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Giant Monster Cookies

Who can resist gigantic monster cookies chock-full of goodies like chocolate chips, M&M's and peanut butter? If your appetite isn't quite monster-size, make them by heaping tablespoonfuls. This is the world's best monster cookies recipe. —Judy Fredenberg, Missoula, Montana
  • Total Time
    Prep: 20 min. + chilling Bake: 15 min./batch
  • Makes
    about 2-1/2 dozen

Ingredients

  • 2 cups creamy peanut butter
  • 2/3 cup butter, softened
  • 1-1/3 cups sugar
  • 1-1/3 cups packed brown sugar
  • 4 large eggs, room temperature
  • 2-1/2 teaspoons baking soda
  • 1 teaspoon vanilla extract
  • 1 teaspoon light corn syrup
  • 6 cups old-fashioned oats
  • 1 cup semisweet chocolate chips
  • 1 cup milk chocolate M&M's

Directions

  • In a large bowl, cream peanut butter, butter, sugar and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs, baking soda, vanilla and corn syrup. Add oats and mix well. Stir in chocolate chips and M&M's. Cover and refrigerate 1 hour.
  • Preheat oven to 350°. Drop by 1/4 cupfuls 3 in. apart onto ungreased baking sheets. Bake 14-18 minutes or until edges are lightly browned. Cool 5 minutes before removing from pans to wire racks to cool completely. Store in an airtight container.

Test Kitchen Tips
  • Corn syrup is an invert sugar, meaning it is liquid in its natural state. This quality helps it stop sugar crystals from forming in frostings, candies and other sweet recipes.
  • Dark brown sugar contains more molasses than light or golden brown sugar. The types are generally interchangeable in recipes. But if you prefer a bolder flavor, choose dark brown sugar.
  • Check out our top 10 best cookie recipes.
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