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

Giant Monster Cookies Recipe

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

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 McCormick® Pure 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 equals 318 calories, 17 g fat (6 g saturated fat), 37 mg cholesterol, 217 mg sodium, 39 g carbohydrate, 3 g fiber, 8 g 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

Nutritional Facts

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

Reviews for Giant Monster Cookies

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Oct. 1, 2014

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

MY REVIEW
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
Reviewed Nov. 8, 2013

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

MY REVIEW
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
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!"

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