Monster Cookies...and Universities!

I have loved Monster Cookies since the day our neighbor brought us a plate of them fresh out of the oven to welcome us to the neighborhood.  We loved them so much, we asked her for the recipe.  Fortunately she shared it with us!

We've tweaked the recipe over the years, but it is basically the same.  And don't worry, I did not forget the flour.  These cookies don't require flour!

Soon I'll be starting law school at Brigham Young University.  Big things ahead!  I loved going to the summer movie Monsters University from Pixar.  If you missed the hilarious mock-university site, here's the link!  So in keeping with the dual "university and monster" theme, here are Monster Cookies you can eat while you are watching this hilarious mock-promo video for the Monsters University!

SHAWN'S MONSTER COOKIES
These cookies are very forgiving.  If you take them out too soon, you can put them back in the oven for another minute or two then let them cool again on the tray.  You just have to watch for when they can be moved without falling apart.

3 eggs

1 ½ cup brown sugar

1 cup granulated sugar

¼ teaspoon vanilla

½ + ¼ teaspoon Karo Corn Syrup

2 teaspoons baking soda

½ cup butter

1 cup Skippy Creamy Roasted Honey Nut Peanut Butter

4 ½ cups quick oats

¾ cup Nestle Semi-Sweet Chocolate Morsel Chips

¾ cup Peanut Butter M&Ms

1. Use a standing electric mixer so you can add ingredients one at a time while they are mixed.  Start by whipping the eggs until they are creamy yellow.  Then add each ingredient one at a time ending with the quick oats—mixing thoroughly.
2. Stir chocolate chips and M&Ms in by hand.
3. Using a tablespoon, scoop out dough that includes chips and M&Ms.  Using your other hand pull the dough off the spoon and shape it onto the cookie sheet.  You will have to push chips and M&Ms into the dough.  They do not stay in the dough easily.  Flatten each dollop slightly with the bottom of a glass.
4. Bake at 350 degrees for 10-12 minutes or until no longer shiny.  There will be some glossiness in the crackle crevices of the cookies.  They should be a little puffy and slightly golden on the peaks of the cookies.  They should have a matte finish look.  Do not over bake.
5. Allow cookies to set on cookie sheet for 4-5 minutes then loosen them all gently.  Place the cookie sheet next to the cooling rack and gently slide the cookies off the tray onto the rack to set completely.  They will fall apart very easily if moved too soon.