Sweet Tooth Friday: MONSTER Cookies

by Allison @ Alli 'n Son on March 3, 2011

When you say the name of these cookies, it’s required that you say it in your best monster voice. You know the one, deep and gravely. The one that kind of hurts your throat after. The one that brings uncontrollable giggles from your kids.

It may actually be required by law that you use this voice. Penalty being that if you don’t use the voice, the cookies will taste like sand. So, if you make these and they taste like a long day at the beach, now you know why. You didn’t use the correct voice. You have been warned.

Every once in a while I’m able to convince the kiddo to help me create these baked goodies. Usually he prefers to run through the house like a wild man instead of sitting at the counter and dumping ingredients into the bowl. I can’t imagine why. I mean, running through the house is great, but does it result in licking the beater with delicious cookie dough? No, no it does not.

When it came time to making the MONSTER cookies {could you tell I was saying it in my monster voice?} he at first declined. Until the giant bag of M&M’s came out. Really, is there any other kind of bag of M&M’s than giant? Those candy-cover chocolates called to his little boy ears and he hoped right up to the counter and didn’t budge and inch.

Of course when the cookies were done, he barely nibbled at it, the stinker that he is. But the day after, and the next day and the day after that, he was asking. pleading for them by name. In his very best monster voice.

Monster Cookies

Everyone seems to have their own version of this recipe. Mine came from my mom, who swiped it from the Food Network, who borrowed it from Paula Dean, the butter queen herself. And in this case, peanut butter. Beware, these cookies are addicting. In the best possible way.


Sweet Tooth Friday: MONSTER Cookies

Sweet Tooth Friday: MONSTER Cookies


  • 3 eggs
  • 1-1/4 cups packed light brown sugar
  • 1 cup granulated sugar
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon vanilla extract
  • 1 12-ounce jar creamy peanut butter
  • 1 stick butter, at room temperature
  • 3/4 to 1 cup M&M's
  • 3/4 to 1 cup chocolate chips
  • 2 teaspoons baking soda
  • 4-1/2 cups old fashioned oatmeal (not instant)


  1. Preheat the oven to 350 degrees.
  2. In a very large mixing bowl, combine the eggs and sugars. Mix well.
  3. Add the salt, vanilla, peanut butter, and butter. Mix well.
  4. Stir in the M&Ms, chocolate chips, baking soda, and oatmeal.
  5. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.
  6. Bake for 8 to 10 minutes. Do not overbake.
  7. Let stand for about 3 minutes before transferring to wire racks to cool.
  8. When cool, store in large resealable plastic bags.
  9. Note: I like to bake half of the batch and the freeze the rest. It prevents me from eating the entire batch in one sitting and makes sure that I have some cookies ready to go should I need them quickly. To freeze the dough I form balls and place them on a cookie sheet. The cookie sheet goes into the freezer for a few hours, or until the dough is frozen. I then store it in a freezer bag or plastic container. This way I can take out as many cookies as needed and bake them in minutes.
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