September 2012: A newer version of this recipe can be found here.
I really thought I had already posted this recipe, but I can’t find it here, so I’m posting (or maybe reposting???) it.
- 1 lb unsalted butter
- 2 lb brown sugar
- 2 c white sugar
- 12 eggs
- 1 Tbs vanilla
- 1 Tbs karo syrup
- 2 Tbs baking soda
- 3 lb crunchy peanut butter (we usually use Jif)
- 1 pkg mini chips 12 oz (see note)
- 18 c oatmeal (1-minute, see note)
Instructions: Mix first 9 ingredients in order listed. I don’t know of any mixer besides a Cuisinart that has the bowl capacity or mixing power to do a full size batch, so be warned.
Measure oatmeal into a (very large) separate bowl. Pour peanut butter mixture on oats and mix thoroughly. Shape into whatever size cookie you want and bake in a 350 F oven for 8-14 minutes. Cookies are done when golden brown on edges and in the middle, and cooking time depends largely on whether you are using an insulated cookie sheet (or not) and how large the cookies are. Since there is no flour in these, they don’t dry out the same as flour cookies do if overcooked; that said, they’ll get progressively darker and darker and will probably start to burn if cooked for way too long. Also, it sometimes seems like I have decreased cooking time by about 30 seconds by the end of a batch of dough, I think the oatmeal in the uncooked dough may absorb moisture and decrease the cooking time slightly as time goes on.
Note for chocolate: The original recipe from Mom called for a 1 12-oz package of Nestle’s minichips. The last couple batches, I have changed that to 16 oz of Ghirardelli’s bittersweet chocolate chips. The minichips have a higher sugar to chocolate ratio, so a 12 oz package of minichips adds a lot of sweetness but not as much chocolate as I’d like. The bittersweet chips have more chocolate and less sugar, so I can get more chocolate flavor without adding as much sweet by using them. There are other bittersweet chocolate chips in the grocery stores besides Ghirardelli’s, I just used them because I picked up a 3-lb bag of Ghirardell bittersweet chocolate chips in Sam’s Club.
Note for oatmeal: The last time I measured it out, I found that one full-size canister of Quaker 1-minute oatmeal had 15 cups in it, which means I can dump in one whole canister and then add another 3 cups and be done with the measuring. However, for years Mom said that a canister held 13 cups. It probably comes down to how high you heap the measuring cup and how loosely the oatmeal packs in the cup, but it is something to keep in mind. More oatmeal makes for drier firmer cookies; less oatmeal makes for chewier moister cookies.
Note for peanut butter (added Dec 2009): The original recipe said to use 3 pounds of peanut butter, preferably Jif. I’ve started using 2-1/2 pounds of Jif and 1 pound of Adams natural peanut butter.