Colossal Cookies

42 Replies

Colossal Cookies @ NancyC

There’s a little cafe I sometimes go to that sells Colossal Cookies. I thought the cafe came up with that name, but apparently there really is a type of cookie that is officially called a Colossal Cookie! They’re typically made with oats, peanut butter and chocolate chips. And you’d never know it, but there’s no flour in these–just a little baking soda!

A friend and co-worker of mine, Rick, emailed me a recipe for these cookies and I also checked one out at Allrecipes–they were pretty similar. I made a few small changes in the amounts of oats and chocolate chips used, and they turned out really well! Some recipes say to flatten the cookies a little with a fork before baking–I tried baking these flattened and unflattened, and I like them unflattened better–they come out a little thicker and chewier.

The batter for these cookies is very thick and there’s a lot of it, so you’ll want to use your largest mixing bowl when you make these!

COLOSSAL COOKIES by NancyC, adapted from Allrecipes

Makes about 34 large cookies

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups packed brown sugar
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 cups chunky peanut butter
  • 2 teaspoons baking soda
  • 5 3/4 cups quick cooking oats
  • 1 1/2 cups semi-sweet chocolate chips

Preheat oven to 350 degrees. Line cookie sheets with parchment paper; set aside.

In an extra-large bowl, cream butter, white sugar, and brown sugar until smooth. Beat in eggs, one at a time, then stir in the vanilla extract and peanut butter, mixing well. Mix in the baking soda, then add the oats and chocolate chips until well blended–you should end up with a thick dough). Drop 1/4 cupfuls of dough 3 to 4 inches apart on parchment-lined cookie sheets (I baked 8 at a time on my cookie sheets). You can flatten the dough slightly with a fork if you want a cookie that’s a little flatter, wider, and more crispy, but if you like your cookies thick and chewy, don’t flatten! I didn’t flatten mine.

Bake at 350˚F for 15 to 17 minutes, until cookies just start to turn golden. Cool for a few minutes on cookie sheets, then place cookies on wire racks to cool completely.

Colossal Cookies II @ NancyC

I really love these oaty, chewy, chocolatey, peanut butter cookies! Have you ever made or heard of Colossal Cookies?

Featured on Meal Plan Monday.

Linked to Fiesta Friday, Weekend Potluck, Inspire Me Monday, Show and Share, Create It Thursday, Full Plate Thursday, Favorite Things Thursday.

 

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42 thoughts on “Colossal Cookies”

  1. Martha Roggenbaum

    My monster cookie recipe is similar, except I add m&ms and a little maple flavoring. I like the fact that they are chewy and chucked full of oats and use no flour!

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  2. Jess

    I love the name of these almost as much as I love the way they look. Oatmeal cookies are one of my favorites. Nice one Nancy 🙂

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      1. marijomg

        I have only made the dough up once but kept it refrigerated and then baked 6-9 at a time; for family, friends or just because I wanted a little something sweet! In fact, I think I will make up the dough, portion it out and freeze them! Then I can pull out however many I want and bake!
        Thank you, Nancy!

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  11. Aruna

    I am loving the look of these colossal cookies. What is life but for a little indulgence. Thank you for bringing these wonderful cookies to the party at Fiesta Friday!

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  13. thebetterbaker11

    I am a total Cookie Monster and can’t wait to try these!!!! I’ll be right over! 😉

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  14. Sweet and Savoury Pursuits

    Hi Nancy, I love this type of cookie, I never realized there wasn’t any flour in them. I’m definitely going to try this recipe, I’ll have to pick up some oats though don’t think I’ve got 5 3/4 cups of oats at home!

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  20. Pingback: Meal Plan Monday #17 - Southern Bite

  22. Margaret

    Plan to bake these as they do look and sound yummy. I only have creamy peanut butter, is that an issue? Have all the other ingredients. Many thanks. Would like to bake some tonight if I get a response. I bake cookies almost once a week and like to try different recipes. Margaret

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    1. nancyc Post author

      It’s okay to use creamy-you just won’t have any chunks of chopped peanuts in the cookies since you’re not using the crunchy variety. But they should still taste as good!

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