Loaded Monster Cookies made with OREO Cookie Pieces & CHIPS AHOY! Cookies



  • 8 oz. unsalted butter
  • 3¾ oz. vegetable shortening
  • 10 oz. brown sugar
  • 7 oz. granulated sugar
  • 1 tsp. vanilla extract
  • 6 oz. eggs, lightly beaten
  • 18 oz. all-purpose flour
  • 1¼ oz. baking soda
  • 1 tsp. salt
  • 1 lb. semi-sweet chocolate chips
  • 8½ oz. OREO Medium Cookie Pieces
  • 8½ oz. Chunky CHIPS AHOY! Cookiess, chopped

Nutrition per serving

Calories460 Total fat22 gSaturated fat10 gTrans fat1 gCholesterol45 mgSodium590 mgCarbohydrate63 gDietary fiber2 gProtein5 gVitamin A6 %DVVitamin C0 %DVCalcium2 %DVIron15 %DV

Cream butter, shortening, sugars and vanilla with electric mixer fitted with paddle attachment until smooth and creamy. Gradually add eggs, beating well after each addition. Stir in combined flour, baking soda and salt until well blended. Stir in chocolate chips.

Portion dough onto parchment paper-lined sheet pans using #8 scoop, spacing about 2 inches apart. Flatten dough slightly. Combine cookie pieces; sprinkle evently onto cookies.

Bake in 375°F standard oven 16 to 18 min. or until edges are golden brown. Cool on pans 5 min. Remove to cooling rack. Cool completely.



Cookies can prepared ahead of time. Cool completely, then freeze up to 2 weeks before using. When ready to serve, defrost in refrigerator.

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