Recipe by Rene Kratz
"A former student gave me this recipe. He made it for lab one day and everyone thought they were awesome. I've made them since and gotten similar reviews."
Watch video tips and tricks
2 1/3 cups
packed brown sugar
2 2/3 cups
semisweet chocolate chips
I have been using this recipe for 9 years!! I make these minor changes: margarine instead of butter, 4 cups quick oats/5 cups rolled oats, and a bag of M&Ms. Because it's such a huge batch, I make them only once a year--for my service anniversary at work. People anticipate them and they are gone in a flash! EVERYONE LOVES THEM!!
If you decide to make this cookie, use parchment paper.
My fmaily LOVES these cookies. I couldn't find "my" recipe for these and this one is even better. I did add a bag of M&M's -- that's what my old recipe called for and I had them on hand. I think the secret for these is to have a hot preheated oven and only bake for time suggested. This makes a crunchy on the outside but chewy on the inside cookie.
I had my doubts about these, not just because I was using tahini (sesame paste) instead of peanut butter, but also because the batter was extremely stiff, so much so that I actually had trouble stirring in the chocolate chips. But they were excellent - maybe the best cookies I've ever had! I made sure to take them out of the oven at the specified time, although they were only firm at the edges and still seemed underdone in the middle, and I also found that they were wonderfully crunchy on the outside and chewy on the inside. Just don't make too many at a time - you might find it hard to stop eating them!
This recipe is really good. If you make the cookies normal-size, it makes soooooo many. I've cut the recipe down to 1/6th before, and it still made 9 huge cookes. It literally could have made 4 dozen regular size cookies. So just be prepared. In my oven, I bake them just under 12 minutes, that keeps them more chewier instead of crispier. I definitely recommend this recipe. Also, I got huge compliments on these cookies. That's always nice.
I can't stop eating these! I substituted M&M's for the chocolate chips and they were perfect. Don't over-cook them - they just look under-done, but trust me, they're done! Great recipe!
I lost my recipe for these cookies and tried these. I only made a couple minor adjustments. I added 1c flour as others suggested. I increased the peanut butter to 3 cups and added M & Ms and Reeses Pieces. Used white chocolate chips, because that was all I had on hand. What a great recipe! The cookies held together well and were delicious. It made a huge batch, which was great, as we have a large family. Thanks!
I made 1/2 the recipe last week and they were a HUGE hit. The only thing I changed is that I added m&ms...monster cookies NEED M&ms! ;) I am just about to start another batch...full this time!
* Percent Daily Values are based on a 2,000 calorie diet.
Monster Cookies I
Serving Size: 1/42 of a recipe
Servings Per Recipe: 42
Amount Per Serving
Calories from Fat: 152
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
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.