These cookies are great just from the oven, but even more amazing you can freeze them after baking and when you thaw them out they will be just as chewy and good as they were when they were fresh. Recipe is easily halved or doubled. Yummy!
I have made this recipe several times altering different aspects each time and to me this is the best cookie recipe ever. The changes I made were 1 1/2 cups of peanut butter instead of 1 cup butter, 3 cups flour and 5 cups oatmeal, not 4 and 4, 4 teaspoons of vanila instead of 2, 3/4 cup of the candy not 1 cup and add 1/2 cup chopped walnuts. Also these cookies bake up best when they are large. I roll the cookie dough into a ball slightly larger than a golf ball. If you try to make smaller cookies you end up with a lot of the candy and chocolate chips on the outside of the cookie not baked inside. I always make the full recipe and freeze most of them. These are delicious fresh but tend to stale quickly. I freeze any cookies that won't be eaten in 3-4 days. They defrost quickly and taste as though they were baked that day
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I quadruple checked the recipe to make sure I wasn't missing anything...because the dough was so dry. I've never seen anything like it...it was like raking through sand. That's even after adding peanut butter to the recipe which should help hold the mix together. When baking, they didn't spread like cookies should...couldn't even tell that they were baking unless I checked the bottom. I followed the recipe exactly except for the peanut butter, which should have been an aide instead of a hinder...had to add a few tablespoons of water to get a better consistency. Everyone loved the taste though...I'm still teetering in the middle over this recipe.
Read MoreI have made this recipe several times altering different aspects each time and to me this is the best cookie recipe ever. The changes I made were 1 1/2 cups of peanut butter instead of 1 cup butter, 3 cups flour and 5 cups oatmeal, not 4 and 4, 4 teaspoons of vanila instead of 2, 3/4 cup of the candy not 1 cup and add 1/2 cup chopped walnuts. Also these cookies bake up best when they are large. I roll the cookie dough into a ball slightly larger than a golf ball. If you try to make smaller cookies you end up with a lot of the candy and chocolate chips on the outside of the cookie not baked inside. I always make the full recipe and freeze most of them. These are delicious fresh but tend to stale quickly. I freeze any cookies that won't be eaten in 3-4 days. They defrost quickly and taste as though they were baked that day
These were awesome! I made a half batch which was just right. I substituted peanut butter for the butter and made sure to have lots of M&M's. I used my hands to press dough into balls and baked just 10 minutes. They were chewy and stayed fresh. My new favorite!
WHO would actually complain to your face about your cookies??? This recipe is the best! I make this not only for my family, but for church functions, friends, etc. This makes a huge batch of delicious cookies. The texture from the oatmeal, chocolate chips, and M & M's (which is what I use) is perfect. These cookies turn out perfect every time I bake them. I attribute this to the stoneware which I use to bake cookies. I also use real butter in place of the margarine. (Cookies without REAL butter just taste blah, in my opinion.) I have had many requests for this recipe. Thanks Linda!
These are some of the best cookies I have ever eaten!!! I read previous reviews and here's how I adjusted mine. Baked at 325 for 13-14 minutes, no burning. Instead of maragine I added an additional 1/2 cup of butter and 1/2 cup of peanut butter. Next time I may change to add a little more peanut butter, because I like the taste of peanut butter, it was not overpowering though. Since I made this for bake sale I used red and blue M&M's for the candy. I also sprinkled red, white and blue sprinkles on top before baking. They looked so festive. BEWARE this recipe makes a ton of cookies I ended up with like 9 dozen, you may want to half the recipe.
Good recipe. I made a few changes. Eliminated margarine, I couldn't bring myself to use it!!!! I added 1/2 cup butter & 1 cup peanut butter. Delicious!
These are FABULOUS! I substituted equal amounts of peanut butter for margarine, but I'm sure just butter would be wonderful as well. I used the pampered chef large scoop for the size and patted them down just a bit before baking...perfect! I didn't grease the cookie sheets because I used one of those Tupperware silicone wonder mats, worked great. I can't say enough about these cookies, I've been searching for the "staple" monster cookie recipe and quite pleased this is it! Thanks for posting it!
These are a very good cookie; a pleasant change from the usual choc chip. I followed the recipe as is, but next time I will increase the amount of M&M's and use mini choc chips as opposed to regular. My first batch was rather thin, so the following batches I increases the cookie size in hopes of having a chewier cookie. Looks good so far, but they aren't totally cool yet so they may still fall.
My husband came home from work raving about Monster cookies that another wife sent in. So, I figured I needed to try them. They are pretty good and easy to make. A really nice change from plain chocolate chip cookies. They are huge though.
Great cookies. Makes a ton of cookies. 40 giant ones! I used 2 1/2 sticks butter and 1 cup of peanut butter instead of margarine(next I will try with all butter). Also I dropped by 1/4 cupfuls onto ungreased cookie sheets and baked at 325 for 15-16 minutes and they were perfect. Larger cookies like these need to be kept in airtight container. Mine didn't go hard. Very delicious and full of so many great flavors with crunch on edges and soft in the middle(overcook and they will be hard in the middle- that's why take out at 15 minutes). Can't wait to try and add some coconut or maybe some milk chocolate and semi sweet mix next! I used old fashioned oats but next time I will either blend them first or use the quick cook ones-because they were a little crunchy in the cookie. Good share-THANKS.
"I made these today for Valentine's day for my Sunday school class and my own kids. I used 3 cups of holiday candy pieces and 1 cup of chocolate chips. Like the preceeding review, I didn't use margarine, I used 1/2 cup butter and 1/2 cup peanut butter instead. Shaped into 2 inch balls or larger, and placed a giant craft stick in the center of the balls. I than flattened slightly with a fork. I did bake them for 14 minutes, because I think everyones ovens are different. After cookies are cooled wrap in holiday goodie bags. These were the best monster cookies ever. Thanks they were a big hit!"
Great recipe. I made about five batches of these for the school bake sale. I changed just a few things. I used 2 cups of butter instead of 1 cup of butter and 1 cup of margarine. I measured out the oats then ran them through the blender before mixing in. I used 1 cup of semisweet chocolate chips, 1 cup of milk chocolate chips, and one cup of M&Ms. I set the oven for 325 degrees instead of 350. I measured out about 1/4 cup of batter, rolled it into a ball, then pressed it down a little bit on the cookie sheet. I left them in the oven for about 16 minutes. The cookies turn out to be about 4 inches across.
These are my most favorite cookies! I made them first about a month ago, and have since made them several times! They're great! After reading through most of the reviews, I made the following changes: I used 1.5 cups of peanut butter, .5 cup of butter, .5 cup of margarine, and 3 cups of brown sugar and 1 cup of white sugar. Also, I use between 2 and 3 cups of oatmeal (instead of 4) and break it down real good in the food processor. They are the perfect blend between chocolate chip and peanut butter cookies! Everyone who's had them likes them and asks for the recipe! The last batch I made, I ended up doubling because I got mixed up with the salt, so I made giant cookies and gave them to neighbors. To do this, roll balls that are 3-4 inches big, and flatten them slightly with your hand before baking. Again, these cookies are fabulous! Try them, you won't be disappointed!
I quadruple checked the recipe to make sure I wasn't missing anything...because the dough was so dry. I've never seen anything like it...it was like raking through sand. That's even after adding peanut butter to the recipe which should help hold the mix together. When baking, they didn't spread like cookies should...couldn't even tell that they were baking unless I checked the bottom. I followed the recipe exactly except for the peanut butter, which should have been an aide instead of a hinder...had to add a few tablespoons of water to get a better consistency. Everyone loved the taste though...I'm still teetering in the middle over this recipe.
These turned out really good. A great way to spend time with your kids or grandchildren. Though the dough was a little sticky, we let sit in fridge for about an hour before putting on baking sheets and baking. Yummy!
I make cookies at least once a week, so I've tried A LOT of recipes. This one was so tasty, easily one of my very favorites. I didn't alter the recipe at all, and they turned out wonderful. I did chill the dough before cooking. I made them a week ahead of a wedding shower, froze them, and they tasted awesome a week later. Just like I had made them earlier that day. It makes a LARGE batch of cookies. If you aren't making for a big event, you may want to half the recipe.
I made the same changes that many others did: instead of margarine, add another 1/2 cup of butter onto the 1 cup already listed (for a total of 1.5 cups of butter) and 1 cup of peanut butter. These came out awesome! Everyone loved them, and it does make a TON of cookies!
Sooo good! Used all butter instead of margarine, and mixed choc, white choc, and butterscotch chips. Added red/green M&Ms for christmas - loved them!
Luckily my boyfriend and his friend eat anything, but in my eyes, they are not up to par. I have been baking for years and years and have made monster cookies before that were pretty good. I thought I'd try this new recipe for something different, and I will never make this again. I would not put margarine again, and put maybe 1 tsp of baking soda to 2 tsp of baking powder. They were so flat and never set. Monster cookies are to have a larger circumference as well as height. Not making this again. I was absolutely embarassed that these turned out so terrible.
Excellent. Used chocolate caramel swirl chips.....kids loved them. Thanks Syneva!
Great cookies, but in the grand tradition of allrecipes, I altered them somewhat. The only monster cookies I've ever had, had peanut butter in them, so I added 1.5 cups p.b., omitting margarine, used butter flavored shortening instead of butter (I like soft and chewy), used 3 cups of b. sugar and 1 cup w. sugar, and finally mini chocolate chips and mini M&Ms-2 cups. These were some serious cookies-very tasty.
Out of this world delicious. Followed the recipe exactly. Melt in your mouth perfection!
I made these for my stagecraft class as a post exam treat last semester. They were such a huge hit that I'm doing it again (it's a traditon now). Everyone loves these cookies. one boy ate 6.
Absolutely spectacular cookies. I also bumped the heat down to 325 and cooked for a little bit longer. My experience: do NOT use margarine! I am normally a big fan of margarine in cooking, but it makes these drier and not as creamy. Only salted butter will do if you want these to be the best.
I never thought I would be one of "those"..that rate a recipe based on changes I made. HOWEVER, I did read several reviews on this recipe and decided that I love peanut butter so much I had to try it in this cookie. I used 1/2 cup of p.b. instead of 1/2 cup of the butter. Next time I will do a full cup, but this recipe turned out awesome! I have only tried monster cookies once, and they spread all over the pan and weren't like cookies at all. This turned out super!
Super Yummy! I was looking for a monster cookie recipe that didn't contain peanut butter so my daughter could take them to school in her lunch. I halfed the recipe and used butter in place of the margarine. I made the cookies large and baked them for 12 minutes @ 350.
YUM!!! These are awesome cookies... big and chewy and delicious. I did use peanut butter in place of the margarine and it added a great flavor. I also doubled the vanilla. Nobody can turn these cookies down! Thanks!
Pretty good cookie. I baked at a lower temperature, so the cookie would spread out and bake the way I prefer it. I also used a 1/4 cup measuring cup to scoop out the dough and I rolled in into balls and dropped on the sheet for a larger cookie.
WONDERFUL...I used 2 sticks of butter instead of margarine (just because that is what I had on hand). I will make these again and again!
I made these once now every time my kids have a youth event, I'm asked to bring a batch. People who don't like oatmeal cookies are always surprised when that ask about what is in them. Thanks for giving me a fool proof recipe that makes lots of big cookies.
Very yummy cookies! The only change I made was that I used all butter instead of margarine. They turned out perfect, crispy on the outside and chewy on the inside. Next time I might try adding peanut butter to replace some of the margarine/butter as other reviewers have suggested--but these were delicious as is. Thanks Linda!
This is really a 4.5 star recipe for me. I have made these twice. Both times I halved the recipe and substituted peanut butter for the margarine. The first time I added some extra m and m's, but it was hard to get them all worked into the dough. I had some left at the bottom of the bowl. The dough is very thick. I "worked-in" my candies and chips this second time. I also used white choc. chips this time, but prefer the regular semi-sweet, maybe because they go better with peanut butter. Definitely take these out before they brown if you like chewy cookies. I shaped my cookies to be slightly larger than golf balls, and gently pressed them down. I get about 30 out of half the recipe making them this size.
These were a huge hit with my family and coworkers. I used 2 other reviews: I made them golf ball sized and flattened them a tiny bit on the pan and baked for 14 minutes. I also omitted the margarine and used 1/2 C more butter and 2 C Peanut Butter. Delicious, beautiful cookies!!!
The only change I made was cutting the recipe in half and these cookies were very gooey when done, the middle was almost uncooked...I left them in a bit longer the second time and they were too hard....would not make again.
These cookies are an absolute hit every time I make them! Instead of 2 cups chocolate chips, I usually use 1 cup choc. chips, 1 cup cornflakes or chex-- gives them an extra crunch. The recipe makes a TON of cookies though... you might want to reduce the # of servings, or freeze part of the dough.
I made these for some friends at camp and they all sent me thank you notes within a week, one all the way from Russia! Thanks for such a tasty recipe!
these are the best cookies i've ever made. i'm addicted!!! this is a recipie i will be using a lot!
these were okay. Alot of ingredients for what turned out to be an average cookie. Be careful to pull out before they actually look done, or they will harden. Also, this recipe makes ALOT, even when halfed
This was ALMOST 5 stars, because I think all monster cookies should have peanut butter! I followed the recipe and added a 1/2 cup of peanut butter when creaming the sugar, butter and eggs. They turned out fantastic, but I did have to bake them about 11 minutes to get chewy cookies. yum!
This is my favorite cookie recipe! I've been making it for about 6 yrs. and I always get rave reviews. I substitute peanut butter for the margarine and make 1/2 recipe. I use the med. Pampered Chef scoop (about 2 T.) for each cookie and bake for 11 min.
The only real change I made was to use shortening instead of margarine. Like others have said, margarine just didn't seem 'right'. I also halved the recipe and I still ended up with a ton. I used mini M&M as well. In my opinion, these cookies are fabulous! Nice a chewy the way a good cookie is meant to be (in my books at least). I will be making this one again. I may try substituting half the chocolate chips for peanut butter chips, or using peanut butter as others have said. Either way, these cookies are good just the way they are.
I have lost count of the number of times I have baked these awesome cookies! I love the fact that there is no peanut butter in them so they are "school friendly". We have made them for bake sales, and people rave about them. My kids even made some for their teachers this year for Christmas (our teachers accept homemade treats) and they loved them. I don't make any changes to the recipe other than I don't bake them for the full 10-11 minutes. Usually 8 minutes or so. Our family likes cookies on the chewier side, so I watch them closely as not to overbake them!
I have finally found 'MY' cookie recipe! Delish! This makes alot but is so easy to throw together because it is the perfect sized batch to fit in my big Kitchen Aid. And with no peanut butter or nuts it is ok for school lunches. I am taking some to 4H later on this afternoon.
I am the poster of the recipe. I am so pleased to see that so many people have enjoyed this recipe. I realized that in my description I forgot to mention I got the recipe from a restaurant I used to work at. That is why it makes such a large batch. I actually half the recipe when I make it too! At the restaurant we would bake a whole batch, fill the cookie container and freeze the rest. Then pull out cookies as needed. They really do taste chewy after they thaw out, but are even better if you microwave them for a few seconds. At the restaurant I used to send my through the bun toaster and then top with vanilla ice cream. Delicious! Makes a great cookie sundae.
I am giving this 5 stars because my husband and son say they are great. I do not eat cookies but they smelled and looked good! I did substitute the 1 cup margarine for 1 cup peanut butter per other recommendations. I felt they were a little hard to mix up and actually used my hands to "knead" in the chips and candies. They did keep their shape when baked and are not too hard or crispy.
These are not monster cookies. I would call them oatmeal chocolate chip cookies. And, I'm not impressed. Mine turned out crunchy and blah. I should have stuck with my go to recipe instead of trying something new.
Amazing!!! These are like the huge store bought cookies or the kind you might get from Panera and other popular restaurants. Keep in mind that they do not spread so pat them out to the size you want them to be before baking.
These are absolutely the best cookies...EVER!! My kids, their friends, my husband, his friends, church...everyone asks me to make these cookies. Sometimes I make them REALLY big and wrap them individually for my kids soccer and basketball games when I am to bring the snack! I am making a smaller batch now for church. They work well for really any occasion and they ALWAYS get gobbled up!!
These are sooo good! You can add anything into this batter and they're still delicious (raisins, pnuts, walnuts, etc) I've never made a combination that wasn't delicious! They freeze really well, too... just pop them in a freezer bag so you don't have to worry about them getting stale. You can eat them frozen or pop them in the microwave for a few seconds. Delicious!
These cookies tasted good, but they were flat and spread out all over the cookie sheet. It seems to me that the recipe calls for an excessive amount of shortening (I have never heard of using both butter AND margarine), which may be the cause.
Excellent. Crispy on the outside, soft inside. Baked at 300 for 13 minutes in convection oven. Used 2 c chocolate chips, all whole wheat flour, and didn't have enough rolled oats, so used oat bran to round up the measurement (2 c quick oats, 2c oat bran). Didn't have enough brown sugar, used all white sugar. Great aroma. Thanks for the recipe.
I have made these several times, as they are very popular with my kids. I always cut the recipe in half, and still get plenty of cookies. I also only use butter. These are very easy, and come out great every time!
Huge batch to make with original recipe. I may cut it in half next time. They worked out well for giving out some holiday cookies. Tasty chewy cookies with a great texture and flavor.
better tasting then looking :). But my kids loved them. I thought they needed a bit of something. Like maybe a peanut candie vs a chocolate...idk maybe just me. I'm a chocolate lover sooooo maybe i'm being picky.
These were very good, and a great cookie for when you can't make up your mind between chocolate chip and "candy coated chocolate" cookies. I used all butter and the first batch burned on the bottom. I reduced the oven temperature to 325 degrees and the following batches were perfect.
I cut this recipe in half and it's a good thing I did because just half a batch made a TON. I made a few changes, just for what we like in our home. I doubled the vanilla, used half chopped pecans and cashews in place of half of the oatmeal, ground the oatmeal down in my blender for a smoother consistancy and upped the amount of M&M's. (I only had dark chocolate peanut M&M's, so I used those. A whole family sized bag, that is.) I also added half a package of Reese's peanut butter chips just to use it up. I used my #40 cookie scoop to make uniform cookies. 350* for 11 minutes was about right for these. Very good. Note: This gets knocked down to three stars because they dry out so bad and get stale. Wasted ingredients is no fun.
I'm making these cookies for the second time- they are great! The only change I've made is substituting 1/2 cup peanut butter for the margarine. I wouldn't change anything else! Thanks Linda :)
I really liked these cookies. I went with some suggestions and substituted the margarine with peanut butter, otherwise I left the recipe the same. It gave it a hint of PB without being overpowering. My family gobbled them up! Cookies like these are why I don't bake anymore unless I'm baking for church or something. I couldn't stop at just one!!
ADDICTIVE. I half the recipe when i make these. Instead of margerine I use smooth peanut butter. These are really delightful.
Just the recipe I was looking for. I halved it and did 1/2 cup butter and 1/2 cup peanut butter. Yummy!
I gave this 4-stars because I made my own revisions. I substituted peanut butter for the margarine and added only 3 cups versus the 4 cups of rolled oats. I also recommend not making them real big like some said. They spread out and if you make them with an icecream scoop it is a good size. I also baked at 325 versus 350 and found it cooked them more evenly. By making them real big I got 2 1/2 dozen versus the 6 stated. This is my new go-to monster cookie recipe. I may add raisins next time as well. What's not to love, you get 4 of your favorite cookies rolled into one!
These big cookies were a big hit at my most recent family gathering. We had some left and discovered that the cookies (wrap individually in saran) freeze really well. The recipe was much better with the following changes: a) 1 1/4 c. peanut butter for the butter; 2) 2 c. m&m's & 1 1/2 c. chocolate chips; 3) added about 2/3 c. coconut; 4)doubled the vanilla; 5) used 1/3 cup scoop and flattened to bake.
Great recipe! Was asked to make cookies on short notice, so had to use what I had in the house. I never have margarine, so I used all butter. Didn't have any candy pieces, so used coconut and butterscotch chips along with the chocolate chips. I also forgot to put in the salt. Turned out great!!
i thought these cookies were excellent! i will definatly make them again but add another cup of the M&M's! mmmmmm
Great recipe. Add raisins to help make it more chewy / healthy. Spread out on cookie sheet. Watch first couple of batches carefully.
I substituted 1 cup chunky peanut butter for the 1 cup of butter and these cookies turned out great. I froze most of them.
This cookies were awesome! My daughter has asked to make them for her class treat for her birthday.
First of all, I bake ALL the time. I made the recipe exactly as written and the first cookie sheet did not turn out at all, I actually had to scrape them off and ended up with a giant mound of cooked mess. I added more flour, and more baking powder and got a somewhat edible cookie with the rest of the batch, they still stuck some so the bottom of the cookies have hollow spots. It feels like ALOT of people had to modify this recipe to get it into something they "loved". I will not be making these again. I'll just use another Monster cookie recipe from this site that doesn't require modifications.
These are very good. I believe I over mixed my butter/sugar mixture so they were rather flat, but still very delicious.
Had this recipe suggested by a friend and it was fantastic! We add 1/4 teaspoon cinnamon which adds a little zest. I shared these with my parents and sometimes when I come home the ingredients are waiting for me to use! Definitely a goodin!
This is a great recipe, I changed a few things in it, only because I wanted to, not because it needed it. I replaced the cup of margarine with 3/4 cup natural peanut butter and 1/4 unsweetened apple sauce. I ground almonds and used that as part of the rolled oats, I also replaced the semi-sweet chocolate chips with white chocolate chips and added white raisins. They are delish!!!! Thanks for the recipe.
I made these cookies with the following substitutions: I used all butter, no margarine. I used mini chocolate chips and mini m&m's, to insure that each cookie had both. When I used regular chips and M&M's I received complaints that some cookies did not have chips or candy. I would suggest adding the chips and candy pieces to the wet batter, before you combine with the dry ingredients. The first time I made these, I followed the directions, and when I added the chips /candy, it was difficult to incorporate in to the batter. It felt like I was trying to mix it in to cement. I also added cocoa nibs, insted of nuts, and it really enhanced the flavor. These were the best cookies I have ever made! My husband took them to work, and returned home with requests for the recipe. This is my new favorite cookie recipe. Thanks for sharing!
I made this recipe with some crushed cereal in place of some flour, I milled the cereal and half the oats in the food processor to have a finer textured cookie. Also used whole wheat flour and lots of 5 spice powder. Used raisins and chocolate chips, which both taste great with the spices. I replaced the egg with egg replacer powder and used all vegan margarine. The cookies turned out sooooo goood! I was worried cause the dough was a little crumbly but they are nice and chewy soft. hmmmm yum. Try this one. Would be great with peanut butter and coconut for a more authentic monster cookie. Overall I think this is a great base recipe to improvise off of. Thanks Linda!
FABULOUS recipe. Cookies are one of my favorite things to make, but this was my first attempt at Monster Cookies, and the family *loved* them. My husband asked me to make some for him to take to work next week so he can brag about them. That's quite a vote of confidence. They only variation I made was to use Butter Flavor Crisco instead of butter and margarine. I use it for all my cookies; it's my "secret ingredient". I also added a handful of chopped peanuts, just for a bit of texture and salt. This is a keeper!
i'm guilty of not following the recipe exactly but instead the tips of others: bake at 325 degrees for 13 minutes, substitute peanut butter for margarine, halved the recipe (yield 4 dozen cookies!). tasted great right out of the oven but they were solid rocks the next day. there are much better recipes.
Great cookies! No problems. I did use some peanut butter. The recipe is LARGE, so plan accordingly (allow plenty of baking time!)
These were a big hit with family and friends! I used m&ms, butterscotch chips, peanut butter chips, and white chocolate chips and they turned out amazing!
After looking at MANY different recipes and reading lots of reviews for this one on this site; I used several of the other's suggestions and this is what I came up with. I used 1 1/2 cups of peanut butter, 1 cup of butter, 2 3/4 cups of brown sugar, 3/4 cups of white sugar (this was plenty sweet for our taste). I increased vanilla to 2 Tbl. only used about 3 1/4 cup flour, increased the oatmeal to 5 cups and used half quick cooking and half regular. I also followed another's suggestion and ran this through my mini food processor. I used 1 cup of mini chocolate chips and 1 cup of mini M&M pieces, 1 cup of chopped pecans and 1 cup of coconut. Made golf ball size rolls, flattened slightly and baked for 11 minutes at 350. These came out looking really nice, not dry, held their shape and tasted great! Soft and chewy. I got 6 dozen out of my recipe with cookies about 3 inches across. I have never eaten Monster Cookies but I liked the idea of them having peanut butter and I followed another's suggestion and made a few tweaks of my own. That said, I still think they are a 5 star but since I made so many changes, I wasn't sure how to rate this. I think you could really just "play with" this basic recipe.
My husband doesn't like chocolate, so I made a couple of changes. I replaced the 1/2 cup of margarine with 1/2 cup peanut butter. And I took out the chocolate chips and M&M's and used about a cup of Reeces Pieces instead. I followed a couple other reviewers in the cooking time--I baked them at 325 degrees for about 15 minutes and they were nicely browned but still soft and chewy inside. My husband took one bite and started saying how good they were! I halved the recipe and got a lot of cookies--12 JUMBO and about 15 regular/large size. This is my new favorite peanut butter cookie recipe! Thanks for sharing!
these are the best cookies ever! i halved the recipe to make 36 cookies and replaced butter with peanut butter...and i only use chocolate chips...dont use any candy coated chocolate...everyone always loves them and asks for the recipe!
I substituted peanut butter for the full amount of margarine. Then, I flip-flopped the amounts for chocolate chips and M&M's, because who doesn't love M&M's? Brought these to my bowling league night and they disappeared! I also had requests for the recipe. I had left some at home for my husband, who doesn't like sweets that much, and he ate them up quickly! I would call this recipe a definite success!!
These cookies were so good! I did alter the recipe though...I halved it first off, and instead of butter subbed in peanut butter. Also, I cut out about 1/2 cup of flour and put in extra rolled outs instead. I added butterscotch chips in too, but wished I hadn't since they were the overpowering flavor (but still good!). They came out huge (I used an ice cream scoop, and didn't press the dough down at all once on the sheet), chewy and great looking!
I halved it, its a big recipe, and added coconut for a little more kick. Also, I didnt have enough oats so just added another cup of flour. Turned out great! Chewy in the center and crispy on the sides! A big hit at work..... Thanks!
These are the BEST! I did make a couple of changes though...instead of using butter I replace it with an equal amount of peanut butter. Also added a small amount of light of light corn syrup...maybe about 1 teaspoon or so.
I substituted peanut butter for the full amount of margarine. Then, I flip-flopped the amounts for chocolate chips and M&M's, because who doesn't love M&M's? Brought these to my bowling league night and they disappeared! I also had requests for the recipe. I had left some at home for my husband, who doesn't like sweets that much, and he ate them up quickly! I would call this recipe a definite success!!
This recipe is great, I did make some changes due to personal preference, but I'm sure it's a keeper either way! I used 1/2 cup butter and 1/2 cup margarine, and 1 cup creamy peanut butter. I also used 6 cups of oats and 2 cups of flour. My roommates couldn't get enough of them and they were gone by the next morning!
I made these cookies for a co-workers going away party and everyone loved them. I'm even getting requests for the recipe. I halved the recipe, which was more than enough and substituted 3/4 cup peanut butter for a 1/2 cup margarine, 3 cups of quick oats instead of 2, 1 cup of flour instead of 2 and I added an extra tsp of vanilla. I also used 1 cup of mini semi-sweet chocolate chips and 1 cup of mini candy-coated pieces instead of the half the recipe recommends. Upon recommendation, I rolled the dough into golf ball size balls and smashed them down into neat circles with a spoon, baking 6 at a time. The size was perfect and the cookies turned out AWESOME. I did end up with a couple left; be forwarned that after 4 days, the cookies will be stale, however I look forward to making this recipe again and freezing some for the holidays. Thanks!
These are a very good cookie! I dislike margarine so used all butter in these. They came out chewy and the taste was good. We will more than likely make again.
Didn't care for these. Very dry; crumbled; baked up hard as a rock! Won't be making these again!
These were SO good! I've never had monster cookies without peanut butter & I was very excited to find this recipe as I have a niece with a peanut allergy. Thanks for posting this!
