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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe comes from our friends Chris and Sean Shannon. Sean and Alan worked together years ago but we have been lucky enough to keep in touch through the years. We need to get together and see each other though! They got this recipe From the kitchen of Barbara Collins (Sean’s aunt) . It can be easily cut in half if it makes too many cookies for you...LOL. This recipe could feed an army! The servings and yield are definately guesses as I haven't made it yet and it would depend upon what size ice cream scoop you use....me, I'd use the biggest one I had..LOL. Ingredients:
12 eggs |
2 lbs brown sugar |
4 cups sugar |
1 tablespoon vanilla |
1 lb margarine |
3 lbs peanut butter |
1 tablespoon white corn syrup |
8 teaspoons baking soda |
18 cups oatmeal |
1 lb chocolate chips |
Directions:
1. Combine ingredients in order.
2. Mix thoroughly
3. Use ice cream scoop, place on greased cookie sheet, flattened.
4. Bake 12 – 15 minutes at 350 degrees.
5. Cool cookies on sheet before removing.
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