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Monster Cookies

With peanut butter, chewy rolled oats, chocolate chips, butterscotch, and M&Ms, there’s something for everyone in these giant Monster Cookies!

Stack of 4 monster cookies on plate

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 finally add it to my bookshelf.

Deciding which recipe to make first was tough; I narrowed it down to a few, and finally decided on these monster cookies, which are surprisingly simple to make, considering the long list of ingredients. Everything goes in one bowl, which is especially handy with a stand mixer. The dough is an interesting consistency—a bit like candy, or at least unlike standard cookie dough.

We really, really like these monster cookies. They are a nice twist on traditional peanut butter or oatmeal cookies. All the different flavors work well together, and they’re a great cookie to whip up when you need an easy, quick recipe.

(If you love these monster cookies, be sure to check out my other monster cookie recipes too: Monster Cookie Pie, Monster Skillet Cookie, and Chocolate Monster Cookies.)

Tray of stacked monster cookies

Why Is it Called a Monster Cookie?

Well, these cookies happen to be monster-sized, so that might be one reason! Another theory is that they’re a little bit like Frankenstein’s monster, with a whole bunch of different elements added to the mix—like what would happen if you combined oatmeal cookies, chocolate chip cookies, M&M cookies, and peanut butter cookies.

Overhead view of ingredients for monster cookies

What You’ll Need

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

  • Eggs – Let these come to room temperature. I recommend baking with large eggs.
  • Light or dark brown sugar
  • Granulated sugar
  • Vanilla extract
  • Corn syrup – Use light corn syrup.
  • Baking soda
  • Salt
  • Unsalted butter – Learn more: Unsalted or Salted Butter: Which is Better for Baking?
  • Chunky peanut butter – Or another nut butter if you have a peanut allergy.
  • Rolled oats – Also known as old-fashioned oats. Learn more: Rolled Oats vs Quick Oats
  • All-purpose flour – Learn more: How to Measure Flour
  • Semi-sweet chocolate chips – Or chop up a chocolate bar for chocolate chunks.
  • Butterscotch chips
  • Mini or regular M&Ms

Monster Cookie Variations

The beauty of this recipe is that you can customize it with your own favorite mix-ins. Try different types of chocolate chips, toffee or caramel bits, chopped nuts, or anything else you like or happen to have on hand.

How to Make Monster Cookies

Here’s how to make a batch of these chewy, ginormous monster cookies.

Combine the first 8 ingredients. Stir together the eggs, sugars, vanilla, corn syrup, baking soda, and salt in a large mixing bowl. Once the mixture is well-combined, stir in the melted butter.

Add the remaining ingredients. Next, mix in the peanut butter, oats, and flour. Fold in the chocolate chips, butterscotch chips, and M&Ms. The dough will be a bit loose.

Chill. Place the bowl of dough in the refrigerator and chill for about 30 minutes. The oats will absorb the butter and the dough will thicken.

Prepare. Preheat your oven to 350°F and line baking sheets with silicone liners or parchment paper.

Form the cookies. Drop the dough by 4-tablespoon portions onto the baking sheets. (I use a cookie scoop for this.) Flatten the top of each cookie slightly.

Overhead view of monster cookies on baking sheet

Bake. Place one pan in the oven at a time and bake for 12 to 15 minutes, or until the cookies are lightly browned. Chill the remaining dough in the refrigerator between batches.

Overhead view of monster cookies on cooling rack

Cool. Let the monster cookies cool on the pan on a wire rack for about 10 minutes, then carefully transfer them from the pan directly to a wire rack to finish cooling. (Learn more: Why Every Baker Needs Wire Cooling Racks)

Tray of monster cookies

Tips for Success

Here are some simple hints and tips for perfect monster cookies!

  • Don’t forget the chilling. If you don’t chill the dough, your cookies are likely to spread while baking.
  • Use “regular” peanut butter. Skip the natural peanut butter that needs to be stirred when you’re baking. The consistency can vary from one brand to the next, and also at different temperatures, which means it produces inconsistent results.
  • Adjust the size as needed. I’ve made these with smaller portions of dough, so if you want a larger number of smaller cookies, you can do that; just reduce the baking time slightly.
Overhead view of monster cookies on 3 plates

How to Store

Store these monster cookies in an airtight container on the counter for 2 to 3 days. 

Can This Recipe Be Frozen?

You can freeze monster cookies in an airtight, freezer-safe container or freezer bag for up to 3 months. Let the cookies thaw at room temperature or warm them up in the microwave.

The dough can also be portioned and frozen for baking later; just add a few extra minutes to the baking time.

Overhead view of monster cookie on plate

Monster Cookies

Yield about 24 large cookies
Prep Time 20 minutes
Cook Time 15 minutes
Additional Time 30 minutes
Total Time 1 hour 2 minutes

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

Overhead view of monster cookies on platter


  • 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


  1. Combine the eggs, both sugars, vanilla, corn syrup, baking soda, and salt in a large mixing bowl. Stir in the melted butter.
  2. Next add the peanut butter, oats, and flour and mix thoroughly. Stir in the chocolate chips, butterscotch chips, and M&Ms. The dough will be a bit loose.
  3. Chill the dough for about 30 minutes to allow the oats to absorb the butter.
  4. Preheat oven to 350°F. Line baking sheets with silicone liners or parchment paper.
  5. Drop the dough by 4-tablespoon portions onto the prepared baking sheets. Flatten the top of each cookie slightly.
  6. Bake (one pan at a time) for 12 to 15 minutes or until lightly browned. Keep the remaining dough refrigerated between batches.
  7. Cool the cookies on the pan on a wire rack for about 10 minutes, then carefully transfer the cookies from the pan directly to a wire rack to cool completely.


Store these monster cookies in an airtight container on the counter for 2 to 3 days. 

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    34 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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  13. 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!

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

  15. 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. 🙁

  16. 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.

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

  18. 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.

  19. 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 🙂 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!

  20. 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! 🙂

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  22. 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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  24. 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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  26. I don’t think I’ve ever seen such colorful cookies before 😉 The kids will love them


  28. Can I make these with just creamy peanut butter. My son don’t like peanuts but he does like creamy peanut butter and I wouldn’t want to leave him out.

  29. It’s been 16 years since you posted this recipe? An entire generation! This is the best Monster Cookie recipe I’ve found. I didn’t have crunchy PB so added chopped peanuts, and used raisins instead of butterscotch because it’s what I had. They. Are. So. Good!
    I really love all your content, and I think it’s pretty cool you’re still active in these recipes! 

    • Hi, Linda! I’m thrilled that you love these cookies! It’s so great how adaptable they are to whatever you have in your pantry. They’re still my favorite version of these after all these years. 🙂

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