I have been drooling over The King Arthur Flour Cookie Companion: The Essential Cookie Cookbook for ages. It’s a bit hard to justify buying a new cookbook when I have stacks of them with recipes tagged that I’ve not gotten around to trying yet. Recently, though, I found it at a very good discount at our local bookstore. That’s pretty much all it took to get it finally added to my book shelf.
Deciding which recipe to make first was tough. I decided not even to tag any pages because I wanted to make so many of them. I narrowed it down to a few, and finally decided on these Monster Cookies.
These were surprisingly simple to make, considering the long list of ingredients. Everything goes in one bowl, which is especially handy and simple with a stand mixer. The dough was an interesting consistency. It was a bit like candy, or at least a bit unlike standard cookie dough.
I assume that the title of these cookies comes from the size of them, as well as all the flavors involved. I did, however, decide not to make enormous cookies. I used my usual cookie scoop and made average-sized cookies.
We really, really like these cookies. They are a nice twist on traditional peanut butter or oatmeal cookies. All the different flavors work well together. Plus, there’s the added bonus of how simple they are to make. These are a great cookie to whip up when you need an easy, quick recipe.
Ingredients
- 3 large eggs
- 1 cup brown sugar
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon corn syrup
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 & 1/2 cups chunky peanut butter
- 4 & 1/2 cups rolled oats
- 1/2 cup all-purpose flour
- 3/4 cup semi-sweet chocolate chips
- 3/4 cup butterscotch chips
- 3/4 cup mini M&Ms
Instructions
Preheat oven to 350°. Line baking sheets with silicone liners or parchment paper.
Combine eggs, both sugars, vanilla, corn syrup, baking soda, and salt in a large mixing bowl. Add melted butter. Next add peanut butter, oats, and flour and mix thoroughly. Stir in the chips and M&Ms. Let the dough rest for about 30 minutes to allow the oats to absorb the butter.
Drop the dough onto baking sheets.* Bake for 10 to 12 minutes or until lightly browned.
Notes
Note: The recipe calls for the dough to be dropped by 1/4-cupfuls, yielding 26 4&1/2-inch cookies. If you make them this size, they suggest flattening the dough slightly before putting the cookies in the oven. I used a much smaller scoop and made about 5 dozen “normal-sized” cookies.
Recipe adapted from The King Arthur Flour Cookie Companion.
July 9th, 2007 at 5:09 pm
Easy is good. The photo of the cookies is great.
July 10th, 2007 at 6:41 am
what are the texture of these cookies like? chewy or crisp?
July 10th, 2007 at 9:15 am
I think I inadvertently make monster cookies sometimes because I just keep adding in more ingredients…
July 10th, 2007 at 12:58 pm
Best, thanks for the compliments. I like easy every chance I get.
MJ, the cookies are on the chewy side.
Brilynn, that’s too funny. I’ve made those kind, too.
July 10th, 2007 at 11:30 pm
I just got the same book yesterday! =) I haven’t made anything from it yet but maybe the monster cookies will the first recipe I try. Thanks!
July 11th, 2007 at 2:39 am
Always, always, always pay the extra money for a KAF cookbook, even if you have other cookbooks languishing. They are ALWAYS worth it. They go into instructional detail like no other cookbooks, and include a metric ton of picture-perfect recipes. I’ve reviewed a couple hundred cookbooks, so I can say this with complete confidence.
I hope you don’t mind, but I’ve added your blog to my cooking link directory.
July 21st, 2007 at 6:46 am
beautiful batch. that photo is phenomenal. very apt name i must say.
July 21st, 2007 at 9:49 am
Your recipe and your blog are exactly what I was looking for. I m French and i have been living in California since last September and i love American baking. I try today your cookies ! Thanks. I just start a food blog about easy French cook.
August 31st, 2007 at 1:07 am
oooh, my children would love to nibble those!! i see you use king arthur’s book as well. i used one of the editions i think. it was issued in 1980s.
September 14th, 2007 at 10:44 am
Just wanted to let you know that I *just* made these cookies this morning and they turned out PERFECTLY and DELICIOUSLY!
I’ve always loved Monster Cookies, and when I saw your recipe I was so excited to make them. When I mentioned them to my husband, he confessed he’d never heard of them, so I used the excuse of a camping trip with friends this weekend to make these. They’re great, and I look forward to getting him hooked on monster cookies!
Thanks so much for the wonderful recipe!
December 27th, 2007 at 7:45 am
These cookies were delicious! Chewy, with just the right ratio/amount of variety…no one particular aspect was overpowering…YUMMY! Thank you for sharing the recipe. Happy Holidays!
December 27th, 2007 at 11:15 am
I’m glad you’ve all enjoyed these cookies!
February 26th, 2008 at 8:57 pm
I was just wondering if anyone knew a substitute for the chunky peanut butter? I became allergic to peanuts a year and a half ago but want to make these cookies again.
February 27th, 2008 at 5:29 pm
Jade, my first thought was Nutella, but I think it does have some peanut oil in it. You could also try the Chocolate Monster Cookies. I made them with peanut butter chips, but you could certainly use a different kind.
March 9th, 2008 at 5:55 pm
Does anyone have a good recipe for chocolate chip cookies?
November 6th, 2008 at 11:12 pm
I made these cookies recently and they were amazing. I’ve been reading your blog for some time now but this is the first recipe I’ve tried. I can’t believe I waited this long to try one!
I made the cookies with left-over halloween candy so mine were a little different. I substituted the plain m&m’s for peanut ones, the butterscotch chips with pieces of snickers bar and added 1/2 cup of sweetened coconut flakes. If you decide to make these again the coconut is definitely a tasty addition.
Thank you for baking on the days I don’t have the energy to, and for taking perfect pictures of everything you do.
February 5th, 2009 at 6:41 pm
These cookies look absolutely delicious! I must try them sometime (I think they will be the next cookies I bake).
They look like they would be a great cookie for children, and of course, adults too
I love that you say they are chewy. There is nothing better than a delicious chewy cookie!
I think I may try a batch as is and a batch with the coconut.. great idea!
October 7th, 2009 at 9:12 pm
A Google search of Monster Cookies led me to your excellent website and to this fantastic recipe. I have the King Arthur Baking Cookbook, but did not know that there was a Cookie Companion (that will be on my Christmas wish list). My kids and I used Halloween colored M&Ms and candy corn instead of the butterscotch chips. Aside from the candy corns melting in the oven (bake and learn, right?), they turned out beautifully. I cant wait to try more of your scrumptious looking baked yummies! Keep on bakin’ baby!
April 3rd, 2010 at 4:46 pm
These cookies are a family tradition- I grew up baking these every thanksgiving with my dad. Our recipe yields SO many that we freeze them and eat them throughout the winter season. Chewy, yummy, salty-sweet deliciousness. Ultimate comfort cookie!
September 25th, 2011 at 12:21 pm
Thank you for posting this recipe! I’ve been looking for a recipe for monster cookies that comes out chewy like these. These are the perfect monster cookies. I love that they spread out when you bake them, so they don’t come out like hockey pucks. So much better than the last recipe I tried. Thanks again!