These huge, soft cookies shouldn’t be overbaked because they should be. They don’t have flour.
| Servings: | 120 |
| Yield: | 20 dozen |
Ingredients
- 12 eggs
- 4 cups white sugar
- 4 cups packed brown sugar
- 1 tablespoon light corn syrup
- 1 tablespoon vanilla extract
- 1 teaspoon baking soda
- 2 cups butter
- 2 cups peanut butter
- 18 cups rolled oats
- 3 cups semisweet chocolate chips
- 3 cups candy-coated milk chocolate pieces (such as M&M’s®)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Beat together the eggs, sugars, syrup, butter or margarine, vanilla, and peanut butter. Add the baking soda, and beat well. Stir in the oats, chocolate chips, and candies.
- Place dough by tablespoonfuls on ungreased cookie sheets.
- Bake in the preheated oven until edges are golden and cookies are set, about 12 minutes. Do not overbake!
Nutrition Facts
| Calories | 206 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 28 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 4 g |
| Sodium | 66 mg |
| Sugars | 20 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
I used honey instead of corn syrup, only 1 stick of butter (1/2 cup),9 cups of oats instead of 18, 1 cup of peanut butter, and I didn’t use the brown sugar or the chocolate chips and m&ms. They taste pretty good
Based on the other two reviews, I added 1/2 cup of flour and 1/2 teaspoon of baking soda. They turned out great
I normally do NOT “tweak” a recipe on the first time, but I made an exception for this recipe. I did NOT make the full batch but the following changes (Full batch) are a MUST if you want this recipe to work. Decrease the eggs by half, no more than 8 eggs. Increase the baking soda to a total of 8 teaspoons (2 Tbsp + 2 tsp) Increase peanut butter to a total of 3 cups. Decrease the oats by 1/3 -use only 12 cups. It may look slightly “crumbly” in the mixing bowl but they turn out PERFECTLY! The following is a suggestion – leave the corn syrup out it’s not needed. I found 10 minutes baking time was perfect. ~~~~~ I’m hesitant on rating this recipe, only b/c it’s NOT a 5 star recipe as written. It becomes a good cookie *IF* the ingredient quantites are correct, so I’m giving it 4 stars b/c I had to re-work the quantities.
The ingreients sounded to be a good combination. Unfortunately, it turned into an Expensive Disaster! After placing 9 cookies on an 11×17 pan and in the oven, they became one in 5 minutes! I even tried using cupcake pans but I was not able to save the batter.