Recipe by Amy
"There is no flour in this recipe and it makes a large batch."
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
1 1/2 cups
semisweet chocolate chips
candy-coated milk chocolate pieces
2 1/2 cups
packed brown sugar
2 1/2 cups
I have been making monster cookies for as long as I can remember. I lost my traditional recipe and this one was as close as I can remember. It worked out wonderfully and I will be using this from now on. I always make these at Halloween and Christmas, using the seasonal colored M&M's. I cut the recipe in half, using a cup of choc. chips and a cup of M&M's. From experience, I have learned you CAN put too much chocolate in them. They get too sweet and you can't enjoy all of the different flavors. Let the cookies cool on the pan for about 10 minutes before you move them to a wire rack to finish cooling.
Tasted great but mixture spead out while baking and broke apart very easily. Not sure what I did wrong.
I have used this recipe many times before and these are GREAT! I divide the dough in 3 ways and I might add coconut in one, pecans in another and broken heath bar or raisins in the last but I alway use the M&M's and chocolate chips. These are great frozen too. If you need to feed a large group this is the cookie for you.
This is the best monster cookie recipe, I tried several but this one is chewy, peanut buttery and moist. My husband is in the AF and he took a batch of these in to his night shift guys during Christmastime, I had to make a double batch days later as they had eaten them all and were demanding more. The oats filled them up and sustained them for their physical job. I made a few changes, I didnt use peanuts or the M&Ms and chocolate chips. Instead I used mini chips and mini M&Ms, I just prefer how they disperse through the cookie. Next time I make them I will try some coconut for extra chewy goodness. Thanks for the recipe!
These were good but I scaled them down quite a bit. I've made monster cookies before, but used to them spreading out more. Used chunky peanut butter & omited the peanuts.
This is the original "classic"
recipe for Monster cookies that I grew up on. They turned out great as usual! I did add an extra cup of oats this time.
Cooking time in my oven was 15 minutes for moist chewy cookies.
I'm rating these for the taste, not their appearance. They are definitely not the prettiest cookie I've ever made, but the taste is perfect. I would probably leave out the peanuts next time, the peanut butter was enough peanut taste for me. I used a cookie scoop instead of forming the batter into balls with my hands, much less messy! I will make these again.
These cookies were good - I did have one problem however, the test batch of these were way too runny and I had to add more oats to give the cookie any sort of shape (besides a flat blob). I also substituted peanut butter chips for M&M's because peanut butter chips were a dollar at the store and half as many M&M's were three dollars. The end product, with more oats, was wonderful and will be a big hit this Christmas!
* Percent Daily Values are based on a 2,000 calorie diet.
Monster Cookies V
Serving Size: 1/132 of a recipe
Servings Per Recipe: 132
Amount Per Serving
Calories from Fat: 53
Recipes for baked ham, deviled eggs, and oh-so-cute treats.
The best ways to enjoy what’s in season right now.
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!
These tasty no-bake cookies are made with oatmeal, peanut butter, and cocoa.
See how to make sensational oatmeal peanut butter cookies.