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As I was saying, there really is a day for everything; apparently, for cookies, it’s an entire week.  Instagram, Facebook and Pinterest are laden with posts about #NationalCookieWeek and the hundred upon hundreds of recipes are mind boggling. 

The Fruit of My Labor

While technically I’m probably done baking, I have this nagging feeling I didn’t make enough cookies. This is a feeling I’m well used to as it occurs most every year.  Last year, that was an unnervingly accurate feeling.  Recovering from an operation, my heart wasn’t really into the whole Christmas season and I thought I could get away making the bear minimum amount of cookies needed.  Big mistake as that was never really enough. Inevitably, every few days, I found myself making more and more cookies.  I wasn’t a happy camper. 

In an effort to alleviate that nagging feeling, this evening I made what should be the last batch of cookies this year — gingersnaps.  Out of the oven, they’re OK; give them a few days and #todiefor! 

Gingersnaps; Not Monster Cookies

In honor of #NationalCookieWeek, I’m sharing that one staple recipe that receives rave reviews and makes quite literally, hundreds of cookies.  I made a 1/2 batch over the weekend and ended up with north of 250 cookies.  I was convinced this was a secret family recipe handed down for at least one generation and something that only us Stifter’s knew about; then I got on Pinterest. Apparently, it’s most everyone’s secret family recipe, sigh.  With that, I give you the coveted Monster Cookie recipe:

  • 12 Eggs 
  • 2 Pounds Brown Sugar 
  • 4 Cups Granulated Sugar 
  • 1 Tablespoon Vanilla 
  • 8 Teaspoons Baking Soda
  • 1 Pound Margarine (I always use butter and I melt it) 
  • 3 Pounds Peanut Butter (I get the super chunky) 
  • 18 Cups Oatmeal (It doesn’t indicate quick or regular — I use quick)
  • 1 Pound Chocolate Chips 
  • 1 Pound M&Ms (if I use peanut M&Ms then I won’t use the super Chunky peanut butter)
  • 1 Tablespoon Corn Syrup 

Mix the ingredients in order given. Drop by Tablespoon onto cookie sheet. Bake at 350 for 10 – 12 minutes.  This makes a large, chewy cookie. If you start lifting weights in September, mixing this in December won’t be so painful…oy. 

 I’m looking forward to the weekend; I’m trying to squeeze in a trip to Sugar Loaf, NY for the town’s annual holiday celebration on Saturday.  Saturday night we’re entertaining friends and on Sunday we’ll be attending a Christmas concert #Fun. 

On that #Yummy note, I wish everyone safe travels, smooth sailings and, of course, bon appetite.