My mom discovered a recipe for Monster Cookies sometime when I was a kid and from that point I was obsessed with baking and eating them. Monster Cookies remind me of baking with my Grandma on the farm, where I insisted she bake them with me. She had a metal kitchen and I remember she kept the flour in a drawer instead of in a canister or something like that. These Monster Cookies sure take me back.
I don’t really know why they were called Monster Cookies but my guess is that it had to do with the amount of ingredients the recipe called for. One pound of butter, 12 eggs, 2 pounds of brown sugar, or something like that. And they had everything but the kitchen sink: peanut butter, oats, chocolate chips and M&M’s. Anyway, the recipe made A LOT of awesome cookies.
The recipe you see here is definitely trimmed back but all the good stuff is in there. I like making extra-large Monster Cookies – I mean, if they’re called Monster Cookies, then they should be monstrous in some way, right? I made huge balls of dough and flattened them a little before baking. The cookies are thick, soft and chewy, buttery and peanut buttery and chocolatey….Mmmmm!
Monster Cookies
Ingredients
- ½ cup (113 g) butter at room temperature
- 1 cup (210 g) brown sugar
- ½ cup (125 g) creamy peanut butter
- 2 eggs
- 1 teaspoon vanilla extract
- 1 ¾ cup (245 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups (160 g) old-fashioned, rolled oats
- 1 cup (170 g) chocolate chips
- 1 cup (200 g) M&Ms
Instructions
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Preheat oven to 350°F (170°C. Line baking sheets with parchment paper.
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Beat butter and brown sugar together in a large bowl until creamy. Add peanut butter, eggs and vanilla and mix until incorporated. Stir in flour, baking soda and salt. Stir in oats, chocolate chips and M&Ms.
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With a regular-sized ice cream scoop, scoop out dough and shape into balls. Place the balls on the baking sheets and flatten somewhat with your fingers.
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Bake cookies for 10-12 minutes, just until the edges start to brown and/or tiny cracks appear on the surface. Remove from the oven and allow cookies to stand for 5 minutes before removing them to wire racks to cool completely.
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In airtight containers, cookies stay fresh for one week at room temperature or keep for two months in the freezer.
Recipe Notes
Recipe adapted from Chocolate with Grace.
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