Warning…there is a monster at the end of this blog post…
One of my favorite books as a child was The Monster at the End of This Book by Jon Stone and illustrated by Mike Smollin. Do any of you remember that book? Furry, lovable, Grover from Sesame Street reads the front cover of the book and is scared silly that at the end of the book there is going to be a monster. With each turn of the page, he grows more and more panicked and more and more irritated at the reader for continuing to turn the page. He builds walls out of bricks, nails up boards, ties ropes… anything he can to keep you from turning the page! Then, we arrive at the end of the book only to discover that Grover IS the monster at the end of the book.
Such a great and engaging story, one which has kept me from having to do the whole “Mommy, there’s a monster under my bed” scenario with my kids. When they say they are scared of monsters, I say “Are you being silly? You know that the only monsters we know about are Grover, Elmo, Zoe, etc from Sesame Street. It’d be great fun if they showed up at our house!” They usually giggle and agree and then extend their going to bed time by talking about all the different things they would do with their favorite Sesame Street monsters if they did show up here.
The monster at the end of this blog post is the same kind of monster. A good, fun, colorful monster that you will want to get to know. Monster cookies – the be all, end all of all things cookie. Monstrous because of their size. Monstrous because of your grocery bill once you buy all the ingredients. Monstrous because of the calories. Monstrous because of the flavor. Trust me though… these are one of the best monsters you will ever get to know!
Monster Cookies, from my friend Annalise Marberg
2 lbs Brown Sugar
1/2 cup White Sugar
1 pound Butter
- 8 Tsp Baking Soda
- 3 Tbs Peanut Butter
- 18 Cups Oatmeal
- 1 pound M&Ms chocolate coated candy
- 1 pound milk chocolate chips
- 1 Tbs of Vanilla
- 1 Tbs Honey or Light Corn Syrup
Using an ice cream scoop, place dough on parchment lined cookie sheet. I recommend only cooking 6 at a time if you are doing the full size cookies as they do spread.
Bake in a preheated 350 degree oven for 12 – 15 minutes (I like to hold back a few M&Ms to place on top of the cookies as soon as the are removed from the oven… it just makes them prettier!)