Monster Cookies

Crispy around the edges and chewy in the middle

Crispy around the edges and chewy in the middle

My husband’s favorite cookies, as well as many of the oil field workers who I gift these too.

3 eggs
1 1/4 cups packed light brown sugar
1 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 12 -ounce jar creamy peanut butter
1 stick butter, softened
1/2 cup multi-colored chocolate candies
1/2 cup chocolate chips
1/4 cup raisins, optional
2 teaspoons baking soda
4 1/2 cups quick-cooking oatmeal (not instant)

You could use any combination of ‘mix-ins’ that appeal to you.  Craisins, pecans, walnuts, butterscotch chips, etc.

Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats.

In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the chocolate candies, chocolate chips, raisins, if using, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.

Bake for 8 to 10 minutes (13 minutes in my convection oven). Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags.

Jim B’s Lemon Squares

This recipe was passed onto me by the president of our Heartland Owners Club and is a good way to use up a bunch of lemons.


2 cups flour

1/2 cup confectioners (powdered) sugar

1 cup (2 quarter pound sticks) softened butter


4 eggs

2 cups granulated sugar

1 tablespoon grated lemon peel

6 tablespoons fresh squeezed lemon juice

1/4 cup flour

1 teaspoon baking powder



Preheat oven to 350 degrees Fahrenheit

Lightly grease 9″ x 13″ cake pan with cooking spray

In a large mixing bowl, combine 3-1/2 cups flour and 1 cup confectioners sugar

Add 1-3/4 cups butter to flour and sugar.  Cut butter into mixture until mixture has the consistency of small peas

Work the dough with your hands and press the dough in the bottom of the greased pan, working it 3/4″ to 1″ up the sides of the pan as well.  This requires a lot of finger and knuckle pressing but is easily done.  Dough will be thin.  Just make sure the thickness is fairly even

Bake for about 15 minutes or until dough is firm to the touch (just short of browning).  Remove from oven and set aside when done


While dough is baking, crack 4 eggs into mixing bowl and beat on medium-high speed until slightly frothy (about 2 to 3 minutes)

Stir in 2 cups granulated sugar, lemon peel, lemon juice, 1/4 cup flour and baking powder.  Stir or mix slowly until well incorporated, scraping sides of bowl with rubber spatula

Pour filling into hot crust and bake for about 25 minutes or until set (top may be very light brown)

Cool in pan for a few hours and cut into squares

Dust with confectioners sugar if desired and serve

Makes 24 squares

Just the right amount of sweet vs sour