Colossal Cookies

Colossal Cookies

44 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    12 m
  • Ready In

    1 h
Judy
Recipe by  Judy

“A large, chewy, chocolate chip, oatmeal, and peanut butter cookie.”

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Ingredients

Adjust Servings

Original recipe yields 4 dozen

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, cream together the margarine, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and peanut butter. Mix in the baking soda, oats, and chocolate chips until well blended. Drop 1/4 cupfuls of dough 4 inches apart onto ungreased cookie sheets. Flatten with a fork to 2 1/2 inches in diameter.
  3. Bake for 10 to 12 minutes in preheated oven. Cool 1 minute on cookie sheet before transferring to wire racks to cool completely.

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Reviews (44)

Rate This Recipe
BRANDYISCHY
14

BRANDYISCHY

My husband and I really loved these cookies. However I added about 1/4 cup of flour after the first batch of cookies came out thin and flat. The second batch came out thicker and held together better. I also did not flatten them with a fork and I only put a tablespoon of dough for each cookie.

mrldbauer
11

mrldbauer

I started making and eating these cookies 24 years ago when I was 14 years old! It is great to see them on AllRecipes.com. These cookies are great if made correctly. In 24 years I have never seen one of these as big as a dinner plate. The best way to make these are to drop by heaping tablespoons(serving, not measuring) or from 1/4 cup measuring cup (packed). Then only slightly press them down to NO LESS than 1/2 original heighth. Also for variety try M&M's (plain or peanut) instead of chocolate chips and/or chunky peanut butter instead of creamy. The raisins are also a good idea. You will LOVE them!!

Jezebelina
10

Jezebelina

Yummy! What a great recipe! The only thing I changed was substituting an entire individual serving cup of applesauce (unsweetened) for the margarine and decreasing the sugar to 2 cups (and i could have even decreased it even further without it hurting the cookie). However, once i mixed the dough, i realized that i had used rolled oats instead of the quick cooking oats (they were the only ones i had) so i let the dough sit in the fridge for a while so that the oats could absorb some moisture and soften up. I then baked them (using a smallish ice cream scoop) and they turned out so soft and delicious. The first tray was undercooked a little, but they had such a lovely melt-in-your-mouth texture, that i wanted the underbake the second batch too, but that one happened to bake perfectly, darnit. But it was still soft and delicious, just not as tender. All in all, a great cookie.

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Nutrition

Amount Per Serving (48 total)

  • Calories
  • 184 cal
  • 9%
  • Fat
  • 8.8 g
  • 13%
  • Carbs
  • 24 g
  • 8%
  • Protein
  • 4.4 g
  • 9%
  • Cholesterol
  • 18 mg
  • 6%
  • Sodium
  • 140 mg
  • 6%

Based on a 2,000 calorie diet

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