Hands-down “monster cookies” are one of the favorite cookies found in an Amish homestead. Got some leftover Halloween M & Ms to unload? Monster cookies are a great way to get rid of them. If you’re like me, you get rid of them by eating them:) But if you have more willpower and more M & Ms than I have, monster cookies are a great way to make use of the colorful candy. Monster cookies are quite popular in Amish kitchens and my guess is it is because that they are an easy indulgence but not too much of an indulgence to be considered frivolous. They are a Goldilocks indulgence: just right.
I have seen monster cookies in many Amish bakeries. There doesn’t seem to be much of a geographical limitation on them like with other Amish recipes. For instance, sugar cream pie is something often just observed in Indiana and Illinois Amish homes, but I have seen monster cookies literally from Montana to Maine. There’s something about the combination of ingredients in the cookie that makes them universally appealing, I suppose.
Monster cookie recipes themselves have some slight variations from place to place. The cookies pictured here are from an Amish bakery near Berne, Indiana and this recipe is a very old version of monster cookies that comes from the same community, so make these, savor, and enjoy!
Oh, one more thing…this recipe is an original, OLD recipe from the Berne, Indiana Amish settlement,but it makes a H-U-G-E amount of cookies. These are not typos: 12 eggs!!! 3 pounds of peanut butter!!! Um…unless you are planning to make cookies for your kid’s entire school, consider halving the recipe and maybe halving yet again!
Serves: a lot!
- 12 eggs
- 4 cups brown sugar
- 4 cups white sugar
- 1 tablespoon clear Karo syrup
- 8 teaspoons baking soda
- 1 pound of margarine
- 18 cups oatmeal
- 3 pounds peanut butter (plain or crunchy)
- 1 pound chocolate chips
- 1 pound M & Ms
- Mix the ingredients in the order gtiven.
- Drop by spoonfuls onto greased cookie sheets.
- Bake at 350 for about 12 minutes (do not overbake)