Get the Recipe:
Monster Cookies
Monster cookies are big, chewy cookies packed with chocolate chips, M&Ms, butterscotch, rolled oats, peanut butter, and more. These are irresistible!
Ingredients
- 3 large eggs
- 1 cup (200 g) firmly packed light or dark brown sugar
- 1 cup (200 g) granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon corn syrup
- 2 teaspoons baking soda
- 1 teaspoon salt
- ½ cup (113 g) unsalted butter, melted
- 1 ½ cups (382 g) chunky peanut butter
- 4 ½ cups (445 g) old-fashioned rolled oats
- ½ cup (60 g) all-purpose flour
- ¾ cup (127 g) semi-sweet chocolate chips
- ¾ cup (127 g) butterscotch chips
- ¾ cup mini or regular M&Ms
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Instructions
- Combine the eggs, both sugars, vanilla, corn syrup, baking soda, and salt in a large mixing bowl. Stir in the melted butter.
- 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.
- Chill the dough for about 30 minutes to allow the oats to absorb the butter.
- Preheat oven to 350°F (175°C). Line baking sheets with silicone liners or parchment paper.
- Drop the dough by 4-tablespoon portions onto the prepared baking sheets. Flatten the top of each cookie slightly.
- Bake (one pan at a time) for 12 to 15 minutes or until lightly browned. Keep the remaining dough refrigerated between batches.
- 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.
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Notes
- Yield: Makes around 24 large cookies.
- To store: Store these monster cookies in an airtight container on the counter for 2 to 3 days.
- To freeze: 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.
- Freezing the cookie dough: The dough can also be portioned and frozen for baking later; just add a few extra minutes to the baking time.
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