I think most people have had a monster cookie at some point in their lives—or, at the very least, are familiar with the concept.
Generally, they’re large cookie with peanut butter, oatmeal and NO flour, stuffed with yummy mix-ins. My stomach is grumbling a little right now just thinking of these!
Created by Dick Wesley, a genius father of 6 kids. They were given their name because his original recipe had been an already large batch cookie dough that continued to grow and grow in size as he added ingredients and created his new recipe. To add even more support to the name he proceeded to burn out the motor of two of his mixers creating his recipe.
Good News! The recipe I’m sharing does no such thing to electric mixers and actually can easily be stirred together with a large wooden spoon
But despite the popularity of monster cookies, not many people I know actually make them at home.
People buy monster cookies from the store, mostly, or maybe at the deli or a sandwich shop. When I see monster cookies at potlucks and such they’re usually boxed up in pastry boxes, not in Tupperware or on a plate or something that would indicate the cookies were made in a kitchen, not a factory.
And, look, I like store-bought monster cookies. They’re not bad at all. But given how easy homemade monster cookies are, and how much better they are than store-bought cookies, I’m surprised that more people aren’t whipping up a batch of monster cookies whenever possible.
If you haven’t noticed by now, I love monster cookies. And I want more people to realize how easy they are to make. So this homemade monster cookie recipe is about as easy as possible: you just toss the ingredients in a bowl, mix, and bake.
And why are homemade monster cookies better than store-bought monster cookies? Here are a few reasons
- Customizable – Homemade monster cookies are incredibly versatile. When you buy from the store, you’re basically stuck with the ingredients the store chose to use. But making your own cookies at home you have total control over what goes into your cookie. You can add more of your favorite ingredients, cut out anything you don’t like, decide to include pretzels, nuts, candies—whatever you like really. Homemade monster cookies are totally adaptable.
You’ll also be able to develop your signature monster cookie blend. Do you throw in pretzels, peanut M&Ms, and candy? Or are you a white chocolate chips and nuts person? You decide.
No Flour – oftentimes you’ll find that store-bought monster cookies have flour in them. Now I’ve a firm believer that monster cookies should not include flour—but, hey, nobody in the Walmart or HyVee baking department asks my opinion. Including flour in monster cookies means a whole segment of the population can’t enjoy them. Using this recipe—and making sure to have gluten-free oatmeal and baking soda—ensures that all of your gluten-free friends can happily snack on these delicious cookies.
- Easier – Because monster cookies are so darn simple to make, it’s often easier to throw together and bake than to run to the store (assuming you already have the ingredients you want). Seriously, there isn’t any complicated series of steps to follow—no crazy baking method that has to be employed. You just put all the ingredients in a bowl and mix. Then bake. How Easy is that!
- Better Tasting – It’s hard to argue that homemade recipes are better tasting. And monster cookies are way better from the kitchen. You can serve them warm and fresh from the oven. What could be better than that?
Store-bought monster cookies always taste like it. You can tell. They aren’t as fresh, and they’re too chewy (that’s a result of the oats cooling down). Monster cookies should be melt-in-your mouth, and you should taste all of the ingredients melting and mixing together. Not so with store-bought.
- Cheaper – the ingredients for good monster cookies are not expensive. And if you compare the cost-per-cookie of a store-bought box versus a batch of homemade cookies, you’ll discover that homemade cookies are not only cheaper, they’re drastically
This becomes important if you are trying to provide desserts for a large group. A large batch of homemade cookies will cost you less out-of-pocket than the number of boxes it would take to provide the same number of cookies.
For the most part, in monster cookies, oatmeal and peanut butter are king. They’re what make up the core of the cookie. But they need not be. If either of those ingredients doesn’t work for you—just cut it out! That’s the beauty of monster cookies.
This is my favorite recipe of all the monster cookies recipes I’ve tried. In my opinion, it has the best balance at the core of the cookie. There are some other really good Monster Cookie recipes from Pioneer Woman’s monster cookies, Betty Crocker’s monster cookies, or AllRecipes’ monster cookies, but the recipe below is still the one my family asks for again and again!
In our house, monster cookies are a public affair. Everyone knows when I’m about to whip up a batch, and everyone has opinions on what should go in them. This recipe includes my favorite mix-ins (chocolate chips, butterscotch chips, M&Ms).
Sometimes people confuse Moster Cookies with Cowboy Cookies. They are not the same thing at all and Cowboy Cookies have different ingredients. Just a little FYI!
Give this a try. Tell me what your favorite mix-ins are!
Oatmeal: You can use either quick cooking oats or old fashioned oats in this recipe. Either will cook fine and taste fine. They will produce slightly different textures and tastes in the finished cookie. My family prefers the quick cooking oats, and that’s what we usually have around anyway.
Like the mix-ins, you can adjust the amount of oats in the recipe. I wouldn’t shift too much from the suggested amount. Slightly more oats will increase the density, slightly less oats will make the cookies more moist.
Peanut Butter: This recipe is awesome with both crunchy and creamy peanut butter. Using the crunchy peanut butter with produce a crunchier cookie, obviously. The nut-to-peanut butter ratio in crunchy peanut butter works really well for these cookies, so you don’t need to add any extra peanuts. (Unless you want to, of course.) My family prefers the creamy peanut butter, however. We think the texture is better—smoother and more, well, creamy.
Whatever you do, do not use a “natural-style” peanut butter. The taste isn’t sweet enough, and it doesn’t bake into the cookie the way you want your peanut butter to.
Nutrition: As far as nutrition goes, monster cookies have a real advantage over other forms of cookie. Because they’re so customizable, you can select ingredients that would create healthy monster cookies. Choosing nuts or rains instead of chocolate chips or M&Ms creates a healthier cookie. You are in charge of what the overall nutrition value of the cookie is.
- 3 Eggs, Large
- 1 1/2 Cups Dark Brown Sugar, Firmly Packed
- 1 Cup Granulated Sugar
- 1 Tablespoon Vanilla Extract
- 1 Teaspoon Corn Syrup
- 1/2 Teaspoon Salt
- 2 Teaspoons Baking Soda
- 1/2 Cup Butter
- 1 1/2 Cups Creamy Peanut Butter
- 4 1/2 Cups Quick Cooking Oatmeal
- ??? 1 Cup ??? Semi Sweet Chocolate Chips
- ??? 1 Cup ??? Butterscotch Chips
- ??? 1 Cup ??? M & M Candies
- Preheat oven to 350 degrees.
- In an extra large mixing bowl, add eggs and both sugars and combine well. Mix in vanilla, corn syrup, salt, baking soda, butter and peanut butter, and combine well. Mix in oats. Add chocolate chips, butterscotch chips and M&M's mix until evenly distributed.
- Using a large cookie scoop, put on an ungreased cookie sheet. Bake in preheated oven for 12-15 minutes