Monster Cookies are a combination of oats, peanut butter and chocolate chips with M & M’s on top. There is no flour in this recipe. You can make them large or small and they are definitely a crowd favorite.
What is a Monster Cookie?
Monster Cookies are one of those classic cookie recipes, one that I’ve been making for years and years. They are the perfect combination of peanut butter cookies and oatmeal cookies with the bonus of chocolate chips and M & M’s!
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 these for all the children as a reward for their great job in the program. It became a fun tradition.
Are Monster Cookies gluten free?
Yes! As long as you are using gluten free oats they are gluten free. If you are looking for a flourless cookie this is a great one. There is a lot of peanut butter in these cookies which helps to bind all the ingredients together. 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.
Can I Freeze Monster Cookies?
Monster Cookies freeze well. I love to sneak them out of the freezer, one at a time and enjoy them frozen! Read my How to Freeze Cookies post for the best way to freeze cookies.
Other cookie recipes you may enjoy:
My favorite cookie baking tools include:
CUPCAKE/MUFFIN SCOOP – perfect for making big Monster Cookies, cupckaes and muffins.
COOKIE SCOOP – if you want smaller, more regular size cookies, use this!
SHEET PAN – I have at least six of these in my kitchen. I use them everyday. The 13 x 18 size is perfect and I use them for everything!
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Monster Cookie Recipe
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 old fashioned 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
Notes
- Peanut Butter - I prefer creamy peanut butter but you can use crunchy too.
- Oatmeal - Using old fashioned oats will give you a chewier texture to the cookies.
- Room Temperature - Having your ingredients at room temperature will help them to combine better.
- Freeze Well - Monster cookies are freeze really well and are a perfect make ahead cookie. You can find all my tips for freezing cookies here.
Nutrition
Recipe originally posted Sept. 1, 2009
Hi! About how many cookies does this make? I am sure it really depends on the size of the cookies but just an idea would be great. Thanks!
About 3 dozen average size cookies
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!
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.
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
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.
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!
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.
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.
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?
YUM! My 4 year old has been begging me to make cookies! I’m off to the store to get the ingredients!
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!}
Yum. My kids will love these.
I found two blog entries that I think you will love. Pretty and delicious. By the way, we had your Logan as a counselor this year. You raised an amazing young man. Hundreds of kids were blessed by knowing him.
Here are the sites:
http://sunday-suppers.blogspot.com/2009/08/sunday-supper-market-thank-you.html
http://sunday-suppers.blogspot.com/2009/07/sunday-supper-market-table-design.html
Those cookies look so good! You always do such a great job with presentation and making everything look pretty!
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.
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? 😉
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!!!
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!