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.

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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).

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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.

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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!!!

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oh yummy - C is for COOKIE good enough for me!!!

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

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Absolutely yummy. From Lynn, Queensland, Australia

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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 1 hour 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.

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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. :)

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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

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

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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.

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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!

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

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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!

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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!!

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These were terrivic! Exactly what I was looking for! I used about 1 cup of M & M's which made even better with a few extra M &M's :) Thanks Mary!!

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They are awesome cookies. Tastes was great and was so easy to make them gluten free for my family of Celiacs.

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These were great! I used 2 cups all natural pb and substituted the chocolate chips for more M&M's. I used a 2 1/2 in cookie scoop to make them really be a monster and cooked them for 12 minuets. Really amazing!

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