Monster Cookies

My college cafeteria served some pretty bad food. Almost inedible at times. But the one thing they did right was desserts. I don’t know how, but they seriously made some amazing desserts. The one that really stood out in my mind was Monster Cookies. Huge cookies full of oatmeal, peanut butter, m&m’s, chocolate chips, and I don’t know what else. Amazing. I’ve tried other versions from other places, but none has come close to the memory of what I had in college. Until now. And I’ve just learned that I can make them at home. This could be dangerous.

These cookies are chock full of delicious ingredients. Just look at that cookie dough. Doesn’t it look like you could just take a spoon and eat it? (Not that I did that. Actually, I really don’t want to say how much of this cookie dough I ate. Enough that Mike had to tell me to stop eating it). But as good as the cookie dough is, the end result is better. The cookies just seem to melt in your mouth. They have such a variety of textures and flavors that combine to make a rich delicious cookie that I just can’t stop eating. Please try these and let me know what you think.

p.s. As a side benefit, these are gluten free! (I think…please correct me if I’m wrong).

Monster Cookies


2/3 cup butter
1 1/4 cups dark brown sugar
3/4 cup granulated sugar
1 1/2 cups chunky peanut butter
3, eggs beaten
5 1/2 cups old fashioned oatmeal
2 teaspoons baking soda
1/2 cup milk chocolate chips
1/2 cup white chocolate chips
6 ounces M&M Minis


Melt the butter in a large bowl in the microwave. With a large wooden spoon, blend in the brown sugar, granulated sugar, and peanut butter. When the temperature of the mixture has dropped enough so it won't cook the beaten eggs, add the eggs and stir until the batter is just mixed. Then, in order, stir in the baking soda, the white chocolate chips, the milk chocolate chips, and the M&Ms. Add the oatmeal, one cup at a time, stirring after each addition. Cover the bowl tightly with plastic wrap and chill for at least two hours.

Preheat the oven to 350°F. Drop dough on parchment-lined baking sheets with a large spoon, making sure the dough is fairly well packed. (I just kind of formed it with my hands). Flatten slightly. Bake for 10-12 minutes or until lightly golden brown. Watch the cookies carefully, as they have a tendency to burn easily. Let cook on baking sheet for 1-2 minutes, then transfer to a cooling rack. I slightly under-baked mine, and they were perfect after they cooled.

adapted from Taste as You Go

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  1. I could really go for one of those cookies for breakfast. 🙂

  2. My college (Adrian College) could do desserts, too. Their "magic cookie bars" (those 7 layer cookies with the coconut and such) were AMAZING! This recipe looks awesome!

  3. these are my husband's absolute favorite cookies! which means, I should probably make them for him sometime 🙂

  4. They look so, so good!

  5. Yum! I could totally eat that dough 🙂

  6. This is my favorite cookie too!! Great pictures!


  7. You are technically correct that these are gluten free, but many people who are gluten intolerant have to avoid oatmeal because it is often contaminated with wheat, rye, or barley during the manufacturing process.

    These cookies do look good! My family would be all about eating the dough instead though! 🙂

  8. nursegirl – Thanks for the info! I didn't realize that about oatmeal.

  9. I didn't know that about oatmeal. The things you learn reading food blogs/comments. 🙂

    The cookies look great! I bet my boys would love them.

  10. I am hoping my kids dont walk over and see this, they will freak! I am going to wait till I am more awake before I get going on these! thanks for the recipe!

  11. Yes, GCC had miserable food, and the desserts were certainly the bright spot in an otherwise dismal cafeteria. How is it possible that an institution could go so wrong on the big things but make such delightful baked goods? I forgot about these cookies, but they were divine. I am adding this recipe to my arsenal.

  12. I will be trying these very soon:)

  13. Oh these look so yummy and sweet!! I've always wanted to make these but just never had a chance to. I'm going to try this recipe soon!

  14. I think I may have to make a batch or ten of these. Yum!

  15. I'm afraid there wouldn't have been enough dough left over to make the cookies had I been there with you! That is superior cookie-dough material!
    No wonder we all got fat in college!

  16. That cookie dough! Well. I am SOLD.

  17. Yum… The desserts (especially cookies) were definitely the best part of about the food in my college cafeteria, too. My waistline grew accordingly, and I'm afraid it's never been the same! LOL… These cookies do look fantastic, though. Love them!

  18. Oh my goodness awesome cookies. I love cookies that have lots of goodies in them so every bite is different!

  19. Wow, those Monster Cookies look gooood! I'd love to try to make some. I know the feeling of missing certain foods from school… =)

  20. Thanks for the recipe! Technically, these aren't gluten free – but they are easily adaptable if you use gluten free oats!

  21. This is the first "from scratch" thing I've ever made. I wasn't successfull in getting it shaped. I used 4 cups of oatmeal instead of 5 1/2 because I saw that the oatmeal was consuming the mixture. I ended up with a cereal bar type of consistancy. Everyone loved it but I will try again and use even less oatmeal so it can remain moist. Thanks so much.

  22. Oh my. My boys would go bananas over these cookies! (As would I lol)

  23. i was lucky (or unlucky, if you consider all the weight that was gained)–my college cafeteria rocked. we didn't get monster cookies though, which is a shame. your batch looks great. 🙂

  24. Monster cookies are so good, I can't believe it's been so long since I've whipped up a batch. I usually end up eating half the batter while the cookies are baking 🙂

  25. i had a craving for these about a week ago and almost drove to gcc to see if i could find some! pathetic i know, but that's the kind of memory i have of these. thanks for the recipe i'll have to see how they compare 🙂

  26. becky – haha you and I certainly had our share of monster cookies. and remember the no-bakes? yum!!

    let me know if you try these, and how you think they compare. it's been so long since I had the gcc version, that I can't trust myself

  27. I just came over from your comment on my monster cookie recipe and was looking around and found YOUR recipe 🙂 These are different and look totally yummy! I'm going to have try these ones out!

  28. I just made my dough!!! And oh my gosh, it is DELICIOUS!!! I, too, had more than one spoonful 😉

    Can't wait for them to cool so I can bake them!

  29. Kallie – so glad someone else had a problem with eating the cookie dough by the spoonful! hope the cookies turned out even better! 🙂

  30. if anyone's interested in veganizing these, I upped the amount of peanutbutter to 2 C and eliminated the butter, used 1 "flax egg" (1 TBSP ground flax seed mixed in 3 TBSP of water) and eliminated the 3 eggs, just cut out the granulated sugar all together though you could easily add more brown sugar to make up the difference, and used all dark chocolate chips instead of M&Ms.

    the dough was a little tricky to get together, but refrigerating definitely helped, as did using a tablespoon scoop or a big spoon, and it all stuck together fine through baking. Totally yummy! I didnt miss the sugar i omitted at all, they had a perfect sweet/salty/chocolatey/peanutbuttery taste

  31. Oh! My kids would totally love those.

    Come on over and say "hi" will ya? Maybe "like" me on Facebook? I recently set up a page, you can find it here:

  32. Oh! My kids would totally love those.

    Come on over and say “hi” will ya? Maybe “like” me on Facebook? I recently set up a page, you can find it here:

  33. For them to be Gluten Free, one needs to use Gluten Free oats. Bob Mills makes Gluten Free oats.

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