Monster cookies from Midwest Made: Big, Bold Baking from the Heartland (page 108) by Shauna Sever

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute clover honey for light corn syrup.

  • Running_with_Wools on May 25, 2021

    I've made this recipe 4 or 5 times now and they are really good. Letting the oatmeal "rest" with the dough for 4+ hours changes the texture and makes them puffy and chewy, and just delicious. It makes several dozen cookies and so my neighbors have enjoyed these, too. And, since we're gluten-free, I sub cup-for-cup gluten free flour for the small amount of flour and there is no change in texture. These are my kids' favorite.

  • tarae1204 on January 07, 2021

    Addictive cookie. I used corn syrup and m&m’s instead of Reece’s pieces. I felt like the peanut butter flavor (Skippy, as recommended) faded on the days following baking. But with the oats and chocolate, and the chewy texture, they were still wonderful. I preferred the cookies made with a small 1 tbl scoop (instead of 3 tbl) but still cooked the length specified in recipe.

  • Jviney on February 01, 2020

    For my personal taste, these virtually cannot be improved upon. I used honey and it worked just fine. Delicious.

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