Reviewed: May 25, 2012

Great Recipe! If you're looking for an Amish cookie recipe, this is a good bet. It's very similar to the Monster cookies that I've bought at our local Amish market. I used 2C Quick Oats and 2.5C Rolled oats to give the cookies more firmness. Also, I baked them at 325. Using ROOM TEMP butter will ensure that the cookies do not flatten out when baked. I followed another reviewer's advice and used butterscotch chips along with dark & white chocolate chips, and raisins! My whole family loved these!

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Reviewer:

CarolynBakes

Reviewed: Mar. 11, 2012

This is one of my favorite recipes! Everyone loves them, they are unbelievably good right out of the oven! I use a 1/4 C. measuring cup to shape and freeze them for later use sometimes.

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Reviewer:

jenni

Reviewed: Mar. 6, 2012

I've never made nor eaten a monster cookie before, I was pleased! I followed a few suggestions and reduced the brown sugar by 1/2 cup also reduced the oats (quick cooking) by 1/4 cup. I used mini semi sweet chocolate chips and mini m&ms, and a #16 portion scooper to drop the dough. Baked for 12 minutes, I would have liked them to be a bit more soft,so next time I will bake for 9-10 instead. The recipe yield says 72 cookies, I got 36 nice shape and consistently sized cookies. I think any smaller and they would be too hard.

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Reviewer:

miss_whisk

Cooking Level: Professional

Home Town: Mesa, Arizona, USA

Living In: Milwaukee, Wisconsin, USA

Reviewed: Feb. 28, 2012

Completely. Unimpressed.

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Reviewer:

Jrhome

Reviewed: Feb. 23, 2012

Very good cookies. I docked a star because they are too sweet as written. Leave out a whole cup of sugar and they're perfect!

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Reviewer:

ChiefChef

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

Reviewed: Feb. 8, 2012

Awesome!!! These were very easy to make & all the ingredients were things I always have on hand (except the candy coated pieces so I just doubled up on the chocolate chips). My family loved these so thank you for sharing. Next time I think I'll add raisins.

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Reviewer:

DeDe

Cooking Level: Intermediate

Home Town: Decatur, Illinois, USA

Living In: Indianapolis, Indiana, USA

Reviewed: Feb. 3, 2012

Well, the first several times I made these I only used a half cup of white sugar and they were delicious. I just made them again with the full cup of white sugar and was dissapointed. They were sweeter, so the peanut butter and chocolate flavors did not stand out as much, and I really like to taste those flavors and let the candies add the extra sweetness. I use bittersweet chocolate.

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Reviewer:

~Christy~

Living In: West Lafayette, Indiana, USA

Reviewed: Jan. 28, 2012

Before I made this recipe, I read many of the reviews and decided not to change anything except add butterscotch chips to the mix. (I just made the M&M's , chocolate chips and butterscotch chips to equal 2 cups total). I used a large muffin scoop and baked 6 cookies on a pan as suggested by others and baked the cookies for 12 minutes. They turned out GREAT! They were crisp on the edges and soft in the center. I did find that you need to let the cookies cook for several minutes prior to removing them from the cookie sheet or they will fall apart. I did not find that they were too sweet and my kids loved them. They also sold like hotcakes at the bake sale. This recipe is perfect as is!

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Reviewer:

BOBETTEGREENFIELD

Reviewed: Jan. 12, 2012

Made these for family...they said they were thee BEST Monster Cookies....even better than our local store who is known to make great Monster Cookies. Delicious!

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Reviewer:

AprilJean23

Reviewed: Dec. 22, 2011

I make these cookies using this recipe SEVERAL times every year. It's a perfect cookies, quick and easy to make, especially if you have a stand mixer, as the batter gets super thick when you do the oats. A stand mixer powers through it. The trick to keeping them soft and chewy is to TRUST THE TIMER! Pull them out, they may not look done, but they are! If you bake them too long, they will be hard and crunchy!

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