This one's a keeper! I halved the recipe and still had enough to feed a hungry crowd. We've nicknamed these "Peanut Butter Monster Cookies" since that is the defining taste. FYI for shopping purposes: an 18oz jar of peanut butter = just about 1 1/2 cups and an 18oz container of quick oats = about 5 cups. Of course you use double to make a full recipe. Also, a 14oz bag of M&M's will give you 2 cups.
These have to be the ugliest cookies I have ever made if you follow the recipe. They were flat and dark and got hard really fast. However, after the first sheet of them, I decided to add some flour to the mix. This helped a lot--they looked better and stayed soft. The flavor of them is awesome! (I scaled the recipe back to make 24 cookies, and for that amount I used 1/3 cup of flour.)
I have used this recipe doubled! believe it or not.And it is very good.The note I have for this says that it is called Monster Cookies because it makes a monsterous batch.So it has to be mixed in a roasting pan.I made this dough up one year at christmas time and kept it in the freezer to take out as much as I needed for cookie exchanges,potlucks,and christmas parties etc.So I wouldn't have to keep making up cookie recipes and it worked like a charm for that purpose.And the texture and appearance of these cookies baked looks like a New England Jumble cookie.All in all very good cookie.
I have had this recipe in my collection for years. The only difference is mine calls for 2 tablespoons of maple syrup instead of the 1 1/2 teaspoons of corn syrup. These are chewy and rich and are the cookie I'm asked most for at work.
Awesome recipe mine didn't go flat. Mine are good looking cookies contrary to other reviews. Made the cookies into balls and flattened them only slightly on a parchment-lined cookie sheet. Baked them at 350 for 10 mins and let them finish cooking for 2 more mins on the cookie sheet out of the oven. In my experience using parchment is key to turning out great cookies. They are crunch on the outside and chewy in the centre. Made half a batch and it almost overflowed my kitchenaid mixer. I would not have wanted to try and mix this by hand it is a very stiff dough. Also used chocolate chips only no m&ms.
A wonderful cookie recipe!! This is truely THE monster cookie. The recipe is pretty forgiving too. Once I completly forgot the brown sugar and they still tasted okay. I like to use 1/2 rolled oats and 1/2 quick oats real butter and using JIF peanut butter makes a big difference. You can add whatever you'd like; nuts different chips coconut raisins. But always good with the choco chips and m & m 's yumyumyumyum!! And I forgot to mention that obviously this makes a lot but they do freeze well!
These cookies are fantastic! They are thick chewy and are perfect with milk. I added butterscotch chips also. I made the cookies big and cooked them for about 14 minutes at 340. Don't over cook them. Some warning though - add the first couple cups of oatmeal to your mixer and then stir by hand the rest of the oatmeal. I burned up my mixer.
A very good and very easy to prepare recipe for Monster Cookies! Made these today b/c I was craving all sorts of flavors (I had a taste for PB oatmeal chocolate butterscotch - you get the idea!). The only change I made was to add a little bit of everything I had on hand - butterscotch semi-sweet milk and white chocolate chips M&M's (a couple packages of candies are fine - no need to buy a large bag of baking bits). I was able to clear out a lot of odds and ends in my pantry (hooray!) These are now my "everything but the kitchen sink" "monster" cookies (monster b/c they DO make a MONSTER batch - perfect for bake sales). Used a large cookie scoop (3 T.) to form cookies and baked for 13.5 minutes and they came out uniform in size and chewy. Goes great with a tall glass of cold milk: ) Oh and these keep well - a little crisp but easily softened when dipped in liquid. Thanks!
Just finished eating my test cookie...delicious! I made sure I did a test cookie after reading some of the other reviews. Followed the recipe to a T.
