There’s a little bit of a lot of good things in these Monster Cookies!

Monster Cookies stacked on a white surface

I have been drooling over The King Arthur Flour Cookie Companion: The Essential Cookie Cookbook for ages. It’s a bit hard to justify buying a new cookbook when I have stacks of them with recipes tagged that I’ve not gotten around to trying yet. Recently, though, I found it at a very good discount at our local bookstore. That’s pretty much all it took to get it finally added to my bookshelf.

Deciding which recipe to make first was tough. I decided not even to tag any pages because I wanted to make so many of them. I narrowed it down to a few, and finally decided on these Monster Cookies.

These were surprisingly simple to make, considering the long list of ingredients. Everything goes in one bowl, which is especially handy and simple with a stand mixer. The dough was an interesting consistency. It was a bit like candy, or at least a bit unlike standard cookie dough.

I assume that the title of these cookies comes from the size of them, as well as all the flavors involved. I did, however, decide not to make enormous cookies. I used a 1-tablespoon cookie scoop and made average-sized cookies.

We really, really like these cookies. They are a nice twist on traditional peanut butter or oatmeal cookies. All the different flavors work well together. Plus, there’s the added bonus of how simple they are to make. These are a great cookie to whip up when you need an easy, quick recipe.

Find more cookie recipes in the Recipe Index.

Yield: about 5 dozen cookies

Monster Cookies

Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes

Monster Cookies are big, chewy cookies packed with all kind of good stuff. These are irresistible!

Monster Cookies stacked on a white surface

  • 3 large eggs
  • 1 cup (200g) firmly packed light or dark brown sugar
  • 1 cup (200g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon corn syrup
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 cup (113g) unsalted butter, melted
  • 1 & 1/2 cups (382g) chunky peanut butter
  • 4 & 1/2 cups (445g) rolled oats
  • 1/2 cup (60g) all-purpose flour
  • 3/4 cup (127g) semi-sweet chocolate chips
  • 3/4 cup (127g) butterscotch chips
  • 3/4 cup mini or regular M&Ms

Instructions

  1. Preheat oven to 350°F. Line baking sheets with silicone liners or parchment paper.
  2. Combine the eggs, both sugars, vanilla, corn syrup, baking soda, and salt in a large mixing bowl. Stir in the melted butter.
  3. Next add the peanut butter, oats, and flour and mix thoroughly. Stir in the chocolate chips, butterscotch chips and M&Ms.
  4. Chill the dough for about 30 minutes to allow the oats to absorb the butter.
  5. Drop the dough by tablespoonfuls onto the prepared baking sheets.* Bake for 10 to 12 minutes or until lightly browned.

Notes

*The recipe calls for the dough to be dropped by 1/4-cupfuls, yielding 26 4&1/2-inch cookies. If you make them this size, they suggest flattening the dough slightly before putting the cookies in the oven. I used a much smaller scoop and made about 5 dozen “normal-sized” cookies.

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Monster Cookies

Monster Cookies

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    28 Comments on “Monster Cookies”

  1. Easy is good. The photo of the cookies is great.

  2. what are the texture of these cookies like? chewy or crisp?

  3. I think I inadvertently make monster cookies sometimes because I just keep adding in more ingredients…

  4. Best, thanks for the compliments. I like easy every chance I get.

    MJ, the cookies are on the chewy side.

    Brilynn, that’s too funny. I’ve made those kind, too.

  5. I just got the same book yesterday! =) I haven’t made anything from it yet but maybe the monster cookies will the first recipe I try. Thanks!

  6. Always, always, always pay the extra money for a KAF cookbook, even if you have other cookbooks languishing. They are ALWAYS worth it. They go into instructional detail like no other cookbooks, and include a metric ton of picture-perfect recipes. I’ve reviewed a couple hundred cookbooks, so I can say this with complete confidence.

    I hope you don’t mind, but I’ve added your blog to my cooking link directory.

  7. beautiful batch. that photo is phenomenal. very apt name i must say.

  8. Your recipe and your blog are exactly what I was looking for. I m French and i have been living in California since last September and i love American baking. I try today your cookies ! Thanks. I just start a food blog about easy French cook.

  9. oooh, my children would love to nibble those!! i see you use king arthur’s book as well. i used one of the editions i think. it was issued in 1980s.

  10. Just wanted to let you know that I *just* made these cookies this morning and they turned out PERFECTLY and DELICIOUSLY!

    I’ve always loved Monster Cookies, and when I saw your recipe I was so excited to make them. When I mentioned them to my husband, he confessed he’d never heard of them, so I used the excuse of a camping trip with friends this weekend to make these. They’re great, and I look forward to getting him hooked on monster cookies!

    Thanks so much for the wonderful recipe!

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  15. These cookies were delicious! Chewy, with just the right ratio/amount of variety…no one particular aspect was overpowering…YUMMY! Thank you for sharing the recipe. Happy Holidays!

  16. I’m glad you’ve all enjoyed these cookies!

  17. I was just wondering if anyone knew a substitute for the chunky peanut butter? I became allergic to peanuts a year and a half ago but want to make these cookies again. ๐Ÿ™

  18. Jade, my first thought was Nutella, but I think it does have some peanut oil in it. You could also try the Chocolate Monster Cookies. I made them with peanut butter chips, but you could certainly use a different kind.

  19. Does anyone have a good recipe for chocolate chip cookies?

  20. I made these cookies recently and they were amazing. I’ve been reading your blog for some time now but this is the first recipe I’ve tried. I can’t believe I waited this long to try one!

    I made the cookies with left-over halloween candy so mine were a little different. I substituted the plain m&m’s for peanut ones, the butterscotch chips with pieces of snickers bar and added 1/2 cup of sweetened coconut flakes. If you decide to make these again the coconut is definitely a tasty addition.

    Thank you for baking on the days I don’t have the energy to, and for taking perfect pictures of everything you do.

  21. These cookies look absolutely delicious! I must try them sometime (I think they will be the next cookies I bake).

    They look like they would be a great cookie for children, and of course, adults too ๐Ÿ™‚ I love that you say they are chewy. There is nothing better than a delicious chewy cookie!

    I think I may try a batch as is and a batch with the coconut.. great idea!

  22. A Google search of Monster Cookies led me to your excellent website and to this fantastic recipe. I have the King Arthur Baking Cookbook, but did not know that there was a Cookie Companion (that will be on my Christmas wish list). My kids and I used Halloween colored M&Ms and candy corn instead of the butterscotch chips. Aside from the candy corns melting in the oven (bake and learn, right?), they turned out beautifully. I cant wait to try more of your scrumptious looking baked yummies! Keep on bakin’ baby! ๐Ÿ™‚

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  24. These cookies are a family tradition- I grew up baking these every thanksgiving with my dad. Our recipe yields SO many that we freeze them and eat them throughout the winter season. Chewy, yummy, salty-sweet deliciousness. Ultimate comfort cookie!

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  26. Thank you for posting this recipe! I’ve been looking for a recipe for monster cookies that comes out chewy like these. These are the perfect monster cookies. I love that they spread out when you bake them, so they don’t come out like hockey pucks. So much better than the last recipe I tried. Thanks again!

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  28. I don’t think I’ve ever seen such colorful cookies before ๐Ÿ˜‰ The kids will love them

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