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These giant Monster Cookies are by far the best! They are thick, chewy and loaded with oats, peanut butter, chocolate and butterscotch chips and peanut butter candies. A delicious and easy cookie recipe the whole family will love!
Monster cookies have been a family favorite for as long as I can remember! These cookies make everything better! They're jumbo cookies loaded with all sorts of sweetness. They turn out thick and chewy every time thanks to this foolproof recipe. Everyone loves this spin on the good classic monster cookie!
This post was originally posted on 07/08/2014 and updated on 02/26/2021.
Recipe adapted from The King Arthur Flour Cookie Companion Book.
Monster Cookie Recipe Ingredients
- Brown Sugar
- Pure Vanilla Extract
- Baking Soda
- Salted Butter
- Creamy Peanut Butter
- Old Fashioned Rolled Oats
- Whole Wheat Flour
- Semi-Sweet Chocolate Chips
- Butterscotch Chips
- Candy Coated Peanut Butter Pieces
Monster Cookie Substitution Suggestions
- Honey: This is the secret ingredient for making these cookies extra chewy and soft. If need to substitute you can use molasses, or omit it, however the cookies will be a bit more crunchy.
- Peanut Butter: Substitute almond, cashew or sunflower seed butter. I prefer to use creamy variations, but crunchy would work too. If using crunchy I would decrease the oats by ¼ cup.
- Old Fashioned Oats: Quick oats can be used, the cookie will be more puffy and less chewy.
- Chocolate & Butterscotch Chips: You can substitute any flavor of chips you like, just make sure you are using the same amount. You can also substitute with nuts, dried fruits, or pretzels pieces.
- Candy Coated Peanut Butter Pieces: I always opt for the dye free versions due to allergies so I like to use the Little Secrets Peanut Butter Pieces. You can use Reese's Pieces. To substitute you can use candy coated chocolate drops, M&M's or other candies.
How to Make Chewy Monster Cookies from Scratch
- In a large mixing bowl, beat together the eggs, sugars, vanilla, honey, baking soda and salt until smooth.
- With the mixer on low speed, drizzle in the melted butter.
- Next, add the peanut butter, oats, and flour and mix until fully combined.
- Stir in the chocolate chips, butterscotch chips and peanut butter pieces.
- Let the cookie dough rest at room temperature for 30 minutes. This is important, do not skip this step.
- Drop dough on lightly greased or parchment lined cookie sheets using a large scoop or a heaping ¼ cupful. Gently pat the cookies down. Approximately 6-8 cookies per cookie sheet depending on the size of the sheet pan.
- Bake cookies on middle rack for 12-14 minutes until the edges are golden brown. Let cookies cool on pan for 2-3 minutes, then remove to wire rack to cool completely.
Tips for Easy Monster Cookies
- To get the best chewy monster cookies, use the honey. If there is an allergy concern, substitute it with molasses. This is a secret ingredient that helps keep the cookies extra chewy.
- Let the dough rest. It doesn't need to be chilled, just rested. Resting the dough allows the oats to absorb all the moisture from the melted butter, eggs, brown sugar and honey creating delightful chewy cookies.
- Don't over bake the cookies, unless you want crunchy cookies. Once the edges are starting to turn golden brown, the cookies are done. Let the cookies cool on the pan for 2-3 minutes before removing to wire rack. This well allow them to firm up a bit and avoid breaking when transferred.
How to Store Monster Cookies?
Store the cooled cookies in an air tight container or zip top bag on the counter or in the pantry. Cookies will stay fresh and chewy for about a week. If by chance you need them to last longer, place a piece of bread in the container or bag with the cookies. The cookies will absorb the moisture from the bread and stay chewy while the bread will become hard.
Can I freeze Monster Cookie dough?
Yes, scoop the cookie dough onto parchment lined sheet pans, pat down gently. Place in the freezer for a few hours. Then place the frozen cookie dough in a freezer safe air tight container or zip top bag.
To bake frozen cookies there are a few options:
- Bake from frozen and add 3-4 minutes to the baking time.
- Let cookie dough thaw on sheet pans and then bake as stated in recipe.
Baked cookies can be frozen as well. Simply place the cooled cookies in a freezer safe container or zip top bag and freeze. Will last in freezer 3-4 months. Thaw at room temperature and then enjoy!
FAQ About Monster Cookies
This recipe is almost impossible to mess up. If the cookies are flat, make sure you added the baking soda (and that it is not expired) and the correct amount of flour. Also, make sure you are letting the cookie dough rest. This is an important step to let the oats absorb the butter and moisture from the eggs which will create the perfect chewy cookie.
Maybe? I grew up in the Midwest, I still live in the Midwest so I'm going to assume that monster cookies are a Midwest thing. However, I believe the cookies are available in every region.
From my understanding and research it is because the cookie is a mash up of different cookies: a peanut butter cookie, oatmeal cookie, chocolate chip cookie, and candy cookie all mashed together to make a yummy monster cookie.
More yummy cookie recipes to try:
- Peanut Butter Chocolate Chip Cookies
- Chocolate Sugar Cookies
- White Chocolate & Lemon Cookies
- Chocolate Chunk Cookies
- Oatmeal Raisin Cookies
- Chocolate Drop Candy Cookies
- 4 Ingredient Peanut Butter Cookies
- Chocolate Chunk Coconut Cookies
- Peanut Butter Chip Chocolate Cookies
- Double Chocolate Chip Cookies
- Confetti Sugar Cookies
- Triple Chocolate Chip Cookies
- 3 large eggs
- 1 cup brown sugar
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon honey
- 2 teaspoons baking soda
- 1 teaspoon salt
- ½ cup salted butter, melted
- 1½ cups creamy peanut butter
- 4½ cups old fashioned oats
- ½ cup whole wheat flour
- ¾ cup semi-sweet chocolate chips
- ¾ cup butterscotch chips
- ¾ cup candy coated peanut butter pieces, Little Secrets (dye free) or Reese's Pieces
- In a large mixing bowl, combine eggs, brown sugar, sugar, vanilla, honey, baking soda, and salt. Mix well until combined.
- Add melted butter while mixing at low speed.
- Add peanut butter, oats and flour. Mix until combined.
- Stir in chocolate chips, butterscotch chips and candy pieces.
- Let the cookie dough rest for 30 minutes. This is important to let the oats absorb the butter and needed moisture to create the most perfect chewy texture.
- Preheat oven to 350 and lightly grease or line baking sheets with parchment paper.
- Drop the dough using a large scoop or heaping ¼ cupfuls onto baking sheets and gently pat down. Approximately 6-8 cookies on a sheet.
- Bake one pan at a time for 12-14 minutes until the edges are lightly golden brown.
- Let cool 2-3 minutes on the pan and transfer to a wire rack to cool completely.
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