This big 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.
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!
Why You’ll Love This Recipe
- It makes a lot of delicious cookies with the perfect soft and chewy texture.
- There is no chill time, the dough is ready to bake right away!
- You use melted butter, so the dough comes together quickly and easily.
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, you would need one heck of a large bowl!
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.
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.
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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 stand mixer. So this is a good opportunity to go ahead and use it, though I still recommend stirring in the chocolate by hand.
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?
The cooled 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. The easiest way to customize them is to adjust the baking chips you use.
You can try white chocolate chips, chocolate chunks, butterscotch chips, or even peanut butter chips for full on peanut butter flavor.
We know people who love raisins and nuts in their monster cookies but we prefer them to be all chocolate peanut butter oatmeal cookies.
Monster Cookies – Big Batch
Equipment
Ingredients
- 6 large eggs
- 2 cups granulated sugar
- 2 cups light brown sugar packed
- 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
Instructions
- Preheat oven to 325°F.
- Mix together eggs, sugar, brown sugar, and melted butter.6 large eggs, 2 cups granulated sugar, 2 cups light 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 baking 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.
Notes
Video
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This cookie recipe was a big heat with my church and my husband! The recipe made 112 cookies. Instructions were very clear and easy to follow. This is a keeper! Thank you for sharing Carlee.
GrannyBB
Yay! I am glad they were a hit!
Can big batch monster cookie be baked as a bar cookie?
I have been meaning to make it a bar recipe. The dough would work great as a bar, but I’d have to experiment to figure out the right bake time. If you do it, you’ll have to let me know how it goes!
YES!! This is the recipe I remember from years ago (back in the 80’s). Well, all I really remember is that a girlfriend and I used a full dozen eggs and mass amounts of the rest of the ingredients.
We knew it was going to make such a big batch of dough, we had scoured her sink to within an inch of its life and mixed the dough by hand in there! Not only was it a lot of dough, the cookies were at least 4 inches across – truly “monster” cookies.
What a fun memory!! It sounds like you did make monster monster cookies! YUMMMMM!