Monster Cookies: It’s all in the name!

I love cooking beautiful, healthy meals that bring the whole family around the table. And, sometimes, I love to just go for it! I believe that living a balanced life is all about moderation. In a well-rounded diet, nothing should be lacking, especially the chocolate!

I slightly adapted this Monster Cookie recipe from The Ultimate Southern Living , and my friends and family can’t seem to get enough. Whether I’m invited to a pool party or a cocktail party, the host always requests a batch. I’m delighted to oblige because making people happy with food is why I do what I do. And nothing makes people happier than a homemade treat.

With each bite of this decadent dessert, you experience a sweet symphony of flavor. From chocolate chips and M&Ms to a special kiss of butterscotch, these cookies are truly irresistible. Whip up a batch (or two) for your next summer gathering—or when someone needs a hug—and be hailed the hero of the day!

If you have a gluten-free friend, opt for gluten-free oats and baking soda. You can also trade in some of the add-ins for your own cookie favorites: like, subbing regular M&Ms with Peanut Butter M&Ms or semi-sweet chocolate chips with dark-chocolate chips. Otherwise, enjoy as is; and enjoy with abandon!

Monster Cookies

Yield: 2 ½ dozen

Ingredients:

½ cup butter

1 cup sugar

1 cup + 2 Tbsp. firmly packed brown sugar

2 cups smooth peanut butter

3 large eggs

1 tsp. light corn syrup

1 tsp. vanilla extract

4 cups regular rolled oats, uncooked

2 tsp. baking soda

¼ tsp. salt

1 cup M&M’s

1 cup semi-sweet chocolate chips

1 cup butterscotch chips

Directions:

  1. Preheat the oven to 350° F.

  2. Beat the butter at medium speed with an electric mixer until creamy. Gradually add the sugars, beating well. Add the peanut butter, eggs, corn syrup, and vanilla. Continue to beat.

  3. Add the oats, baking soda, and salt. Stir until well incorporated.

  4. Stir in the M&Ms, chocolate chips, and butterscotch chips. The dough will be quite stiff.

  5. Pack the dough into a ¼ measuring cup. Drop dough 4 inches apart onto ungreased or parchment-lined cookie sheets. Lightly press each cookie with your fingertips into 3 ½ inch circles.

  6. Bake for 12-15 minutes. Watch the first batch closely, as all ovens are different. (When done, the centers should be slightly soft.) Cool for a few minutes on cookie sheets, then move to wire racks to cool completely.

Chef’s Note: These are BIG cookies, hence the name. If you make them smaller, the texture will not be the same. In other words, the bigger the better!

Craving cookies? Try this recipe and let us know what you think in the comments below. Or, snap a pic and tag us on Facebook.

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Marsha Gale, Personal Chef

Charlotte, NC

    434 - 942 - 2032

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