Monster cookies are one of our family’s absolute favorite recipes. Loaded with peanut butter, oatmeal and chocolate candies, they turn out chewy and delicious. The batch is big, but freezes well too for cookies any time you want them.
I am surprised it has taken me this long to get around to posting our family favorite recipe for monster cookies on the blog. We have had them a number of times in the past year, I’ve even taken pictures of a few.
I think the problem is that MiMi is normally in charge of making them instead of me, so for whatever reason they haven’t been posted yet. It is high time we get to them, better late than never I suppose!
We were introduced to this recipe when my parents’ old parish put out a cookbook in 2004. Norma Wellman Obert submitted a recipe for monster cookies and it made a monstrous amount of cookies!
Her recipe called for 12 eggs, 3 pounds of peanut butter, a pound of butter and 18 cups of oatmeal (plus all of the other ingredients or course.) Talk about a batch of cookies!
She said her recipe would make 15-20 dozen when dropping them by the tablespoonful. I believe it!
It would actually be fun to make that size batch some time. You could bake some off right away and freeze the rest in balls for later.
Then you could have cookies as you want them! Usually we show great restraint and make them a half batch at a time. Don’t get me wrong, that is still a LOT of cookies and there are plenty to freeze if you like.
Sometimes we make them smaller, but still probably a couple of tablespoons each. This time I reached for my medium cookie scoop, which holds 2 tablespoons.
Usually I do not go on and on about specific products… but this particular scoop by OXO Good Grips really is a good one. I actually bought mine at our local kitchen store and was leery of spending more money on cookie scoops.
I have had a few in the past, but none have held up very long. I am glad I got it! It made making these cookies really easy and so far it has held up great. Fingers crossed, I may have finally found the perfect scoops!
A word of warning: these really are easy enough to mix by hand, so you might want to go that route. I got lazy and pulled out my mixer and almost came over the edge.
I still had to mix in the candy by hand anyway. So, pull out the biggest mixing bowl you have and a sturdy spoon and just go for it!
The other lesson is it may be time for me to have a 6 quart mixer instead of a 4.5 quart one. Valentine’s Day is coming up if anyone is looking for ideas! 😉
Anyway, I know there are quite a few recipes for monster cookies out there, but we are never disappointed with these. They have stood the test of time and we keep coming back for more!
Frequently Asked Questions
Why are they called monster cookies?
They are the Frankenstein of the cookie world, a mashup of all of the best stuff!
How do you store cookies?
These cookies store well at room temperature for up to a week, add a piece of sandwich bread if you want to keep them soft even longer. Put them in a freezer bag in the freezer for up to 3 months.
Can you freeze the dough?
Yes! You can freeze it in a chunk if you want. But I prefer to scoop the dough into balls and freeze them for an hour on a cookie tray. Put the frozen dough balls in a freezer safe bag and put them back in the freezer. When you are ready, pull a few out and put them on a baking tray. Add a minute or so to the bake time and bake them from frozen.
What other ingredients can be added?
Feel free to add all of your favorite cookie stir-ins, you can easily add a cup or two more to this base recipe. We know people who love raisins and nuts in their monster cookies but we prefer them to be all chocolate, peanut butter and oatmeal!
More monster cookie inspired recipes
Monster cookie dough ice cream has peanut butter and oatmeal in the base with plenty of dough bits scattered throughout. Your taste buds will be screaming for more ice cream!
Or make monster cookie dough dip as a fun snackable dessert. It is perfect for parties and totally hard to stop eating once you get started.
Monster cookie energy balls are a perfect quick and easy afternoon snack. They are perfect for lunch boxes and easty treats too.
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- 6 eggs
- 2 cups sugar
- 2 cups brown sugar
- 1 cup butter, melted
- 4 tsp baking soda
- 2 teaspoons vanilla
- 3 cups creamy peanut butter
- 9 cups oatmeal (I always use rolled oats because I like the texture, but she suggests quick oats)
- 1 pound assorted chocolates (I usually use a mix of M & M’s and chocolate chips)
- Preheat oven to 325°F.
- Mix together eggs, sugar, brown sugar, and melted butter.
- Stir in peanut butter, oatmeal, baking soda and vanilla.
- Fold in chocolate chips and M & M’s.
- Use a medium cookie scoop to scoop about 2 Tablespoons of dough onto a cookie sheet.
- Bake for about 11-13 minutes (adjust according to size). You want them to be set and the edges to be lightly golden brown, but you don’t want to overcook them.
For a small cookie scoop bake for 10-12 minutes.
For a large cookie scoop bake 13-15 minutes.
To freeze dough, scoop onto a cookie sheet and freeze for at least an hour. Then transfer frozen ball to a freezer safe bag. To bake, pull the number of dough balls you want from the freezer and put on baking tray, Add 1 minute to the bake time and bake from frozen.
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Nutrition Information:Yield: 60 Serving Size: 1
Amount Per Serving: Calories: 225Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 28mgSodium: 186mgCarbohydrates: 25gFiber: 2gSugar: 18gProtein: 5g
All nutritional information is estimated and will depend on the exact ingredients you use.