DMonster Cookies
*MOPS Recipe*
Freezer SafeThis makes an extremely large recipe as you can soon figure out by looking at the amounts of each ingredient that the recipe calls for. After making the dough, I usually divide it up into several Ziplocs and freeze it. Also, only make as many cookies as you intend to eat in 2 or less days, as I think this cookie becomes stale quickly. The thawed dough can be kept in the fridge for a couple weeks. Enjoy!
2lbs brown sugar (about 4 1/2 c.)
1 lb butter
1 T vanilla
4 c. granulated sugar
12 eggs
1 T Karo syrup
18 c. quick oats
3 lbs peanut butter (I use smooth)
12 oz bag semi sweet chocolate chips
1 lg bag M&M's (I think it's the 1lb bag)
Cream butter and sugars in LARGE mixing bowl with electric mixer. Add eggs, vanilla, and syrup. Mix in remaining ingredients with hands. Chill. Roll dough in balls to whatever size you desire. Roll balls in granulated sugar and place on greased cookie sheet. Slightly flatten with fork. Bake 10-15 minutes at 350 degrees. Cooking time varies depending on size of cookies. I like to undercook mine!
2lbs brown sugar (about 4 1/2 c.)
1 lb butter
1 T vanilla
4 c. granulated sugar
12 eggs
1 T Karo syrup
18 c. quick oats
3 lbs peanut butter (I use smooth)
12 oz bag semi sweet chocolate chips
1 lg bag M&M's (I think it's the 1lb bag)
Cream butter and sugars in LARGE mixing bowl with electric mixer. Add eggs, vanilla, and syrup. Mix in remaining ingredients with hands. Chill. Roll dough in balls to whatever size you desire. Roll balls in granulated sugar and place on greased cookie sheet. Slightly flatten with fork. Bake 10-15 minutes at 350 degrees. Cooking time varies depending on size of cookies. I like to undercook mine!
What I Think: I have not tried this recipe yet, but it seems to be a good one to mix up the dough and freeze some that way we have it ready to throw in the oven.
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