Go Back

Monster Cookies

I got this classic monster cookie recipe from my aunt in Southern Alberta, Canada several years ago. They're packed with oats, peanut butter, and M&M candies, and they're made without flour. They're a fun treat everyone can enjoy — hope you enjoy them as much as we do.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Snack
Cuisine American
Servings 72 people
Calories 5254.4 kcal

Equipment

  • 1 Large Mixing Bowl
  • 1 Electric Mixer
  • 2 Baking Sheets
  • 1 Fork
  • 1 Wire Rack

Ingredients
  

Main

  • 3 cups peanut butter
  • 2 cups white sugar
  • 2 cups packed brown sugar
  • 1 cup margarine or butter softened
  • 6 eggs
  • 1 ½ teaspoons corn syrup
  • 1 ½ teaspoons vanilla extract
  • 9 cups rolled oats
  • 4 teaspoons baking soda
  • ½ pound candy-coated milk chocolate pieces such as M&Ms
  • ½ pound semisweet chocolate chips

Instructions
 

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Beat peanut butter, white sugar, brown sugar, and butter in a large bowl with an electric mixer until smooth. Beat in eggs, two at a time, then stir in corn syrup and vanilla. Mix in oats and baking soda until well blended. Stir in chocolate candies and chocolate chips. Roll dough into 2-inch balls and place 3 inches apart onto ungreased cookie sheets. Flatten slightly with a fork.
  • Bake in the preheated oven until edges are golden, about 12 to 15 minutes. Cool on cookie sheets for briefly, before transferring to wire racks to cool completely.

Notes

Ensure butter/margarine is truly softened for optimal creaming with sugars and peanut butter; this creates the necessary aeration for a tender cookie. Do not overmix once the oats are added; overmixing can develop gluten, leading to a tougher texture. Mix until just combined. For less spread and a thicker cookie, consider chilling the dough for at least 30 minutes before rolling and baking. This solidifies the fats. Baking time can vary; watch for golden edges as the centers will set upon cooling. Overbaking results in a dry cookie. A pinch of flaky sea salt on the warm cookies can beautifully balance the sweetness.