Chocolate Monster Cookies Recipe

3.5 4 3
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Chocolate Monster Cookies Recipe

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3.5 4 3
Publisher Photo
My four grandsons stated attending "Grandma's Cooking School" when they were as young as 4. This recipe from my hand-written cookbook is a favorite of the youngest, Brandon. He has fun making them and is always delighted with the results as is the rest of the family.—Helen Hilbert, Liverpool, New York
MAKES:
90 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 15 min.
MAKES:
90 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 15 min.

Ingredients

  • 2 cups butter, softened
  • 2 cups sugar
  • 2 cups packed brown sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 4 cups all-purpose flour
  • 3 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups cornflakes
  • 2 cups rolled oats
  • 1 package (8 ounces) sweetened shredded coconut
  • 1 package (12 ounces) semisweet chocolate chips
  • 1 cup chopped walnuts

Directions

In a large bowl, cream butter and sugars. Beat in eggs and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the cornflakes, oats and coconut. (It may be necessary to transfer to a larger bowl to stir in the cornflakes, oats and coconut.) Stir in chocolate chips and nuts.
Divide dough into six sections. Shape each into a 7-in. x 1-1/2-in. roll. Wrap each in plastic wrap. Refrigerate several hours or overnight.
Unwrap dough; cut into 1/2-in. slices. Place 3 in. apart on ungreased baking sheets. Bake at 350° for 13-15 minutes or until edges are browned. Remove to wire racks to cool. Yield: 7-1/2 dozen.
Originally published as Chocolate Monster Cookies in Taste of Home June/July 1993, p48

Nutritional Facts

1 each: 143 calories, 7g fat (4g saturated fat), 20mg cholesterol, 125mg sodium, 19g carbohydrate (12g sugars, 1g fiber), 2g protein.

  • 2 cups butter, softened
  • 2 cups sugar
  • 2 cups packed brown sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 4 cups all-purpose flour
  • 3 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups cornflakes
  • 2 cups rolled oats
  • 1 package (8 ounces) sweetened shredded coconut
  • 1 package (12 ounces) semisweet chocolate chips
  • 1 cup chopped walnuts
  1. In a large bowl, cream butter and sugars. Beat in eggs and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the cornflakes, oats and coconut. (It may be necessary to transfer to a larger bowl to stir in the cornflakes, oats and coconut.) Stir in chocolate chips and nuts.
  2. Divide dough into six sections. Shape each into a 7-in. x 1-1/2-in. roll. Wrap each in plastic wrap. Refrigerate several hours or overnight.
  3. Unwrap dough; cut into 1/2-in. slices. Place 3 in. apart on ungreased baking sheets. Bake at 350° for 13-15 minutes or until edges are browned. Remove to wire racks to cool. Yield: 7-1/2 dozen.
Originally published as Chocolate Monster Cookies in Taste of Home June/July 1993, p48

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Reviews forChocolate Monster Cookies

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MY REVIEW
bakingcowgirl User ID: 7293438 3386
Reviewed Jun. 6, 2013

"I have made this recipe several times and every time it is a big hit. Love it, would not change a thing."

MY REVIEW
dwoodroof User ID: 1578501 926
Reviewed May. 19, 2011

"who eats cookies because they r healthy?

My kids love this cookie and everyone else who tries them. I am definatly making them again. We like to make htem BIG too. :)"

MY REVIEW
Giangeet User ID: 5749883 1869
Reviewed Jan. 10, 2011

"I wouldn't even make this recipie the way it is once- it is definitely very unhealthy. I transformed it into a healthy recipie:

1 cup less of butter and sugar ea. -only organic evaporated cane juice sugar,
organic eggs,
1/4 cup chocolate almond silk
3 1/2 C. wheat free flour (sorghum, spelt, rice or millet),
1/2 C. organic cocoa powder,
aluminum free baking powder,
sea salt,
organic corn flakes (free of high fructose corn syrup),
organic oats,
organic bitter-sweet chocolate chips,
organic mixed chopped nuts- almonds, cashews, walnuts, pecans, hazelnuts & sunflower seeds.
(dry & wet can be adjusted accordingly.
Cook in muffin tin filling halfway thru for real monster cookies (half the size of a muffin)."

MY REVIEW
Allison.Gunsch User ID: 3781600 1501
Reviewed Sep. 24, 2009

"I use peanut M&Ms instead of chocolate chips and nuts. It adds color, and the kids love it!"

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