Monster Cookies

This post should be titled, “Out of Sight, Out of Mind!” or “Hiding Cookies in Your Freezer is a Good Idea!” Or better yet, “When Cookies Are in My Freezer, I Don’t Remember They’re There!” Only I’d be lying to myself. I bake cookies and put them in little ziploc baggies and place them in the freezer for instant munching for the boys in my house. I tell myself that since they’re in the freezer, they’re totally safe. Safe from ME. Safe from my strong desire to eat something sweet at a certain time of day.  That little trick seems to work at first, until my cravings turn mad and uncontrollable.  I try to tell myself that frozen cookies aren’t any good.  But guess what?  They’re good.  They’re actually better than un-frozen cookies.  Here’s my latest cookie:  Monster Cookies

Monster cookies aren’t anything new.  They’ve been around a very long time, and this recipe was tucked into my collection sometime way back in my pre-teen years.  Someone… somewhere made them up- Betty Crocker, I’m guessing.  They are indeed a cookie recipe worth keeping around for decades.

Monster Cookies are basically a peanut butter- oatmeal cookie with chocolate chips and M&M candies mixed in.  I dot extra M&M’s and chocolate chips on top of each blob of cookie dough on the baking sheet.  This ensures that they will be extra pretty when they are all baked up and ready to eat.

I opted to make giant Monster Cookies (using an ice cream scoop to dole out the dough), and I came up with 22 fabulously large cookies.  If you’d like to make a normal-sized cookie, you’ll get 36 cookies.

Make some Monster Cookies today, and keep them in the freezer… where they’ll be safe ;)

Print Print Recipe

Monster Cookies

Yield: 36 regular sized or 22 giant cookies

Prep Time: 15 min

Cook Time: 10 min

Ingredients:

1 1/2 cups creamy or chunky peanut butter
1 cup packed light brown sugar
1 cup granulated white sugar
8 tablespoons (1 stick) unsalted butter, softened
3 large eggs
1 tablespoon vanilla extract
4 1/2 cups quick cooking oats
2 teaspoons baking soda
1 cup semi-sweet chocolate chips
1 cup M&M's plain chocolate candies

Directions:

1. Preheat oven to 350°F. Spray cookie sheets with nonstick spray, or line with parchment paper or a silpat mats.

2. In a large bowl, combine the peanut butter with the sugars and butter. Use an electric mixer to mix until well combined. Mix in the eggs and vanilla. Mix in the oats and baking soda. Then stir in the chips and M&M's.

3. Drop the cookies by heaping spoonfuls onto the prepared cookie sheets. If you'd like your cookies to look pretty (like the photo), dot a few extra M&M's and chocolate chips on each mound of dough before baking.

4. Bake 10 to 12 minutes. Do not overbake. Cool for 5 minutes on cookie sheets until cookies are set. Transfer to wire racks; cool completely before storing in an airtight container.

Tips:

*If you are preparing this cookie as gluten-free, just be sure to make sure you are using brands of the following items that are known to be GF: peanut butter, vanilla, oats, chocolate chips and M&M's.
*If you'd prefer to make giant cookies, use an ice cream scoop instead to scoop the dough onto the cookie sheet. They'll need to bake for 18 to 20 minutes, and you'll end up with about 22 cookies.

Source: RecipeGirl.com

Leave a Comment




145 Responses to “Monster Cookies”

  1. 1

    Sophie — May 7, 2012 @ 3:27 AM

    I am on a huge put-oats-in-everything kick at the moment, and am immediately craving these. They look wonderful.

  2. 2

    Katrina — May 7, 2012 @ 4:28 AM

    These cookies are big and beautiful! Yum!

  3. 3

    Lauren at Keep It Sweet — May 7, 2012 @ 4:54 AM

    These would not be safe from me, even hidden in the freezer.

  4. 4

    Blog is the New Black — May 7, 2012 @ 4:56 AM

    A cookie the size of my face? I’ll take two.

  5. 5

    shelly (cookies and cups) — May 7, 2012 @ 5:10 AM

    I love Monster cookies. Like, unreasonably love. These look amazing!

  6. 6

    bridget {bake at 350} — May 7, 2012 @ 5:16 AM

    Want.

    These are good energy-for-running-cookies, right?!? ;)

  7. 7

    Jenny Flake — May 7, 2012 @ 6:19 AM

    Monster cookies are some of my favorite! Love those M&M’s! xoxo

  8. 8

    Lauren — May 7, 2012 @ 6:23 AM

    Peanut butter + oatmeal + M&Ms= my husband’s dream cookie. So yummy!!

  9. 9

    Cassie — May 7, 2012 @ 6:40 AM

    These are so packed full of goodness. Absolutely perfect monster cookies, Lori!

  10. 10

    Tara @ Chip Chip Hooray — May 7, 2012 @ 6:44 AM

    These cookies wouldn’t be safe from my munching no matter WHERE I hid them. Everything I love, baked up into sweet oatmeal-y peanut butter-y goodness!!

  11. 11

    Nourhan @ Miss Anthropist's Kitchen — May 7, 2012 @ 6:49 AM

    I’ve had peanut butter oatmeal cookies, and M&M chocolate chip cookies…but I’ve never had a combination of all of them! These cookies look and sound absolutely delicious! I will be giving them a try :)

  12. 12

    Ali @ Gimme Some Oven — May 7, 2012 @ 7:27 AM

    Oh my goodness — M&M’s AND peanut butter? Monster-sized? I want one for breakfast right now! :)

  13. 13

    Crystal @ Crystal's Cozy Kitchen — May 7, 2012 @ 7:29 AM

    Can’t wait to try these! They look delicious and I’m in a Peanut Butter mood lately ;).

  14. 14

    Averie @ Averie Cooks — May 7, 2012 @ 8:09 AM

    those are definitely some beautiful monsters :)

  15. 15

    Emilie @ Emilie's Enjoyables — May 7, 2012 @ 10:15 AM

    haha hiding desserts never works for me either!

  16. 16

    Miss — May 7, 2012 @ 10:20 AM

    Monster cookies are the best!

  17. 17

    Catalina @ Cake with Love — May 7, 2012 @ 10:25 AM

    Oh these area really monster cookies, so dense, tall and so many delicious ingredients, I won’t have any self control around them!!

  18. 18

    Lynna H. — May 7, 2012 @ 10:49 AM

    i believe the name monster cookies describes them perfectly! ;D

  19. 19

    Reem | Simply Reem — May 7, 2012 @ 1:44 PM

    Big and Delicious!!!
    I love the ideas of title you gave in ur post but seriously these should be known as BIG N DELICIOUS!!!
    My boys will go crazy if they get their hand on these goodness!!!

  20. 20

    Patty — May 7, 2012 @ 5:07 PM

    these remind me of when I was little. all the neighborhood kids would get together to make a recipe like this. good memories. thanks.

  21. 21

    Jocelyn @BruCrew Life — May 7, 2012 @ 6:56 PM

    Those look amazing!!! I love the up close and personal shot of the cookies. I have been “hiding” cookies in the freezer so I have extras on hand for school lunches…doesn’t work too well since I keep eating all of them anyway:-)

  22. 22

    Heater — May 7, 2012 @ 6:57 PM

    I tried making these tonight.
    They tasted great but mine spread out ALOT when I baked them… Not sure what I did wrong.. Made for a delish but flimsy cookie…

  23. 23

    Pedey @ Do You Smell That!!? — May 7, 2012 @ 7:10 PM

    Thanks so much for pointing out that these cookies are GF! I have a little friend that I am always trying to figure out treats for – she’s only 3 and has severe Celiac. These will be perfect for out little party next Monday (prepared on freshly washed everything, of course – can’t risk any flour dust!) Thank you.

  24. 24

    Lori Lange — May 7, 2012 @ 8:33 PM

    I’m thinking that you must have gone wrong somewhere. Was your batter very thick? It should be very, very thick- almost difficult to stir. I actually had the opposite problem- the cookies stayed quite thick and didn’t want to spread out much. Did you use regular butter and regular peanut butter (not low fat or margarine?)

  25. 25

    Chung-Ah | Damn Delicious — May 7, 2012 @ 8:48 PM

    The title “monster cookies” don’t do these babies any justice! I don’t tend to freeze cookies but I will most definitely have to start. I mean homemade cookies any time I want? It doesn’t get better than that!

  26. 26

    Sanjeeta kk — May 8, 2012 @ 3:12 AM

    Wow..such wonderful crust..the cookies, and PB..brown sugar..oats..what more I want from a healthy & yum cookie!

  27. 27

    Tanya Schroeder — May 8, 2012 @ 4:31 AM

    Ha! I have a freezer full of sweets, for the exact same reason, I will eat them! Glad I’m not alone! I forget to make monster cookies, I don’t know why they are fun to eat and yummy! Thanks for the reminder!

  28. 28

    Joanne — May 8, 2012 @ 5:26 AM

    See when I hide cookies in the freezer, I never quite “forget” about them as much as I need to for this to be an effective technique. :P But that’s okay…I’d be totally fine eating these cookies fresh from the oven. Or stuffing them with ice cream! Mmm…

  29. 29

    Melissa — May 8, 2012 @ 5:37 AM

    How many calories per cookie?

  30. 30

    Jennifer @ Peanut Butter and Peppers — May 8, 2012 @ 6:54 AM

    What a fabolous cookie! My Husband would love these for work!!

  31. 31

    Liz @ Virtually Homemade — May 8, 2012 @ 9:48 AM

    3:00 in the afternoon is my cookie time! That is the sugar hour and these would definitely do the trick!!!

  32. 32

    Katrina @ In Katrina's Kitchen — May 8, 2012 @ 11:43 AM

    I can’t even look away. Lori these are mesmerizing.

  33. 33

    Jersey Girl Cooks — May 8, 2012 @ 2:30 PM

    My kids love monster cookies… the bigger the better. The freezer trick doesn’t work for me either…lol.

  34. 34

    Robyn Stone | Add a Pinch — May 8, 2012 @ 2:31 PM

    I’m drooling here!

  35. 35

    Sue {munchkin munchies} — May 8, 2012 @ 7:33 PM

    You’re right, the extra m&m’s and chocolate chips on top did make them extra pretty! I wish banishing cookies to the freezer would make me forget about them too:)

  36. 36

    Pat — May 9, 2012 @ 5:27 AM

    Lori – A very long time ago, one Halloween, when my children were young; I did and thought the very same thing. I put all the leftover candy in the freezer so I wouldn’t be tempted. I soon couldn’t resist and discovered they were just as good right from the freezer. :)

  37. 37

    Karen @ Sugartown Sweets — May 9, 2012 @ 10:25 AM

    For quite some time now, I’ve made up cookie dough, popped it in the frig or freezer till i “need” fresh cookies. But your idea I LOVE! Fresh & delicious cookies anytime..*safe* in the freezer. :)

  38. 38

    Valarie K — May 9, 2012 @ 12:25 PM

    I died laughing at your post because you’re the first person to agree with me on the frozen cookies. I TOTALLY have this problem! I make cookies, put them in the freezer so I don’t eat them and then eat MORE because they’re so delicious frozen. Love that you posted what I’ve been saying for years!! I’m totally making these babies soon… and keeping them in the freezer ;)

  39. 39

    Bethany — May 9, 2012 @ 1:30 PM

    I have a recipe very similar to this. I add 2TBS of light corn syrup. It makes the cookies come out like a soft batch cookie and not as crunchy. :)

  40. 40

    Lori Lange — May 9, 2012 @ 1:33 PM

    great tip!

  41. 41

    Amy — May 10, 2012 @ 1:31 PM

    My daughter will love these!

  42. 42

    ATasteOfMadness — May 10, 2012 @ 2:04 PM

    I LOVE monster cookies. Got to make some soon!

  43. 43

    Meg — May 10, 2012 @ 8:41 PM

    Whenever I make cookies, it will say “makes 24″ I get somewhere in the area of 10.. I think I am doing it wrong. ahah

  44. 44

    LaurenOSUfan — May 11, 2012 @ 8:14 AM

    I just made this last night…DELISH!

  45. 45

    fishgirl182 — May 11, 2012 @ 10:33 PM

    i just made these tonight and they came out pretty tasty, though not as pretty as yours. thank you for sharing the recipe.

  46. 46

    Amy — May 12, 2012 @ 2:11 PM

    No flour? I made the batter and tried a couple and they came out like burnt puddles. I added a couple cups of flour and they turned into beautiful cookies….

  47. 47

    Lori Lange — May 12, 2012 @ 2:21 PM

    no flour! This recipe has been around for ages. Here’s a Monster Cookie that Paula Deen did too- again, no flour. http://www.foodnetwork.com/recipes/paula-deen/monster-cookies-recipe/index.html Burnt puddles? Was the dough super thick?

  48. 48

    Roxana GreenGirl { A little bit of everything} — May 12, 2012 @ 7:35 PM

    If someone hides these cookies in my house I’d find and eat them in a heart beat! I’d have no control! None! Zero!

  49. 49

    Meghan — May 17, 2012 @ 4:34 PM

    You’re killing me with these right now girl! They look unbelievable, & I know all too well the temptation of cookies in the freezer!

  50. 50

    gretchen — May 18, 2012 @ 6:44 PM

    oh my favorites… these are the little devils i can’t resist, freezer or no.

  51. 51

    Lisa — May 20, 2012 @ 4:09 PM

    These are great! We live at high altitude and it takes a lot of tricks to get cookies to come out right (they usually flatten all over the pan). These are thick and chewy, exactly the way I want all my cookies to turn out. I wonder if it’s because there is no flour that keeps these from flattening out here. Thanks for sharing!

    While I’m at it, what happened to your apple cake with cream cheese frosting? I have the old link to it (http://www.recipegirl.com/2008/08/12/apple-cake-with-cream-cheese-frosting/) but I just get an error message. I can’t seem to find it in your recipe index either. It was sooooo good. Easy too!

    Thanks again. I’m a huge fan!

  52. 52

    Lori Lange — May 20, 2012 @ 8:50 PM

    I made that cake again recently and didn’t care for how it turned out at all, so unfortunately I deleted it from my database. Sorry about that!!

  53. 53

    Rachel — May 25, 2012 @ 8:00 PM

    These look delicious. I prefer cookies over other desserts sometimes. I just made a blog post about some good ones! feel free to check it out.

  54. 54

    Angel — June 3, 2012 @ 6:27 PM

    I LOVE MONSTER COOKIES, I was currently looking for a recipe close to the one I misplaced, and found this one! Looks about right, thank you! Little side note for anyone – I add Heath bar toffee bits to mine, cut down on the M&M’s and Choc. Chips. Makes for a fabulous cookie, but it’s all about preference! :)

  55. 55

    Romessa — July 9, 2012 @ 4:51 AM

    Hey! I tried these ! Turned out to smell and taste GREAT Just a little difficult for me to make because I am 11. Can you upload something like cookies ( or cup cakes ) really easy to make!?! simple but yummy like smething i can make out of melting my favourite chocolate like bounty? :D pleeaaaseeee reply! sincerely Romessa

  56. 56

    Lori Lange — July 10, 2012 @ 3:46 AM

    Take a peek at my cookie recipes or my chocolate section too… and see what looks good to you!

  57. 57

    Lauren — July 13, 2012 @ 6:45 PM

    OMG!!! THESE COOKIES ARE THE BOMB!!!! MY HUSBAND CAN’T KEEP HIS HANDS OFF OF THESE THINGS OR ME!!!LOL!!! WILL BE MAKING THESE OVER AND OVER!!! ;)

  58. 58

    Sally — July 17, 2012 @ 10:07 AM

    My Dad brought this recipe home YRS ago and it very quickly became a family favorite. His recipe made like 4 dozen cookies and was labeled as “1/4 of a batch”, thus the name MONSTER cookies. He was fascinated with the fact there was no flour. These cookies always make me think of my Dad.

  59. 59

    Lisa — July 24, 2012 @ 9:14 PM

    For those that had flimsy flat cookies it may be your oven temp is a bit off. I had this problem with the recipe for the first batch and uped my temp to 390 in which I should have known to do in the first place because no matter what the cookie recipe I have to do this. As soon as I let it pre-heat to my new temp the cookies turned out perfect!!! Another tip is to make sure and pull them from the oven before they turn into a crispy brown color….it does make a difference I have noticed:) Hope this helps.

  60. 60

    Lori Lange — July 25, 2012 @ 9:50 AM

    Thanks for the tips!

  61. 61

    Kaci — August 2, 2012 @ 2:23 PM

    I love these cookies! I was looking for a good recipe for monster cookies and I found this recipe and absolutely love it!! Will be making them again and again!!! But the sad thing is I’m going too eat them all! Haha

  62. 62

    Tricia — August 7, 2012 @ 5:36 PM

    This is an awesome recipe! I don’t make my cookies super big and I have made 60 good sized cookies from this recipe!!! My kids love them!

  63. 63

    T — August 30, 2012 @ 2:49 PM

    I just made these and they are amazing! I substituted white sugar with Splenda, chocolate chips with raisins and used dark chocolate M&M’s. So yummy! Thanks for the recipe!

  64. 64

    Jayne — September 4, 2012 @ 4:57 PM

    These cookies are absolutely amazing!!! I love monster cookies and this is the best recipe I have found so far! Thanks for sharing.

  65. 65

    Tracy — September 10, 2012 @ 7:56 PM

    These cookies were a HUGE hit at my house this weekend. Delicious!! And so fun for my toddler twins to “help” me make. I blogged about it, and included your recipe with original link back to here. I hope my friends and family make the cookies, too. Mmmmmm!

  66. 66

    Sue — September 18, 2012 @ 7:33 AM

    I would like to try this recipe! Do you have any suggestions for making this at high altitude? Thanks so much!

  67. 67

    Lori Lange — September 18, 2012 @ 5:41 PM

    I’m afraid I’m not a high-altitude baker, so I have no idea! Sorry…

  68. 68

    Wendy S — October 8, 2012 @ 2:47 PM

    I first ate these as a middle schooler. I had never had a cookie that was four different cookies all rolled into one! It was the first recipe I ever asked a friend to share with me and I made them frequently. I lost the recipe over the years but had a craving recently. Yours was the first link to pop up on Google. Thanks a million for sharing. Off to do a little baking.

  69. 69

    Bethany — October 13, 2012 @ 4:39 PM

    These are amazing. I have made them twice already and I’m whipping up another batch of them tonight. Everyone at work absolutely loves them!! This recipe is perfect, thank you so much!!

  70. 70

    Faith — October 16, 2012 @ 1:25 PM

    These look absolutely amazing! I have two children Ryla and Ryder and I think they will love them! Thank you so much for this recipe!

  71. 71

    Lesleigh — October 21, 2012 @ 1:40 PM

    Made these yesterday and they are amazing! I used regular oats instead of quick cook and they came out fine (I was worried). My kids loved them, my neighbors loved them and I think I’m going to have to hide them from myself! Thanks for the keeper recipe!

  72. 72

    Barb — October 31, 2012 @ 9:23 AM

    Made these with Gluten free Oats….Amazing! Thank you for the Super Recipe! These are going in my treat cauldron for Halloween! Cheers!

  73. 73

    Polly — November 17, 2012 @ 6:40 AM

    I have just moved to mtns in Mexico…little nervous to bake here because of high altitude…any suggestions for the monster cookies

  74. 74

    Lori Lange — November 18, 2012 @ 5:12 PM

    Sorry- I’m not familiar at all with high altitude baking.

  75. 75

    Chelsea — November 22, 2012 @ 11:03 AM

    These are the first cookies I have made from scratch and i made these cookies for my family on thanksgiving And they loveddddd them! They are so pretty. I love your website and these cookies!!!

  76. 76

    Stacey Bickford — November 23, 2012 @ 9:28 AM

    I’m sorry to say but these cookies are NOT gluten free!!!
    Oats are NOT suitable for a person with celiac disease and m&m’s are no longer
    Safe to eat for a person with celiac disease ever since they
    Started making pretzel m&m’s
    Just thought I would let you know

  77. 77

    Lori Lange — November 24, 2012 @ 8:23 AM

    Did you read my tips? You can absolutely buy GF oats. I hadn’t heard about M&M’s not being safe anymore. Perhaps you can locate another sort of candy-coated chocolate that is known to be GF? In any case, the recipe is gluten-free adaptable… you just need to be certain that the ingredients you’re using are all free of gluten.

  78. 78

    Mrs. Pooski — December 8, 2012 @ 7:18 AM

    My son has been pleading with me to make these again, but I couldn’t find my recipe. The one I had from years ago called for 18 cups of oatmeal, a dozen eggs and 3 lbs of peanut butter. That was all I could remember. Thanks for the smaller recipe I will definitely be making these sooooon!

  79. 79

    Laurie — December 8, 2012 @ 11:39 AM

    Suprised there is not flour in these….

  80. 80

    Lori Lange — December 8, 2012 @ 9:59 PM

    nope- no flour needed in these cookies!

  81. 81

    JR — December 9, 2012 @ 11:53 AM

    Worst cookies i’ve ever made. Sorry. Not the recipes fault, it was my fault. I substituted butter for margarine. M&Ms for Smarties. And 50% large oats instead of quick oats.

    Turned into a flat sticky mess. Most recipes are forgiving enough to allow for substitutes like this more suitable to unique tastes. Not these ones.

    Will probably not try again because it was that big of a disaster. Sorry.

  82. 82

    Amanda — December 9, 2012 @ 2:06 PM

    Made these today and really liked them. I did add 2 T. of light corn syrup like someone suggested in the comments as I like a soft cookie. I also did a mixture of chocolate chips & butterscotch chips. They are earning a spot on the holiday tray this year! Thanks for the recipe :) Merry Christmas!

  83. 83

    Lori Lange — December 9, 2012 @ 9:28 PM

    Sounds like your substitutions were not a success. Try the recipe as is and you might like it!

  84. 84

    Dee — December 31, 2012 @ 7:17 PM

    Ummm…, my kiddo is allergic to peanuts. Do you think that if I left out the peanut butter they would be o.k.? If not, it’s o.k.
    Thanks.

  85. 85

    Caroline — January 3, 2013 @ 7:01 AM

    My boyfriends favorite cookie is a monster cookie so I decided to try this recipe for hips Christmas stocking.. They lasted maybe 12 hours at the most so I’d say they were a hit! My family got a taste of the first batch and I’ve been asked to make 3 other batches of these yummy cookies! Love them, thank you for the recipe!

  86. 86

    Annie — January 9, 2013 @ 1:39 PM

    When I tell my kids I am going to make cookies, MONSTER COOKIES is what comes out of their mouths! I cut the chocolate chips in half, and once left them out completely, and only put 4-5 M&Ms on top (none in the cookie itself) to cut out some of the calories and sugar and I don’t find we are losing any flavor. I usually use a 1/4 dry measuring cup to scoop them so they are truely monster sized. Takes a few extra minutes to cook but they are amazing. And put in the freezer? We never have left overs!!

  87. 87

    Lori — January 17, 2013 @ 6:51 AM

    Has anyone tried using almond butter with this recipe? Just wanted to know how it turned out if you did. Thanks!

  88. 88

    Lori Lange — January 17, 2013 @ 7:19 AM

    I haven’t tried it. I would think it would be okay if you tried it with a really creamy almond butter- like the Barney Butter brand.

  89. 89

    Teresa — January 19, 2013 @ 1:52 PM

    I’ve been making these for the past 22 years. My son didn’t like chocolate so I used peanut butter chips and resees pieces instead of the m and m’s and chocolate chips.

  90. 90

    Lori — January 20, 2013 @ 11:51 AM

    Just an update: I tried it with vanilla almond butter (http://www.naturallynutty.com), 1/4c butter and 1/4c olive oil, white chocolate chips (instead of chocolate) and added 2TBSP flax seeds. And like another reader, put just a few m&ms on top. Really delicious, but a little gooey. I don’t think more time in the oven would have helped; they were just too moist. Still learning, I guess. But luckily, I have another batch of dough following your instructions to the letter, ready to go in the oven. This recipe is such a great one, full of possibilities.

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    Amy — January 20, 2013 @ 4:31 PM

    Just made these and they turned out great! I made them about golf ball sized….ate some of the batter and still got 22 cookies.

  92. 92

    Dee — February 2, 2013 @ 12:45 PM

    Can you leave out the peanut butter. Have allergies to eat at my house?

  93. 93

    Paula — February 4, 2013 @ 12:36 PM

    Fantastic!!! Just made these and they are wonderful. Super easy to make. I also scooped some and put in freezer so I can just pop them out later to make. I did add in some butterscotch chips with the chocolate chips. Yummo!!!

  94. 94

    Heather — February 19, 2013 @ 11:40 AM

    Mine came out flat too so I’m trying all the tips… but I do have one question… should I maybe try to freeze them fist before cooking?

  95. 95

    Lori Lange — February 24, 2013 @ 4:51 PM

    I suppose you could try that.

  96. 96

    Heather K. — March 2, 2013 @ 8:54 AM

    These turned out perfectly. Made the gluten free version and they were truly one of the most delicious cookies I’ve had since going gluten free!

  97. 97

    Cheryl Ash — March 4, 2013 @ 10:34 AM

    How many calories per cookie?

  98. 98

    Lori Lange — March 4, 2013 @ 6:43 PM

    no idea.

  99. 99

    Jill — March 28, 2013 @ 3:30 PM

    I love making these cookies when I need something for a group. Making a batch now, that I turned into bars, for a teen lock-in tomorrow night.

  100. 100

    Tina Moore — April 9, 2013 @ 7:41 PM

    this is the exact recipe my Grandpa used, except his was x4 it takes pounds not cups & makes 12 dozen, also dropped onto cookie sheets using a 1/4cup measure. & can be frozen since they contain no flour. AWESOME cookies though, one of my favorites

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    jarilyn — April 15, 2013 @ 7:38 PM

    This recipe is awful they didn’t turn out at all. Sticking to my own recipe!!!

  102. 102

    Jill — April 28, 2013 @ 12:30 PM

    Made today to use up some M&Ms from Easter. I was skeptical at first because there was no flour in them…. Boy was I wrong. These are fantastic and one of m new favorites. Will definitely use this recipe again and again!!!

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    Cathy Seczko — June 5, 2013 @ 10:19 AM

    Crap..I should have read the comments first..used margarine..no butter in house..they are thin but still nummy!

  104. 104

    Julia B. — June 24, 2013 @ 8:50 AM

    HELP!!! I have made these cookies 3 times….. changed out the baking soda for fresh. . .chilled the dough before baking….. they keep falling FLAT!!! HELP!

  105. 105

    Lori Lange — June 24, 2013 @ 2:21 PM

    You’re using real butter, not margarine, right?

  106. 106

    Julia B. — June 24, 2013 @ 3:04 PM

    Yep, using real butter. Tried just letting it soften at room temperature instead of melting it….. the only thing I can think of trying next is increasing the oven temp……???

  107. 107

    Mirelle Cain — July 13, 2013 @ 9:15 AM

    AWESOME! I have NO idea why anyone would post that these were not good cookies. They turned out perfectly and taste amazing! THANKS FOR SHARING!

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    samantha — July 14, 2013 @ 6:40 PM

    My cookies spread out A TON, too. I’m in the middle of a test batch. I will add more oats for a thicker batter and cross my fingers.

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    Rhonda — July 16, 2013 @ 5:04 AM

    My 7 yr old who won’t eat peanut butter or peanuts or oatmeal ate these. Yes, it’s a lot of sugar, but it’s also a fair amount of protein and fiber, so I’m happy. Wonder if she’ll eat one today…

  110. 110

    Brandy — July 27, 2013 @ 8:46 PM

    LOVE these!!!!! I did alter them slightly & they were fabulous! I halfed both types of sugar & only put in 2/3 cup of each chocolate chips & m&m’s to lower the calories. I have a giant sweet tooth & did not miss the sweetness one bit. They still have TONS of chocolate in each & every cookie. Thanks for the recipe.

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    BakeSalegirl — August 15, 2013 @ 10:05 PM

    These are perfect for my bake sale next month now i just need 4 more!lol

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    Kristi — September 17, 2013 @ 4:46 AM

    This is a favorite with all my friends and family . I always get asked to make these. I use mini chocolate chips and mini m&m’s.

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    Aubrey — October 15, 2013 @ 2:23 PM

    Just wondering, Paula’s recipe includes salt, is there a reason you left it out? Also you have a whole tablespoon of vanilla and hers calls only for a 1/2 a teaspoon. Just wondering if I’m missing something or if you figured out its better this way!

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    Lori Lange — October 16, 2013 @ 8:01 AM

    Paula who? This is just my recipe for Monster Cookies- didn’t follow anyone’s recipe in particular :)

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    Laura L. Manskar-Gannon — October 16, 2013 @ 7:38 PM

    I have been making these cookies for YEARS – first time I have seen the same recipe, my family begs me to make them, as do my co-workers, excellent cookie. I use chuck chocolate and peanut m&m’s – chuncky peanut butter as well.

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    Sondrae S — November 30, 2013 @ 12:23 PM

    Best Monster Cookie recipe I’ve ever used… they’re soooo good. I used the chocolate chunks instead of chips, though. I also got 48 cookies vice the 36 she said. Guess I made them smaller than I should have?

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    Tara — December 3, 2013 @ 11:18 AM

    Can I make them without the peanut butter? Just wondering if they would cook the same? We have a cookie exchange at work and cookies have to be nut free because of food allergy.

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    Lori Lange — December 3, 2013 @ 3:09 PM

    Peanut butter holds them all together!

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    Sarah — December 15, 2013 @ 2:22 AM

    I have never made monster cookies before but my boyfriend had them for the first time over thanksgiving and told me about them. I went searching for a recipe and found yours. Thank you for sharing!

    They turned out great! I followed the recipe exactly. I think they needed to bake a tad longer than suggested (19 minutes vs. 12 minutes for the small to medium size cookies) but otherwise these were perfect. Thank you again!

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    Cherie — December 21, 2013 @ 12:32 PM

    I just finished making a triple batch, yes, a triple batch of these for gifts. I used a very large scoop for them. The size of the scoop was 3.25 oz. and I leveled it off with the dough. Here is the scoop I used: http://www.samsclub.com/sams/ice-cream-scooper-green-handle-3-25-oz/121005.ip To give you an idea of the size of these things, only 6 can fit on a standard size cookie sheet. :) I cooked them 15-16 minutes. They weren’t overdone, but were still just a tad crisp on the outside, but soft, if that makes sense. Perfect for holding together, but they aren’t brittle. Thank you for the wonderful recipe!

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    cookie — December 23, 2013 @ 9:04 AM

    Too flat, greasy and thin awful!!! Batter was thick like stated what happened?

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    Lori Lange — December 24, 2013 @ 6:22 AM

    I’m not sure! Did you try to use margarine in place of butter?

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    Dawn — December 28, 2013 @ 9:03 AM

    These turned out amazing!! One of my favorite cookie recipes now :)

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    Hannah — January 6, 2014 @ 11:17 AM

    These cookies are delicious! I made them last night & can’t stop eating them. I baked each batch for 10 minutes & they turned out perfectly soft & slightly chewy.

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    Kelly — January 20, 2014 @ 1:43 PM

    These are amazing!! I have made them twice, and for me, they make so many more than 36. And I make a batch of large ones, and then have several batches of smaller ones. This time I rolled them into balls and put them in the freezer to have ready to bake later. They are SO addictive!! Thanks for the recipe!

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    Jessie — January 26, 2014 @ 3:49 PM

    I am planning on making these but I only have steel cut oats versus the quick baking oats. I was wondering if anyone knew whether or not the cookies would come out different or if I would need to adjust the cook time. Thanks!

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    Lori Lange — January 26, 2014 @ 10:18 PM

    I’m not sure steel cut oats will work out in this recipe. They are awfully rough, and they are not meant for baking!

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    Cassie DeFreee — February 1, 2014 @ 1:51 PM

    Is the batter suppose to be sticky?

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    Lori Lange — February 3, 2014 @ 7:24 AM

    It should be a lot like regular cookie dough.

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    molly — February 10, 2014 @ 4:09 PM

    I am wanting to use cookie cutters, do you think I could roll these out between wax paper & use cutters?

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    Lori Lange — February 10, 2014 @ 10:41 PM

    No, it is not a cut-out sort of cookie. It would likely just spread out.

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    nicole — March 20, 2014 @ 9:29 AM

    Hi Lori
    I made these last night and they are AWESOME. I needed a great cookie recipe to make for the welcome bags for my son’s wedding in May. I think this may be the cookie I am going to make for them. One quick question… would you think it would be better to make the cookies and freeze them or make the dough and freeze the individually? The wedding is may and I have to do at least some of the work in advance.
    Thankyou so Much.!!!

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    Lori Lange — March 20, 2014 @ 8:51 PM

    Hmm, I’ve never frozen the dough and baked from there. Since it’s not until May, why don’t you make a batch and experiment? Freeze some dough and bake a week later. And freeze some cookies and take them out of the freezer in a week. See which one you like better!

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    Jeanie Roberts — April 4, 2014 @ 1:35 PM

    I just tried your monster cookie recipe today and it is wonderful. I have never had very good luck with these and thought I would try your recipe. I am so glad that I did. Thank you for sharing it.

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    Deanne Postma — May 1, 2014 @ 10:15 PM

    Flour? I kept looking to see if there was flour in these cookies. Did I miss it? Nope. And yet they are still very cookie tasting and just to die for! Love these. Thank you for sharing!

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    Lori Lange — May 2, 2014 @ 7:20 AM

    yep, no flour needed!

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    Kymberly — May 27, 2014 @ 10:19 AM

    I get the best compliments when I make these cookies! Thanks for the great recipes!

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    Rebekah — July 10, 2014 @ 10:35 PM

    Made these tonight. Got just over 6 dozen cookies using my favorite size cookie scoop (approximately 1″). They were lovely. I did dot the tops of them with an extra M&M or two after I dropped the balls on the pan so they would look extra purty. ;) I baked them for 9:30, 2 pans at a time (a dozen on each pan) at 350. :)

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    Amber — August 14, 2014 @ 1:04 PM

    Need help, I have been changing my food habit. I love these cookies and cant seem to not let myself eat them. Can anyone help me figure out the calories per cookies or know how much is in just the batter. Thanks

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    jaime — August 31, 2014 @ 7:00 AM

    These are a huge hit with my family at get togethers my favorite!

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    Angel — September 10, 2014 @ 7:17 PM

    This recipe is great. I would recommend taking the stick of butter it calls for and melting it prior to adding it to the ingredients, it mixes better that way. I would also recommend using “mini” m&m’s and chocolate chips, it looks prettier and is easier to form.

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    Devasena Sistu — October 1, 2014 @ 7:30 PM

    Hello,

    Can I use egg substitute like “Flaxseed meal” for eggs in this recipe…..?!?!?!?!

    Thanking in anticipation.

    —Devasena.

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    Lori Lange — October 1, 2014 @ 9:31 PM

    I don’t really know anything about flaxseed as a sub for eggs, so I’m afraid I cannot answer that!

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    Christy — October 19, 2014 @ 8:11 AM

    I just found this recipe- thank you!! This is a wonderful cookie recipe! I love the idea of a flour-less cookie, something I don’t have in my regular baking rotation. The tip to add additional candies to the top of the dough before baking makes for a picture- perfect cookie. Even my kids were impressed with the presentation before they gobbled up a cookie. Thank you!

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    Jaimie — November 9, 2014 @ 5:24 PM

    Just made these but I made them with leftover halloween smarties, seed butter mix (I think flax & sunflower) and a couple scoops of vanilla protein powder.

    They turned out pretty good except that they only needed to be baked for about 12ish minutes, some got a little crunchy!