Monster Cookies

“These are outstanding cookies.They are very easy to make and everyone loves them.I have used this recipe several times in the last couple of weeks.Warning:Do not put in the M&M’s until the dough is completely mixed.If you put them in too soon they will be broken up by the mixer.”

“yummmm! these are one of my favourite cookies. (the dough is delicious too!) my mom used to bake these in summer when there were a whole bunch of kids around.. we all loved her for it. these are the only cookie that i make really large (about a golf-ball sized amount of dough per cookie).”

“I make this recipe whenever I need a LOT of cookies. It is a realy good recipe. the mother of one of my sons friends used to make them, and freeze part of the dough because it does make a realy big batch.”

“These cookies were GREAT!!Definitely one of my new favorites.They were easy to make and taste so good!I would recommend this recipe to anyone — be careful — they are very addictive!!!”

“oh yummy – C is for COOKIE good enough for me!!!”

“I know this is the best cookie recipe, I started making these years ago.”

“Absolutely yummy. From Lynn, Queensland, Australia”

“COOKIE TIPS: Too much oatmeal? Try adding 1 c. oatmeal and 1 c. add-ins and then stirring. The repeat. After that just add a little bit of oatmeal at a time while stirring until it becomes tough to stir. I recommend hand stirring because it keeps these cookies from falling apart while baking. The add-ins don’t have to be anything specific. Choose any candies, dried fruits, nuts, etc you want, but if they are any bigger than an M&M (like chocolate covered espresso beans) just pop the add-ins into a food processor and chop them down for a couple seconds. Drizzle caramel, chocolate, or vanilla syrup across the top as they cool for even more sweetness. Typical bath gets 24-30 “monster size” cookies (1 heaping tablespoon) or up to 50 regular size (1 heaping teaspoon). FOR BEST RESULTS: refrigerate the dough for 1hour before baking. If you have an older oven, bake for 6 minutes then switch racks, then bake another 6-10 minutes until you get a matte look to the cookies. Remember, they finish baking while cooling so don’t wait until they look finished or you will end up with crispy and hard cookies.”

“Yes, these cookies are WAY too easy to make. I made these with a plan to give half to a friend that works with me, and I can only hope that there will be enough left for them! While baking them, OF COURSE I had to keep “quality testing,” to make sure there was… even distribution of add-ins. So, after my early dinner of several cookies and a few green olives (hey, something had to be healthy), I am here to tell you what I did: I followed the ingredient list exactly (except add-ins – we’ll get to that), creaming the sugars with the butter, using a hand mixer. Then I added the eggs, vanilla, and light Karo syrup, and mixed a bit more, just until it was incorporated. Then I added the PB (creamy) and baking soda, and mixed just until incorporated. Then I took the mixer out, took a wooden spoon, and mixed in the oats (I used old-fashioned). Then I added 1/2 cup EACH of Special Dark chips, Peanut Butter chips, and mini baking M&Ms. I used a cookie scoop (not sure how big [maybe 1-ish Tablespoons..?], it is a Target one, and called a “cookie scoop”), I didn’t flatten them, I baked them for 10 1/2 minutes, and let them cool for 3-4 minutes on the sheet before moving to a wire rack. These have such a great PB flavor (I’ve never had Monster Cookies before….I KNOW!), that you really need a bunch of chocolate (when do you NOT need a bunch of chocolate?!), so I would use semi-sweet chocolate chips and regular-size M&Ms next time (I just used what I had). My husband loves PB and chocolate together, so I can definitely see making these again. Sorry for the HUGE review, but thanks for posting this! I’m totally saving this one. :)”

“Great cookies ! The only change I make is a cup of raisin’s.I also watch these like a hawk to avoid over doneness. Thanks Mary”

“Yummy, chewy, all-around fabulous!I used peanut m&m’s, butter instead of margarine, and old-fashioned oats.Thanks for the recipe=)”

“Great cookie.Made for 36 according to the recipe but I got 18.Used a soup spoon to put on the sheet.”

“These are a family favorite.Everyone just raves.Will make over and over.Thanks for posting.”

“Awesome cookie!Chewy and crispy at the same time.”

“I used butter flavored crisco instead of margarine and they turned out very nicely.Cooked a bit slower but so good.It did make a lot of cookies, more then I expected.I will make this again.”

“Turned out great! I added 1/2 tsp extra corn syrup.I used 1 cup old fashion oats and the rest was quick oats, I lost count but I think I did the amount called for 4.5 cups total of oats.I used the cookie scoop which I have never used before but had for years worked awesome!!!Otherwise the dough is too soft they came out perfectly I cooked mine about 12-14min still gooey maybe I didn’t have enough oats but still taste great!Thanks!”

“awesome cookies! didn’t have m&m’s so used choc chips….still delicious! and perfect for my gluten free friend’s diet!”

“These are the greatest cookies! I use whey low brown and granular to replace the sugar and add whatever nuts I have around. I make these regularily for work and/or my mom!”

“Wonderful cookies – I love the texture of the batter and then the add-ins just pull everything together just right. I used my 1.5T cookie scoop and baked for 15 minutes. YUM!!”