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Monster Cookies IV

Monster Cookies IV

Leisa Stewart

Leisa Stewart

This is one heck of a cookie! This is a very thick dough. It is mixed best with a table top mixer.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 60 servings

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Nutrition

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  • Calories:
  • 142 kcal
  • 7%
  • Fat:
  • 7.7 g
  • 12%
  • Carbs:
  • 18g
  • 6%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 86 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. Place margarine in a large bowl. With an electric mixer, cream for 30 seconds. Stop and scrape bowl. Add sugars and cream for 2 minutes. Stop and scrape bowl. Add eggs, vanilla, and maple syrup. Mix for 2 minutes. Scrape bowl.
  2. Add all-purpose flour, whole wheat flour, graham cracker crumbs, baking soda, baking powder, and salt. Mix on low for 1 minute. Add oatmeal and mix on low for 1 to 1 1/2 minutes, until thoroughly blended. Add chocolate and nuts. Mix on low for 30 seconds, just until blended.
  3. Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes. Cool completely on wire racks.
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Reviews

Sarah Jo
16

Sarah Jo

11/9/2009

I made a couple changes due to what I had on hand. I used cinnamon graham crackers and ground them in my blender with the ice crushing feature. I also did this with two cups of the oats, making part of them more fine to have a good contrast in texture. We have quite a bit of leftover Halloween candy left, so I dug out any Hershey bars and chopped them up coarsely. I left out the walnuts and just increased the cashews and pecans each by 1/4 c. as we're not fans of walnuts. I got most of this combined well with my Kitchen Aid mixer, I had to hand mix it when I added the chocolate/nuts because it was quite a bit of dough and I wanted to make sure I didn't have it unevenly mixed. I used my small cookie scoop to measure out the dough, kind of making the scoop overflow to make the cookies just a little bigger. This is a heck of a cookie....there's a bunch of different tastes and textures. These baked up nicely, eleven minutes at 350* was about right. I let the cookies sit on the sheet for a minute or two to let them firm up before I took them off. I'd make these again. NOTE: You can buy the nuts cheaply at your local dollar store and save a couple bucks.

BRIGGSAIDEN
11

BRIGGSAIDEN

9/21/2009

These cookies are soft, thick and chewy, just how I like them. Since this is the 1st review I thought I would be thorough. I added extra graham cracker crumbs, just because I crushed too many, I probably ended up putting in about 1/2 C. I used milk chocolate chips instead of semi-sweet, because that is what I prefer and the big ghirardelli ones that taste so good. I used a 6.8 oz symphony bar for the grated chocolate because I had it on hand, but you could forgo this altogether and just add more chocolate chips, I don't think it will change it much. I also did not put any nuts in because my family hates them. I do like nuts and think that nuts would taste great in them, but they are great without. Also, if you like thick chewy cookies DO NOT grease your pan, this will cause the cookies to spread and be thinner and crispier.

Kaley_Rae
4

Kaley_Rae

8/30/2010

The day I made these was the last day I'd make anything in my kitchen for a long while. While mixing up the dough, workers were going in an out of our house to recooperate the flood damage to our house. This unfortunate circumstance shyed me into not baking the dough that day. It was my first time making this recipe, an don't handle flops well. *However, once we made it to our temporary home, I scooped them right out an everyone scraped them right up. They were GOOD.

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