A neighbor made these for her large family - 12 kids! They have everything in them but flour.

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Ingredients

80
Original recipe yields 80 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a very large bowl, mix ingredients in order given. (Use hands if necessary).

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  • Drop on cookie sheet (an oven liner works well) about 5 cookies to a sheet with ice cream scoop and flatten.

  • Preheat oven to 350 degrees F (175 degrees C). Bake for 12 minutes or longer until done. These burn easily. Makes about 80 saucer size cookies. Note: This recipe does not call for flour.

Nutrition Facts

344 calories; 17.7 g total fat; 41 mg cholesterol; 480 mg sodium. 41 g carbohydrates; 8.3 g protein; Full Nutrition

Reviews (22)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/08/2008
This is my old stand-by for a huge batch of sure-to-please cookies; it's the one I make more than any other. I am repeatedly asked for the recipe. The previous reviews are correct; the recipe should call for 8 tsp. soda not 8 Tbsp. Other helpful hints: 4 1/2 c. br. sugar = 2 lbs; 2 cups butter = 1 lb; 3 lbs. peanut butter = a total of 5 3/8 cups; 18 cups rolled oats = more than a 42 oz. box. I shake down my measurement of oats and figure generously; it helps the flattening problem. I also chill the dough before forming the cookies to help prevent flattening. I use 1 lb. each of mini chocolate chips and M&M's and I much prefer the crunchy peanut butter; the pieces of peanuts add wonderful texture. Do not overbake these! Remove them from the oven while the cracks are still shiny and wet looking then let them set several minutes before removing them from the pan so they won't fall apart while handling them. This makes a mountain of cookies but it's wonderful keeping a supply in the freezer for unexpected guests and gatherings; we've never had any problem getting rid of them! Read More
(31)

Most helpful critical review

Rating: 3 stars
10/05/2009
You have made a mistake in the amount of soda for this recipe. The taste of soda is prevelant. Read More
(1)
23 Ratings
  • 5 star values: 16
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
05/08/2008
This is my old stand-by for a huge batch of sure-to-please cookies; it's the one I make more than any other. I am repeatedly asked for the recipe. The previous reviews are correct; the recipe should call for 8 tsp. soda not 8 Tbsp. Other helpful hints: 4 1/2 c. br. sugar = 2 lbs; 2 cups butter = 1 lb; 3 lbs. peanut butter = a total of 5 3/8 cups; 18 cups rolled oats = more than a 42 oz. box. I shake down my measurement of oats and figure generously; it helps the flattening problem. I also chill the dough before forming the cookies to help prevent flattening. I use 1 lb. each of mini chocolate chips and M&M's and I much prefer the crunchy peanut butter; the pieces of peanuts add wonderful texture. Do not overbake these! Remove them from the oven while the cracks are still shiny and wet looking then let them set several minutes before removing them from the pan so they won't fall apart while handling them. This makes a mountain of cookies but it's wonderful keeping a supply in the freezer for unexpected guests and gatherings; we've never had any problem getting rid of them! Read More
(31)
Rating: 5 stars
05/08/2008
This is my old stand-by for a huge batch of sure-to-please cookies; it's the one I make more than any other. I am repeatedly asked for the recipe. The previous reviews are correct; the recipe should call for 8 tsp. soda not 8 Tbsp. Other helpful hints: 4 1/2 c. br. sugar = 2 lbs; 2 cups butter = 1 lb; 3 lbs. peanut butter = a total of 5 3/8 cups; 18 cups rolled oats = more than a 42 oz. box. I shake down my measurement of oats and figure generously; it helps the flattening problem. I also chill the dough before forming the cookies to help prevent flattening. I use 1 lb. each of mini chocolate chips and M&M's and I much prefer the crunchy peanut butter; the pieces of peanuts add wonderful texture. Do not overbake these! Remove them from the oven while the cracks are still shiny and wet looking then let them set several minutes before removing them from the pan so they won't fall apart while handling them. This makes a mountain of cookies but it's wonderful keeping a supply in the freezer for unexpected guests and gatherings; we've never had any problem getting rid of them! Read More
(31)
Rating: 5 stars
03/30/2008
This is the same recipe I've used for years. Like many others you'll get a super flat cookie. I don't care for them that way so I take a fourth of the oatmeal and blend it in a food processor until it's a flour like consistency...no more flat cookies! Read More
(16)
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Rating: 5 stars
11/26/2003
I got this recipe from my mother-in-law 10 years ago who had been using it for many years prior. It is absolutely my most favorite cookie in the world; however I should warn you that 8 TABLESPOONS of baking soda is a bit too much for this recipe. I made that mistake the first time I made them. It leaves a little after-taste although I still devoured them completely up. I suggest using 8 teaspoons instead. My recipe also includes 1 cup of nuts 2 cups of coconut and 1/2 cup wheat germ. Read More
(12)
Rating: 5 stars
01/13/2010
I've been making these for 30 years. Best kid breakfast on the run. I just omit the chocolate chips reduce the m&m's in half and use mini m&m's. freeze well. I fill gallon size freezer zip lock baggies flatten as 1" slabs and I just cut off what I want to bake. Read More
(6)
Rating: 5 stars
12/02/2002
I have used this recipe for over 15 years and it is the best I've tried. They freeze great and even taste great when eaten right out of the freezer. They make a big batch to last a long time. They are a yummy chewy peanut butter cookie. It seems like a huge recipe but definately worth the time! Read More
(3)
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Rating: 5 stars
01/11/2011
This is an awsome recipe. Had a friend over and my sons girlfriend also helped to make this. Plenty to send cookies home with everyone. Absolutly delish! Everyone loved them. Read More
(2)
Rating: 5 stars
06/30/2009
I followed the recipe pretty close (no corn syrup) and these turned out great. The dough was so good I will be several short of 80. Read More
(2)
Rating: 5 stars
09/08/2006
These cookies are a regular when we a traveling. They hold up better than other cookies. I added butterscotch chips and mini M&M's along with the reg. chocolate chips. This batter freezes great - make the entire recipe and freeze the unbaked formed cookies to bake latter. Read More
(2)
Rating: 5 stars
08/14/2004
WONDERFUL monster cookies; exactly how I remember they should be.:) Consistency is perfect (the dough sticks together and doesn't fall apart when trying to shape the cookies). Thanks for a great recipe!!!: ) Read More
(1)
Rating: 3 stars
10/05/2009
You have made a mistake in the amount of soda for this recipe. The taste of soda is prevelant. Read More
(1)