Linda's Monster Cookies Recipe -
Linda's Monster Cookies Recipe
  • READY IN 25 mins

Linda's Monster Cookies

Recipe by  

"These cookies are great just from the oven, but even more amazing you can freeze them after baking and when you thaw them out they will be just as chewy and good as they were when they were fresh. Recipe is easily halved or doubled. Yummy!"

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Ingredients Edit and Save

Original recipe makes 6 dozen Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    25 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a very large bowl, cream together the margarine, butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Combine the flour, baking soda, baking powder, salt and rolled oats; stir into the sugar mixture. Mix in chocolate chips and candy-coated chocolate pieces. Drop by tablespoonfuls onto the prepared cookie sheets.
  3. Bake for 10 to 11 minutes in the preheated oven, or until the edges are golden. If you like chewy cookies, take them out before they look done.
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Reviews More Reviews

Most Helpful Positive Review
Feb 08, 2004

I have made this recipe several times altering different aspects each time and to me this is the best cookie recipe ever. The changes I made were 1 1/2 cups of peanut butter instead of 1 cup butter, 3 cups flour and 5 cups oatmeal, not 4 and 4, 4 teaspoons of vanila instead of 2, 3/4 cup of the candy not 1 cup and add 1/2 cup chopped walnuts. Also these cookies bake up best when they are large. I roll the cookie dough into a ball slightly larger than a golf ball. If you try to make smaller cookies you end up with a lot of the candy and chocolate chips on the outside of the cookie not baked inside. I always make the full recipe and freeze most of them. These are delicious fresh but tend to stale quickly. I freeze any cookies that won't be eaten in 3-4 days. They defrost quickly and taste as though they were baked that day

Most Helpful Critical Review
Oct 02, 2011

I quadruple checked the recipe to make sure I wasn't missing anything...because the dough was so dry. I've never seen anything like was like raking through sand. That's even after adding peanut butter to the recipe which should help hold the mix together. When baking, they didn't spread like cookies should...couldn't even tell that they were baking unless I checked the bottom. I followed the recipe exactly except for the peanut butter, which should have been an aide instead of a hinder...had to add a few tablespoons of water to get a better consistency. Everyone loved the taste though...I'm still teetering in the middle over this recipe.

Aug 24, 2006

These were awesome! I made a half batch which was just right. I substituted peanut butter for the butter and made sure to have lots of M&M's. I used my hands to press dough into balls and baked just 10 minutes. They were chewy and stayed fresh. My new favorite!

Dec 09, 2004

WHO would actually complain to your face about your cookies??? This recipe is the best! I make this not only for my family, but for church functions, friends, etc. This makes a huge batch of delicious cookies. The texture from the oatmeal, chocolate chips, and M & M's (which is what I use) is perfect. These cookies turn out perfect every time I bake them. I attribute this to the stoneware which I use to bake cookies. I also use real butter in place of the margarine. (Cookies without REAL butter just taste blah, in my opinion.) I have had many requests for this recipe. Thanks Linda!

Dec 19, 2003

These are some of the best cookies I have ever eaten!!! I read previous reviews and here's how I adjusted mine. Baked at 325 for 13-14 minutes, no burning. Instead of maragine I added an additional 1/2 cup of butter and 1/2 cup of peanut butter. Next time I may change to add a little more peanut butter, because I like the taste of peanut butter, it was not overpowering though. Since I made this for bake sale I used red and blue M&M's for the candy. I also sprinkled red, white and blue sprinkles on top before baking. They looked so festive. BEWARE this recipe makes a ton of cookies I ended up with like 9 dozen, you may want to half the recipe.

Oct 26, 2005

These are FABULOUS! I substituted equal amounts of peanut butter for margarine, but I'm sure just butter would be wonderful as well. I used the pampered chef large scoop for the size and patted them down just a bit before baking...perfect! I didn't grease the cookie sheets because I used one of those Tupperware silicone wonder mats, worked great. I can't say enough about these cookies, I've been searching for the "staple" monster cookie recipe and quite pleased this is it! Thanks for posting it!

Aug 09, 2003

Good recipe. I made a few changes. Eliminated margarine, I couldn't bring myself to use it!!!! I added 1/2 cup butter & 1 cup peanut butter. Delicious!

Aug 14, 2003

My husband came home from work raving about Monster cookies that another wife sent in. So, I figured I needed to try them. They are pretty good and easy to make. A really nice change from plain chocolate chip cookies. They are huge though.


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  • Calories
  • 165 kcal
  • 8%
  • Carbohydrates
  • 22.9 g
  • 7%
  • Cholesterol
  • 18 mg
  • 6%
  • Fat
  • 7.7 g
  • 12%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 2 g
  • 4%
  • Sodium
  • 127 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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