BREAKFAST MONSTER COOKIES
From St. John's Church Cookbook 2004 (Fox Lake, WI). The recipe doesn't say how long to bake these, and the yield is also a guess!
Provided by Vino Girl
Categories Drop Cookies
Time 45m
Yield 72 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Mix all ingredients in order.
- Use a tablespoon to make large scoops. Flatten to 3/4 of an inch.
- Bake until done (recipe doesn't say how long!). Do not overbake.
- These freeze well for a quick breakfast or snack.
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Evan Bryan
[email protected]These cookies are the perfect grab-and-go breakfast! They're filling and delicious.
Trenton Prine
[email protected]I'm not sure what I did wrong, but my cookies turned out flat and hard.
Qaher 7777
[email protected]The cookies were a little dry, but they were still good.
Syeda Zahra
[email protected]These cookies were so easy to make and they taste amazing! I'll definitely be making them again.
Noor Pari
[email protected]I'm not a big fan of peanut butter, so I substituted almond butter instead. The cookies were still delicious!
shamoo Yaar
[email protected]I followed the recipe exactly and the cookies turned out great! Thanks for sharing.
Jaweed Dhonkai
[email protected]The cookies were a little too sweet for my taste, but my kids loved them.
BD Samaun
[email protected]These cookies were delicious! I will definitely be making them again.
Usama Khanbhai
[email protected]I made these cookies for my kids' breakfast and they loved them! They were so easy to make and they turned out perfectly.
Added Work
[email protected]These breakfast monster cookies were a hit with my family! They were soft, chewy, and loaded with flavor. I especially loved the combination of oats, peanut butter, and chocolate chips.