Recipe by Jackie Scullen
"Monster cookies, a recipe big enough to feed a very large group."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
packed light brown sugar
semisweet chocolate chips
candy-coated milk chocolate pieces
Have been using this recipe for over a year now, and just now got around to writing a review. This is HANDS DOWN the ABSOLUTE BEST cookie recipe I've ever come across. The kids LOVE IT, my husband can't stop eating them - ALWAYS a hit. Family and friends always want to know when I'll be making more! I scale down the recipe to half, and the best thing about this recipe is that you can substitute in peanut butter chips, dark chocolate chips, toffee bits (my favorite!), etc... Never thin or flat, they cook up right - perfect texture every time. With my 2 kids, I found it hard to stand over the stove cooking massive amounts of cookies - so here's what I do it; prepare the batter, set aside. Get a larger piece of waxed paper or parchment paper and lay it out on the counter. Place about 3 cups of the batter onto the paper. Roll the batter into a round "log" and close up on the ends. Make sure the log is even in width all the way through. I then stick the logs in the freezer, and anytime I want some fresh cookies - I pull out a log, cut the cookies off in slices, and lay them on a cookie sheet - perfect! Great for unexpected guests, birthday parties, etc... make them ahead of time! Thanks so much for the recipe - I've been looking for this one for a LONG time!
I think I would halve the recipe next time; it does make a pleasantly chewy cookie, though.
ABSOLUTELY POSITIVELY LOVE THIS COOKIE RECIPE!!! I make it a bunch of different ways! I always half this recipe, though: 2 cups each of brown sugar/white sugar, 1 cup each of butter flavored shortening/butter, 5 eggs, etc. I add a teaspoon of salt. Also, I never add all those candies to this recipe. I usually do about 4 cups of chocolate chips, white choc. , etc. The combos I've made with these cookies: white choc. chip and macadamia nut, reg choc. chip, double choc. chip and pecan ( mix about 1/4 cup of special dark cocoa powder and about 3-4 tablespoons of oil in a cup until well blended. and add this choc. mix to 1/2 of cookie dough mix.), choc. chip and toffee bits, choc. chip and snickers--I'm telling you this is a MUST try recipe and play around with it and make different combinations! I'VE EVEN MADE THIS RECIPE USING SPLENDA SUGAR BLEND AND SPLENDA BROWN SUGAR BLEND! Everyone RAVES about these cookies whenever I make them!
My husband made these for his co-workers... decided 1 batch wasn't enough, so made two, and THOUGHT about making 3 batches (thank heavens he ran out of time)....he mixed the dough up the night before and the next night we baked and baked and BAKED from 9:30 pm to 3 AM we were baking cookies, they are DELICIOUS and well worth the effort. We used M & M peanut's but did not add them until right before baking, I pressed about 4 on each one, and then also used non peanut M & M's and put about 6 on top, press them in, this way your M & M's don't melt or candy coating doesn't rub off into the cookie dough. So three huge 19 x 17 cake boxes later, we had alot of fun and I can't wait to hear the responses, as they are DELICIOUS cookies! Thank you for a great recipe!
Delicious! I, like many others, halved the recipe and still ended up with a lot of cookies. I baked 1/3 of the batter and froze the rest for later. Since the recipe called for 9 eggs, I was unsure whether to use 4 or 5 after halving the recipe... I ended up using 5 and it turned out great! I also used Hershey's Kissables instead of M & M's and they were yummy!
added 1 cup peanut butter, one teaspoon of salt and one extra cup of oats
I wanted a recipe that makes a lot and this does! Once I got started I realized I didn't have enough brown sugar, so I used 1 1/2c brown sugar, 2 1/2 cups additional white sugar and 1/2 maple syrup. I also substitued 1 1/2 c crunchy peanut butter for part of the shortening and added 2 cups of raisins. These cookies stayed soft and chewy a long time, and there were plenty around so they didn't all disappear in a day! I even put part of the cookie dough away in the freezer so we can have fresh cookies another day, when I'm to busy to make them. After adding the oats, I gave up on stirring with the spoon (which was ready to break!) and mixed in all the extra goodies with my hands. By the way, I had to mix these in my largest stock pot, it was the only think big enough to hold it all. YUM! Thanks for sharing this recipe, it is a KEEPER!
Delicious, I was leary about the coconut but it added such a nice texture, I'm glad I did. My husband who claims to not enjoy "sweets" loves these. I made half the recipe and used my medium cookie scoop and baked for 13 minutes. I got 7.5 dozen chewy, uniform cookies.
* Percent Daily Values are based on a 2,000 calorie diet.
Million Monster Cookies
Serving Size: 1/144 of a recipe
Servings Per Recipe: 144
Amount Per Serving
Calories from Fat: 79
The best wintertime meals need a long, slow simmer while you're doing something else.
Our big collection of budget recipes will leave some jingle in your pocket.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
These cookies are bursting with oats, peanut butter, and whatever else you love!
See how to make these peanut butter cocoa-flavored cookies.
These chewy oatmeal raisin cookies are spiced with cinnamon and cloves.