- 2 cups creamy peanut butter
- 2/3 cup butter, softened
- 1-1/3 cups sugar
- 1-1/3 cups packed brown sugar
- 4 large 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
- 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.
Reviews for Giant Monster Cookies
"very filling cookies!! You can do so much with these, by adding different ingredients."
"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."
"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."
"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...."
"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."
"This recipe makes great cookies! I've made them for bake sales, funerals, birthday parties, you name it - everybody loves them!"
"cookie monster rates these cookies 5 stars"
"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."
"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!"
"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 youEdit: 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 :-)"