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Monster Cookies

2011 January 24
by Alicia

Monster cookies are such a fun treat!  These giant, peanut-buttery oatmeal cookies with M&M’s are sure to make anyone smile.  Who doesn’t love a giant cookie chock-full of goodies like peanut butter, chocolate chips, and M&M’s?

Monster Cookies

This past Christmas, I got a new spring-loaded ice cream scoop from my husband.  After I opened it, he said, “It’s a big cookie scoop, so you can make monster cookies more often!”  It works great, but it makes some HUGE monster cookies!  I’m guessing that’s why he picked that one in particular… :)

Monster Lineup

Begin by beating together the butter and sugar.  After that’s well-mixed, beat in the eggs, vanilla, and baking soda.  Next is the peanut butter.  Once that’s well-blended, the batter is really smooth.  It’s now time for the oats.  You can use either quick cooking or old-fashioned.  I have used both in this recipe, and found that it really doesn’t make that big of a difference.  Just use what you have on hand.

Making Cookies

Hand-mix in the M&M’s and chocolate chips so that they don’t get smushed by the mixer.

Ready to Mix

Mixed Up

If you’re making true “monster cookies”, use a large cookie scoop or ice cream scoop to drop the dough onto baking sheets.  Otherwise, you can make “normal size” cookies with this recipe, and they will be great as well.  If you are using an ice cream scoop, you may want to slightly flatten the dough before popping them into the oven.  I can get 9 on one sheet with my new scoop, or about 2 dozen on one sheet with my old, small scoop.


The “monster” scoop:

Monster Scoop

And here’s some normal size cookies (little monsters!) for those not desiring a cookie the size of their hand.  The smaller cookies are much better portions for little kids, too.

Little Monsters

Bake until they are puffy and light golden brown.  Let them cool on the baking sheet until they are firm and almost cooled completely.

Baked Monsters

Baked Little Monsters

Remove them from the cookie sheet and enjoy!

The Monster Family

To freeze the dough for monster cookies, drop dough onto the cookie sheet as if you were going to bake them.  Instead, pop the baking sheet into the freezer, and keep there until they are no longer sticky, about 1 hour or so.  Then, you can transfer the cookie dough balls into a resealable plastic bag for long-term storage.  Bake as you normally would, straight from the freezer!

Monster Cookies

Yield: 2 dozen "monster" cookies, or 4 to 5 dozen regular-sized cookies

1 cup packed brown sugar
1/2 cup white sugar
1/2 cup butter, softened
3 eggs
1 teaspoon vanilla extract
2 teaspoons baking soda
1 1/2 cups peanut butter
4 1/2 cups oats (quick cooking or old-fashioned)
1 cup semi-sweet chocolate chips
1 cup M&M's chocolate candies

Preheat oven to 350 degrees F. Beat together butter and sugars. Add eggs, vanilla extract, and baking soda, and mix well. Mix in peanut butter until well-blended. Add oats and stir until combined. Mix in chocolate chips and M&M's.

Drop cookies by ice cream scoopful (or normal sized) about 2 inches apart on an ungreased baking sheet. Bake in preheated 350 degree F oven for 15 to 20 minutes. Let cookies cool on baking sheets before moving to wire racks. Store in an airtight container.

46 Responses leave one →
  1. May 3, 2011

    Making these right now! They’re in the oven as I type and they smell delish!

  2. Trisha Dubreuil permalink
    July 7, 2011

    i make these all the time , this i my favirote recipe . !
    they are absoloutly delicious , ! 😀

  3. Sandy permalink
    August 15, 2011

    My daughter ran cross-country in high school and college and these cookies were a huge hit with the distance runners! In fact, I continued to make them for the college team and ship them a day or so before a race. During the summer before her senior year, I suffered a catastrophic hip/pelvis injury and could not stand for 3 months, much less make cookies. When she returned for preseason, all her teammates asked first, “how is your mom” and second, “will there be monster cookies this season?” Yes, not only did make them for the team, but I also modified the recipe so the allergic-to-peanuts team member could enjoy them as well.

    These cookies are the BOMB!

    • August 18, 2011

      I am interested to hear how you modified the recipe for the team member with the peanut allergy!

  4. emma and kia permalink
    August 16, 2011

    Both of us are only 11 but love baking!! We are about to make these so we will let you know how they turn out!!

  5. Kara Corwin permalink
    September 15, 2011

    These look incredible! My college roommate used to bake these, and I wanted to try making them for my kids. One has a peanut allergy, so I’m interested in the variation sans peanut butter…

  6. September 23, 2011

    I had lost my favorite Monster Cookie recipe and so I looked online and found this one and it truely is the best…the only difference from mine is I add coconut…

    • Debbie permalink
      December 2, 2011

      You can also add raisins, And I also would like to know how to bake them for people with peanut allergies.

  7. Julie permalink
    November 5, 2011

    Theses are great! A real classic. We freeze the remaing batter to have homemade cookies on hand any time.

  8. gord permalink
    November 14, 2011

    just got the first ones in the oven!

  9. Rachel permalink
    December 8, 2011

    My grandma makes these all the time, and I have yet to make them myself! One of these days I’ll get around to it – they really are a crowd pleaser, for kids and adults alike.

  10. Claudette Lariviere permalink
    December 17, 2011

    Good Luck !!!

  11. Mary permalink
    December 18, 2011

    I just wanted to say this recipe is GREAT! I grew up making these with my sisters and family and now, sadly, I am the only one who takes the time to make them anymore. I will say, though, that EVERYONE eats them! For some reason, our family recipe yielded 22 dozen cookies, so I was really happy to find your recipe (which is exactly the same) but is a much more do-able batch for me and my poor appliances, haha.

    Best of luck to the first timers!

    Also, I make them around the holidays (and give them out to neighbors/friends/etc) but I just buy the red/green m&ms and use those, plus I add a bit extra so they’re extra colorful.

    • December 31, 2011

      Using holiday M&M’s is a great tip to make them extra festive!

  12. Whitney permalink
    December 31, 2011

    These are ahhhhhmazing!!!! Thanks so much for the recipe!

  13. Lois Staber permalink
    January 16, 2012

    They are not that good tasting. I was dissappointed

    • January 16, 2012

      I’m so sorry to hear that! Did you make any substitutions?

    • DEBBIE permalink
      January 17, 2012


  14. Ash permalink
    January 19, 2012

    Is there a substitution if I don’t use oats?

    • January 19, 2012

      I have never tried anything other than oats… Maybe another reader has a suggestion?

  15. Melissa Bailey permalink
    January 20, 2012

    I was wondering, being as I forgot my brown sugar could I just use the same amount of white sugar that the brown sugar calls for as a substitute?

    • January 20, 2012

      I’ve read before that you can substitute white sugar plus some molasses for brown sugar, but I’ve never tried this before. The substitution which I came across was to use 1 tablespoon molasses to every 1 cup of white sugar, as a substitute for 1 cup of brown sugar.

      I think if you only use white sugar, they will taste a little different, and might be drier. Let me know what you do, and how they turn out. Good luck!

    • March 17, 2013

      I realize this post is over a year old, but better late than never! In a pinch, I’ve replaced brown sugar with the same amount of white sugar mixed in with a little honey. Drizzle a little over the white sugar and mix it in with a fork. Go little by little until you get a consistency similar to brown sugar. Probably wouldn’t work in a recipe like gingerbread or molasses cookies, but it might work for these!

      • March 19, 2013

        Never too late to add a great tip! I will have to remember this tip… I’ve never tried it!

  16. marcy permalink
    March 10, 2012

    Just made these today with my daughter! Delicious! The whole family loves them! Thanks! :)

  17. Heahter permalink
    April 13, 2012

    LOVE LOVE LOVE!! makin some right now!

  18. April 15, 2012

    My mom used to make these all the time! I’m so happy I found your recipe, it brings back many fond memories. My sister and I made them one Easter with Eggies in them. They were soooo good!

  19. Brenda permalink
    May 11, 2012

    Recipe says 1/2 cup butter; however, in the photo, it sure does look like a full stick–both in the prep photo and in the mixing bowl. One stick = one cup. Can you confirm?

    • May 11, 2012

      Hi Brenda! You are correct that there’s a full stick of butter in the picture. And yes, the recipe calls for 1/2 cup of butter. I’m not sure how butter is sold where you live, but here in Kansas, a stick of butter is 8 tablespoons or 1/2 cup, so 2 sticks = 1 cup. Hope that helps!!

      • Brenda permalink
        May 11, 2012

        OMG. I’m sitting here analyzing this and wondering if all these years I’ve been thinking each tablespoon is an ounce. So sorry!!!

      • May 11, 2012

        It’s not a problem at all! I get comments from people all over the world, so I am careful to give measurements as accurately as possible. Sometimes things aren’t packaged as uniformly worldwide as one might think 😉

  20. glenda permalink
    May 20, 2012

    You can substitute the peanut butter for Sunbutter or almond butter for people with peanut allergies. This is my husband’s favorite cookie!!

  21. Tuesday permalink
    July 6, 2012

    This recipe is replacing my old one for monster cookies. These stay moist longer than the ones I used to make. Like others, I also added raisins. I like to use the mini M&M’s candies too. Thanks for a great recipe!

  22. Annie permalink
    August 19, 2012

    Just made these tonight – and they are soooo good!
    What a great way to finish off the weekend!

    Only a couple of minor edits….
    – didn’t have enough oats on hand, so added 3/4c AP flour instead.
    – ground up some of the old fashioned oats in the food processor to break them down more finely
    – omitted the choc. chips and just used 1c m&ms
    – baked them for 9 minutes and let them set up on the tray so that they’d be nice and soft :)

  23. Vickey permalink
    December 16, 2012

    I remember making these cookies as a teenager. The recipe we used called for 18 cups of oatmeal. This recipe must be an adjustment. They are called “monster” cookies because of the size AND amount that the recipe makes. We also used crunchy peanut butter instead of creamy.

  24. Vickey permalink
    December 16, 2012

    re: everything in this recipe is doubled–not just the oatmeal. Thought I should make that clear.

  25. R Robertson permalink
    June 4, 2013

    NO CORN SYRUP!!! TY for your recipe. It is hard to find a Monster cookie recipe without corn syrup. So I was glad to find your site. I tried even to put in search box without corn syrup but I just got more recipes. I will be sure to mark your site so can come back to it. : )

  26. Chase Marti permalink
    July 18, 2013

    I really watto make these but Im not sure if I should use quick oats or old fashioned oats? Which are better to use??

    • July 18, 2013

      Chase– I have used both with success! Just use what you have on hand :) However, I will add that they do end up with slightly different textures based on which kind you use. The quick oats produce a more “smooth” cookie whereas the old-fashioned have a chewier texture. It all comes down to personal preference. Hope that helps!

  27. December 6, 2013

    Excellent post. I was checking continuously this blog and I
    am impressed! Very helpful info specially the last part :
    ) I care for such information much. I was seeking this particular info for
    a very long time. Thank you and best of luck.

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