Reviewed: Oct. 21, 2009

The only change I made was cutting the recipe in half and these cookies were very gooey when done, the middle was almost uncooked...I left them in a bit longer the second time and they were too hard....would not make again.

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andrea

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Reviewed: Sep. 20, 2009

Pretty good cookie. I baked at a lower temperature, so the cookie would spread out and bake the way I prefer it. I also used a 1/4 cup measuring cup to scoop out the dough and I rolled in into balls and dropped on the sheet for a larger cookie.

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MySweetCreations

Cooking Level: Intermediate

Home Town: Dubuque, Iowa, USA

Living In: San Diego, California, USA

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Reviewed: Aug. 16, 2009

These cookies tasted good, but they were flat and spread out all over the cookie sheet. It seems to me that the recipe calls for an excessive amount of shortening (I have never heard of using both butter AND margarine), which may be the cause.

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gracem51

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Reviewed: Aug. 7, 2009

Just the recipe I was looking for. I halved it and did 1/2 cup butter and 1/2 cup peanut butter. Yummy!

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POLLYESTER

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Reviewed: Jun. 24, 2009

I never thought I would be one of "those"..that rate a recipe based on changes I made. HOWEVER, I did read several reviews on this recipe and decided that I love peanut butter so much I had to try it in this cookie. I used 1/2 cup of p.b. instead of 1/2 cup of the butter. Next time I will do a full cup, but this recipe turned out awesome! I have only tried monster cookies once, and they spread all over the pan and weren't like cookies at all. This turned out super!

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SUE DAWSON

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

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Reviewed: May 3, 2009

Great recipe. Add raisins to help make it more chewy / healthy. Spread out on cookie sheet. Watch first couple of batches carefully.

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autzak01

Home Town: Phoenix, Arizona, USA

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Reviewed: Apr. 30, 2009

These cookies are good but not what I am used to... as I was mixing the batter I realized there was no peanut butter in the recipe! So I added a half cup. I wanted to add more but I didn't want to alter the recipe too much out of fear they wouldn't bake right. They turned out okay but still didn't have enough peanut butter taste and ended up harder than I had hoped.

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Kristin Rae

Cooking Level: Beginning

Home Town: Slayton, Minnesota, USA

Living In: Marshall, Minnesota, USA

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Reviewed: Apr. 10, 2009

I am the poster of the recipe. I am so pleased to see that so many people have enjoyed this recipe. I realized that in my description I forgot to mention I got the recipe from a restaurant I used to work at. That is why it makes such a large batch. I actually half the recipe when I make it too! At the restaurant we would bake a whole batch, fill the cookie container and freeze the rest. Then pull out cookies as needed. They really do taste chewy after they thaw out, but are even better if you microwave them for a few seconds. At the restaurant I used to send my through the bun toaster and then top with vanilla ice cream. Delicious! Makes a great cookie sundae.

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SYNEVA B

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Reviewed: Apr. 4, 2009

We made these delicious cookies for a 4H bake sale. Huge hit!

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Jess

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Reviewed: Mar. 25, 2009

These were SO good! I've never had monster cookies without peanut butter & I was very excited to find this recipe as I have a niece with a peanut allergy. Thanks for posting this!

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nikki

Cooking Level: Intermediate

Home Town: Van Wert, Ohio, USA

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Reviewed: Mar. 20, 2009

This is a huge recipe. I wanted about 1/2 so I used 1 1/2 cups of butter, 1/2 cup of peanut butter (instead of the butter / margarine the recipe called for) and then 1/2 of all of the other ingredients...and it still made dozens of cookies!

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Lisa

Cooking Level: Beginning

Living In: Springfield, Illinois, USA

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Reviewed: Mar. 18, 2009

These are the BEST! I did make a couple of changes though...instead of using butter I replace it with an equal amount of peanut butter. Also added a small amount of light of light corn syrup...maybe about 1 teaspoon or so.

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sms

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Reviewed: Mar. 7, 2009

Amazing!!! These are like the huge store bought cookies or the kind you might get from Panera and other popular restaurants. Keep in mind that they do not spread so pat them out to the size you want them to be before baking.

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MILLERSIMPSON

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Reviewed: Jan. 13, 2009

these were really good! i made a couple changes... instead of margarine i put in 1 cup of peanut butter and (since i didnt have any plain oatmeal only those individual packets) i put in 2 packets of cinnamon and spice instant oatmeal. gave it a little extra flavor. they were so good they were gone instantly.

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Amanda

Cooking Level: Intermediate

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Reviewed: Jan. 11, 2009

These are absolutely the best cookies...EVER!! My kids, their friends, my husband, his friends, church...everyone asks me to make these cookies. Sometimes I make them REALLY big and wrap them individually for my kids soccer and basketball games when I am to bring the snack! I am making a smaller batch now for church. They work well for really any occasion and they ALWAYS get gobbled up!!

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lovingnewrecipes

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Reviewed: Dec. 28, 2008

I have lost count of the number of times I have baked these awesome cookies! I love the fact that there is no peanut butter in them so they are "school friendly". We have made them for bake sales, and people rave about them. My kids even made some for their teachers this year for Christmas (our teachers accept homemade treats) and they loved them. I don't make any changes to the recipe other than I don't bake them for the full 10-11 minutes. Usually 8 minutes or so. Our family likes cookies on the chewier side, so I watch them closely as not to overbake them!

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AuntyB

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Reviewed: Nov. 7, 2008

I made these cookies with the following substitutions: I used all butter, no margarine. I used mini chocolate chips instead of regular. I used quick cooking instead of rolled oats, and I also added cocoa nibs, insted of nuts, and it really enhanced the flavor. These were the best cookies I have ever made! My husband took them to work, and returned home with requests for the recipe. This is my new favorite cookie recipe.

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marymeow!

Cooking Level: Expert

Living In: Tustin, California, USA

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Reviewed: Sep. 14, 2008

I really liked these cookies. I went with some suggestions and substituted the margarine with peanut butter, otherwise I left the recipe the same. It gave it a hint of PB without being overpowering. My family gobbled them up! Cookies like these are why I don't bake anymore unless I'm baking for church or something. I couldn't stop at just one!!

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BMASOG

Cooking Level: Intermediate

Home Town: Belgrade, Minnesota, USA

Living In: Sauk Centre, Minnesota, USA

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Reviewed: Aug. 24, 2008

Made the recipe as written, cookies were very good. Kids and husband loved them. Thanks!!

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Shelley L

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Reviewed: Aug. 12, 2008

I didn't find these to be anything like a monster cookie. I cooked them and they came out very thin, and stuck to the pan. The only thing I could really taste in them was the chocolate.

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Joann1234

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Linda's Monster Cookies

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