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MiMi’s Monster Cookies

Thanks for sharing!

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.

Stack of peanut butter monster cookies with oatmeal, chocolate chips and m&ms.

     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!

Hand holding a freshly baked peanut butter monster cookie.

    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.

Peanut butter oatmeal monster cookies cooling on wire rack.

     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!

Stack of monster cookies in front of cookie jar filled with more.

    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! 😉

Stack of fresh monster cookies on cooling rack.

    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.

Love this recipe? Give it a ⭐⭐⭐⭐⭐ review in the recipe card below!

Stack of peanut butter monster cookies with oatmeal, chocolate chips and m&ms.

Monster Cookies - Big Batch

Yield: 108 Medium Cookies
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes

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!


  • 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)


  1. Preheat oven to 325°F.
  2. Mix together eggs, sugar, brown sugar, and melted butter.
  3. Stir in peanut butter, oatmeal, baking soda and vanilla.
  4. Fold in chocolate chips and M & M’s.
  5. Use a medium cookie scoop to scoop about 2 Tablespoons of dough onto a cookie sheet.
  6. 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.

Did you make this recipe?

I'd love to see it! Share a picture on Instagram or Pinterest and tag me @carleecooks to let me know how it went!

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!

Thanks for sharing!


Thursday 4th of August 2016

How fun is that?! I just found these on Sunday Suppers Back to School Snacks post. I used to love freezing some of this dough and baking it right before you kids got home from school so our home would smell so welcoming. Nothing better than a warm Monster Cookie and a glass of milk after a long day at school


Thursday 4th of August 2016

It's hard to beat warm cookies and a glass of milk just about any time!


Sunday 21st of February 2016

What a lot of cookies! I've never been much of a cookie maker, but I think I should make it an activity to do with the children.


Sunday 21st of February 2016

My little guy loves to help make cookies! The recipe does make quite a few, but the dough does freeze really well so you can make a few at a time. Or make them all and become the favorite neighbor!


Saturday 20th of February 2016

What a neat looking cookie! :)

Thanks for joining Cooking and Crafting with J & J!


Saturday 20th of February 2016

They are the best!


Wednesday 17th of February 2016

These cookies look great! I am craving cookies now. Off to the store to buy the ingredients! Thanks so much for sharing at Inspiration Thursday!


Wednesday 17th of February 2016

It's hard to go wrong with cookies, especially these! Thanks, Lela!


Monday 15th of February 2016

These cookies look incredible! The recipe is huge but it would save so much time to whip up the whole batch and then freeze part of it for later. I like your idea of rolling it and balls before freezing, the kids could pull it out 6 or 12 and make fresh homemade cookies whenever they needed a snack. I think my mixer would have a hard time with the entire batch also perhaps you could just pour in half the ingredients and mix that up and while they're baking pour in the other half and mix those up. Definitely a recipe that needs pinned. I want to come back to this again and again thank you!


Monday 15th of February 2016

I love freezing them in balls like that. My mom used to literally bake them off 2 or 3 at a time some days! Luckily you really can do it by hand if you want. Because the butter is melted, it isn't terribly difficult. (says the one who almost had an eruption of monster cookie dough from the mixer!)

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