Monster cookies, a recipe big enough to feed a very large group.

Advertisement

Ingredients

144
Original recipe yields 144 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a very large mixing bowl, cream together the shortening, the butter or margarine, the sugars, the eggs, and the vanilla.

    Advertisement
  • Add to the mixing bowl the flour, the leavenings, the oats, the nuts, the coconut, the chocolate chips, and the M & M candies.

  • Drop dough by spoonfuls onto ungreased cookie sheets. To make extra large cookies, drop by ice cream scoopfuls.

  • Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes, longer for large cookies. Remove, and cool on wire racks.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

180 calories; 8.8 g total fat; 19 mg cholesterol; 78 mg sodium. 24.2 g carbohydrates; 2.1 g protein; Full Nutrition

Reviews (22)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/06/2006
Have been using this recipe for over a year now and just now got around to writing a review. This is HANDS DOWN the ABSOLUTE BEST cookie recipe I've ever come across. The kids LOVE IT my husband can't stop eating them - ALWAYS a hit. Family and friends always want to know when I'll be making more! I scale down the recipe to half and the best thing about this recipe is that you can substitute in peanut butter chips dark chocolate chips toffee bits (my favorite!) etc... Never thin or flat they cook up right - perfect texture every time. With my 2 kids I found it hard to stand over the stove cooking massive amounts of cookies - so here's what I do it; prepare the batter set aside. Get a larger piece of waxed paper or parchment paper and lay it out on the counter. Place about 3 cups of the batter onto the paper. Roll the batter into a round "log" and close up on the ends. Make sure the log is even in width all the way through. I then stick the logs in the freezer and anytime I want some fresh cookies - I pull out a log cut the cookies off in slices and lay them on a cookie sheet - perfect! Great for unexpected guests birthday parties etc... make them ahead of time! Thanks so much for the recipe - I've been looking for this one for a LONG time! Read More
(26)

Most helpful critical review

Rating: 3 stars
05/18/2003
I think I would halve the recipe next time; it does make a pleasantly chewy cookie though. Read More
(10)
22 Ratings
  • 5 star values: 15
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/06/2006
Have been using this recipe for over a year now and just now got around to writing a review. This is HANDS DOWN the ABSOLUTE BEST cookie recipe I've ever come across. The kids LOVE IT my husband can't stop eating them - ALWAYS a hit. Family and friends always want to know when I'll be making more! I scale down the recipe to half and the best thing about this recipe is that you can substitute in peanut butter chips dark chocolate chips toffee bits (my favorite!) etc... Never thin or flat they cook up right - perfect texture every time. With my 2 kids I found it hard to stand over the stove cooking massive amounts of cookies - so here's what I do it; prepare the batter set aside. Get a larger piece of waxed paper or parchment paper and lay it out on the counter. Place about 3 cups of the batter onto the paper. Roll the batter into a round "log" and close up on the ends. Make sure the log is even in width all the way through. I then stick the logs in the freezer and anytime I want some fresh cookies - I pull out a log cut the cookies off in slices and lay them on a cookie sheet - perfect! Great for unexpected guests birthday parties etc... make them ahead of time! Thanks so much for the recipe - I've been looking for this one for a LONG time! Read More
(26)
Rating: 5 stars
05/06/2006
Have been using this recipe for over a year now and just now got around to writing a review. This is HANDS DOWN the ABSOLUTE BEST cookie recipe I've ever come across. The kids LOVE IT my husband can't stop eating them - ALWAYS a hit. Family and friends always want to know when I'll be making more! I scale down the recipe to half and the best thing about this recipe is that you can substitute in peanut butter chips dark chocolate chips toffee bits (my favorite!) etc... Never thin or flat they cook up right - perfect texture every time. With my 2 kids I found it hard to stand over the stove cooking massive amounts of cookies - so here's what I do it; prepare the batter set aside. Get a larger piece of waxed paper or parchment paper and lay it out on the counter. Place about 3 cups of the batter onto the paper. Roll the batter into a round "log" and close up on the ends. Make sure the log is even in width all the way through. I then stick the logs in the freezer and anytime I want some fresh cookies - I pull out a log cut the cookies off in slices and lay them on a cookie sheet - perfect! Great for unexpected guests birthday parties etc... make them ahead of time! Thanks so much for the recipe - I've been looking for this one for a LONG time! Read More
(26)
Rating: 5 stars
10/31/2008
ABSOLUTELY POSITIVELY LOVE THIS COOKIE RECIPE!!! I make it a bunch of different ways! I always half this recipe though: 2 cups each of brown sugar/white sugar 1 cup each of butter flavored shortening/butter 5 eggs etc. I add a teaspoon of salt. Also I never add all those candies to this recipe. I usually do about 4 cups of chocolate chips white choc. etc. The combos I've made with these cookies: white choc. chip and macadamia nut reg choc. chip double choc. chip and pecan ( mix about 1/4 cup of special dark cocoa powder and about 3-4 tablespoons of oil in a cup until well blended. and add this choc. mix to 1/2 of cookie dough mix.) choc. chip and toffee bits choc. chip and snickers--I'm telling you this is a MUST try recipe and play around with it and make different combinations! I'VE EVEN MADE THIS RECIPE USING SPLENDA SUGAR BLEND AND SPLENDA BROWN SUGAR BLEND! Everyone RAVES about these cookies whenever I make them! Read More
(15)
Advertisement
Rating: 3 stars
05/18/2003
I think I would halve the recipe next time; it does make a pleasantly chewy cookie though. Read More
(10)
Rating: 5 stars
07/04/2008
My husband made these for his co-workers... decided 1 batch wasn't enough so made two and THOUGHT about making 3 batches (thank heavens he ran out of time)....he mixed the dough up the night before and the next night we baked and baked and BAKED from 9:30 pm to 3 AM we were baking cookies they are DELICIOUS and well worth the effort. We used M & M peanut's but did not add them until right before baking I pressed about 4 on each one and then also used non peanut M & M's and put about 6 on top press them in this way your M & M's don't melt or candy coating doesn't rub off into the cookie dough. So three huge 19 x 17 cake boxes later we had alot of fun and I can't wait to hear the responses as they are DELICIOUS cookies! Thank you for a great recipe! Read More
(7)
Rating: 5 stars
07/08/2006
Delicious! I like many others halved the recipe and still ended up with a lot of cookies. I baked 1/3 of the batter and froze the rest for later. Since the recipe called for 9 eggs I was unsure whether to use 4 or 5 after halving the recipe... I ended up using 5 and it turned out great! I also used Hershey's Kissables instead of M & M's and they were yummy! Read More
(4)
Advertisement
Rating: 5 stars
09/24/2010
added 1 cup peanut butter one teaspoon of salt and one extra cup of oats Read More
(3)
Rating: 5 stars
12/16/2007
Delicious! I made this recipe for a Christmas cookie exchange a few weeks ago. It made over 14 dozen cookies using a medium-sized cookie scoop with a baking time of 14 minutes per cookie sheet. I left out the nuts and used 3 cups of M&Ms 3 cups of chocolate chips and just over 2 cups of the shredded coconut instead. They were great! They stacked well in cellophane bags tied with Christmas ribbon - a dozen per stack was tall! Will freeze well too! I made them again last week and quartered the recipe (using 2 eggs) and it made just over 3 dozen - a lot easier to make in a small batch.;O) Read More
(3)
Rating: 5 stars
12/14/2008
Delicious I was leary about the coconut but it added such a nice texture I'm glad I did. My husband who claims to not enjoy "sweets" loves these. I made half the recipe and used my medium cookie scoop and baked for 13 minutes. I got 7.5 dozen chewy uniform cookies. Read More
(2)
Rating: 5 stars
05/27/2011
I wanted a recipe that makes a lot and this does! Once I got started I realized I didn't have enough brown sugar so I used 1 1/2c brown sugar 2 1/2 cups additional white sugar and 1/2 maple syrup. I also substitued 1 1/2 c crunchy peanut butter for part of the shortening and added 2 cups of raisins. These cookies stayed soft and chewy a long time and there were plenty around so they didn't all disappear in a day! I even put part of the cookie dough away in the freezer so we can have fresh cookies another day when I'm to busy to make them. After adding the oats I gave up on stirring with the spoon (which was ready to break!) and mixed in all the extra goodies with my hands. By the way I had to mix these in my largest stock pot it was the only think big enough to hold it all. YUM! Thanks for sharing this recipe it is a KEEPER! Read More
(2)