“This recipe makes large cookies and has NO flour. I got it from my aunt in Southern Alberta (Canada) several years ago!! Hope you enjoy it.” - by BEEBUG
Ingredients
Adjust Servings
Original recipe yields 6 dozen
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the margarine, white sugar, brown sugar, and peanut butter until smooth. Beat in the eggs, two at a time, then stir in the corn syrup and vanilla. Mix in baking soda and oats until well blended. Stir in the chocolate candies and chocolate chips. Roll dough into 2 inch balls, and place 3 inches apart on an ungreased cookie sheet. Flatten slightly with a fork.
- Bake for 12 to 15 minutes in the preheated oven. Cool on cookie sheets for a few minutes, before transferring to wire racks to cool completely.
Nutrition
Amount Per Serving (72 total)
- Calories
- 206 cal
- 10%
- Fat
- 10.6 g
- 16%
- Carbs
- 24.9 g
- 8%
Based on a 2,000 calorie diet
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Reviews (130)
Rate This Recipe
"This one's a keeper! I halved the recipe and still had enough to feed a hungry crowd. We've nicknamed these "Peanut Butter Monster Cookies" since that is the defining taste. FYI for shopping purpose..." See mores: an 18oz jar of peanut butter = just about 1 1/2 cups and an 18oz container of quick oats = about 5 cups. Of course you use double to make a full recipe. Also, a 14oz bag of M&M's will give you 2 cups."
hot dish chef
"These have to be the ugliest cookies I have ever made if you follow the recipe. They were flat and dark and got hard really fast. However, after the first sheet of them, I decided to add some flour ..." See moreto the mix. This helped a lot--they looked better and stayed soft. The flavor of them is awesome! (I scaled the recipe back to make 24 cookies, and for that amount I used 1/3 cup of flour.)"
BSHEMYSHUA
"I have used this recipe doubled! believe it or not.And it is very good.The note I have for this says that it is called Monster Cookies because it makes a monsterous batch.So it has to be mixed in a ro..." See moreasting pan.I made this dough up one year at christmas time and kept it in the freezer to take out as much as I needed for cookie exchanges,potlucks,and christmas parties etc.So I wouldn't have to keep making up cookie recipes and it worked like a charm for that purpose.And the texture and appearance of these cookies baked looks like a New England Jumble cookie.All in all very good cookie."
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