Reviewed: Nov. 23, 2009

Made around 30 large cookies. Everyone really liked them!

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ChefRobyn

Cooking Level: Intermediate

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Reviewed: Nov. 23, 2009

EXCELLENT. My family ate these within 12 hours, ALL of them!! definitely going to go on my christmas cookie tray!

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lily

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Reviewed: Nov. 1, 2009

Best cookies ever! I never changed a thing and these are always perfect! Cooking time severely varies by oven :)

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Lady A.

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Reviewed: Oct. 29, 2009

So easy and so delicious! Everyone loved them. They weren't hard at all they're chewy and perfect.

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Rach2815

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Reviewed: Oct. 11, 2009

These cookies are the best. The only change I made was I used a medium scoop instead of a large ice cream scoop. The medium scoop turns out a perfect 3 inch cookie. I have taken these cookies to many functions and they are always a hit and always the first to disappear. No changes to the ingredients need to be made. They are perfect as is!

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JESSIEGIRL3

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Reviewed: Oct. 1, 2009

These cookies are my favorite. I've been eating them since I was a little girl. I have the same exact recipe, however, mine doesn't call for any corn syrup. It's not even needed in this recipe and omitting it make the cookies even healthier! All other ingredients are the same though. No one can believe these cookies don't have flour in them!

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Lacey

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Reviewed: Sep. 19, 2009

My family loves these cookies. These are so easy to make and freeze well and are just as soft and delicious as if they came straight from the oven. A must keep. My daughter and I love getting in the kitchen and making these together. It is wonderful quality time we spend together!

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Olivia

Cooking Level: Expert

Living In: Asheville, North Carolina, USA

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Reviewed: Sep. 19, 2009

Delicious! I love to make the dough, roll into balls then freeze in freezer bags. I doubled the vanilla and added cinnamon. This is a new favorite at our house!

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kimberly

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Reviewed: Sep. 10, 2009

I followed this recipe with one exception, I used butter flavored crisco in place of the butter. I used rounded tablespoons full of dough to bake and baked for 11 minutes. I was not sure about the no flour part of this recipe, but I was wrong. Oh , and I used natural peanut butter. EXCELLENT! could not keep the kids away from them. Definately a keeper.

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mommamouse

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Reviewed: Sep. 9, 2009

These cookies are soooooo good! I made them exactly as written, using mini M&Ms and chocolate chips. At first I was hesitant because there is no flour in this recipe, but it was worth the risk! I will be keeping this one and making these over and over again! Thanks for the great recipe Vicki!

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Prairie Epicurian

Cooking Level: Expert

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Aug. 29, 2009

Really good and easy. I used Reese pieces instead of M&M's and chunky peanut butter. Am mixing up our 2nd batch already. Freezes well.

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mnmom4

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Reviewed: Aug. 25, 2009

I've made these a couple of times for parties and everyone really enjoyed them.

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theangrypollo

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Reviewed: Aug. 11, 2009

Super yummy cookies! I made them super big- Monster even! I used 1/2 quick oats and 1/2 old fashioned. Also i used choco chips, butterscotch chips and m&ms for a total of 2 cups. Although I really like them, they had a bit of trouble cooking. the cookies still looked under cooked at 15minutes, I ended up cooking them for over 20...still not fully cooked though. maybe need to reduce the temp to 325 and bake for 25 minutes? everyone loves 'em though! :)

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Jenkibs

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Reviewed: Jul. 27, 2009

These were really good and just what I was craving. I used half flour and half oats because I was worried about having too heavy of a cookie. I also used mini chocolate chips because that's what I had. I had nice round, not flat cookies.

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KRISJOY

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Reviewed: Jul. 26, 2009

Just like the recipe I remember my Mom making! I have made them with the full amount of sugar and a little less - tasted great both ways. To help with the spreading that a monster cookies tends to do as baked, I ground 1 cup of the oatmeal into flour using the blender and use that as part of the 4 1/2 cups in the recipe. Also, if you form your dough into balls and the stick them in the fridge until chilled, your cookies won't spread when they are baking. For those of you who ended up with a crisp cookie, be sure to use butter not margarine! In general when baking margarine results in a crispier cookie.

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jmg10

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Reviewed: Jul. 22, 2009

Excellent cookies! I used less sugar, as other reviewers suggested (1 cup brown and just slightly over 1/2 cup white). I don't know how it is possible to get 72 cookies if using an ice cream scoop to make them- I got about 30 cookies. Also, I only baked them for 8-10 minutes (just until the browned slightly) and they stayed soft and chewy in an air tight container. This will now be my go-to monster cookie recipe!

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cak12678

Cooking Level: Intermediate

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Reviewed: Jul. 16, 2009

I made these cookies by following the recipe exactly. They turned out VERY good. I plan on making these again soon!

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steveandjamie

Cooking Level: Expert

Living In: Othello, Washington, USA

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Reviewed: Jul. 13, 2009

They spread a lot and you should let them cool on the cookie sheet before removing so as not to break these chewy cookies. Different and yummy. Reduced the brown sugar to 1c. and the white sugar to 3/4c. as per another reviewer. Also used mini chips instead of the regular size. Will make again. Thanks!

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