I had been kicking around a recipe for monster cookies for several months. It is how it works with me...flavors and ideas sort of float around in my brain like one celled creatures in primordial ooze and then once in awhile they will hit up against eachother and ...KABOOM...a new recipe is born. In this case it was hastened by a reader that asked if I had a recipe for Monster cookies.
Monster cookies usually are some form of oatmeal, peanut butter, and chocolate chip cookies...and they are made with a bigger scoop. You can make these however big you want. I used about 1 1/2 tablespoons for these because I wanted to have enough to photo for the Christmas cookbook I am rushing to get done by Thanksgiving ...(will be available right here for download) and I also want to send some cookies to my son who is currently in Iraq playing with F-16s.
These are crispy on the outside, tender and chewy on the inside, and full of three kinds of chocolate chips, M&Ms, Reeses Pieces, and peanut butter. Every bite is a flavor explosion.
Be careful not to overcook these; when you take them out of the oven they should be slightly underbaked in the center. Allow them to cool at least five minutes to firm up and become the amazing cookies they are destined to be. I based the recipe on my favorite oatmeal cookie recipe, the original from Quaker Oats. I know you will want to have these on hand for snacks but also as an addition to any Christmas cookie tray you might do.
Oh...and don't forget the milk!
Monster Cookies Recipe
Monster Cookies RecipePrint Add to Collection Go to Collections
- 1 cup unsalted butter, , cut in small squares
- 1 cup peanut butter
- 1 cup firmly packed brown sugar
- 3/4 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 1-1/2 cups all-purpose flour
- 2 teaspoon baking soda
- 1 teaspoon kosher salt
- 3 cups Quaker oatmeal, (not instant)
- 1 cup M & Ms
- 1 cup Reeses Pieces
- 1/2 cup semi sweet chocolate chips
- 1/2 cup Ghirardelli bittersweet chocolate chips, (or whatever you like – these are my favorite)
- 1/2 cup Ghirardelli white chocolate chips
- Colored sugar for sprinkling if desired
- Cream together butter and peanut butter until well mixed.
- Add sugars.
- Cream until fluffy.
- Add eggs, one at a time.
- Stir in vanilla.
- Mix the flour, salt, and baking soda; add to butter mixture.
- Stir in the oatmeal until well mixed.
- Drop by teaspoon, tablespoon, or 2 tablespoon measure onto cookie sheet lined with silpat or parchment.
- Bake at 350F for 12 minutes or until set and starting to turn golden brown. Cookies will still be soft.
- Cool in pan for at least 5 minutes.
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