Monster Cookies are just a classic recipe back in North Dakota and one of the best cookies ever. Peanut butter, oatmeal goodness kind of qualifies them as a super food (in my opinion). Most recipes don’t differ much from one to the next but this is what I have settled on after playing with it for years. I believe it is called Monster Cookie for the size that the cookies are usually made, that huge bakery sized cookie. For that reason the original recipe is enormous. Too big for the average baker so I have scaled it down as well. My family is a little spoiled and only likes cookies made fresh that day so I ball all of them up as soon as I make the dough and then put them in an airtight container in the fridge and bake them up warm when we want them. I have frozen the balls as well in the past but usually I go through them within the week so there is no need. I let them sit out and come to room temp (if frozen, about a half hour) while the oven heats up and bake them as the recipe says. Here is the recipe.
- 1/2 cup butter (softened)
- 1 cup sugar
- 1 cup brown sugar
- 1 1/2 cups peanut butter
- 3 eggs
- 1 teaspoon vanilla
- 2 teaspoons baking soda
- 4 1/2 cups oatmeal
- 1 cup M&Ms (plus another 1/4 cup)
- Preheat oven to 350 degrees.
- Combine first 6 ingredients in mixer bowl until well mixed.
- Sprinkle baking soda over the batter and use mixer to combine it well.
- Add oatmeal and mix well.
- Stir in 1 cup of M&Ms.
- I use the #16 cookie scoop, it makes more of a medium sized cookie. I put 6 on a pan and flatten them a little, then I use the additional M&Ms to fill in any bare spots on the cookies.
- Bake for approximately 13 minutes. That is just perfect for that size cookie in my oven. I take them out when they are just light brown on the very edge but maybe even look a little underdone. My family likes them soft and chewy and they firm up as they cool