Making your favorite cookie in a GIANT version just seems like the right thing to do. 😉 We are a huge fan of Monster Cookies and absolutely can’t get enough of this extra big version! Hope you love Giant Monster Cookies as much as we do! Be sure to check out even more of my Cookie Recipes!
Monster Cookies
Why do we call these monster cookies? Well, I have a few ideas.
- At least as far as this recipe goes, these giant monster cookies are monstrous in size! Each cookie uses 1/2 cup of monster cookie batter and bakes into a cookie that is bigger than your palm.
- Since monster cookies are essentially a cross between two of America’s favorite cookies – the oatmeal cookie and the peanut butter cookie – if you spot someone eating one, your green-eyed jealousy monster is likely to say hi!
- This cookie recipe is so easy that even a monster could make them! And, while it does make it a little bit easier to make them in a stand mixer, you definitely don’t need to own one to make this monster cookie recipe!
- The M&Ms make them look a little bit like monsters. If monsters looked like cookies, that is.
Monster Cookie Tips & Tricks
When making these giant monster cookies, here a few tips you may find:
- Toast the oats! Toasting the oats brings out their flavor a little bit more against the peanut butter. If you don’t like the flavor of oats, but just prefer their texture, don’t toast them.
- Let the batter sit for an hour at room temperature. You don’t have to do this, but letting the batter sit, you hydrate the oats, which I found resulted in a better texture when baked.
- When you remove these from the oven, you may notice the giant monster cookies won’t look totally baked. They’ll continue baking a little on the cookie sheet. It is important not to overbake these cookies!
- This one is optional but add a little spice. I added 1/2 teaspoon of cinnamon to add a bit more complexity to the flavor of the final cookie.
Can I Make the Cookies Smaller?
You can! The giant monster cookies use a 1/2 cup of batter per cookie, but you can size them down to 1/4 cup or 2 Tablespoons for smaller monsters. You will have to reduce the cooking time.
Monster Cookie Variations
It’s easy to make a few tweaks to the recipe to satisfy your craving. Swap the chocolate chips for peanut butter chips for even more peanut butter flavor. Or, customize the M&Ms for the holiday! Red and Green for Christmas; pink, red, and white for Valentine’s Day; or pastels for Easter. I like to add more M&Ms on top to make them even super decorative.
Can I Make these Cookies Gluten-Free?
I believe they can, but I haven’t yet tested it. If you use gluten-free oats and substitute the flour for 1:1 flour, the recipe should work. This will change the texture slightly.
Giant Monster Cookies
Ingredients
- 2 cups (300 g) oats, preferably not quick oats
- ¼ teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup (128 g) all-purpose flour
- ¼ teaspoon kosher salt
- ½ teaspoon ground cinnamon, optional
- ½ cup (1 stick / 113 g) unsalted butter, softened
- ¼ cup (57 g) granulated sugar
- ¾ cup (150 g) brown sugar, packed
- 1 cup (226 g) creamy peanut butter
- 2 teaspoons vanilla extract
- 2 large eggs, room temperature
- 1 cup M&Ms, divided (mini M&M's work great as garnish as well)
- ½ cup chocolate chips
Instructions
Toasting the Oats (Optional)
- Preheat oven to 350°F.
- Place oats on baking sheet and toast for 12 minutes, rotating pan halfway through. Remove and let cool on cooling rack.
Monster Cookie
- Combine oats, baking powder, baking soda, flour, salt, and cinnamon in medium bowl. Set aside.
- Combine butter, sugar, brown sugar, and peanut butter in bowl of mixer until fully mixed, about three minutes at medium speed.
- Add eggs, one at a time, mixing for 30 seconds after each addition.
- Add vanilla extract.
- Reduce mixer speed and add oat mixture. Mix just until combined.
- Add ½ cup M&Ms and ½ cup chocolate chips.
- Cover bowl with plastic wrap and let rest at room temperature for one hour.
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Use ½ cup measuring cup to portion cookies and place on the lined baking sheet. Cover individual cookies with remaining M&M's.
- Bake for 16-20 minutes or until edges are slightly golden brown. Remove from oven and let cool.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
Photos, some copy, and recipe are from Rebecca Swanner of Let’s Eat Cake!
Cookies !
My dough seems very dry and crumbly, what would be the cause of that?
Kindly confirm the volume measurement and gram weight of the oaTs. i am unable to find a source indicating that 1 cup = 150 grams (therefore, 2 cups would be 300 grams). Id like to try the recipe, but the amount of oats (cups equal to grams stated) seems incongruent. Please help clarify. Thank you!
I used the 300g of oats and they came out perfect!
Have you added nuts to this recipe? I was thinking pecans. Any idea how much to add? Thanks!
The recipe I have doesn’t have any flour. I also substitute some crunchy peanut butter and add chocolate chips or flavored chips. When my son got married they had a cookie bar and the only think I had to bring was Monster cookies and share the recipe. Love these cookies!
Teresa – Can you please send me your flourless monster cookie recipe? Thank you!
Hi
I‘m from Germany. I want to make this cookies. What is the difference between baking powder and baking soda? We only use baking powder in Germany.
Best wishes, Dani
They look yummy!
Baking powder is made with baking soda and an acidic agent to help the item to rise, such as cream of tartar. Use baking powder as soon as possible when you unseal the can because it can grow stale.
Baking soda is also called washing soda and is used in quick bread such as breakfast breads, pumpkin bread, zucchini bread, etc. Baking soda has many uses such as cleaning, Washing clothes as a water softener to boost cleaning in hard water and you can place a container in the refrigerator to absorb odors.
My family have peanut allergies. Do I increase the butter by 1c as a replacement for peanut butter?
My husband does not like peanut butter so what can I substitute for that and still have a good cookie?
Almond or cashew butter
How can I adjust the recipe if I take out the peanut butter (my son is allergic)?
Can you use chunky peanut butter ?
Do I have to add something else to the cookie if I want to leave peanut butter out?