This bag batch of monster cookies is one of our family’s absolute favorite recipes. Loaded with peanut butter, oatmeal and chocolate candies, they turn out chewy and delicious. This recipe makes a lot of deliciously chewy cookies, but if it’s too many you can freeze the dough or the baked cookies for a quick and easy treat any time you want one.
If you are looking for a monster batch of chewy cookies that are loaded with peanut butter, oatmeal and chocolate, you are in the right place. They are wonderful for after school snacks, perfect for a party or you can use holiday colored M&Ms to make them festive.
These cookies are flour free, so can be made naturally gluten free if you use gluten free oatmeal. They pretty much are the perfect cookie, so making a large batch just makes sense.
Table of Contents
About the Recipe
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!
The Original Monster Cookie Recipe
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.
Pro Tip: If you want to make the original monster cookie recipe with a dozen eggs, just use the tools in the recipe card to double the ingredients. You can click the 2x button or change the serving size to have the math done for you.
Sometimes we do use a small cookie scoop to make the 1 Tablespoon size cookie, but we really like these cookies a little bit bigger. So, this time I reached for my medium cookie scoop, which holds 2 tablespoons of dough.
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!
Tips and Tricks
A word of warning: these really are easy enough to mix by hand, so you might want to go that route. The batch is so big, it almost came out of my 4.5 quart mixer.
The mixer was so full, I had to stir in the M&Ms by hand anyway because they were getting thrown out of the bowl. So, pull out the biggest mixing bowl you have and a sturdy spoon and just go for it!
If you have a 6 quart mixer you can make the full batch in the mixer. So this is a good opportunity to go ahead and use it.
Because monster cookies don’t have flour in them to help firm them up, they are very soft when they come out of the oven. Let them cool on the cookie tray for a few minutes before moving them to a wire rack to cool completely.
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 homemade 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.
Love this recipe? Give it a ⭐⭐⭐⭐⭐ review in the recipe card below!
Monster Cookies – Big Batch
- 6 large eggs
- 2 cups granulated sugar
- 2 cups brown sugar
- 1 cup butter melted
- 3 cups creamy peanut butter
- 9 cups oatmeal
- 4 teaspoons baking soda
- 2 teaspoons vanilla extract
- 1 pound assorted M&M’s and chocolate chips
- Preheat oven to 325°F.
- Mix together eggs, sugar, brown sugar, and melted butter.6 large eggs, 2 cups granulated sugar, 2 cups brown sugar, 1 cup butter
- Stir in peanut butter, oatmeal, baking soda and vanilla.4 teaspoons baking soda, 3 cups creamy peanut butter, 9 cups oatmeal, 2 teaspoons vanilla extract
- Fold in chocolate chips and M & M’s.1 pound assorted M&M’s and chocolate chips
- 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.