Monster Cookie Recipe
I love this recipe. It combines the three amigos: oats, chocolate, and peanut butter. Monster Cookies! I have no idea why they are called Monster Cookies, so feel free to slap a more festive title on them before delivering a plate to your neighbors.
This recipe doesn’t contain any flour so the ingredients mix together quickly to create a thick, chewy cookie. If you are on a gluten-free diet, use GF oats and you are good to go!
The trademark of Monster Cookies are M & M’s. I use them around holidays for a fun, colorful treat, but the rest of the year I just use (and actually prefer) chocolate chips. Seriously, I can’t be trusted with an open bag of M&M’s so it’s safer to stick with the chips anyway.
I inherited this recipe from my husband’s family, from where all good recipes flow. The first time I tasted them, I was a sophomore in college, enjoying the benefit of my then-boyfriend’s care package from his sister. I loved her and these cookies from that day forward. And now, they are easily my most requested recipe when I bring them to different gatherings.
And because measuring oats is 100 times easier for little hands than flour, this is my favorite cookie recipe to make with my kids. Which is saying a lot, because cooking-with-small-people can be like those dreams where you are trying to run fast to escape some horrible fate but your legs just. won’t. move.
Bake up a batch of Monster Cookies for the friends, family, co-workers in your life! Send them my way when they ask you for the recipe.
Monster Cookies
Ingredients
1/2 c. (1 stick) butter (Salted vs. unsalted butter)
1 c. peanut butter
1 c. granulated sugar
1 c. brown sugar
3 eggs
1 T. vanilla extract
4 1/2 c. old fashioned oats (click here for a gluten-free option)
1/2 t. salt (optional)
2 t. baking soda
1-2 c. chocolate chips or M&M’s
- In the bowl of a stand mixer or using a handheld mixer, cream together the butter, peanut butter, and sugars until light and fluffy.
- Add the eggs, one at a time, and the vanilla extract. Mix until combined.
- Stir in the oats, salt, baking soda, and chips/M&M’s.
- Scoop the dough onto cookie sheets lined with parchment paper or sprayed with cooking spray.
- Bake at 350-degrees for 10 minutes.
********************************************************
A good-quality cookie scoop is one of my favorite kitchen tools. I pull it out on a weekly basis to scoop everything from meatballs to muffin batter. And cookies, of course. This highly-rated OXO Good Grips Cookie Scoop (Amazon) is at the top of our 10 Must Have Kitchen Tools as well!
Looking for more delicious gluten-free options?
Find more amazing recipes here.
Follow Frugal Living NW on Pinterest!
Fantastic range of boards from best recipes and tips for frugal living to gardening and budgeting help.
This post may contain affiliate links. See the disclosure policy for more information.
OH..MY..GOODNESS!!! These are such wonderful cookies!!!!!!!!!
I made them 2 nights ago and now I need to get them out of the house before I eat any more of them!! 😉
I needed to make cookies for 2 different occasions so I made a double batch (not knowing how much 1 batch would yield). That took me a while to bake all 10 dozen!! But I had plenty for everyone 🙂
Seriously wonderful! Thanks for this recipe – it is a keeper!!
YUM! Made a batch a couple of nights ago and the family gave them rave reviews! My daughter and I are working on another batch now for tomorrow’s staff meeting. Thanks for sharing the great recipe!
I want to make these for a cookie exchange… I need to bring 7 dozen (!!!) so I’m wondering how many cookies one recipe makes if you use the OXO cookie scoop?
I think I got 4 dozen from this recipe. I might have to make another batch to test it out… 🙂
Do you think almond butter would work as well?
Yes, I think that would work just fine! Let us know how they turn out!
I love these too! My favorite is with cherry flavored dried cranberries (some chocolate added is good too!).
Also, can you use chunky peanut butter?
Yes, creamy or chunky PB is great!
Old fashioned oats? Are they the quick oats or regular?
Old fashioned are the same as regular oats. Quick oats would work just fine, too.
We’ve made Monster Cookies for years – with both M&M’s AND chocolate chips. We use an ice-cream scoop which makes for honkin’ huge cookies (5″-6″ diameter) so I’m assuming the name is for the size of the cookies.
Ha! Monster size. Yes, that makes sense…
My mom used to make these all the time. Her recipe said Ice Cream scooper. She just used a spoon and made them regular size, makes about a gross (12 dozen) cookies. So she put them in freezer bags and froze them. They thaw well, and you can always defrost them…except that one time my brother defrosted one in the microwave and it started to spark. Dont know why.
So good.
Hers have raisins, m&ms and chocolate chips. So the Oatmeal and Raisins made it healthy, right? 🙂
For institutional use, the correct portion for cookies is a number 40 scoop although I prefer a number 24 for home. Love the bigger ones …..
Which cookie scoop size do you think is most useful for cookies plus other uses? There seems to be 3 sizes.
Yes, I have 3 sizes. Mine are small (100), medium (40), and large (30). For these cookies, I used the size-40. Sometimes I like doing small cookies for my kids or if I am bringing them to an event and know people would rather grab small bites of a bunch of different things than commit to one big cookie. 🙂 I generally use my large size for scooping muffin/cupcake batter or meatballs.