posted in Cookies and Bars

Monster Cookies

These Monster Cookies are seriously the best.  Here is a short video showing you how to make them.  Scroll to the end of this post to print out the recipe.

This post should be titled, “Out of Sight, Out of Mind!” or “Hiding Cookies in Your Freezer is a Good Idea!” Or better yet, “When Cookies Are in My Freezer, I Don’t Remember They’re There!” Only I’d be lying to myself. I bake cookies and put them in little ziploc baggies and place them in the freezer for instant munching for the boys in my house. I tell myself that since they’re in the freezer, they’re totally safe. Safe from ME. Safe from my strong desire to eat something sweet at a certain time of day.

That little trick seems to work at first, until my cravings turn mad and uncontrollable.  I try to tell myself that frozen cookies aren’t any good.  But guess what?  They’re good.  They’re actually better than un-frozen cookies.

The Best Monster Cookies recipe - from RecipeGirl.com

Monster cookies aren’t anything new.  They’ve been around a very long time, and this recipe was tucked into my collection sometime way back in my pre-teen years.

Someone… somewhere made them up- Betty Crocker, I’m guessing.  They are indeed a cookie recipe worth keeping around for decades.

The Best Monster Cookies recipe - from RecipeGirl.com

Monster Cookies are basically a peanut butter- oatmeal cookie with chocolate chips and M&M candies mixed in.  I dot extra M&M’s and chocolate chips on top of each blob of cookie dough on the baking sheet.  This ensures that they will be extra pretty when they are all baked up and ready to eat.

The Best Monster Cookies recipe - from RecipeGirl.com

I opted to make giant Monster Cookies (using an ice cream scoop to dole out the dough), and I came up with 22 fabulously large cookies.  If you’d like to make a normal-sized cookie, you’ll get 36 cookies.

Make some Monster Cookies today, and keep them in the freezer… where they’ll be safe 😉

Yield: 36 regular sized or 22 giant cookies

Prep Time: 15 minutes

Cook Time: 10 minutes

Monster Cookies

Ingredients:

  • 1 1/2 cups creamy or chunky peanut butter
  • 1 cup packed light brown sugar
  • 1 cup granulated white sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 4 1/2 cups quick cooking oats
  • 2 teaspoons baking soda
  • 1 cup semi-sweet chocolate chips
  • 1 cup M&M's plain chocolate candies

Directions:

  1. Preheat oven to 350°F. Spray cookie sheets with nonstick spray, or line with parchment paper or a silpat mats.
  2. In a large bowl, combine the peanut butter with the sugars and butter. Use an electric mixer to mix until well combined. Mix in the eggs and vanilla. Mix in the oats and baking soda. Then stir in the chips and M&M's.
  3. Drop the cookies by heaping spoonfuls onto the prepared cookie sheets. If you'd like your cookies to look pretty (like the photo), dot a few extra M&M's and chocolate chips on each mound of dough before baking.
  4. Bake 10 to 12 minutes. Do not overbake. Cool for 5 minutes on cookie sheets until cookies are set. Transfer to wire racks; cool completely before storing in an airtight container.

Tips:

  • If you are preparing this cookie as gluten-free, just be sure to make sure you are using brands of the following items that are known to be GF: peanut butter, vanilla, oats, chocolate chips and M&M's.
  • If you'd prefer to make giant cookies, use an ice cream scoop instead to scoop the dough onto the cookie sheet. They'll need to bake for 18 to 20 minutes, and you'll end up with about 22 cookies.
SOURCE: RecipeGirl.com

Comments

  1. postedFeb 19, 2018 5:43 PM
    Deborah

    I love these cookies…especially because they have no flour. I have used Splenda in place of sugar and it works well but I think it’s just as bad or worse than using sugar. I also have used M&M peanuts and mix choc. and peanut butter chips. Great recipe!!

  2. postedJan 19, 2018 12:11 PM
    Lisa McMahon

    This is a GREAT recipe!  You get lots of nice size cookies, and the flavor is great.

  3. postedSep 22, 2017 10:39 AM
    Danielle

    That’s 370 calories for the Large cookie. For a normal size cookie it’s about 230. Thought I would clarify.

  4. postedJun 17, 2017 6:12 PM
    Casey

    These cookies are awesome, but how do you get the batter to stick to the candies and the chocolate?

  5. postedMar 12, 2017 9:53 AM
    Amy

    These were excellent!

  6. postedFeb 10, 2017 1:50 PM
    Samantha

    These cookies never spread! I ended up overbaking them because they never took on a cookie shape.  Does anyone press them before baking, or do you leave them in scoop form?

    • postedFeb 13, 2017 6:10 PM

      I haven’t had a problem with that- are you using regular peanut butter — like Skippy or Jif?

  7. postedFeb 1, 2017 10:52 PM
    sophie

    thank you so much for this recipe…. way too good and definitely my to go cookies. and i love your page. 🙂

  8. postedJan 27, 2017 4:54 PM
    Riki

    Love the no flour…however, adding M & Ms makes this too sweet for me.  I cut up a combination of figs, dates and dried cranberries (one cups worth). Almost like a high energy cookie.  Also, used the 2 tbsp of Karl syrup to make them softer.  Thanks for this recipe

    • postedFeb 3, 2017 5:13 AM

      Sounds like a good variation!

  9. postedJan 15, 2017 8:03 PM
    Jackie

    Yay! I love these every time I make them… Booo, they didn’t turn out tonight! 🙁 Not really sure why, but my poor cookie dough was so dry. The only difference tonight was that I used a more natural peanut butter rather than my typical skippy. Hmmm, anyone else have this problem? Fortunately, not all is lost. NO ONE hates crumbled up cookies on top of ice cream! 🙂

    • postedJan 20, 2017 5:03 PM

      I think the peanut butter was definitely the culprit. I always use the regular Skippy or Jif.

  10. postedDec 28, 2016 4:27 PM
    KC

    AMAZING RECIPE!.  I chilled the dough balls on the cookie sheet for 10 minutes before baking and they kept a nice round shape.  Thanks for publishing this recipe!

  11. postedDec 15, 2016 5:02 PM
    Cheryl

    Are you sure it’s a Tablespoon of Vanilla?

  12. postedOct 4, 2016 6:22 AM
    Heather

    I doubled the batch… do not double the batch… I have over 75 chewy, sticky like, jaw breaking toffee cookies. Will not make again.. these need flour or something 

    • postedOct 4, 2016 7:37 AM

      You must have done something wrong somewhere with your doubling… they don’t turn out like that!

  13. postedSep 23, 2016 5:14 PM
    Natalie

    I like to use some peanut butter chips also. 

  14. postedAug 23, 2016 7:20 PM
    Amy Darin

    Best Best Best cookie recipe ever!! Love these Monster Cookies! Thanks!

  15. postedJun 13, 2016 7:46 PM
    Alison

    These cookies are phenominal! I’ve made them in various sizes (but adjusted the cooking time by visually checking for lightly browned edges) and have had great results every single time! This is hands-down my favorite cookie recipe! 

  16. postedMay 19, 2016 2:27 PM

    This recipe is the best!!! I have tried many other recipes and this one is simply the best.  Love them!!! Hubby approved!!!

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