Million Monster Cookies

Million Monster Cookies

Jackie Scullen 0

"Monster cookies, a recipe big enough to feed a very large group."

Ingredients {{adjustedServings}} servings 180 cals

Serving size has been adjusted!

Original recipe yields 144 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 180 kcal
  • 9%
  • Fat:
  • 8.8 g
  • 13%
  • Carbs:
  • 24.2g
  • 8%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 78 mg
  • 3%

Based on a 2,000 calorie diet

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  1. In a very large mixing bowl, cream together the shortening, the butter or margarine, the sugars, the eggs, and the vanilla.
  2. Add to the mixing bowl the flour, the leavenings, the oats, the nuts, the coconut, the chocolate chips, and the M & M candies.
  3. Drop dough by spoonfuls onto ungreased cookie sheets. To make extra large cookies, drop by ice cream scoopfuls.
  4. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes, longer for large cookies. Remove, and cool on wire racks.
Tips & Tricks
Easy Lemon Cookies

These lemony cookies put a delicious twist on basic cake mix.

Robbi’s M&M Cookies

This old-fashioned favorite is crispy and chewy with a candy-coated surprise.

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Reviews 21

  1. 21 Ratings


Have been using this recipe for over a year now, and just now got around to writing a review. This is HANDS DOWN the ABSOLUTE BEST cookie recipe I've ever come across. The kids LOVE IT, my husband can't stop eating them - ALWAYS a hit. Family and friends always want to know when I'll be making more! I scale down the recipe to half, and the best thing about this recipe is that you can substitute in peanut butter chips, dark chocolate chips, toffee bits (my favorite!), etc... Never thin or flat, they cook up right - perfect texture every time. With my 2 kids, I found it hard to stand over the stove cooking massive amounts of cookies - so here's what I do it; prepare the batter, set aside. Get a larger piece of waxed paper or parchment paper and lay it out on the counter. Place about 3 cups of the batter onto the paper. Roll the batter into a round "log" and close up on the ends. Make sure the log is even in width all the way through. I then stick the logs in the freezer, and anytime I want some fresh cookies - I pull out a log, cut the cookies off in slices, and lay them on a cookie sheet - perfect! Great for unexpected guests, birthday parties, etc... make them ahead of time! Thanks so much for the recipe - I've been looking for this one for a LONG time!


ABSOLUTELY POSITIVELY LOVE THIS COOKIE RECIPE!!! I make it a bunch of different ways! I always half this recipe, though: 2 cups each of brown sugar/white sugar, 1 cup each of butter flavored shortening/butter, 5 eggs, etc. I add a teaspoon of salt. Also, I never add all those candies to this recipe. I usually do about 4 cups of chocolate chips, white choc. , etc. The combos I've made with these cookies: white choc. chip and macadamia nut, reg choc. chip, double choc. chip and pecan ( mix about 1/4 cup of special dark cocoa powder and about 3-4 tablespoons of oil in a cup until well blended. and add this choc. mix to 1/2 of cookie dough mix.), choc. chip and toffee bits, choc. chip and snickers--I'm telling you this is a MUST try recipe and play around with it and make different combinations! I'VE EVEN MADE THIS RECIPE USING SPLENDA SUGAR BLEND AND SPLENDA BROWN SUGAR BLEND! Everyone RAVES about these cookies whenever I make them!


I think I would halve the recipe next time; it does make a pleasantly chewy cookie, though.