Giant Monster Cookies Recipe

4.5 18 17
Giant Monster Cookies Recipe
Giant Monster Cookies Recipe photo by Taste of Home
Publisher Photo

Giant Monster Cookies Recipe

Read Reviews
4.5 18 17
Publisher Photo
Who can resist a gigantic cookie chock-full of goodies like chocolate chips, M&M's and peanut butter? If your appetite isn't quite monster-size, make them by heaping tablespoonfuls. —Judy Fredenberg, Missoula, Montana
MAKES:
32 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 15 min./batch
MAKES:
32 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 15 min./batch

Ingredients

  • 2 cups creamy peanut butter
  • 2/3 cup butter, softened
  • 1-1/3 cups sugar
  • 1-1/3 cups packed brown sugar
  • 4 eggs
  • 2-1/2 teaspoons baking soda
  • 1 teaspoon vanilla extract
  • 1 teaspoon light corn syrup
  • 6 cups old-fashioned oats
  • 1 cup semisweet chocolate chips
  • 1 cup milk chocolate M&M's

Directions

In a large bowl, cream peanut butter, butter, sugar and brown sugar until light and fluffy, about 4 minutes. Beat in eggs, baking soda, vanilla and corn syrup. Add oats and mix well. Stir in chocolate chips and M&M's. Cover and refrigerate 1 hour.
Preheat oven to 350°. Drop by 1/4 cupfuls 3 in. apart onto ungreased baking sheets. Bake 14-18 minutes or until edges are lightly browned. Cool 5 minutes before removing from pans to wire racks to cool completely. Store in an airtight container. Yield: about 2-1/2 dozen.
Originally published as Giant Monster Cookies in Country Woman August/September 2012, p42

Nutritional Facts

1 cookie: 318 calories, 17g fat (6g saturated fat), 37mg cholesterol, 217mg sodium, 39g carbohydrate (26g sugars, 3g fiber), 8g protein.

  • 2 cups creamy peanut butter
  • 2/3 cup butter, softened
  • 1-1/3 cups sugar
  • 1-1/3 cups packed brown sugar
  • 4 eggs
  • 2-1/2 teaspoons baking soda
  • 1 teaspoon vanilla extract
  • 1 teaspoon light corn syrup
  • 6 cups old-fashioned oats
  • 1 cup semisweet chocolate chips
  • 1 cup milk chocolate M&M's
  1. In a large bowl, cream peanut butter, butter, sugar and brown sugar until light and fluffy, about 4 minutes. Beat in eggs, baking soda, vanilla and corn syrup. Add oats and mix well. Stir in chocolate chips and M&M's. Cover and refrigerate 1 hour.
  2. Preheat oven to 350°. Drop by 1/4 cupfuls 3 in. apart onto ungreased baking sheets. Bake 14-18 minutes or until edges are lightly browned. Cool 5 minutes before removing from pans to wire racks to cool completely. Store in an airtight container. Yield: about 2-1/2 dozen.
Originally published as Giant Monster Cookies in Country Woman August/September 2012, p42

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Reviews forGiant Monster Cookies

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meaganteal User ID: 814898 263456
Reviewed Mar. 14, 2017

"very filling cookies!! You can do so much with these, by adding different ingredients."

MY REVIEW
Janet User ID: 8934543 263437
Reviewed Mar. 13, 2017

"These are soooo good. Followed the recipe exactly EXCEPT one of the grand kids does not like raisins. I used chopped dates. Used baking M&M's., and a mixture of milk choc and dark choc chips. They were gone so fast. Made them for the nursing home for the residents and they loved them. I have a propane stove and it took a tad longer to bake. After 6 minutes reversed the tray front to back and baked for an aditional 6 to 8 minutes. Came out soft in the center and light brown on the edges. Used a large scoop as I thought using a measuring cup slower."

MY REVIEW
danielleylee User ID: 4484886 263341
Reviewed Mar. 11, 2017

"I made these today. Oh my the smell of peanut butter permeating throughout the house is amazing. These cookies are the perfect amount of crunchy and soft. I didn't not use the corn syrup, instead I used molasses. I also used dark chocolate chips instead of semi sweet."

MY REVIEW
Penny User ID: 4223708 263310
Reviewed Mar. 10, 2017

"No there is NO FLOUR in this recipe....you don't need it or it would be there....My mother in law gave me this recipe only a lot bigger version over 35 years ago....It is great....you can make small cookies or large monster cookies....you can substitute the chocolate with coconut, raisins,currants, dried cherries or about anything else along those lines....kids love these and they freeze well...."

MY REVIEW
jnlr User ID: 7580498 263295
Reviewed Mar. 10, 2017

"Have been making these for myself, our senior adult Sunday school class and work for many years. At work, most are around 30 years old and eat these instead of the donuts that are brought in. Marathon and triathlon runners asks for these because mine are high in protein and complex carbs. I add chopped walnuts, use dark chocolate chips, no M & M's, use coconut sugar instead of brown sugar, coconut oil in place of butter and a Truvia in place of sugar. This way they have a very low glycemic index as well for those who are diabetic or anyone who wants to reduce sugar intake."

MY REVIEW
kristinaE User ID: 5682801 263294
Reviewed Mar. 10, 2017

"This recipe makes great cookies! I've made them for bake sales, funerals, birthday parties, you name it - everybody loves them!"

MY REVIEW
siannamary User ID: 3748637 263287
Reviewed Mar. 9, 2017

"cookie monster rates these cookies 5 stars"

MY REVIEW
ljwana User ID: 2662310 263286
Reviewed Mar. 9, 2017

"I have made this cookie for 30 years and it does not have corn syrup in it! If you don't make the whole batch and put the extra dough in the fridge the oatmeal expands and there is more dough than you started with, lol."

MY REVIEW
whoknew? User ID: 3643851 263279
Reviewed Mar. 9, 2017

"I make these cookies to give away for Christmas....everyone expects to get them! My recipe calls for a dozen eggs, 18 C of oatmeal....well, you get the picture, I make hundreds. They are amazing!"

MY REVIEW
Beckarooz User ID: 8554633 233837
Reviewed Oct. 1, 2015 Edited Oct. 25, 2015

"Made this today, followed someone's else's suggestion and used half a cup of flour also did not use the corn syrup. Worked beautiful. Thank you

Edit: second batch, used half a cup of flour and cut the cooking time to 12 mins. Made a lot of difference, the cookies are chewy insides and crispy outsides :-)"

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