Eagle Scout Court of Honor on Sunday, I thought I'd make a batch of these cookies to bring along as part of the dessert. First I checked with the usual baker of the cookies, just to make sure she wouldn't be upset if someone else made her signature dish. I think she thought I was silly for asking, but I've seen that kind of thing backfire before, so I just wanted to be sure.
This batch makes 100 or so cookies if you use the same size scoop I have. It does NOT fit in a stand mixer--you need a Really Big Bowl for these. And a really big cookie jar.
I am not responsible for any wooden spoons broken during the process of stirring these cookies. You have been warned. Use a really sturdy spoon to stir the batter!
1 cup (2 sticks) margarine, softened
2 cups sugar
2 cups brown sugar
3 cups peanut butter
1 1/2 tsp corn syrup
1 1/2 tsp vanilla
4 tsp baking soda
9 cups old-fashioned rolled oats
1 bag (12 oz) semisweet chocolate chips
2 cups M&Ms (I think I used 3 cups--didn't measure these!)
I used a stand mixer to help the beginning of this process along. Cover baking sheets with silicone liners or parchment paper.
Cream margarine, sugars, peanut butter together. Beat in eggs, then add corn syrup and vanilla.
At this point, transfer the batter to your super-huge bowl (Mrs. Assistant Scoutmaster recommends "sink-size").
Add baking soda and oats and mix.
Mix in chocolate chips and M&Ms.
Using an ice cream scoop (I used the Pampered Chef model), scoop balls of dough onto your baking sheet. Leave plenty of room between cookies. I only put 8 balls of dough on each full-size baking sheet.
You can flatten the cookies slightly if you want. You probably should. I didn't, but I think it would have been a good idea.
Bake at 350 for about 12 minutes. I switched the pans from bottom rack to top midway through baking.
Cool completely before serving/storing.