Monster Cookies

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.

47 thoughts on “Monster Cookies”

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

  2. 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!

  3. 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!!

  4. 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…

  5. 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…

  6. 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.

  7. 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.

  8. 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?

    1. 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!

    2. 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!

  9. 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!

  10. 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?

    1. 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!!

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

      2. 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 😉

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

  12. 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!

  13. 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 🙂

  14. 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.

  15. 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. : )

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

    1. 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!

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    am impressed! Very helpful info specially the last part :
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