Giant Monster Cookies
Who can resist gigantic monster cookies 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. This is the world's best monster cookies recipe. —Judy Fredenberg, Missoula, Montana
Ingredients
- 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
Reviews
Can anyone tell me when you freeze them after cooked.. then thaw them...do they lose moisture or have a different texture. Planning for an event and the make ahead and freeze would be so great
Can you believe that we triple this recipe! That way they're enough cookies to go around for all the kids little and big. These make wonderful gifts for the holidays!!
These are amazing cookies! I used chunky peanut butter instead of creamy and added 1 cup of Kraft Caramel Bits for extra chew. Yum!
bought a fundraiser container of monster cookie dough and the hubbie stated it was awful. i found this recipe and had all ingredients on hand. just taking the last pan out of the oven now and i just threw away the rest of the awful tub of dough from the fundraiser. these are EXCELLENT!! hubbie likes them crispy so i baked them a few minutes longer for him. i like mine chewy and the baking time is spot on. tasty, not crumbly, easy dough to work with after the chilling time. thinking of making ice cream sandwiches with them for a summer treat.
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!