The cookies have been around for years, often known as "Gobs" but I have renamed them, thanks to suggestions by Facebook friends. My Minnesota cousin Margy gets credit for the new name.
Don't go rogue and use all-butter or all-Crisco. Or substitute Kit -Kats or Milky Ways for Mounds Bars. And it's pointless to attempt to 'healthify' it with whole- wheat flour. The recipe shouldn't be messed with.
Beat together 3/4 c softened, unsalted butter and 1/3 c. butter-flavored Crisco. Use a mixer, and when it's creamy add 1 cup white sugar and 2/3 c brown sugar, beat til creamy then 2 large eggs and 2 tsp. vanilla, beat a little more.
Combine the dry ingredients : 2 cups flour, 2/3 c. dry cocoa ( preferably dark) , 1 tsp. baking soda, 1/4 tsp salt.
Gradually add the dry ingredients to the wet, til blended. By hand, stir in 16 coarsely chopped Oreos, 1 or 2 cups chocolate chips and 8 oz. chopped Mounds bars ( they chop easier if chilled).
Chill the dough for 30 minutes while you preheat the oven to 350 and put parchment paper on cookie sheets.
I make huge cookies, very thick and the size of the palm of my hand, and get about 24. I just scoop out maybe a fat 1/3 cup , push it into a ball of sorts, and very gently shape & very lightly flatten it out just a tiny bit , only to be sure the whole thing is about equally thick and there are no thin edges to burn or over-crisp. Don't overdo the shaping - due to the irregular bits of heaven poking out, they will never be smooth and pretty.
The size I described bake for about 15-18 minutes, with smaller ones you should probably start checking at 10 minutes. Since we all make slightly-different sized cookies, times will vary. To be safe, test- bake just a couple before you bake the rest. The tricky part is removing them before they are quite set, which is hard to judge with all the gooey-ness oozing from them. Touch the center and take your best shot. They should still look a bit wet. They'll firm up as they cool --- first on the paper for 10 minutes (carefully slide the whole sheet of paper off the hot baking sheet to stop the cooking process) then on wire racks. If they are crunchy, you left them in a little too long. If that happens, uh-oh, you'll just have to eat this batch and start over when you recover from chocolate overload.
