Monster cookies - although they looking nothing like monsters, the title is for the monstrous amount it yields.
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Monster Cookies

Oatmeal cookies that originally yield a monstrous amount, scaled down to fit the mixing bowl of your average home cook.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 5 dozen cookies


  • 1 1/2 cups light brown sugar
  • 1 1/3 cup granulated sugar
  • 3/4 cup (12 Tablespoons) unsalted butter
  • 2 cups chunky peanut butter
  • 1 teaspoon corn syrup
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 teaspoons baking soda
  • 6 cups rolled oats
  • 1 1/2 cups semi-sweet chocolate chips


  • Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicone liner.
  • In a large mixing bowl, beat together the brown sugar, granulated sugar, butter, peanut butter and corn syrup. Add the eggs, one at a time, then the vanilla. Stir in the baking soda and oats until blended, then gently fold in the chocolate chips. Drop tablespoon sized dough onto the cookie sheets, spacing 2 inches apart.
  • Bake for 10 to 12 minutes, until just golden on the edges. (Rotate baking sheets halfway through cooking.) Remove pans from the oven and let cool for 10 minutes on the cookie sheet. Transfer cookies to wire racks or counter lined with paper bags to cool completely.


Original Recipe (Yield: 15 dozen cookies):
1 dozen eggs,
2 lbs brown sugar,
4 cups granulated sugar,
1 lb butter,
3 teaspoons Karo syrup,
3 lbs chunky peanut butter,
8 teaspoons baking soda,
3 teaspoons vanilla extract,
18 cups oatmeal,
24 oz. chocolate chips,
(Mix all together in a very large mixing bowl, bake at 350 degrees F for 10 minutes.)


Serving: 1g