Mmmm…peanut butter, M&M’s, chocolate chips, and oats combine to make the richest and most satisfying cookies you have ever had! Monster Cookies get their name from the large size of the cookie and the massive amount of deliciousness in each one! I keep this recipe in strong rotation, and I am always asked if I will share the recipe.
You can serve a crowd with this recipe and so I often make these monster cookies for potluck gatherings, tailgate parties, summer get-togethers with friends, and as treat to share with teachers or family and friends. The oatmeal and peanut butter make them a hearty sweet treat- they seem almost like a meal in itself! :). I definitely suggest a glass of milk to go with it! These cookies are fully-loaded and so, so good!
I actually just made these as a “Back to School” treat for my kids- they will be a great pick-me-up to pack in their lunches for school. A special little perk to look forward to and enjoy while they are also trying to get their school groove back in gear. My kids always seem to have a little bit of an adjustment from the summer freedom of eating when you’re hungry to the school year scheduled eating times. My son, especially, eats so much more during the days at home than he can when he’s at school. I am glad this is filling- it will help him get through that first week!
I love being able to share the recipe for these super-popular cookies! My friend, Heather, introduced me to them so long ago~ and they have been a staple in our house ever since. I hope you enjoy them, too!! Here is a quick photo of the ingredients that we gather before we start (my kids love helping me make these- and now can actually make them all on their own).
- 1 CUP BUTTER (Softened)
- 3 CUPS PEANUT BUTTER
- 2 CUPS WHITE SUGAR
- 1/4 CUP LIGHT KARO SYRUP
- 4 teaspoons BAKING SODA
- 1/4 teaspoon SALT
- 2 teaspoons VANILLA
- 6 EGGS
- CREAM ALL INGREDIENTS AND ADD~
- 8-10 CUPS OATS I suggest Quaker Old Fashioned Oats instead of Quick Oats
- 12 OZ. CHOCOLATE CHIPS
- 12 OZ. M &M s
- Scoop 1/4 cup for each cookie and drop on cookie sheet.
- Bake at 350 degrees for 10-12 minutes. Depending on your oven, you may need to cook longer. The tops and edges should be golden brown when the cookies are done. Don’t overcook – the cookies will be dry.
Here are a couple of other photos that I took when I served them- I have these small and really great wicker trays from Society Social that I use when I want to serve the kids something and make it a little more special. Anything works- but I also love these trays because they can bring all of the dishes to the sink and dishwasher at once when it is time to clean up! That way, nothing is “accidentally” forgotten when they put away their dishes. 🙂 I used flowers and lots of colors for my daughter and then used red, blue, and yellow for my son. He probably doesn’t notice that I change it for him, because the cookies are all he really cares about! Ha! I can’t blame him!
You can also see how I used this recipe for a Fourth of July picnic here. It was one of my very first recipes I shared when I started blogging- so beware…it is equal parts funny and cringe -y (as my kids would say) to see the original posts on my blog. I love to see the progress this little blog has made over the years. Lol! Thank you for being here and for helping me grow! I really hope you love what you find here at The Party Wagon!
Also, these cookies freeze well! If you make more than you need, or if you just want to save some for later…you can freeze these for a few months. Just take out to thaw and then enjoy all over again! Cheers, Friends!