Monster Cookies VII Recipe -
Monster Cookies VII Recipe

Monster Cookies VII

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"A neighbor made these for her large family - 12 kids! They have everything in them but flour."

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Ingredients Edit and Save

Original recipe makes 80 saucer sized cookies Change Servings


  1. In a very large bowl, mix ingredients in order given. (Use hands if necessary).
  2. Drop on cookie sheet (an oven liner works well) about 5 cookies to a sheet with ice cream scoop and flatten.
  3. Preheat oven to 350 degrees F (175 degrees C). Bake for 12 minutes or longer until done. These burn easily. Makes about 80 saucer size cookies. Note: This recipe does not call for flour.
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Reviews More Reviews

Most Helpful Positive Review
May 08, 2008

This is my old stand-by for a huge batch of sure-to-please cookies; it's the one I make more than any other. I am repeatedly asked for the recipe. The previous reviews are correct; the recipe should call for 8 tsp. soda, not 8 Tbsp. Other helpful hints: 4 1/2 c. br. sugar = 2 lbs; 2 cups butter = 1 lb; 3 lbs. peanut butter = a total of 5 3/8 cups; 18 cups rolled oats = more than a 42 oz. box. I shake down my measurement of oats and figure generously; it helps the flattening problem. I also chill the dough before forming the cookies to help prevent flattening. I use 1 lb. each of mini chocolate chips and M&M's, and I much prefer the crunchy peanut butter; the pieces of peanuts add wonderful texture. Do not overbake these! Remove them from the oven while the cracks are still shiny and wet looking, then let them set several minutes before removing them from the pan so they won't fall apart while handling them. This makes a mountain of cookies, but it's wonderful keeping a supply in the freezer for unexpected guests and gatherings; we've never had any problem getting rid of them!

Most Helpful Critical Review
Oct 05, 2009

You have made a mistake in the amount of soda for this recipe. The taste of soda is prevelant.

Mar 30, 2008

This is the same recipe I've used for years. Like many others you'll get a super flat cookie. I don't care for them that way so I take a fourth of the oatmeal and blend it in a food processor until it's a flour like more flat cookies!

Nov 26, 2003

I got this recipe from my mother-in-law 10 years ago who had been using it for many years prior. It is absolutely my most favorite cookie in the world; however, I should warn you that 8 TABLESPOONS of baking soda is a bit too much for this recipe. I made that mistake the first time I made them. It leaves a little after-taste although I still devoured them completely up. I suggest using 8 teaspoons instead. My recipe also includes 1 cup of nuts, 2 cups of coconut, and 1/2 cup wheat germ.

Jan 13, 2010

I've been making these for 30 years. Best kid breakfast on the run. I just omit the chocolate chips, reduce the m&m's in half, and use mini m&m's. freeze well. I fill gallon size, freezer zip lock baggies, flatten as 1" slabs, and I just cut off what I want to bake.

Dec 02, 2002

I have used this recipe for over 15 years and it is the best I've tried. They freeze great and even taste great when eaten right out of the freezer. They make a big batch to last a long time. They are a yummy, chewy peanut butter cookie. It seems like a huge recipe, but definately worth the time!

Jan 11, 2011

This is an awsome recipe. Had a friend over and my sons girlfriend also helped to make this. Plenty to send cookies home with everyone. Absolutly delish! Everyone loved them.

Jun 30, 2009

I followed the recipe pretty close (no corn syrup) and these turned out great. The dough was so good I will be several short of 80.


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  • Calories
  • 344 kcal
  • 17%
  • Carbohydrates
  • 41 g
  • 13%
  • Cholesterol
  • 41 mg
  • 14%
  • Fat
  • 17.7 g
  • 27%
  • Fiber
  • 3.4 g
  • 13%
  • Protein
  • 8.3 g
  • 17%
  • Sodium
  • 480 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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