One Giant Monster M&M Cookie.

One giant peanut butter M&M cookie to cure even the largest peanut butter cookie craving! 

One giant peanut butter M&M cookie to cure even the largest peanut butter cookie craving!

Sometimes you just have a giant peanut butter craving. Mixed with a giant M&M craving, a giant chocolate craving, and a giant cookie craving. So… why fight it?

Before I left for St. Lucia last weekend (what a wonderful trip!!), I surprised Kevin with an extra large cookie when he got home from work.  No reason really – I just personally needed a large cookie and I knew he’d want to share. Although sharing something like this is rather difficult.  Perhaps I should be called fiancé-of-the-year.

One giant peanut butter M&M cookie to cure even the largest peanut butter cookie craving!

The thing is, I love making giant cookies!  And if you have been reading SBA for awhile, you may already know about my affinity for making (and eating) them. The giant cookies are perfect for sharing OR gobbling up all by yourself if you’re extra hungry.

You can make them in less than 25 minutes too! They are each completely oversized and ridiculous in the best way possible:

My giant cookie collection was just begging for a monster cookie. Not sure what a monster cookie is? It’s an oatmeal cookie with peanut butter, M&Ms, and chocolate chips. The monster cookies I prefer, however, are more like peanut butter cookies with oats, not oatmeal cookies with peanut butter.

Still with me?

One giant peanut butter M&M cookie to cure even the largest peanut butter cookie craving!

The cookie isn’t as large as a pizza pie. It’s about 4 regular size cookies combined into one. It’s thick, chewy, and completely irresistible. But that goes without saying, right? Just like my full batch of soft-baked monster cookies, today’s XXL monster cookie will stay soft for days. Well, that’s only if it lasts that long. And trust me, it won’t.

This recipe is like any cookie recipe, just downsized.  A few tablespoons of this, a few tablespoons of that. All of your usual monster cookie suspects: flour, oats, butter, peanut butter, white sugar, brown sugar, baking soda, chocolate chips, and egg. Oh and lots of M&Ms. A note for the egg: all you have to do is crack an egg, beat it, and use 2 Tablespoons of the beaten egg. The ingredients are mixed by hand – no electric mixer needed! That’s my kind of last minute dessert.

One giant peanut butter M&M cookie to cure even the largest peanut butter cookie craving!

If you like cookies, if you like peanut butter, if you like M&Ms, and if you have any sort of sweet tooth – what are you waiting for? 

1 Giant Monster M&M Cookie

Yield: 1 large cookie

Print Recipe

One giant peanut butter M&M cookie to cure even the largest peanut butter cookie craving!


  • 2 Tablespoons unsalted butter, softened
  • 2 Tablespoons granulated sugar
  • 2 Tablespoons light brown sugar, packed
  • 2 Tablespoons beaten egg (crack an egg, beat it, and use 2 Tbsp)
  • 1/2 teaspoon vanilla extract
  • 2 Tablespoons creamy peanut butter (if using natural peanut butter, use a thick no-stir variety)
  • 6 Tablespoons all-purpose flour
  • 2 Tablespoons old-fashioned rolled oats (or quick oats)
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/3 cup M&Ms
  • 2 Tablespoons milk or semi-sweet chocolate chips


Preheat oven to 325F degrees. Spray baking sheet with nonstick spray or line with a silicone baking mat. Set aside.

In a large mixing bowl, whisk the butter and sugars until creamed. Add egg and vanilla mixing until well combined. Stir in peanut butter then add flour, oats, baking soda and salt. Fold in M&Ms until combined. With a large spoon, scoop into a ball onto prepared baking sheet. The dough will be sticky. Make sure the cookie dough ball is tall and round. Press the chocolate chips into the top of the cookie.

Bake for 20-22 minutes, until edges are lightly browned. The center may appear undone, but it will set as the cookie cools. Let cool ON the baking sheet for 10-20 minutes.

Additional Notes:

*You may make four smaller cookies using this recipe. Just divide the dough into 4 smaller mounds on the cookie sheet rather than 1 large mound. Bake for 8-10 minutes.

*Want to make a whole batch of monster cookies? Here is my recipe for Soft-Baked Monster Cookies.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


So, are you a fan of monster cookies?

My recipe for soft-baked monster cookies is one of the most popular recipes on my website. Countless readers have made them and crown them the best cookies in the world. Trust me, you have to try them!

Monster Peanut Butter Cookies



179 Responses to “One Giant Monster M&M Cookie.”

  1. #
    Sally Chippendaleposted June 8, 2013 at 2:12 am

    Hello Sally, looks awesome as usual. I use your cookie recipes lately to make gluten free cookies but I haven’t dipped my toe into monster cookie land yet.. What I’d like to know is how many monster cookies I can get out of a regular sized batch. hehe.


  2. #
    Nutmeg Nannyposted June 10, 2013 at 11:01 pm

    Okay, I love this! So perfect :)


  3. #
    Alexis @ deliciousfoodideas.netposted June 11, 2013 at 2:50 am

    Soft Baked cookies are my favourite thing in the world! This giant size cookie looks like it came straight from my dreams.


  4. #
    Jenniposted June 12, 2013 at 1:43 pm

    stupid question probably, but these will turn out just fine if i make them in advance and freeze them for a week or so before baking them when i need them, right?


    • Jennireplied on June 12th, 2013 at 1:47 pm

      or could the dough be refrigerated for a few days prior to baking? i want to make them in advance then bring the dough to my dads house for fathers day so we can hang out and have freshly baked ones on fathers day without all the fuss of making them and all the dishes, just pop em on a pan and stick em in the oven.


      • Sallyreplied on June 12th, 2013 at 4:04 pm

        Hi Jenni – this recipe is for just ONE cookie, not sure if you realize that? You can make the dough and refrigerate it. Then bring to room temperature before baking the cookie.

  5. #
    mariaposted June 13, 2013 at 12:47 pm

    Oh Sally…..
    Yet another excellent recipe! So far I have made about 5 of your recipes and they are all delish! This morning I made this cookie. I actually made 2 of them! I substituted heath toffee bits since I did not have M&M’s and they turned out great! I can’t wait to try it with M&M’s though. Thank you some much for taking the time to share! I am addicted to your blog! My husband and kids are not too upset about my obsession!


    • Sallyreplied on June 13th, 2013 at 8:20 pm

      I have to try your Heath bar version of this, Maria! What a great substitution for the M&Ms! Glad you love my recipes so far :)


  6. #
    Christina Daleposted June 17, 2013 at 8:56 am

    So i found your pin on Pintrest of course :) and i tried baking your giant cookies for a Fathers Day gift to my husband as he loves all things SWEET lol. I had trouble getting the cookie to spread, and bake in the middle. I eventually lowered the amount of flour used and it began to spread however– the middle still was left wayyy undercooked, but the cookie it self was becoming really golden/brown.. any suggestions?


    • Sallyreplied on June 17th, 2013 at 1:24 pm

      Hi Christina! Do you own an oven thermometer? It sounds like your oven temperature may be off. My oven temperature is actually 20 degrees warmer than what the dial states, so I need to adjust accordingly to have my baked goods cook evenly. You could also very loosely cover the cookie with aluminum foil (sort of like a tent, not touching the cookie) to prevent the sides from getting too brown. OR just lower your oven temp by 25 degrees.


  7. #
    Nicole Wposted June 19, 2013 at 10:32 pm

    Hi Sally! I’d like you to know that I LOVE your blog, and have made your XXL cookies more times than I’d like to admit. If I may ask a few questions – could the AP flour be substituted with whole wheat flour, completely or partially? And, for the monster cookie and the PB cookie, could the PB be substituted with Biscoff/cookie butter?
    I’d also like you to know that your XXL cookies are the perfect size for my 6-inch mini skillet :) I usually melt 1/3 teaspoon butter in the skillet to lightly coat, then dump in the dough. They cook a bit longer, but it’s totally worth it – all the better with a giant scoop of ice cream on top!
    Thanks for inspiring me :) keep the wonderful recipes and tips coming.


    • Sallyreplied on June 20th, 2013 at 8:08 am

      Hey Nicole! So glad you follow my blog. And what great questions! Yes, WW flour may be used. The cookie may not be as soft, though. Cookie butter/biscoff may be used to replace the peanut butter, yes. I need to try this with ice cream on top. Why on earth I haven’t tried that yet is beyond me. 😉 Thanks for the suggestion!


  8. #
    Christa C.posted June 20, 2013 at 12:03 pm

    Thank you for the sharing such yummy recipes. I love baking although I try to only once a week so I don’t eat everything. I have come across your blog a few times, and can’t wait to make a giant cookie. The kids are going to love it.


    • Sallyreplied on June 20th, 2013 at 2:01 pm

      I hope they do love it, Christa – and I’m glad you found my blog! Let me know what else you bake.


  9. #
    Lauraposted June 20, 2013 at 10:03 pm

    Made these, slightly tweaked – including doubling of the recipe, delicious!


    • Sallyreplied on June 21st, 2013 at 6:24 am



  10. #
    Nanikposted June 24, 2013 at 3:01 pm

    Hellow, Sally, i’m Nanik from Jakarta, Indonesia. I fell in love with your website from the first time. So many recipes that seem so yummy and easy to make. I have copied some recipes and plan to try them at home :) Thanks for sharing :)


    • Sallyreplied on June 24th, 2013 at 5:48 pm

      Enjoy, Nanik!


  11. #
    Nanikposted June 26, 2013 at 2:57 pm

    Hi Sally, i have practiced your recipe. But i used margarine, caster sugar, chopped cooking chocolate, and Delfi instead of butter, brown sugar, choco chip, and M&M. With this recipe, i got 6 medium sized cookies (around 8 cm), which i shared to my friends. And i doubled the baking time to make them crunchier ;p I love the cookies, but the colorful chocolate is too sweet. But it’s ok. I’m happy with this experiment… and this is it, my Cute and Colorful Monster Cookie Thanks Sally :)


  12. #
    Saraposted July 14, 2013 at 2:50 pm

    Hi Sally
    Can’t wait to make these cookies however I’m having a few problems with the recipe.
    I live on the UK and we use either ounces or grams. Would you be able to convert this recipe to any of the two measurements.
    Many thanks.


    • Sallyreplied on July 14th, 2013 at 5:26 pm

      Hi Sara! I do not have the accurate weight measurements of the ingredients to make this cookie. You can use this website to find the measurements of some of the ingredients though:


      • Sarareplied on July 14th, 2013 at 5:29 pm

        Thank you the link was very helpful.

  13. #
    Saraposted July 16, 2013 at 12:59 pm

    Oh my word Sally.
    These cookies are to die for. I’m actually gluten in tolerate so I just swopped the all purpose wheat flour for a gluten free flour.
    Thank you Sally for sharing this recipe with us.


    • Sallyreplied on July 16th, 2013 at 2:13 pm

      So glad you enjoy this cookie, Sara!


  14. #
    Joanneposted July 20, 2013 at 5:35 pm

    I cant seem to find the mini m& m sold in the blue bag anymore do you know where I can find them


    • Sallyreplied on July 21st, 2013 at 6:47 pm

      Hi Joanne! I typically find them at Walmart.


  15. #
    Noreenposted July 23, 2013 at 11:35 am

    4 in 4! This is the fourth recipe I’ve tried from your site and once again we have a winner! I left out the oats as I didn’t have any on hand. But the cookie tasted WONDERFUL and was the perfect antidote to the time of the month cravings I had been having (I hope that isn’t TMI :/)

    At any rate I will be making this again. As an fyi – – I used the regular size M&M’s as that’s all I had and it didn’t seem to affect the outcome and the cookie it so big the regular size worked fine. I did use the natural peanut butter from Trader Joe’s that I keep in the fridge so it expanded a bit more and was a little larger than expected. But that just meant leftovers for the next day!

    Thank you again for sharing yet another recipe that I can add to my staple :)


    • Sallyreplied on July 23rd, 2013 at 6:45 pm

      Hey Noreen! I appreciate you letting me know how much you loved this! Glad to hear it’s just as tasty with regular M&Ms. I believed it would be! And without oats and natural PB. I love this cookie!


  16. #
    gerriposted July 31, 2013 at 11:28 am

    been making these for YEARS, all u need is a reg size ice cream scoop with thumb release. Makes perfect size and shape big cookies, no sticky hands


  17. #
    Frannyposted August 14, 2013 at 11:09 am

    I have a PB fetish too! We would get along just fine and get chubby :)


    • Sallyreplied on August 14th, 2013 at 12:05 pm

      Yes it sounds like we would. =)


  18. #
    Cindyposted August 24, 2013 at 11:35 pm

    OMG!! I made 2 of these last night. I doubled the recipe and split it into 2 mounds of dough. It took maybe 4 minutes longer to bake, but I couldn’t believe the result! The cookies were Huge! And Thick! They were perfect all the way through! I love this recipe. I made one for my kids and I, and I’m sending the other one to my husband deployed in Japan. He’s dying to get it! We’re going to try the Death By Chocolate Cookie tonight! I love the idea of the XXL cookie! So much fun! Thank you! :)


    • Sallyreplied on August 25th, 2013 at 9:27 am

      Hey Cindy! I am so glad that you loved this cookie and you made it into 2 cookies. Great idea! This is probably my favorite one, but the death by chocolate is outstanding too. :) I know you will all enjoy that one!


  19. #
    Janaposted August 29, 2013 at 1:38 pm

    Hey Sally!

    So my post comes from Germany, man you really get responses from all over the world. :)
    I had to convert the measurements as well but it was no big deal and oh how I love your giant cookies! So far I’ve made three – the sugar, the death by chocolate and the monster one.

    Sad thing, I’ve got a little trouble with the dough when I put it on the baking sheet. I really try to do it like your picture shows but in the end my cookie ends up really thick, it doesn’t spread that much while being in the oven… Do you have any suggestions on how I could solve that? The cookies taste great, I would just really like them to look a little bit nicer… :)

    Thanks so much! You and your baking addiction are a great help :)


    • Sallyreplied on August 29th, 2013 at 7:10 pm

      Hi Jana! So nice of you to say hello. For this cookie, I suggest making a flatter “ball” of dough. Sort of like a huge disc, not a ball if that makes sense. Also, you can flatten out the edges and the center when you remove it from the oven if it is too thick for you. There is not much room for changing the ingredients in the recipe, so that’s why I suggest changing the way it’s shaped.


  20. #
    anneposted September 12, 2013 at 11:12 am

    Any idea what size this bakes into? 5″? 8″ Attempting a pb cheesecake/brownie/pb cookie layer cake for a birthday and trying to get each layer the same size. It looks about 5″, do you think doubling the recipe and still making one cookie would bake up the same?


    • Sallyreplied on September 12th, 2013 at 11:18 am

      Hi Anne! It’s about 6 inches. I fear the cookie would considerably spread if doubled and baked free-form on a cookie sheet. However baked in a pan, it should be fine. Your layer cake sounds amazing!


  21. #
    Joelleposted September 21, 2013 at 10:57 pm

    I just have to say…. I absolutely love this recipe. I’ve made it quite a few times but I’ve actually never baked it. I leave off the oatmeal and add some chopped nuts and eat the dough raw! It’s my go-to cookie dough when I need a fix! Just the right amount! I’m actually eating some now! Thanks again!!


  22. #
    Tanyaposted October 3, 2013 at 6:31 pm

    hi sally! so i wanted to make this for a friend but he hates peanut butter. can i take it out/subsitute it? is the peanut butter flavor strong or mild?


  23. #
    Ninaposted October 4, 2013 at 5:02 pm

    Hi Sally!
    I am sooo in love with your website! I’ve already tried several of your recipes….all delicious! I have one question: what would you say is the best substitute for butter or oil when baking? I try to lighten up your recipes when I’m feeling guilty about splurging, but I’m not always sure of how to do so. I realize the flavor/texture may change, but I’m fine with that. Do you recommend applesauce, Greek yogurt, a butter substitute, and does the substitute depend on the type of recipe (cookies, bars, etc)? Let me know what you think is best! Thank you!


    • Sallyreplied on October 4th, 2013 at 5:15 pm

      Hi Nina – it really depends on the recipe. For this cookie recipe, there really is not adequate substitute for the butter. I like to use coconut oil in my recipes because it is so much better for you than canola or vegetable oil. So that is an option for anytime you see veggie/canola oil in my recipes. With regards to yogurt, applesauce, etc – it would depend on the recipe. Here are all of my healthy recipes if you’d like to browse:


  24. #
    Rebeccaposted October 10, 2013 at 6:38 pm

    THANKS! I will be addicted to this recipe forever. I’ve been having my sweet tooth satisfied by Blue Bell Vanilla Ice Cream and gooey mush of my own creation but this shames my recipe. I was simply trying to make a dessert with fiber. I mixed brown sugar, granulated white sugar, oat meal, peanut butter (or preferably almond butter), Grape Nuts Cereal, skim milk and chocolate chips and heated in the microwave and served with Vanilla ice cream. Now I am going to have to play with your recipe to see if I can add extra fiber without ruining its taste. Great idea and recipe though. :)


    • Sallyreplied on October 10th, 2013 at 8:46 pm

      You could definitely add a few more oats (or even oat flour instead of all-purpose) to the cookie recipe to increase its fiber. I love blue bell ice cream! Haven’t had the vanilla in years. It’s so good though!


  25. #
    Angelposted October 11, 2013 at 1:21 am

    hey it’s me again, after trying the XXL death by chocolate cookie, I was really excited to try this. Absolutely perfect, I created four smaller ones to share but in the end, I kindda regret I shared it! hehehe thank you!


    • Sallyreplied on October 11th, 2013 at 7:07 am

      So happy you liked this cookie too – making it into 4 cookies makes it easier not to eat the entire thing. Sort of!


  26. #
    Aniniposted October 14, 2013 at 2:32 pm

    Could you take any cookie recipe and make it giant?


    • Sallyreplied on October 14th, 2013 at 2:34 pm

      Unfortunately the answer to that question is highly dependable upon the recipe. No, you cannot take “any” cookie dough and make it into a 2-3 serving cookie. You could make a cookie the size of a pizza I’m sure, or 4-5 giant cookies – but again that depends upon the recipe.


  27. #
    K.K.posted October 28, 2013 at 6:48 am

    Whenever I try looking for recipes, I always end up getting linked to your website! I think it is a sign!
    I definitely want to try your giant cookies! But I’d like to know if the dough needs chilling


    • Sallyreplied on October 28th, 2013 at 10:02 am

      It’s most definitely a sign!

      If my cookie dough needs chilling, I am sure to include it in the instructions. So no, this dough does not need to be chilled.


  28. #
    Nokaposted October 31, 2013 at 5:50 pm

    I just made these, they look oh so good. But, came out so salty. I made a 2nd cookie too see If i got something mess up. That one came out salty too. How do you think it would do if I took out the salt or add…I need help. They look so yummy. I am making you PB cookie with C.chips in it now.


    • Sallyreplied on October 31st, 2013 at 7:56 pm

      Hi Noka! That is an easy fix. Just leave out the salt! So sorry you found them salty. Maybe drizzle the salty cookies in chocolate. More sweet to cut the salt perhaps? Enjoy!


  29. #
    Heatherposted November 2, 2013 at 9:16 am

    if the dough is too sticky, can i chill it in the fridge for a few minutes before baking?


    • Sallyreplied on November 2nd, 2013 at 3:21 pm



  30. #
    Tara | Treble in the Kitchenposted November 14, 2013 at 4:33 am

    Thank you so much for creating this single cookie recipe! My husband literally says to me last night “Do we have any frozen cookie dough? I would really like some cookies right now.” SO I googled single cookie recipe and here I am….the cookie was delicious!! :)


    • Sallyreplied on November 14th, 2013 at 8:18 am

      Perfect! It’s the perfect cookie for when you have a real craving.


  31. #
    Lindsayposted December 19, 2013 at 2:58 pm

    If I can’t use peanut butter because of an allergy would I just leave it out and the cookie would turn out the same?


    • Sallyreplied on December 19th, 2013 at 3:03 pm

      No, it wouldn’t. If you remove the peanut butter, I suggest also removing the oats. The cookie may be too dry with them and without any peanut butter.


      • Lindsayreplied on December 19th, 2013 at 3:05 pm

        Could I replace it with something else like cookie butter?

        • Sallyreplied on December 19th, 2013 at 3:19 pm

          You sure can.

      • Lindsayreplied on December 19th, 2013 at 3:07 pm

        I love peanut butter, but I live with someone who is allergic so I just wanted to make a giant oatmeal chocolate chip m&m cookie, but i’m not sure how to do that.

  32. #
    Debbi kohutposted January 13, 2014 at 7:14 pm

    Everything is great! I took the homemade Oreos and cookies to a get together with a friend of mine. By the end of the night everything was gone!! Thank you sooooooooooooooooooooooooooooo much for the GREAT recipes.


  33. #
    LoverofAnythingChocolateposted January 24, 2014 at 7:54 pm


    Have you ever tried an XXL normal chocolate chip cookie? I think your the only one on the web with a recipe for XXL cookies, all that comes up are yours 😛 Not that I mind. Your site is the first site that everything I try comes out perfect!


  34. #
    Dewposted February 1, 2014 at 7:54 am

    Can I make it without the penut butter?
    because i wanna make a giant cookie but a regular one <3


    • Sallyreplied on February 1st, 2014 at 8:59 am

      If you remove the peanut butter, I suggest also removing the oats. The cookie may be too dry with them and without any peanut butter.


  35. #
    Stephanie DC.posted February 27, 2014 at 6:33 pm

    Hey Sally! I was just wondering, what would be the effect of using crunchy peanut butter instead of creamy?


    • Sallyreplied on February 28th, 2014 at 7:38 am

      Hey Stephanie! It would be just fine if you don’t mind some extra nuts in the cookie. I make it with crunchy sometimes, still tastes fabulous.


  36. #
    Amyposted March 7, 2014 at 7:04 pm

    Truly the BEST giant cookie recipes I have ever tried! Love you and your blog! And thank you sooooo much for the fantastic monster cookie recipe. I had monster cookies at a VBS years ago and never found a recipe that even came close. Happy girl right here!


    • Sallyreplied on March 8th, 2014 at 8:45 am

      Amy, I’m so glad you loved this! I have to make it again sometime soon.


  37. #
    Mateaposted July 31, 2014 at 12:44 pm

    This is soooo for me: I don’t like sharing my M&Ms or cookies, so making only one M&M cookie will silence the sharing-is-caring people! (hopefully)


  38. #
    Shelby @ naturepreserve.meposted August 7, 2014 at 7:40 pm

    Mine is in the oven. And this post is yet another reason why I am waking up early to run tomorrow morning. :) Thanks!


  39. #
    Hannahposted September 1, 2014 at 10:28 am

    Question, Sally,
    I have watched a quite a few food shows, food prep. videos, and prepared many recipes. When following a recipe, is it presumed that you will leave a portion of the ingredients in the bowl or what ever, and that is how portion size is is determined? I may not be making myself clear. For ex. when ever I make corn muffins I follow instructions for how much to fill cups and still have enough for one more. So it is good that I have an individual muffin cup. I scrap my bowls. My kids have always gotten a spoon of cookie dough or cake batter, and I still seem to get 1 more serving than called for. So do professionals not figure on what is left in the bowl? Does it all go down the drain? What a waste. I do the same with toothpaste, shampoo , conditioner and anything in containers. Frugality is the name of the game. Thank you for your time.


  40. #
    Graceposted September 6, 2014 at 10:51 am

    Hi Sally! I have absolutely loved all of the recipes of yours that I have tried and so have all of my friends and family. I wanted to know if I could just make an oversized chocolate chip peanut butter cookie, as my pantry is lacking in mini M&Ms and I don’t really like oats. Would I have to adjust anything in the recipe ingredients if I would omit those two? Thanks!


  41. #
    Tashiaposted September 11, 2014 at 5:20 pm

    I just made this GIANT cookie- LOVE the recipe! I made a couple changes, and it still turned out great!
    -I didn’t have soft butter, so I microwaved the butter on defrost for 30 sec. Perfect.
    – I didn’t have m&m’s or chocolate, so I used coconut flakes and walnuts.

    I had to cook it for another 6 minutes to get it to cook through, and brown, but now it’s beautiful- golden brown, and perfectly shaped. Thank you!


  42. #
    ameerahposted September 18, 2014 at 8:04 am

    hi sally, i was wondering. can i make this without the PB and quick oats?


  43. #
    Mel Greenposted January 26, 2015 at 10:19 pm

    These cookies are SO good. I make these often for my husband and I! It is a pet peeve of mine when people comment just to say a recipe looks good, but don’t actually make the recipe. So I am here to say that these are the BEST!!! Sally, I would love it if you converted this recipe into a larger batch!


  44. #
    Barbra Donachyposted May 13, 2015 at 7:30 am

    Thanks for the terrific cookie recipe. It’s been a big hit. We adapted it a bit and blogged about it here:

    Greetings from Mongolia!
    Jack and Barbra


  45. #
    Leslieposted June 5, 2015 at 9:50 am

    Sally, you mentioned that you use a convection oven for all your baking. For this recipe, do you use 325 degrees even with the convention oven or 300 degrees? Then do you only cook it for 17 or 18 minutes? Thanks. 


    • Sallyreplied on June 5th, 2015 at 4:46 pm

      Leslie, I use a conventional oven. 325 for conventional for 20-22 minutes. Lower the temp and baking time for convection.


  46. #
    Annetteposted June 12, 2015 at 9:46 pm

    Hello Sally!

    I love your blog! I was looking at all of the delicious recipes and made the Snicker Doodles and Oatmeal M&Ms Cookies. Yum! I kept tooling around for other recipes and found these XXL cookies I would love to make these for the local farmers market — but I would like to make a “batch” of large cookies. Do you have a recipe for them in a larger batch?

    Thank you!



  47. #
    Cindyposted June 19, 2015 at 6:11 pm

    This cookie was OK. It was kind of dry. To be fair, I did not do the instructions that said cool for 10 minutes on the cookie sheet. I may make again and see if I can get it to be less dry and crumbly.


  48. #
    Nikita Patelposted June 23, 2015 at 12:14 am

    Hi Sally!
    It would be awesome if you could post a recipe for a giant plain chocolate chip cookie! 


    • Sallyreplied on June 23rd, 2015 at 11:33 am

      Nikita, you know what works? Make this chocolate cookie recipe but replace the 2 Tbsp of cocoa powder with flour!


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