This recipe makes a huge batch - you can decide on size of cookie you want . Large spoon makes average size cookie, and for monster size use a 1/4 Cup Ice cream scoop.
Ingredients:
1 1/2 Cup White Sugar
1 1/2 Cup Brown Sugar
4 Eggs
1 Cup Peanut Butter
4 Tsp Vanilla
1 Tsp Salt
2 Tsp Baking Soda
1/4 Cup Corn Startch
4 1/4 Cups Flour
4 1/4 Cups Oats
1 lb Bag Choc-Chips
1 lb Bag Heath bar Crush baking chips
1 lb BAG M/Ms (reg)
1 lb Bag Peanut Butter M/Ms
Cream Butter, Sugars together - then mix in peanut butter, eggs, vanilla. In a very LARGE Mixing bowl. With a hand mixer!
Then ad in all dry ingredients till mixed . I continue to use hand mixer then switch to wooden spoon
Place dough in fridge to chill for 30-45 minutes ( do not skip this step)it's very important to get dough cold before baking.
With very Large Spoonfulls place on cookie sheets .
I use 1/4 Cup Cookie Scoop to make nice large ones, if you do not have a cookie scoop, simply pack in a 1/4 Cup measuring cup and them with hands round it and place on baking sheet. !! ( A large baking sheet will hold 8-10 - Tip- I also use silicone mats - if no mats use your non stick cookie sheets.
Bake 325 degrees for 12-15 minutes in middle of oven .
Remove from oven let sit a few minutes then transfer to wire wrack or paper lined counter to cool.
These are perfect for gift giving, cookie exchanges and enjoying all season long.
As stated before - you can make the cookies what ever size you like.
This dough keeps for weeks in fridge so super nice to whip up hot fresh cookies any time - if you do not want to bake all at once. I have also froze this dough for months as well.
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