Giant Monster Cookies Recipe
Giant Monster Cookies Recipe photo by Taste of Home
Next Recipe

Giant Monster Cookies Recipe

Read Reviews
4.5 9 10
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
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


  • 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

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


  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

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
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 :-)"

cbenne12 User ID: 7424916 225395
Reviewed Apr. 25, 2015

"Awesome Cookies. We added dried cranberries."

dbausman User ID: 5521816 213415
Reviewed Oct. 1, 2014

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

jkwagnerjr User ID: 132269 139180
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!"

2princesses2luv User ID: 4369472 213414
Reviewed Nov. 8, 2013

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

homeisohio User ID: 7372904 183981
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."

kdjemison User ID: 7223631 140183
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!"

marycrowder5 User ID: 6404846 122796
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."

cunger1 User ID: 6844582 152793
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."

Loading Image