Whether you call them monster cookies or cowboy cookies, you can definitely call them delicious! Actually, I call them “end of season cookies” because I use open bags of ingredients so the recipe always changes a little for me. You know how you use butterscotch or peanut butter chips for one random recipe, then a few different kinds of chocolate chips for others. This cookie lets you ensure you have no food waste so they’re kind of saving the planet. 😉 These ooey, gooey goodies have quickly become a favorite for those who request treats as their holiday gift from me.
These Monster cookies are seriously one of the best cookies ever. It is so customizable to your taste that you could make this cookie 20x and never have the same batch twice. Of course, I’m sure that you’ll have fun finding your favorite combo. The video shows you how to bring it all together and what the recipe should look like in different stages.
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Monster Cookies
Notes
Variations: Sub cookie butter for peanut butter
Use various chip combos: chocolate, white chocolate, peanut butter, butterscotch, caramel, cinnamon.
Add baking bits or crumbled up candy bars.
Ingredients
- 4 1/2 cups quick-cooking oatmeal (not instant from packets)
- 2 teaspoons baking soda
- 1/2 cup chocolate chips
- 1/2 cup butterscotch or peanut butter chips or chocolate candies
- 1/4 cup toffee bits
- 1/2 cup butter, softened
- 12 oz creamy peanut butter (not all natural)
- 1/2 tsp vanilla extract
- 1/2 tsp sea salt
- 1 cup white sugar
- 1 1/4 cups light brown sugar, packed
- 3 eggs
Instructions
- Preheat the oven to 350 degrees/177C/Gas mark 4
- In a mixing bowl, add 1/2 cup of softened butter, 1 cup white sugar and 1 1/4 cups packed light brown sugar and cream together until the ingredients are combined.
- Add 1/2 tsp vanilla extract and 3 eggs one at a time mixing after each addition.
- Then add 12 oz creamy peanut butter to the batter and mix.
- To the 4 1/2 cups quick-cooking oatmeal, add 1/2 tsp sea salt and 2 teaspoons baking soda and give a stir to incorporate.
- Add your various chocolate chips, candies, etc then stir to combine.
- Gradually add the oat mixture and stir until the dough comes together.
- Scoop the dough and place it on a lined cookie sheet about 2” apart since they’ll spread in the oven.
- Bake for 8-10 minutes making sure not to overbake.
- Let them sit for a few minutes on the sheet to set then transfer them to a wire rack to cool the rest of the way.
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