NancyC

Food, Home & Faith

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Colossal Cookies

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!

I found several recipes online that were pretty similar, including one from Allrecipes.com that is probably the closest to this recipe, with a few small changes in the amounts of oats (a little less) and chocolate chips (a little more!). I was really happy with how they turned out! 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, because 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!

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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 crunchy 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˚F. Line 2 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.

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

Sharing at Thursday Favorite Things, Full Plate Thursday, Homestead Blog Hop, Creative Crafts, LouLouGirls.

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42 responses to “Colossal Cookies”

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

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  14. 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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  22. 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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    • 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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