The Recipe that Burned Out Two Mixers

It’s the recipe that burned out two mixers, Dear Readers, yet became a monster of a sensation!

In 1971, a gentleman from the Wolverine State (MI) decided it was time to make cookies for his 10 children—six of whom were his own and four who lived in the household as well.

As one can imagine, ten young mouths could consume a mega amount of cookies—and all at one sitting, no less!

Michigan State University photographer, Dick Wesley, was the family patriarch and designated cookie baker for his family.

One day, he wanted to make peanut butter cookies for his brood but was out of flour. How many of you, Dear Readers, have been in that same predicament?

A Flash of Inspiration

That was the moment when Mr. Wesley used his noggin and improvised.

Plenty of oatmeal was in his pantry, and hence, he discovered that by blending the oatmeal into flour, it substituted for the I-have-no-flour-in-the-larder-with-which-to-make-peanut-butter-cookies.

But, Dear Readers, this recipe was not just about the creative genius of adding oatmeal flour to a peanut butter cookie. Oh, no!

Mr. Wesley added a gigantic amount of sweet bits and pieces to his cookies. Truly, whatever was in the larder to enhance the yumability of his cookies was included.

Chocolate chips were “thrown in” to the peanut butter/oatmeal batter. Candy-coated chocolate pieces—better known as M&M’s joined the cookie-dough combobulation!  Was dried fruit included into the mix? Of course! Raisins, dates, and even jam added natural sweetness.

Very Interesting…

Where was additional crunch for textural interest? It came with the inclusion of walnuts, peanuts, or pecans. If they were at hand, they were added to the dough. You name it—the list was endless!

But the story of this gentleman baker born in 1929 and his creative recipe gets even more interesting!

A recipe of gigantic magnitude required larger and more steadfast equipment than was normally considered purchased for the home kitchen.

Mr. Wesley’s dear wife solved the problem by giving him a needy Christmas present—a gigantic stainless bowl.

What did she get in return, you might ask? A practical saber saw. This seems like a very appropriate gift considering his wife was an amateur carpenter. Wouldn’t you say, Dear Readers?

But this is the jaw-dropping piece of kitchen equipment that replaced two mixers that burned out in his recipe-creating, cookie-making process. An electric drill! Yes, with his gigantic stainless bowl and improvised electric mixer better known in this case as the electric drill, he made hundreds and hundreds of what are now known as Monster Cookies.

Fan Favorite!

He later discovered that this newly created cookie served its purpose stupendously when Cub Scout troops and hungry teenagers would gather at his house for an eating fest.

Miss NiNi honors Mr. Dick Wesley for his thinking-outside-of-the-box ability to create a recipe that has grown immensely in popularity and truly is an iconic fav cookie of many cookie-monster taste buds!

Just for fun, Miss NiNi has attached Mr. Wesley’s original recipe. Perhaps you will want to fashion some magnificent Monster Cookies with it. You might or might not need the electric drill!

To learn more about this story, please go online to  https://msu.edu/~wesleya1/recipie_monster_cookies.htm

DICK WESLEY’S MONSTER COOKIES
his original recipe as written

2 cups margarine                                 

1 pound of candy coated chocolate bits

3 pounds peanut butter                        

1 pound semi-sweet morsels

2 pounds brown sugar                         

8 teaspoons baking powder (measured carefully)

4 cups white sugar                              

 Jam—(whatever is left over Wesley said: “It gets rid of the jam the kids won’t eat.”)

12 eggs                                                

large dash of corn syrup                   

 18 cups oatmeal

Walnuts—whatever you have

Mix all the ingredients but the oatmeal in a very large bowl with a beater attached to an electric drill. When they are blended, cram in the oatmeal. If dry, add more eggs. Scoop on to cookie sheets with ice cream scoop.

Bake for 12-15 minutes @ 305 degrees

For crisper cookies, bake more slowly at about 325 degrees.

Serves: 40-50 (taking a guess)