Giant Monster Cookies Recipe
- 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
- 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.
1 cookie: 318 calories, 17g fat (6g saturated fat), 37mg cholesterol, 217mg sodium, 39g carbohydrate (26g sugars, 3g fiber), 8g protein.
Reviews for Giant Monster Cookies
"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!"
"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 :-)"
"Awesome Cookies. We added dried cranberries."
"Very good - very easy - very......gone!"
"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!"
"These were so good! Will definitely be making these often."
"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."
"I have made these before, but lost my recipe. I was very glad to find it here. These are tremendously good cookies!"
"Loved this recipe! Have made it twice, one time I added raisins and coconut instead of chocolate chips and M & Ms."
"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."