Pam Comstock, the longtime pastry chef at Mountain Sky Guest Ranch has hundreds of fabulous cookie recipes in her repertoire. We’ve stayed at the Ranch a number of times and I can’t begin to tell you how fabulous a place it is. Seriously, it is absolutely glorious. The long list of things I love about the Ranch includes their approach to food. When we were there this past summer I begged for permission to share some of Pam’s baked treats on my food blog and was thrilled and delighted when Pam said yes.
When I first read the ingredients to this recipe I could not believe that it called for NINE, count ‘em nine cups of oats. That seemed crazy, absurd, and loony all at the same time. But you know what? It works. Seriously, it does. And given all the hype about the health benefits of oatmeal, perhaps these are slightly healthier than the average cookie. Fair warning – this recipe makes way too many cookies for the average cookie-eating family. I baked slightly less than half of the batter and froze the remainder. Given that these cookies already have nearly everything but the kitchen sink in them, you could easily add coconut or raisins to the batter if you were so inclined. It’s so much batter you’d need a minimum of 2 cups of raisins and 1½ cups of coconut to make a noticeable difference in the outcome. If you want, I can give that mix a shot and tell you how it turns out. I’m just that kind of helpful cookie tester kind of person.
Montana Monster Cookies (50+ cookies)
- 6 eggs
- 2 cups brown sugar
- 2 cups white sugar
- 1 ½ teaspoons vanilla extract
- 1 ½ teaspoons corn syrup
- 4 teaspoons baking soda
- ½ lb (2 sticks) solid margarine at room temperature
- 1 ½ lbs. smooth peanut butter
- 9 cups of oats (I did not use instant)
- 12 oz. chocolate chips
- 1 cup chopped nuts (I used pecans, but walnuts would be great too)
Preheat oven to 325 degrees. Line cookie sheets with parchment paper. Lining your cookie sheets with parchment paper minimizes how much your cookies spread. If you want really thin cookies you can skip the parchment paper – but you’ll need to keep a close eye on them while they are baking to make sure they don’t burn.
In a large bowl mix together the baking soda, oats, chocolate chips and nuts. Set aside. Cream together the margarine, peanut butter, brown sugar, white sugar, vanilla extract and corn syrup (I used a stand mixer to do this). Add the eggs (remember that you don’t want to overmix the batter once you add the eggs or you’ll make the cookies tough). Add the wet ingredients to the dry ingredients and mix well. Use a 1-ounce ice cream scoop and place cookie dough rounds on your parchment paper lined cookie sheets. Bake for 12-15 minutes. Yields 50 cookies (or 25 cookies and a big batch of frozen cookie dough).