Monster Big Cook

Monster Big Cook

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By Ashley Wagner on January 5th, 2022
About the Author: Ashley is the founder of CenterCutCook and a former teacher that now spends her days in the kitchen so that she can share her favorite recipes with you!
Slow Cooker Chicken Philly Sandwiches
Salted Brown Butter Chocolate Chunk Cookies
The best monster cookies are GIANT in size and full of peanut butter, oatmeal, chocolate chips and M&M’s. Super soft, thick, easy and delicious!
If you are looking for the Best Monster Cookies, you have come to the right place. If you don’t know what a Monster Cookie is, allow me to explain: you start with a basic cookie dough, then you add in mix-ins like chocolate chips and M&M’s. You can get creative and add in anything you enjoy including butterscotch chips, peanut butter chips, toffee pieces and chopped nuts.
Few things are better than Monster Cookies, in our humble opinion, except when you make GIANT Monster Cookies. We decided to take these cookies to a new whole level and made them giant in size. We’re talking a hand-sized cookie. These cookies are soft, thick, chewy, giant, and always a favorite!
Let’s talk about the ingredients that you’ll need to make the best monster cookies.
You may notice that there is no salt added and that is intentional. Most peanut butter has a fair amount of salt, so no additional salt is needed.
Big, chewy and thick, these Monster Cookies are the type that your kids would love to come home to for a special after school snack. Or bring them to an event or a bake sale and they will be sure to impress.
The Monster Cookie Recipe lends itself well to adapting for use for Christmas or any other holiday. If you are wanting to make Christmas Monster Cookies, swap out the traditional M&Ms for a bag of red and green Christmas M&M’s.
The same goes for just about any other holiday. M&Ms come in colors for just about any holiday you could imagine so you can make these Monster Cookies for every holiday of the year! I’ve seen Easter M&M’s, Valentine’s M&M’s, Halloween M&M’s and the list goes on and on. There are so many fun ways to make these cookies for any occasion.
Before you pull out your mixer to get started, stop for a second and read this: No mixer is required! The beauty about this recipe is that it is so easy and completely mixed in one bowl, by hand! No mixer required. Can I get an hallelujah?
Did I mention these are giant cookies? Readers always love our giant cookies and these Giant Monster Cookies are no exception. Each cookie is made with about ½ cup of cookie dough. They are so big, thick and delicious! Peanut butter and chocolate is a classic combination and adding the oats make them chewy and so perfect. They are also naturally gluten-free if you use certified gluten-free oats.
After you make these, might I suggest a few other Giant cookies to add to your list? These Giant Chocolate Chip Cookies are always reader favorites, along with these Giant Sugar Cookies and Giant Snickerdoodle cookies .
For another incredible Monster Cookie Option, try our Monster Cookie Dough Dip , yes dip, and your little dessert-loving heart will be happy. Alternatively, you can start with our basic Chocolate Chip Cookie Dough Dip that gets rave reviews, and add in any toppings you’d like.
You will love these cookies because they are so easy, thick, chewy, perfectly sweet, and…. giant!!

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Recipes

Ree Drummond

Show:

The Pioneer Woman

Episode:

Make Hay While the Sun Shines

Level:
Easy

Total:
30 min

Prep:
20 min

Cook:
10 min

Yield:
18 to 24 cookies

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Level:
Easy

Total:
30 min

Prep:
20 min

Cook:
10 min

Yield:
18 to 24 cookies

Preheat the oven to 350 degrees F and line 3 cookie sheets with parchment paper.

Cream the butter with both sugars in a mixing bowl with an electric mixer on medium-high until fluffy. Add the eggs one at a time, beating well after each addition. Add the vanilla and beat.

Combine the flour, salt, baking powder and baking soda. Add to the mixing bowl and mix until combined. After that, add in the oats, chocolate candies, chocolate chips and pecans in whatever quantity you prefer. Add the cereal at the very end, mixing until just combined. Do not over mix!

Use a 2-ounce cookie scoop to scoop balls of dough onto the prepared cookie sheets (3 to 4 tablespoons of dough per cookie). Refrigerate the dough balls until chilled through and firm, at least 30 minutes and up to 1 hour. Bake until golden brown, about 20 minutes, and then allow to cool on a rack.

Serve with glasses of cold milk.

Show:

The Pioneer Woman

Episode:

Make Hay While the Sun Shines

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The recipe is just fine. Use an ice cream scoop. These are meant to be big monster cookies.

I read the reviews before I tried this recipe and here are the changes I made: 1. Oven temp to 325 2. Decreased salt to 1/2 t. 3. Baked for 11 minutes. 4. Cooled on the cookie sheet before transferring to cooling rack. The cookies still are flat but tasty and stayed together. I’d make them again.

These cookies taste AMAZING and are super easy to make!! I would highly recommend them to anyone!

These turned out awful. So disappointed. They baked very flat and were difficult to get off the cookie sheet. They turned into crumbles. Maybe needs more flour? Definitely way too much salt! I only used half of what the recipe calls for and they are still to salty (and I love salt!). Would not recommend this recipe. Sorry.

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2 sticks (1/2 pound) salted butter, softened

1 1/2 cup oats (either quick or regular)

1 cup chocolate coated candies, such as M&M's

3/4 cup chocolate chips (milk or semisweet)

2 1/4 cups rice cereal, such as Rice Krispies

This recipe has been updated and may differ from what was originally published or broadcast.

2012 Ree Drummond, All Rights Reserved

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