Monster Cookies

5 from 4 votes
16 Comments

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These Monster Cookies are GIANT, and loaded with oats, peanut butter, M&M’s, and chocolate chips. A hearty cookie with big flavor in every bite!

Hand holding a single Monster Cookie.
Featured with this recipe
  1. Ingredients in Monster Cookies
  2. Additions/Substitutions to Monster Cookies
  3. Where Did Monster Cookies Come From?
  4. A Few Baking Tips
  5. Frequently Asked Questions about Monster Cookies
  6. More Holiday Cookies to Make with Your Family
  7. Monster Cookies Recipe

Monster Cookies are a favorite around our house, and quite possibly my favorite cookie of all time. They’re the perfect cookie to serve after school with a tall glass of milk, or when you’re in charge of soccer team snacks. We call them “Monster Cookies” for three reasons:

1) This recipe makes a MONSTROUS amount of cookies.
2) The cookies themselves are HUGE.
3) They are a monster mash-up of EVERYTHING! Oats, peanut butter, M&M’s and, of course, chocolate chips. And with a chewy texture, lots of candies, and oatmeal, even your pickiest monsters will gobble these up!

In addition, people are going to start calling you the Cookie Monster because you will NOT be able to stop snacking on these!

Ingredients in Monster Cookies

These giant cookies really do have everything but the kitchen sink, all mashed into one giant cookie recipe. Here’s what you need:

  • Butter – use two sticks of butter equaling one cup.
  • Eggs – six whole eggs.
  • Sugar – two cups, regular white sugar.
  • Brown sugar – you’ll need about two and a quarter cups of brown sugar for this monster cookies recipe.
  • Peanut butter – you can use all natural peanut butter, crunchy or creamy peanut butter, any kind of nut butter you have on hand.
  • Vanilla extract – again, note the quantity. This recipe calls for a half tablespoon instead of the usual teaspoon. 
  • Karo syrup – just a half tablespoon of light Karo syrup gives the cookies a nice sweetness and helps the dough hold its shape.
  • Baking soda – 4 teaspoons to help those cookies rise.
  • Oats – you can use old-fashioned oats or Quaker quick oats for this recipe. Oatmeal cookies generally use old fashioned oats, but for this recipe you can use either.
  • Chocolate chips – I usually use regular semi-sweet chocolate chips, but you could throw in mini-chocolate chips too.
  • M&Ms -Regular, milk chocolate M&M candies are perfect here!
  • Flour – notice this only calls for one and a half cups, which doesn’t seem like a lot in relation to the other ingredient quantities. But with the amount of oatmeal, you don’t need as much flour.
Bowl of Monster Cookie dough with unmixed chocolate chips and M&Ms on top.

Additions/Substitutions to Monster Cookies

There are no wrong answers when it comes to adding or switching out ingredients in these monster cookies. Here are some ideas to add:

  • White chocolate chips
  • Butterscotch chips
  • Nuts – chopped pecans, peanuts, walnuts, etc.
  • Crushed pretzels
  • Sprinkle kosher salt on top of each cookie dough ball before baking.

Where Did Monster Cookies Come From?

According to houseofnasheats.com, Monster cookies were invented by Mr. Dick Wesley, a University of Michigan photographer, in 1971. As the father of six children, he tried to find creative ways to use up food they had on hand. His original recipe included chocolate coated candies as well as leftover jam that wasn’t being eaten fast enough.

For me, they originated in Las Vegas. I took voice lessons in high school and every Christmas my teacher would bake these cookies and hand them out to her students. It was truly the most wonderful time of the year! This recipe is everything you need for holiday baking — its easy, it makes a TON for all your friends and neighbors, and the cookies are SO GOOD!

Lots of Monster Cookies on a table and plate.

A Few Baking Tips

  • Make sure to scrape the sides of the bowl after mixing. Such a big batch of dough can be difficult to handle, so use a scraper to incorporate all of the ingredients in the bowl of a stand mixer.
  • Use a large cookie scoop or ¼ measuring cup to measure out each cookie so they bake evenly.
  • Space the cookie dough balls out really well on the baking sheet so they don’t run into each other while they bake. Typically, 6-8 cookie dough balls for a standard baking sheet.
  • Make sure you don’t over-bake these cookies; they’re best when they are soft! Check them at twelve minutes; you only want golden brown edges and they will continue baking while they cool on the sheet.
  • If you’re looking for a smaller batch, simply cut the recipe in half and the recipe will still turn out great!
  • Use some extra M&M’s to push on top of the scooped cookies before baking. This will make them more colorful and who doesn’t love a little extra chocolate.

Frequently Asked Questions about Monster Cookies

What are monster cookies made of?

Monster cookies are a mash-up of the ingredients found in chocolate chip cookies, peanut butter cookies, oatmeal cookies, and M&M cookies.

How do I keep my cookies from going flat?

Use parchment paper or a silicone baking mat. If your cookies are consistently flat after baking, your oven might be too hot. The butter in the cookie dough melts too fast in an oven that’s too hot before the other ingredients can create the cookie structure. Try turning your oven down a few degrees and see if that helps.

Why are my Monster Cookies falling apart?

Let the cookies sit on the cookie sheet after baking for at least five minutes before transferring them to a cooling rack. Moving them too early will cause them to fall apart.

Can this cookie dough be frozen?

Yes! Make the whole batch, then freeze cookie dough scoops in a freezer safe container. It’ll stay fresh in the freezer for up to three months. Just make sure to let the dough thaw to room temperature before you put it in the oven.

Stack of five Monster Cookies with a plate of cookies and glass of milk in the background.

Read More:The Best Homemade Christmas Cookies

More Holiday Cookies to Make with Your Family

If you’re anything like us, the holidays mean lots and lots of baking! We love to make all kinds of treats for our family and friends to enjoy! We hope these other holiday cookie recipes will fill your kitchen not only with amazing aromas, but with memorable moments as well!

Plate of five Monster Cookies with cookies covering the table around the plate.

Monster Cookies

5 from 4 votes
These Monster Cookies are GIANT, and loaded with oats, peanut butter, M&M’s, and chocolate chips. A hearty cookie with big flavor in every bite!
Prep Time 15 mins
Cook Time 12 mins
Total Time 27 mins
Course Dessert
Cuisine American, Dutch
Servings 40

Ingredients

Instructions

  • Preheat oven to 350. In a large bowl, cream the butter, eggs, sugar, and brown sugar.
    Wet ingredients combined in a large bowl for Monster Cookie Dough. Wooden spoon and M&Ms on the side.
  • Add peanut butter, vanilla, Karo syrup, baking soda, and oats. Mix until combined.
    Bowl of Monster Cookie dough mixture with oats and wet ingredients combined. Wooden spoon and M&Ms on the side.
  • Add chocolate chips and M&M's. Mix until combined.
    Bowl of Monster Cookie dough with unmixed chocolate chips and M&Ms on top.
  • Add flour. Mix until combined.
    Bowl of Monster Cookie dough with a wooden spoon and M&Ms on the side.
  • Scoop onto a greased cookie sheet using a ¼ cup cookie scoop.
    Cookie Sheet with Monster Cookie dough balls and a measuring spoon.
  • Bake for 12-14 minutes. Allow to cool 5 minutes. Use a spatula to move cookies to a cooling rack to finish cooling.
    Cooling rack and table with baked Monster Cookies and Monster Cookies on the side.

Notes

  • Make sure to scrape the sides of the bowl after mixing. Such a big batch of dough can be difficult to handle, so make sure you’re incorporating all of the ingredients in the bowl of a stand mixer.
  • Use a large cookie scoop to measure out each cookie so they bake evenly.
  • Space the cookie dough balls out really well on the baking sheet so they don’t run into each other while they bake.
  • Make sure you don’t over-bake these cookies; they’re best when they are soft! 
  • If you’re looking for a smaller batch, simply cut the recipe in half (or even fourth) and the recipe will still turn out great!

Nutrition Information

Calories: 379kcalCarbohydrates: 50gProtein: 8gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 39mgSodium: 239mgPotassium: 177mgFiber: 3gSugar: 33gVitamin A: 210IUVitamin C: 0.1mgCalcium: 48mgIron: 2mg

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About the author

Echo Blickenstaff

Echo lives in Pleasant Grove, Utah with her husband, Todd, who works in advertising, and her four kids: two girls and two boys. She deploys her accounting degree as the blog’s resident problem solver. In her time outside the kitchen, Echo loves to get away from the phones and busy schedules and spend quality time with the family. Anywhere’s great – but getting out into nature in the mountains or on the beach – is the best kind of getaway.

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Comments

  1. 5 stars
    These were delicious though they were a challenge to make with the kids around because they kept stealing all of the m&m’s! Sneaky kiddos!

  2. 5 stars
    Whipped up a batch of these to satisfy my sweet tooth and they did not disappoint! Easily, my new favorite treat; yum!

  3. Will these hold up if baked & frozen ahead of time to be wrapped up later to put in Xmas stockings? I do most of my baking right after Thanksgiving and freeze for a month with perfect results for gift giving.
    Thanks,
    Mary

    1. They should freeze as well as any other cookie. What a great idea to get all that Christmas baking done ahead of time. You are on top of it!

    1. I’m sorry this is being answered so late! If you’ve already made the cookies you know this recipe makes a ton of cookies! It really depends on the size of cookie. If you make the cookies extra large as in the recipe (1/4 cup dough per cookie), it will make about 14 dozen cookies.

  4. Are the measurements correct for the oats? 42 oz is closer to 5 cups not 15. I just want to make sure before I go buy everything.

  5. 5 stars
    Hi,
    I LOVE your recipe.
    Could you give me the recipe for a smaler batch please ? Maybe with 2 or 3 egs, the easier one.
    I am froh germany and to Baker with lbs and cups,…….
    That would be really Kind.

    King regards

    Michaela

    1. We are currently re-doing our recipes so you can easily adjust and change amounts and measurements. Keep checking back and we will have that all fixed up for you soon!

  6. By chance have you ever made these with Stevia or another sugar substitute? Thank you for all the wonderful recipes you share

    1. You are welcome, Carrie. I haven’t tried these cookies with a sugar substitute. Because this recipe makes a huge batch of cookies, I would quarter the recipe when trying a substitute for the sugar. It would be a lot of waste if it didn’t turn out. I have tried Swerve in some of my baking as a sugar substitute and I’ve liked it.

    2. Keep in mind that Stevia doesn’t replace sugar in equal amounts or ratios. I think Splenda can be substituted in equal amounts. It would be nice if the company that makes Stevia would publish some recipes in their ads.

  7. It would be super helpful if the ingredients were ALL listed in cups instead of some being referred to as lbs or oz. i have big cans of brown sugar, oats and peanut butter so I’m not sure how to figure the weight.

    1. Hi Rebecca, I’ve included the cup measurements in the recipe. The pounds and ounces are also listed because you can buy peanut butter, oats, and brown sugar in those sizes of containers. I hope this helps!