The name of these cookies could mean several things. They could be called “monster” because traditionally they are large. Very large. They could be called monster because they have a little bit of everything in them (oats, peanut butter, chocolate chips, just to name a few). Or they could be called monster because of the sheer number of calories, which we will chose to ignore. Whatever the reason, they rock.
I’m from the midwest and these cookies are something I remember from my childhood. They were always obnoxiously large and they were always delicious. My dear hubby, who grew up on both the West and East Coast, had never heard of them before.
So when my BFF mentioned she was making monster cookies, I had a craving for them and I had to enlighten my hubby to this treat. It had been years since I enjoyed one. And they tasted just like I remembered. Happiness!
They are incredibly easy to make. You might spend a few extra minutes gathering up your entire pantry, but hey, it’s worth it.
And because Halloween is right around the corner, what is more appropriate than monster cookies? They are a nice change from chocolate chip cookies, without feeling that you are cheating on said cookie.
Courtesy of my BFF
- 9 cups oats (old fashioned oats, not quick cooking)
- 2 TB baking soda
- 2 cups granulated sugar
- 2.5 cups brown sugar
- 1 cup (2 sticks) unsalted butter, room temp
- 1 TB vanilla extract
- 6 eggs, room temperature
- 1 TB corn syrup
- 28 oz peanut butter
- 12 oz M&Ms
- 12 oz chocolate chips
Half Batch – Still makes quite a bit
- 4 1/2 cups oats (old fashioned oats, not quick cooking)
- 1 TB baking soda
- 1 cup granulated sugar
- 1 1/4 cups brown sugar
- 1/2 cup (1 stick) unsalted butter, room temp
- 1 1/2 tsp vanilla extract
- 3 eggs, room temperature
- 1 1/2 tsp corn syrup
- 14 oz peanut butter
- 6 oz M&Ms
- 6 oz chocolate chips