Monster cookies is one of those recipes that everyone (who likes peanut butter) loves. Or rather LOVES. My aunt made these often when we were growing up and we'd look forward to visits. When I lived in NY and baked a lot of for my friends who were cadets at West Point, I made these A LOT. I made these for neighbors for block parties and BBQs A LOT. And when I made a different kind of cookie, they'd ask where the Monster Cookies were. But really, it's a cookie packed with peanut butter, chocolate and m&ms, so what's not to love? If you've had them, I'm guessing you are nodding your head in agreement.
The recipe I started using most often came from a cookbook entitled West Point Officer's Wives Cookbook. It's one of those fantastic community contribution cookbooks filled with really down to earth and easy potluck type recipes. Most recipes for these cookies that I've seen are essentially the same but the recipe in the cookbook was quadrupled and used 18 cups of rolled oats. I always make half of that recipe and it challenges the 6 quart volume of my mixer...it's still a huge recipe. You can halve this again and still get a pretty good size batch of cookies. The half recipe below made enough ginormous cookies for Easter dinner with the family, a batch for work and I have 2 dozen more enormous balls of cookie dough sitting in my freezer just waiting to be baked.
You can pretty much substitute or add different kinds of chips, raisins or m&ms. All dark chocolate in this house.
You don't have to make these monster sized, but if you do use an ice scream sized scoop, you should only fit 6 to the cookie sheet. I like to add more m&ms to the top so they are visible after baking. Just because.
Just a warning though that these cookies are crazy addictive. Yep, crazy peanut buttery, oatmeal, chocolatey addictiveness.
2 sticks butter, softened
2 1/4 cups packed light brown sugar
2 cup granulated sugar
1 tsp salt
1 tsp vanilla extract
2 tsp baking soda
24 oz (about 2 3/4 cups) creamy peanut butter
9 cups quick-cooking oatmeal
1 1/4 cup m&ms
1 1/4 cup chocolate chips
- Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats.
- In a very large mixing bowl, combine the butter and sugars and mix well
- Add eggs and beat well
- Add the salt, baking soda, vanilla, peanut butter and mix well.
- Stir in oatmeal and mix well
- Drop by ice scream scoop 2 inches apart onto the prepared cookie sheets.
- Bake for 15-20 minutes.
- Let stand for about 3 minutes before transferring to wire racks to cool.