Amy’s Monster Cookies

If you remember the old days of the Melrose Market in Iowa City you’ll remember their M&M Monster cookies. They were so good they were sold at gas stations and other snack shacks. One day I asked a staffer what the secret was and they showed me the recipe. It was from an old Better Homes and Garden or Betty Crocker Cookbook and the secret was the white corn syrup.    

I stumbled on this recipe which is pretty close to the one they used while visiting Paul Yeager’s blog. It’s worth a read as he tackles many of the issues of the day working for Iowa Public Television. He also posts pictures of reporters in the winter with their various hats and headgear.  His wife’s recipe is below.


3 Eggs

1c Brown Sugar

1c White Sugar

1 tsp Vanilla

1 tsp White Corn Syrup (this is a huge key to the gooey-ness)

2 tsp Baking soda

1/4 lb Butter (1 stick)

1 1/3c Chunky peanut butter

4 1/2c Oatmeal

1/4 lb Chocolate Chips

1/4 lb M&Ms


Mix the ingredients in order given. Stir while heating your oven to 350 degrees. (Mike’s note: I was told by the Melrose Market staffers that they used an ice cream scooper’s worth of dough for each cookie. Also from previous recipes…your cookies don’t spread into too thin territory if you rest the dough/batter in the fridge for at least an hour to let that butter solidify a little.)

Bake 10-12 minutes.

Makes about 3 dozen cookies.



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