Monster Cookies

Monster Cookies

A few weeks ago one of the Scouts at church was holding a bake sale to raise money for his Eagle Project.  I volunteered to provide some bake goods for the sale.  Who can resist a bake sale?!

I pulled out a recipe I use to make all the time but haven’t made in several years.

When I was the president of the children’s organization at church the children would do a program once a year for the congregation.  I would make Monster Cookies for all the children as a reward for their great job in the program.

Bake Sale

If you are looking for a flourless cookie this is a great one.  It does have lots of peanut butter!  I used a 1/4 cup scoop so the cookies are pretty big – thus the name Monster Cookie!  You can make them smaller using a regular size cookie scoop.  The kids always liked the big cookies.

Bake Sale

In addition to the Monster Cookies I made some Easy Sugar Cookies – a recipe I found over at Real Mom Kitchen.  You can check out her blog  for the recipe.

Bake Sale

I frosted them with an almond icing.  Just 1 1/2 C powdered sugar, 1 tsp almond extract and 4-5 tsp of milk ( I used whipping cream)  and of course added some sprinkles for color!

I wrapped up three cookies in plastic wrap and then added a bow to sell them at the bake sale.

Because presentation is important at a bake sale I put my donations in a basket.

Bake Sale

Do you have a favorite bake sale recipe?  When’s the last time you went to a bake sale?

Bake Sale

Bake Sale Monster Cookies

Ingredients

  • 1/2 c butter
  • 1 3/4 C peanut butter
  • 1 1/3 C brown sugar
  • 1 C sugar
  • 1 Tbsp corn syrup
  • 1/2 Tbsp vanilla
  • 2 tsp baking soda
  • 3 eggs
  • 1/2 C chocolate chips
  • 4 1/2 C rolled oats
  • 4 oz. M & M's

Instructions

  • Mix all together and then bake at 350 degrees for 10-15 minutes
  • Be careful not to over bake
  • As the cookies come out of oven, press M & M's into cookies

Leigh Anne
Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion.
Leigh Anne

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Comments

  1. Lorie says

    The monster cookies look amazing! I will definitely try them for lunch box goodies too. Oh..and the corn and blueberry salad…I served it at a barbecue on Sunday. Everyone loved it and couldn’t believe how the combination worked. Thanks so much!

  2. says

    OOoooooo! thanks for the great recipe. Used to make these (but with flour) a Loooong time ago for my hubby to be in college. Have to do this new twist without flour! can’t wait. Also went over to the sugar cookie post and then to the “candy corn” cookie post. Ready to do all!!!
    Happy Fall. Enjoying your blog with all the great recipes. Keep sharing.!!! by the way, I have printed your zucchini cupcake recipe and PLAN on trying it, and want to try the blueberry corn salad…just want to use fresh and not frozen blueberries, so need to get some.
    My family is thankful for your recipe sharing!!!

  3. Valerie H. says

    Oh my! Your Monster Cookie recipe looks REALLY good!
    I’d like one right now! How do you stay so slim with
    all the cup cakes and cookies you make? ;-)

  4. Tracy says

    Thanks for posting your Monster Cookie Recipe. We’ll definitely try them – especially since they contain no gluten (we have gluten free oats!) It’s always nice to have a recipe that everyone can eat.

  5. Danee says

    Leigh Anne, I jumped online to post about your corn and blueberry salad but I had to comment on this first. I made Monster Cookies for the children in our primary after their hard work for the years that I was in Primary. I thought that it was funny you did too.
    Anyway….I tried the corn and blueberry salad out on the ladies from church. I was a little skeptical but I kept the faith because I have NEVER had a bad recipe from you. What I really liked about it was how fresh it tasted with the fresh corn! Thumbs up. {some of the ladies thought that it was a black bean and corn salad so you can imagine their surprise when they bit into a BLUEBERRY!}

  6. Renee says

    Thanks for the recipes! You seem to just keep sending me the right things! I’m still in search of the perfect sugar cookie. I haven’t found it yet but I will try the one from Real Mom Kitchen. I have a question…do you really read all of our responses?

  7. Ann L. says

    These cookies sold fast!!!!! Thank you so much. And the basket was a perfect touch too. In fact near the end of the bake sale we loaded the basket up with all kinds of goodies and one great friend of Kevin’s carried it around selling and emptied it out 2 times! The bake sale was a great success thanks to wonderful friends that donated baked goods. Thank you so much.

  8. Sallie says

    I have this same recipe but always mix the M and M’s in the batter. It looks so much prettier with them pressed on top. I’ll have to do that next time.

  9. Heather B says

    My daughter and I just finished a double batch of these so we have enough for her kindergarten class and my sons third grade class to all share tomorrow at school!

  10. says

    Presentation is right next door to everything, isn’t it? Yours look beautiful. You asked about bake sale recipes…here’s one that I used to make for bake sale at my kids’ school:

    Oatmeal Coconut Cookies

    1 c. shortning
    1 c. granulated sugar (I’ve been known to use Splenda.)
    1 c. brown sugar
    2 large eggs
    2 tsp. vanilla
    3 cups oats
    1 1/2 c. flour
    1 tsp. salt
    1 tsp. soda
    1 tsp. cinnamon (I’ve also added 1 tsp. cloves, too.)
    1 1/2 c. coconut
    1 c. coarsely chopped macademia nuts (or walnuts)

    I cream the shortning and sugars and then add eggs.
    Add dry ingredients and mix well. Standard cookie mixing technique.

    I use an ice cream scoop and a Silpat pad on pan…makes 3+ dozen big cookies.
    Bake at 350 degrees for 8 – 10 minutes, depending on size. Cool for 2-3 minutes on pan before removing to cooling rack.

  11. Sheri says

    Can’t wait to make these for the grandkids. I missed their first day of school and like to take them “celebration cookies” for these big occasions. As for the question, “How do you stay so slim?” I have a dear friend who bakes almost non-stop and is very thin. I know she likes to eat her own goodies, but her metabolism must be over the moon, because she never gains an ounce! I, on the other hand, gain ounces simply by looking at your pictures and reading the recipes! Oh well….
    Thanks

  12. says

    I can’t remember the last time I went to an old fashioned bake sale. They feel like that now, old fashioned. I remember when we were kids and we had them all the time for schools to raise money. I do love to buy an occasional baked good at the Farmer’s Market though.

  13. says

    These cookies are just wonderful! I had the opportunity to take dinner to a family in our ward who just had a new baby arrive last Friday and they have a wheat allergy. I was looking everywhere for a baked good to take with dinner that didn’t have flour and remembered this recipe :) I’m so glad and greatful for you and your willingness to share your recipes!

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