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You are here: Home / Food / Monster Cookies

by Stacy  13 Comments

Monster Cookies

Why do they call them Monster Cookies? I’ve made them several times and my mom used to make them occasionally when I was little, but I still don’t know the answer. Is it because it makes a monstrous amount? No – that can’t be it…4 ½ dozen isn’t exactly a monstrous amount (at least not to me). Is it because they’re large in size? Well, maybe…but I make mine in tablespoon amounts – so it’s only a monster sized cookie if you’re a dust particle.

I know the answer. It’s because when you make these, you feel like Cookie Monster. Shoving one after another of these into your face, “NomNomNom!!!” But don’t forget there are raisins and oatmeal in there! These are HEALTH FOOD!

Monster Cookies

Up this week as we cook through my stash, we have Pillsbury Christmas 2008 (dearest, FTC – this is an affiliate link…but don’t buy this book because I know you purchase cookies because you’re too busy “working” to make any). This is a really fun book to look through and it gives me great ideas! It is, however, chocked full of recipes calling for Pillsbury products and already-made convenience foods. But, for me, that just means I take the ideas and tweak them to make them work for us.

Monster Cookies

I love Monster Cookies – they’re so peanut buttery and oaty and chocolately – all the combinations of the right things. I took the Pillsbury version of this cookie and made it like my mom’s version – with good-for-you ingredients. So, actually you can call this a Health Food Cookie. And you can quote me on that. That’s my story and I’m sticking to it.

Monster Cookies

I used peanut butter for this recipe. But, if you have a peanut allergy, you could use any type of nut butter. Almond butter also works great. Although I haven’t tried it, I’d bet Sunbutter would work too…or even Cookie Butter from Trader Joes (although, that it would then cease to be a health food – bummer). I stinkin’ love that stuff. I could sit in a closet alone and eat the whole jar.  Point of clarification: I’d be in the closet so I wouldn’t have to share – not because I’m embarrassed. I did, after all, just confess.

Monster Cookies

I’ve been trying to let Annie help me more in the kitchen. “Trying” because that’s a hard thing for me. I like doing it all in my kitchen. Actually, I like doing it all PERIOD. I have a difficult time asking for help, which is something I am working on. But, I don’t want Annie to be 20 years old, away at college, and not know how to fry an egg or make Monster Cookies. I mean, making cookies is an essential life skill – and it will get her a husband lickety-split. The good sort – a good man loves good cookies.

Monster Cookies

I’m not a gluten-free expert, but I think these cookies could be considered gluten-free if you use gluten-free oats. There is no flour in them, only oatmeal…and I used Enjoy Life Chocolate Chips from Vitacost which are also gluten free. So, if you watch your add-ins, I think this could easily be made as a gluten-free holiday treat. Holla, all my gluten-free friends!

Monster Cookies

You need your cookie dough to be stiff, but not so stiff that you can’t scoop it out. If your cookie dough is runny or won’t hold shape if you roll it in your hands, then you need more flour/oats. Also, when a cookie recipe calls for softened butter, I’ve successfully used palm shortening in place of that with great results. Sometimes using butter in cookies can be tricky – so if you think you hate making cookies, try palm shortening from  Tropical Traditions and see if that works for ya.

Monster Cookies

I really hate scrubbing cookie sheets, so when I make cookies I always line my pans with parchment paper. I can use the same sheet over and over until I’m done with cookies – and then I normally use it in the kitchen for a few more things before I toss it. I’m cheap like that. Plus, using parchment paper helps the cookies not to burn on the bottom or stick to your pan. Double bonus!

Monster Cookies

Only bake cookies until they are set around the edges. If you try to bake them until they look done in the middle, they will end up as hard as a rock and you’ll break a tooth on them. Not a very good Christmas gift to the neighbors to send them to the dentist.

An under-done cookie is better than an over-done cookie. You can quote me on that.

Monster Cookies

I either cool my cookies on a wire rack or on tea towels. Cooling them on a towel helps them stay soft…and I like soft cookies. Try to wait until they are cool before eating – Annie has a hard time here. Aw, who am I kidding?! A hot cookie is the best cookie! Just try to wait a few minutes so you don’t burn your tongue on a flaming chocolate chip.

Monster Cookies

For this recipe, I just call for 2 ½ cups of add-ins. You can use whatever you like. Anything goes! Nuts, chopped pretzels, chocolate chips, raisins, or white chocolate chips. The possibilities are endless – within reason. I likely wouldn’t use chopped pepperonis or bacon. On second thought, I think I WOULD use bacon. Bacon in cookies? Yes please!

Monster Cookies

I like giving these for gifts. You can make them and freeze them…or eat them right away. I like to put them on nice plates that I buy on clearance after Christmas and cover with plastic wrap for a nice neighbor gift. They’re also a good tummy gift – no wrapping required.

Monster Cookies

Monster Cookies

  • 2 cups sugar (coconut sugar or sucanat work great – or 1 cup of white sugar and 1 cup of brown)
  • 1 cup nut butter
  • ½ cup butter, softened
  • 3 eggs
  • 4 ½ cups rolled oats
  • 2 teaspoons baking soda
  • 2 ½ cups add-ins (chocolate chips, chopped nuts, raisins, M&Ms, chocolate raisins, dried cranberries, coconut flakes, white chocolate chips, chopped pretzels, etc.)

 

  1. Cream butter, nut butter, and sugar in a large mixing bowl.
  2. Add eggs, one at a time, mixing well after each.
  3. Stir in oats and baking soda.
  4. Fold in desired add-ins.
  5. Drop dough by tablespoons onto parchment lined baking sheets.
  6. Bake 11-13 minutes at 350 or until set around the edges.
  7. Cool 2 minutes on the cookie sheet and then remove to racks or towels to cool completely.

Yield: About 4 ½ dozen cookies

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About Stacy

Stacy is a Homemaking and Business Mom Mentor, the author of two cookbooks, creator of multiple e-courses, seasoned life coach, and comedian extraordinaire. Her first priority is her husband and her children - family first. She presses on each day because her calling is to teach, train, and mentor other ladies to have their dreams. She believes if it’s not easy, you won’t do it – because she’s lived it. She’ll bring YOU the awesome so that you can get your home back into control and watch your business soar. For tips and easy strategies, you can follow her on Facebook, YouTube, and Instagram.

Disclosure of Material Connection: Some of the links in the content above are “affiliate links.” This means if you click on the link and purchase an item, I may receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Comment Policy: I love reading your thoughts and input on what you read here. I'm sure we'll disagree sometimes and that's okay! In those cases, do what's right for you and yours. As with any form of communication, only post comments that move the discussion in a positive direction.

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Comments

  1. Rochelle Deel says

    December 4, 2014 at 11:25 pm

    This is one of the best cookie recipes!!!! Great last year and I plan on making more for this season.

    Reply
    • Stacy says

      December 5, 2014 at 9:49 am

      That makes me so happy!

      Reply
  2. Miz Helen says

    December 28, 2013 at 12:37 pm

    Thanks so much for sharing your awesome Monster Cookies with Full Plate Thursday! Hope you have a great day and a great 2014!
    Miz Helen

    Reply
  3. Amy Clark Scheren says

    December 26, 2013 at 11:02 pm

    These look soooo good! I might have to give these a try before I start packing lunches at the beginning of the new year. These are getting pinned right now! 🙂 thanks for linking to Thrive @ Home Thursday!

    Reply
  4. Beth Anne Beckenhauer says

    December 17, 2013 at 3:17 pm

    Do you think this would work with flax to replace the eggs? I am never sure when there are more than a couple of eggs. I haven’t had these since I was a kid! I always assumed the Monster designation was because they are all lumpy and ugly.

    Reply
    • myersbr2 says

      December 17, 2013 at 3:39 pm

      I’m sorry, but I’ve not tried it. If you give it a go, let us all know how they turn out!

      Reply
      • Beth Anne Beckenhauer says

        December 21, 2013 at 11:25 pm

        I just made them with flax and cashew butter and they turned out great. Maybe a little less sweet than they would have been with peanut butter, but the kiddo has never tasted a peanut butter cookie so he didn’t know the difference 🙂

        Reply
  5. Melanie Robinson says

    December 17, 2013 at 12:51 pm

    Can’t wait to try these!!

    Reply
  6. Dineen Ford says

    December 17, 2013 at 12:26 pm

    My little girl was introduced to these cookies with the M&Ms from her aunt sending them at Christmas. My brother (and she, I think) decided they were Monsters because the M&Ms peaking out made them look eyes and weird monster faces. This year being gluten free and dairy free, I asked my SIL to make them with just chocolate chips instead of M&Ms.

    Reply
  7. Kristy Williams says

    December 17, 2013 at 11:15 am

    Going to assume you bake them at 350 degrees. You might want to add that for those that don’t bake much. I will be making these when I get home this afternoon, they look wonderful.

    Reply
    • myersbr2 says

      December 17, 2013 at 3:39 pm

      Oops! I’ve added that in there now. Yes…350. 🙂

      Reply
  8. Marie says

    December 17, 2013 at 10:05 am

    Good Morning, I just wanted to say Merry Christmas. I also want you to know how much I enjoy reading your blog everyday. I love the recipes, the stories etc. I just got your latest cookbook from Amazon yesterday and I sent my sister one. Thanks again for all your hard work. Keep the Faith,

    Reply
  9. Helen Thomas says

    December 17, 2013 at 8:05 am

    You haven’t had bacon in cookies?? SO good!! I like thick cut bacon in a really good chocolate chip cookie recipe, especially with dark chocolate chips.

    Reply


Hello! I’m Stacy!

I believe God created you to be the hero of your home. You CAN manage your home instead of it managing you. That’s why I empower women with simple solutions for their homemaking needs – because if it’s not easy, you won’t do it. {Read More…}

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