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Giant Monster Cookies Recipe
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Giant Monster Cookies Recipe

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4.5 9 10
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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
TOTAL TIME: Prep: 20 min. + chilling Bake: 15 min./batch
MAKES:32 servings
TOTAL TIME: Prep: 20 min. + chilling Bake: 15 min./batch
MAKES: 32 servings

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

Nutritional Facts

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

Directions

  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


Reviews for Giant Monster Cookies

AVERAGE RATING
(10)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Beckarooz
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 :-)"

MY REVIEW
cbenne12
Reviewed Apr. 25, 2015

"Awesome Cookies. We added dried cranberries."

MY REVIEW
dbausman
Reviewed Oct. 1, 2014

"Very good - very easy - very......gone!"

MY REVIEW
jkwagnerjr
Reviewed Sep. 1, 2014

"These cookies are excellent! The fact that these don't have any flour in them is a definite plus for those with wheat allergies. The only substitution I made was to use agave syrup instead of corn syrup due to a corn allergy. I used a medium scoop and baked them for 12 minutes with excellent results. Definitely a keeper!"

MY REVIEW
2princesses2luv
Reviewed Nov. 8, 2013

"These were so good! Will definitely be making these often."

MY REVIEW
homeisohio
Reviewed Aug. 18, 2013

"I found the dough would not hold together when I made it by the recipe. They were raw in the middle and too brown at the edges. I added 1/2 cup flour and made them smaller, and I got a more satisfactory result."

MY REVIEW
kdjemison
Reviewed Apr. 13, 2013

"I have made these before, but lost my recipe. I was very glad to find it here. These are tremendously good cookies!"

MY REVIEW
marycrowder5
Reviewed Sep. 28, 2012

"Loved this recipe! Have made it twice, one time I added raisins and coconut instead of chocolate chips and M & Ms."

MY REVIEW
cunger1
Reviewed Sep. 4, 2012

"This recipe did not work out for me. I am wondering if there is something wrong with the recipe or what! The cookies become completely flat and not edible."

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