Monster Cookies are packed with tasty goodness! Being a cross between a chocolate chip cookie and peanut butter cookies with oats but no flour. With peanut butter, caramelly brown sugar, rolled oats and chocolate sprinkled throughout! These peanut butter oatmeal cookies are a favorite lunch box or after dinner snack!
Rolled oats are the only grain in monster cookies, so you can easily make this cookie recipe gluten free. Just be sure that your rolled oats are certified gluten free. The peanut butter in these delicious peanut butter, oatmeal, chocolate chip cookies recipe adds valuable nutrition and hearty staying power. Of course, I will always say that chocolate is healthy! 🤗
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The best monster cookies are chewy, whether they are big or small, and full of peanut butter, oatmeal, chocolate chips and M&Ms. Made with eggs, brown and white sugars, vanilla and a bit of corn syrup to ensure the ultimate chewiness.
The guys in my family are super hard workers. In the winter they do snow removal and honestly, when there’s a huge snowfall to clear, I’m convinced that these monster cookies keep them going for hours on end! I love to have a bucket of these peanut butter, oatmeal, chocolate chip cookies in the freezer for times like this.
Monster cookies are also a favorite of my 2 year old grandson. And honestly, I don’t feel guilty at all when that’s all he will eat when I’m babysitting him. Monster cookies recipe along with a glass of cold milk is a perfect snack!!
Why Are these cookies called Monster Cookies?
These peanut butter, oatmeal, chocolate chip cookies are called Monster Cookies because the recipe makes a monster amount of cookies! Or, some say it’s called this because the cookie is such a mixture of different cookie recipes all combined in one. (Such as chocolate chip cookies, oatmeal cookies, and peanut butter cookies.) Kind of a hybrid mixture like Frankenstein was, only not scary at all! Whatever reason they have this name, Monster Cookies are definitely one of the BEST cookies recipe ever!
My sweet sister in law introduced us to monster cookies recipe years ago. This flourless cookies recipe makes a huge batch of these peanut butter, oatmeal, chocolate chip cookies. They freeze fantastically, and apparently are even great frozen. (as snow removal guys have told me) For a healthy-ish, filling, slow-burning cookie, this monster cookie recipe is the best!
Why You Will Love Monster Cookies Recipe!
- Best peanut butter oatmeal chocolate chip cookies!
- Makes a huge batch!
- Freezes beautifully, raw or baked!
- No need to chill the batter!
- No flour, can be gluten free!
- Soft in the middle, crisp on the outside!
When baking cookies, I honestly love a cookie recipe like this! There is so many different flavor favorites in Monster Cookies to please everybody. Also, these no flour cookies are healthier than most and the recipe makes a huge amount! This Monster Cookie Recipe is the best cookie recipe and most popular cookies in our family.
History of Monster Cookies
Monster cookies recipe was invented by Richard Wesley in 1971. He was a photographer and father of 6 from Michigan State University. One time when Richard ran out of flour while making peanut butter cookies, he used oats and other ingredients instead. The original recipe used 18 cups of oatmeal and 12 eggs!! 😲 A true monster sized recipe to feed his large family!
Storage and freezing instructions
To store this Monster Cookie recipe, you can bake them, then store in an airtight container on the counter for up to 4 days. If you would like the cookies to last longer, place in the freezer for up to 4 months.
Or you can shape the monster cookie dough into balls and freeze on a parchment lined baking sheet. Once the dough balls are frozen, transfer to a sealed container or bag. When you want freshly baked Monster cookies, bake as per instructions, adding 1-2 minutes.
Ingredients in Monster Cookies
- Peanut butter, you can use smooth or crunchy. I prefer crunchy natural peanut butter to add a bit of peanutty crunch to the cookies. And no, using Natural Peanut Butter does not do anything bad to these cookies. I use natural peanut butter in all of my cookie and dessert recipes with complete success!*
- Butter, I use salted for the best flavor, but margarine will work also.
- Brown and white sugars, the blend of sugars creates the perfect chewy, sweet, caramelly flavor and texture.
- Eggs of course for binding these no-flour cookies.
- Vanilla extract
- Corn syrup, just a bit, but this extra ingredient ensures crispy on the outside, chewy on the inside perfection.
- Rolled oats, I prefer large flake for maximum chewiness, but quick cooking oats can be used if that’s what you have.
- Baking soda
- Chocolate chips
- M&Ms, to add color and ensure these monster cookies are extremely kid-friendly! If you wish you can save some out of the dough to add to the tops of the cookies right before baking them. Totally unnecessary but will make the cookies more colorful.
*sometimes I wonder about recipe blogs saying natural peanut butter will cause your cookies to be drier, or wetter, or not good…have they ever actually tried it or do they just repeat what they read on other blogs? 😏
What type of Oats are best for Monster Cookies?
I totally prefer using Old Fashioned Oats for this cookies recipe! The Old Fashioned Oats will produce a chewier texture than quick oats. Quick oats also absorb more moisture so will cause the peanut butter, oatmeal, chocolate chip cookies to be drier and more crumbly.
How to Make Monster Cookies Recipe
1. In a large mixing bowl, cream the butter and both sugars well.
2. Add the peanut butter, vanilla, corn syrup, and eggs. Mix well, scraping the sides once in a while.
3. Mix in all of the remaining ingredients.
4. Drop by spoonfuls onto parchment covered baking sheets.
5. Bake at 350°F for 8-12 minutes, depending on the size of the cookies. Let them rest a few minutes before removing to a wire cooling rack.
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Other Tasty Cookies to Try
Ingredients
Instructions
How to Make Monster Cookies
In a large mixing bowl, cream the butter and both sugars well.
Add the peanut butter, vanilla, corn syrup, and eggs. Mix well, scraping the sides once in a while.
Mix in all of the remaining ingredients.
Drop by spoonfuls onto parchment covered baking sheets.
Bake at 350°F for 8-12 minutes, depending on the size of the cookies. Let them rest a few minutes before removing to a wire cooling rack.
Servings 108
- Amount Per Serving
- Calories 144kcal
- Calories from Fat 59kcal
- % Daily Value *
- Total Fat 7g11%
- Sodium 103mg5%
- Potassium 105mg3%
- Total Carbohydrate 18g6%
- Protein 3.3g7%
- Phosphorus 10 mg
- Copper 11 mg
- Manganese 26 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Don't overbake!
- Can use crunchy peanut butter for extra crunch.
- Beat the butter and sugars until creamy.
- Take out of the oven when the cookies are slightly underdone, they will harden more once cooled.
- Can make the dough balls and freeze to bake later. Just add an extra couple of minutes when baking from frozen.
