There is no flour in this recipe and it makes a large batch.

Amy

Recipe Summary

Servings:
132
Yield:
10 - 11 dozen
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Ingredients

132
Original recipe yields 132 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Mix together oatmeal, baking soda, chocolate chips, M & M's , and peanuts. Set aside.

  • In a separate bowl, mix together white sugar, brown sugar, butter or margarine, vanilla, eggs and peanut butter.

  • Combine the two mixes. Wet your hands. Roll into 1 inch balls.

  • Bake on a greased cookie sheet for 10 to 12 minutes.

Nutrition Facts

116 calories; protein 2.7g 5% DV; carbohydrates 14.4g 5% DV; fat 5.9g 9% DV; cholesterol 12.4mg 4% DV; sodium 76.4mg 3% DV. Full Nutrition
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Reviews (79)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/29/2007
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. Read More
(49)

Most helpful critical review

Rating: 3 stars
01/20/2009
Tasted great but mixture spead out while baking and broke apart very easily. Not sure what I did wrong. Read More
(2)
101 Ratings
  • 5 star values: 81
  • 4 star values: 12
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
10/29/2007
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. Read More
(49)
Rating: 5 stars
01/16/2003
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. Read More
(30)
Rating: 5 stars
03/02/2008
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! Read More
(17)
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Rating: 4 stars
02/03/2008
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. Read More
(13)
Rating: 5 stars
09/18/2007
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. Read More
(10)
Rating: 4 stars
12/15/2008
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! Read More
(7)
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Rating: 5 stars
08/14/2008
I have made these a few times and have not reviewed them until now. I usually cut the recipe in half and still have tons of cookies. Quick and easy! I let the KitchenAid do the mixing and these are a breeze. I have made these with butter and also have used butter flavored crisco. I like the texture of the cookies better using the butter flavored crisco but very good cookies either way. Thanks for the recipe! Read More
(7)
Rating: 5 stars
01/15/2010
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. Read More
(7)
Rating: 5 stars
09/05/2006
These cookies are so yummy! I used chunky peanut butter instead of adding peanuts. Next time I am going to add some toasted slivered almonds. These are one of my new favorite cookies. Read More
(6)
Rating: 3 stars
01/20/2009
Tasted great but mixture spead out while baking and broke apart very easily. Not sure what I did wrong. Read More
(2)
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