Grandma’s Monster Cookies

Crisp and chewy at the same time, the best Monster Cookie recipes are loaded with all of my favorite great cookie flavors. Oats, peanut butter, chocolate chips, and even a drop of maple syrup all combine to make my grandmother’s Monster Cookies.

Does anyone not have a beloved monster cookie recipe from their grandmother? And doesn’t everyone think their recipe is the best?

My friend Augusta and I compared our grandmother’s recipes years ago and laughed when they were almost identical.

Side note: We then proceeded to make and eat almost an entire batch on our own, we probably consumed half of it as raw cookie dough – yeah, these cookies are that good.

I thought these cookies were exclusive to my own family and in the past few years, I’ve seen these all over the internet.

If you haven’t tasted them before, you are missing out on one of the best cookies ever.

I only make these cookies a few times a year, because I absolutely cannot eat just one (or two or three). I’ve been known to polish off so many I went to bed nauseous. (How’s that for a selling point? ha)

My brother Karl shares my weakness for these cookies and that’s motivation for me to make these every summer when he visits. And for a major treat? You’re going to want to make these Monster Cookie Ice Cream Sandwiches.

Monster Cookies stay beautifully chewy when frozen. They’re the PERFECT cookie for ice cream sandwich making. (I just skip the candies on top if I know I’ll be making ice cream sandwiches.)

Gluten Free without any special ingredients, these cookies were free of wheat before that was the cool thing to be. The oats and the peanut butter hold them together perfectly. (If you are baking them with allergies in mind, be sure to purchase certified gluten-free oats.)

Do you love Monster Cookies as much as we do? You’ll want to try these Monster Cookie Bars, Monster Cookie Dough Bites, and these Monster Cookie Chocolate Cheesecake Bars! Better yet, turn them into cookie dough bites for Monster Cookie Dough Ice Cream.

Check out all of the Gluten Free Dessert Recipes on this website!

Best Monster Cookie Recipe

First, and most importantly, do not overbake these amazing cookies. The cookies should be barely browned around the edges and just past looking wet on top when you remove them from the oven.

Let them cool on the baking sheets for a couple minutes and then transfer to a wire rack to finish cooling.

These cookies are wonderfully chewy and they’ll stay nice for several days when stored at room temperature in an airtight container. They can also be frozen for up to 3 months.

For what it’s worth, Grandma’s Monster Cookies are Oscar approved – not that I let him taste them. But he did give them a dignified nod of approval as he helped me take the photos.

How To Make Monster Cookies

1. Preheat oven to 350 degrees. Cream together the butter and sugars.
2. Add the eggs, vanilla, syrup and baking soda. Mix to combine.
3. Add the peanut butter and then the oats. Stir well to combine.
4. Add the chocolate chips, mixing them in thoroughly.
5. Scoop generous cookie mounds onto cookie sheets and then top with m&ms.
6. Bake for approximately 12 minutes, watching carefully to make sure they do not overbake.
7. Cool on sheet for 1-2 minutes and then remove to wire rack.

Monster Cookies

4.43 from 7 votes

Chewy, peanut buttery, chocolate-filled Monster Cookies just like Grandma used to make!

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Prep Time: 10 mins

Cook Time: 12 mins

Total Time: 22 mins

Servings: 36 3″ cookies

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Ingredients 

• ▢ 1/3 cup butter room temperature
• ▢ 1 cup plus 2 tablespoons brown sugar
• ▢ 2/3 cup white sugar
• ▢ 2 eggs
• ▢ 1 rounded teaspoon baking soda
• ▢ 1/2 teaspoon vanilla
• ▢ 1 teaspoon maple syrup I used the fake stuff for years and it works fine as well if you don’t have maple
• ▢ 1 cup crunchy peanut butter
• ▢ 3 cups old fashioned rolled oats
• ▢ 1/3 cup semi-sweet chocolate chips slightly heaped
• ▢ about ⅓ cup m&m candies reserved for topping

Instructions

• Preheat oven to 350 degrees. Cream together the butter and sugars. Add the eggs, vanilla, syrup and baking soda. Add the peanut butter and then the oats. Stir well to combine and then add the chocolate chips, mixing them in thoroughly.
• Scoop generous cookie mounds onto cookie sheets and then top with m&ms. Bake for approximately 12 minutes, watching carefully to make sure they do not overbake. The cookies should be barely browned around the edges and just past looking wet on top. Cool on sheet for 1 minute and then remove to wire rack.

Nutrition

Calories: 115kcal · Carbohydrates: 11g · Protein: 3g · Fat: 7g · Saturated Fat: 2g · Cholesterol: 14mg · Sodium: 56mg · Potassium: 85mg · Fiber: 1g · Sugar: 6g · Vitamin A: 66IU · Calcium: 11mg · Iron: 1mg

Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

{originally published 5/30/12 – recipe notes and photos updated 1/22/20}

For more great recipes from Grandma, check out these Ice Cream Kolacky Cookies and this Old Fashioned Chocolate Meringue Pie!