Reviewed: Jun. 24, 2007

I love these cookies, I got this recipe from foodtv, Paula Dean makes them and they're our favorite cookie ever.

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Janice

Cooking Level: Expert

Living In: Southgate, Michigan, USA

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Reviewed: Jun. 2, 2007

I made this recipe with some crushed cereal in place of some flour, I milled the cereal and half the oats in the food processor to have a finer textured cookie. Also used whole wheat flour and lots of 5 spice powder. Used raisins and chocolate chips, which both taste great with the spices. I replaced the egg with egg replacer powder and used all vegan margarine. The cookies turned out sooooo goood! I was worried cause the dough was a little crumbly but they are nice and chewy soft. hmmmm yum. Try this one. Would be great with peanut butter and coconut for a more authentic monster cookie. Overall I think this is a great base recipe to improvise off of. Thanks Linda!

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Mamacita

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Reviewed: May 11, 2007

I made these for my stagecraft class as a post exam treat last semester. They were such a huge hit that I'm doing it again (it's a traditon now). Everyone loves these cookies. one boy ate 6.

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Madelyn F

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Reviewed: Apr. 21, 2007

I make cookies at least once a week, so I've tried A LOT of recipes. This one was so tasty, easily one of my very favorites. I didn't alter the recipe at all, and they turned out wonderful. I did chill the dough before cooking. I made them a week ahead of a wedding shower, froze them, and they tasted awesome a week later. Just like I had made them earlier that day. It makes a LARGE batch of cookies. If you aren't making for a big event, you may want to half the recipe.

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A. Draper

Cooking Level: Intermediate

Home Town: Roosevelt, Utah, USA

Living In: Provo, Utah, USA

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Reviewed: Feb. 26, 2007

these are the best cookies ever! i halved the recipe to make 36 cookies and replaced butter with peanut butter...and i only use chocolate chips...dont use any candy coated chocolate...everyone always loves them and asks for the recipe!

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mkim412

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Reviewed: Feb. 19, 2007

Very good cookies. A little flat for my taste but delicious. They were gone in no time.

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LatinaCook

Cooking Level: Expert

Home Town: Jardines Del Caribe, Ponce, Puerto Rico

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Reviewed: Feb. 13, 2007

Didn't care for these. Very dry; crumbled; baked up hard as a rock! Won't be making these again!

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DFLEMXNX33

Cooking Level: Intermediate

Living In: Geneva, Illinois, USA

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Reviewed: Feb. 5, 2007

Great Great Great!! You'll be so glad to have this recipe in your kitchen.

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P Yackimec

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Calgary, Alberta, Canada

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Reviewed: Jan. 29, 2007

i thought these cookies were excellent! i will definatly make them again but add another cup of the M&M's! mmmmmm

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*Lisa*

Cooking Level: Intermediate

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Reviewed: Jan. 24, 2007

I also halved this recipe, and made a few alterations. I used 3/4 cup light butter, and added about 1/2 cup peanut butter. I cut up lots of nuts and reduced the baking powder to 1/4 teaspoon. Baked my cookies at 375 for 10-12 minutes. My husband and kids loved them.

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KACEYSHEP

Cooking Level: Intermediate

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Reviewed: Jan. 11, 2007

This cookies were awesome! My daughter has asked to make them for her class treat for her birthday.

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wg012674

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Reviewed: Jan. 4, 2007

They are good cookies.

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thegrape

Cooking Level: Intermediate

Living In: Bloomington, Indiana, USA

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Reviewed: Dec. 30, 2006

these were okay. Alot of ingredients for what turned out to be an average cookie. Be careful to pull out before they actually look done, or they will harden. Also, this recipe makes ALOT, even when halfed

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mvaeth

Home Town: Satellite Beach, Florida, USA

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Reviewed: Dec. 20, 2006

These are my most favorite cookies! I made them first about a month ago, and have since made them several times! They're great! After reading through most of the reviews, I made the following changes: I used 1.5 cups of peanut butter, .5 cup of butter, .5 cup of margarine, and 3 cups of brown sugar and 1 cup of white sugar. Also, I use between 2 and 3 cups of oatmeal (instead of 4) and break it down real good in the food processor. They are the perfect blend between chocolate chip and peanut butter cookies! Everyone who's had them likes them and asks for the recipe! The last batch I made, I ended up doubling because I got mixed up with the salt, so I made giant cookies and gave them to neighbors. To do this, roll balls that are 3-4 inches big, and flatten them slightly with your hand before baking. Again, these cookies are fabulous! Try them, you won't be disappointed!

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Dorese

Cooking Level: Intermediate

Home Town: Lewiston, Idaho, USA

Living In: Moscow, Idaho, USA

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Reviewed: Dec. 18, 2006

Very yummy cookies! The only change I made was that I used all butter instead of margarine. They turned out perfect, crispy on the outside and chewy on the inside. Next time I might try adding peanut butter to replace some of the margarine/butter as other reviewers have suggested--but these were delicious as is. Thanks Linda!

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GINARENEE1776

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Dec. 18, 2006

Excellent. Crispy on the outside, soft inside. Baked at 300 for 13 minutes in convection oven. Used 2 c chocolate chips, all whole wheat flour, and didn't have enough rolled oats, so used oat bran to round up the measurement (2 c quick oats, 2c oat bran). Didn't have enough brown sugar, used all white sugar. Great aroma. Thanks for the recipe.

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kc

Cooking Level: Intermediate

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Reviewed: Dec. 14, 2006

i'm guilty of not following the recipe exactly but instead the tips of others: bake at 325 degrees for 13 minutes, substitute peanut butter for margarine, halved the recipe (yield 4 dozen cookies!). tasted great right out of the oven but they were solid rocks the next day. there are much better recipes.

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ihearttobake

Cooking Level: Intermediate

Living In: San Jose, California, USA

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Reviewed: Dec. 11, 2006

Absolutely spectacular cookies. I also bumped the heat down to 325 and cooked for a little bit longer. My experience: do NOT use margarine! I am normally a big fan of margarine in cooking, but it makes these drier and not as creamy. Only salted butter will do if you want these to be the best.

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