Monster Cookies by Baked

I saw The Book of Mormon the Musical last night! It was everything that I heard it was and more. It was absolutely the best play I’ve ever seen (I haven’t seen many, but still) and I would even go as far as to say that if you don’t live in New York, book tickets to visit just to see this musical. It wasn’t just about Mormonism, obviously – it poked fun at religion in general, but in a loving way. Even if you’re a really religious person, you’d love this show, as long as you aren’t offended by a sprinkling of profanity here and there – it’s all in good fun! All of the actors were incredibly talented and the music was so well done. I would expect nothing less from Trey Parker and Matt Stone, who speak often about their love of musical theater. Everyone in the audience was cracking up, and during intermission, everyone I walked past were on their cell phones, telling people that they must come see the show immediately.

You could say that these cookies are a lot like the play: there’s a lot of different things piled up into one cookie, and even some things you wouldn’t expect. I probably wouldn’t say that, though. They are, however, some delicious cookies. They are from my favorite cookbook, Baked: New Frontiers in Baking. These Monster Cookies start out as just regular peanut butter cookies, but then oats are added to help with the chewiness. On top of that, M&Ms, the favorite cookie candy, and chocolate chips, are added to the mix, for lots of texture. I used chunky peanut butter, too, because I love the crunch of the bits of peanuts throughout. I’m not joking when I say that these are my favorite cookie. Everyone who tried these couldn’t say enough about how much they loved them – I even had a few friends tell me that they, too, had found a new favorite cookie in these Monster Cookies. If that doesn’t convince you, I don’t know what will. They are delicate, but rich, as well as playful looking, thanks for the colorful M&Ms. I doubled this recipe (which turned out to be about 15 pounds of dough – yes, I weighed it) and had to mix mostly everything by hand because my mixer couldn’t handle almost 12 cups of oats mixed with everything else, but the hard work was well worth it!


Monster Cookies by Baked
I could only find dark corn syrup, for some reason. It worked just as well!

Monster Cookies by Baked
Combine the flour, baking soda, salt, and oats. Set aside.

Monster Cookies by Baked
Cream the butter until smooth and pale, about 3-5 minutes.

Monster Cookies by Baked
Add in the sugars and beat to combine, then add in the eggs one at a time, followed by the corn syrup and the vanilla extract.

Monster Cookies by Baked
Beat in the peanut butter, then gradually add in the oats. I doubled this recipe (crazy, I know), so I had to mix in the oats by hand – it’s totally possible!

Monster Cookies by Baked
Add in the M&Ms and chocolate chips. Cover tightly and refrigerate for at least 5 hours. This is something that you HAVE to do, so if you don’t have time to refrigerate your dough, may I suggest another peanut butter oatmeal cookie recipe?

Monster Cookies by Baked
After the dough has chilled, roll 2-tablespoon sized balls and place on a lined and/or greased baking sheet. Bake at 375 degrees F for 12-15 minutes.

Monster Cookies by Baked
Allow to cool before serving (if you can wait that long).

Monster Cookies by Baked

Monster Cookies by Baked
Cook time: 
Total time: 
Serves: 36 cookies
 
Ingredients
  • ½ cup all-purpose flour
  • 1 tablespoon baking soda
  • ⅛ teaspoon salt
  • 5¾ cups old-fashioned oats
  • ¾ cup unsalted butter, room temperature
  • 1½ cups firmly packed brown sugar
  • 1½ cups granulated sugar
  • 5 large eggs, room temperature
  • ¼ teaspoon corn syrup (the recipe calls for light, I used dark)
  • ¼ teaspoon vanilla extract
  • 2 cups peanut butter (I prefer chunky, but creamy works, too)
  • 1 cup semisweet chocolate chips
  • 1 cup M&Ms
Instructions
  1. In a large bowl, whisk together the flour, baking soda, and salt. Add in the oats and whisk until evenly combined. In the bowl of an electric mixer, cream the butter until smooth and pale in color. Add in the brown sugar and the granulated sugar and beat until fluffy, about 2 minutes.
  2. Scrape down the sides of the bowl and beat in the eggs one at a time, being sure to incorporate the egg fully before adding in the next one. Add in the corn syrup and vanilla extract and beat until combined.
  3. Scrape down the bowl and add in the peanut butter. Mix gradually until just combined. Very carefully add in your oat mixture in three separate additions, so you don't overload your mixer. Mix until just incorporated (don't overmix).
  4. Fold in your chocolate chips and M&Ms. Cover the bowl tightly and refrigerate for at least 5 hours. This is important for the texture of your cookies.
  5. Preheat your oven to 375 degrees F. Line and/or grease your baking sheets. Roll the dough into balls the size of 2 tablespoons (I used a small ice cream scooper to do this) and place them on the baking sheet about 2 inches apart from one another. Do NOT press down.
  6. Bake for 12-15 minutes, turning the pans once through the baking time. The cookies are ready when they are set and golden. Let the cookies cool completely for 8-10 minutes on the baking sheets before removing them and placing them on a new surface to cool completely. These can be stored in an air-tight container at room temperature for 3 days.

 

24 Responses

  1. Peanut butter, oats, M&Ms.. what could be better? These look yummy!

    • Sydney says:

      @Janet: Thank you!

      @Brandi: Me too! I just need an excuse to make a cake!

      @Jane: I wish! It’s hard not to eat all this stuff. I try to give most of it away to save myself from myself, haha.

  2. Brandi says:

    I just borrowed this cookbook from the library (for the third time…I really need to just cave and buy it soon!). I haven’t tried those cookies yet, buy yours look look delicious! I keep eyeing the Rootbeer Bundt Cake recipe…

  3. Jane M says:

    How do you stay so thin with all this baking and pizza pie making? They make my mouth water! YUM!

  4. Jen T says:

    Those look awesome! M&Ms definitely make cookies look more fun, haha. I can’t believe you doubled a recipe with almost 6 cups of oats as the base amount! That definitely calls for busting out the big bowls. These remind me a lot of an old Gourmet that A Singleton in the Kitchen made a few months ago, which were delicious, so I’ll definitely have to try them!

  5. Jen T says:

    Ok, so I’m actually bored at work… Here’s the link if you’re bored too! http://www.singletoninthekitchen.com/2011/01/joses-oatmeal-peanut-butter-chocolate.html

    • Sydney says:

      @Jen T: It definitely did require my largest bowl! It was kind of fun getting elbow-deep in a big bowl of cookie dough, though! And thank you so much for the link! I always love a good recipe. :)

      @Jen: Thank you!

      @Michelle: Isn’t it? I keep telling everyone to go see it, no matter what the cost – it can’t be missed!

      @Dana: I never had them when I was a kid but they make me feel young at heart!

      @Jane M: I sent them to my husband’s office, my office, and then I mailed some to a friend, so I made quite a lot of them!

      @Christine: You’re a woman after my own heart!

      @Gabrielle: That sounds SO good. A lot of people think butterscotch is too sweet, but I am NOT one of those people!

  6. Jen says:

    Mmm, the texture looks amAzing!

  7. I saw “Book of Mormon” a few weeks ago, and I agree 100%. Such an amazing show!

  8. Dana says:

    Mmm monster cookies bring me right back to being a little kid and relishing how huge they were. From a little girl perspective they were such an enormous treat. Recipe sounds great!

  9. Jane M says:

    I just reread your blog — you DOUBLED the batch?!!!! You must have been feeding a crowd because at nearly 12 cups of oats…HOLY MOLY! Sure could get into crunching down on 1 of those beauties right now! I enjoy baking as much as you do – but my kids are in college and my husband is diabetic…so the only 1 eating the baked goods would be ME! Unless I share with my UPS driver – but still.

  10. Now THAT’S something I love to see. Any recipe calling for 2 cups of peanut butter, almost 6 cups of oats, and 2 cups of chocolatey items is A-OK by me :)

  11. Gabrielle says:

    I love these cookies – they really are amazing and I’ve made them a couple of times. One vital, vital recommendation: butterscotch chips. Do like 1/2 chocolate chips, 1/2 butterscotch (or however you like it) but be sure to add them. They make these amazing cookies even more glorious. (They are worth the effort it requires to stir!!!)

  12. Linda says:

    I just looked at this recipe in the Baked cookbook last night! I wondered about the mere 1/2 cup of flour – I would be afraid mine would run all over the pan, but I guess the large portion of oats compensates for the lack of flour and chilling the dough helps. Did you like them a lot better than the other peanut butter oatmeal cookie you referenced? Are they crispy chewy?

    • Sydney says:

      @Linda: You are exactly right – you absolutely need to chill this dough, and that makes all the difference. They are a lot more “caramel-y” than the other cookies, so it just depends on your preference! Don’t be afraid. :)

      @Liz: You are going to LOVE LOVE LOVE it. Seriously!

      @Ben: It is, indeed. I love the book and want to share it with people! This is the first one in a few weeks, though.

  13. Liz says:

    I finally saw your comment (thanks) and thought I’d come see what you’ve been up to and BOOK OF MORMON THE MUSICAL and COOKIES. A friend of a friend is getting us tickets to that and I can’t wait.

    I also can’t wait to try this recipe. Great pictures!

  14. yum, i LOVE monster cookies! I’ve made versions w/o flour…i’ll have to try this next time and see how it compares!

  15. Ben says:

    I agree with Jane’s comments above. This is the 5th or 6th Baked recipe now?! =p

    • Sydney says:

      Ben: That was a GREAT article – thank you so much for sharing! My heart seriously swells up with joy when I get to read anything about or see photos of behind-the-scenes action at Baked!

  16. Yasmine says:

    Hey! I’ve been following your blog for a while and LOVE your recipes and photographs! I tried these tonight and they were awesome!! They didn’t come out as thin as yours but tasted wonderful! thank you!

    • Sydney says:

      Yasmine: I wish mine had come out thicker, honestly, so well done! I am going to attribute their thinness to the fact that I doubled the recipe and it was really hard to mix everything up, haha.

  17. Linda says:

    Mine were kind of thin too, but we loved them! Thanks for the inspiration. :)

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