Monster Cookies

We are hosting Daniel's baseball team at our 

neighborhood pool tomorrow.

They were the 12 year old LEAGUE CHAMPIONS,

so they're kind of a big deal!

I wanted to make a big batch of cookies

and figured these boys needed one

BEAST of a cookie!

So behold the

MONSTER COOKIE:

This recipe makes a lot!

(about 6 dozen)

And you can add in whatever you want 

to please your hungry crowd.

In a big bowl, combine:

           3 eggs                      4 1/2 cups rolled oats

1 cup sugar                  2 tsp. vanilla

1 T. honey                    2 tsp. baking soda

1 1/2 cup brown sugar

1 stick of room temp. butter

1 1/2 cup crunchy peanut butter

Next, your add ins:

1 cup semi sweet chocolate chips

1 cup peanut butter chips

1 11.4 oz bag of M&M's

You can add whatever you like to the basic recipe:

White chocolate, dried fruits, coconut,

toffee or butterscotch bits, chopped nuts...

Just try to keep it to 2-3 cups of mix ins.

They will definitely bring out the monster in you...

the COOKIE MONSTER!

Welcome to our virtual Christmas cookie swap!

I can't wait to see all the wonderful recipes you have to share! To "swap a cookie" just click on Mr. Linky and paste your post!

Here's my favorite Christmas cookie to swap with all of you:


PECAN SANDIES:

* 1 cup margarine, softened
* 1 cup vegetable oil
* 1 cup white sugar
* 1 cup confectioners' sugar, sifted
* 2 eggs
* 1 teaspoon vanilla extract
* 4 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon cream of tartar
* 1 teaspoon salt
* 2 cups chopped pecans
* 1/2 cup white sugar for decoration

DIRECTIONS

1. Preheat oven to 375 degrees
2. In a large bowl, cream together the margarine, vegetable oil, 1 cup white sugar and confectioners' sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, cream of tartar and salt, stir into the creamed mixture. Mix in the pecans. Roll dough into 1 inch balls and roll each ball in remaining white sugar. Place the cookies 2 inches apart onto ungreased cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven, or until the edges are golden. Remove from cookie sheets to cool on wire racks.

This recipe makes a TON!

Ummmm....who's bringing the Bailey's and coffee?