Great cookies with oatmeal, chocolate chips, peanut butter, and M & M's.

Vicki
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Ingredients

72
Original recipe yields 72 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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  • In a very large bowl, beat the eggs.

  • Add the remaining ingredients in order, mixing well.

  • Use an ice cream scoop to put on ungreased cookie sheet. Bake for 12 to 15 minutes.

Nutrition Facts

119.1 calories; 2.5 g protein; 15.4 g carbohydrates; 11.5 mg cholesterol; 75.2 mg sodium. Full Nutrition

Reviews (405)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/17/2007
People definitely love these cookies! I do a few adjustments to the recipe to make it less sweet and divide out the goodness a little more... I cut the amount of brown sugar to 1 cup and the white sugar to 3/4 cup. I use half quick oats and half old fashioned oats. And so I can get chocolate in tinier bits all over the cookies, I use mini baking M and Ms and the mini chocolate chips. I tried it with chunky PB but found the smooth PB tasted a tad bit better. I was fooled the first time and waited until they looked done before I took them out. That meant they weren't as chewy so make sure to take them out right before they look done! Read More
(368)

Most helpful critical review

Rating: 3 stars
03/09/2011
The alterations I made made this a 5 star but I can't speak for the original recipe so I gave it a 3. I left the amount of sugar alone and was glad I did. I also added 1 tsp of salt doubled the butter and replaced 1/2 of the oats with flour and used quick cooking oats for the rest. Using an ice cream scoop like the recipe said I made 1/3 of the recipe and only ended up with 12 GIANT cookies. These were a little fragile even after setting for a few minutes to cool but they turned out with a beautiful texture when they were completely cooled. My husband very much enjoyed these next time I will make them smaller and just reduce the baking time. Read More
(17)
521 Ratings
  • 5 star values: 385
  • 4 star values: 89
  • 3 star values: 22
  • 2 star values: 12
  • 1 star values: 13
Rating: 5 stars
11/16/2007
People definitely love these cookies! I do a few adjustments to the recipe to make it less sweet and divide out the goodness a little more... I cut the amount of brown sugar to 1 cup and the white sugar to 3/4 cup. I use half quick oats and half old fashioned oats. And so I can get chocolate in tinier bits all over the cookies, I use mini baking M and Ms and the mini chocolate chips. I tried it with chunky PB but found the smooth PB tasted a tad bit better. I was fooled the first time and waited until they looked done before I took them out. That meant they weren't as chewy so make sure to take them out right before they look done! Read More
(368)
Rating: 5 stars
08/01/2005
These were excellent!!!! I made them just as the recipe stated. One tip (I found this out from making cookies in the past) you must use the ice cream scoop or make them that big to have them turn out. If you try to make them small, they will turn out very different. The second time I made these, I ran out of creamy peanut butter so I used part crunchy. I think I liked this mix - it added to the texture. Yum!! Read More
(213)
Rating: 4 stars
02/19/2007
These are my family's favorite treat, but I only rated it 4 stars because of all the revisions I have made to the recipe over time. Changes include: 1) substitue 3/4 c. of oats for flour. 2) Use half quick cooked oats and half regular rolled oats, so they're not so grainy/dry and stick together better. 3) I cut both brown sugar and white sugar by about 1/4 c. each (they're still almost too sweet) And 4) Substitue part of the chocolate chips and M&Ms with Butterscotch chips, so you put in an equal amount of each. Definitely make these large or they will be very hard and flat. ENJOY! Read More
(196)
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Rating: 5 stars
05/11/2006
This is an excellent recipe but noticed that many stated they were hard. This is a special trick for ANY cookie which seems too hard. Place cookies in an airtight container. ADD a slice of bread or 2 and cover. Wait to see what happens over night. I would try just one slice first. The bread provides moisture to the cookie and makes them moist. I have had cookies so moist they fell apart so just try the one slice first. Read More
(94)
Rating: 5 stars
09/16/2007
This is the recipe I have been waiting for! I had a Monster cookie recipe that worked well for me over the years. For some reason the cookies haven't been staying together recently. Maybe they are making margarine with more water now or one of the ingredients have changed causing the recipe to not work. I've been searching for another recipe similiar to the one I had. This is it! I followed the recipe perfectly and they are beautiful cookies! They are NOT flat! They are perfect size. I bake 6 cookies at a time to give them enough room to evenly bake. What a hit! Thank you so much! Read More
(59)
Rating: 5 stars
03/03/2008
This recipe is very good! I made it like some other reviewers did and substituted 1/2 cup of butterscotch chips for 1/2 cup of the chocolate chips...very yummy. Even though the recipe is wonderful "as is" I tried cutting back the sugar on my 2nd batch and liked them even better! (1 cup brown sugar and only 1/2 cup white sugar) Read More
(56)
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Rating: 5 stars
10/06/2004
They stay chewy so to us this recipe is 5*! used 1/2 butterscotch chips, 1/2 choco chips. I used 1/2 cup less brown sugar than it called for and it was still very sweet to me.I may take 1/4 cup white sugar away next time and see how it does. Kids went nuts over these goodies. Read More
(24)
Rating: 5 stars
07/30/2007
This is the best version of monster cookie recipes I have tried! It makes a good size batch and they freeze really well I often put a few in small freezer bags and put them in my husbands lunchbox. He loves them! Read More
(23)
Rating: 3 stars
03/09/2011
The alterations I made made this a 5 star but I can't speak for the original recipe so I gave it a 3. I left the amount of sugar alone and was glad I did. I also added 1 tsp of salt doubled the butter and replaced 1/2 of the oats with flour and used quick cooking oats for the rest. Using an ice cream scoop like the recipe said I made 1/3 of the recipe and only ended up with 12 GIANT cookies. These were a little fragile even after setting for a few minutes to cool but they turned out with a beautiful texture when they were completely cooled. My husband very much enjoyed these next time I will make them smaller and just reduce the baking time. Read More
(17)