These monster cookies are my all-time favourite cookie (and dough!). Full of oats, peanut butter, chocolate chips and M&M’s – nothing could be better!

Monster cookies - Sarah

Probably my all-time favourite cookie (and cookie dough).  I can’t count the number of times where I’ve just stood in front of the mixing bowl, waiting for a batch of cookies to finish in the oven, just taking spoonful upon spoonful of the dough.  One time I did make this into a slice-type thing – I had a craving for baking, and a little of the dough, but didn’t want to have the amount I usually had so I wanted to put it all in the oven at once.  Took about double (or triple) the baking time in a slice pan, but when I cut the pieces and handed them around at a workplace I went to the following day (so we didn’t have them lying around the house), they were a huge success.  My son, Henry, also used this recipe to make a giant monster cookie for his teacher for a Christmas present – worked really well.

Couple of points:

  • Be careful when you add the oats, as the mixture is very ‘gluggy’ and the motors on some hand beaters just cannot handle the thickness (speaking from experience!).
  • You can substitute any ‘pieces’ you wish in this recipe – I often use a combination of milk chocolate, white chocolate and M&Ms, but have used raisins, peanuts, butterscotch pieces, peanut butter pieces, and rice crispies (or some sort of puffed rice) with equal success.


Monster cookies

Author Betty Crocker


  • 1 cup sugar
  • 1 cup firmly packed brown sugar
  • 1 cup peanut butter
  • ½ cup butter or dairy-free substitute, softened
  • 3 eggs
  • 4 cups quick-cooking rolled oats
  • 2 teaspoons baking soda
  • 125 g semisweet chocolate chips or dairy-free substitute
  • 125 g white chocolate chips or dairy-free substitute
  • 1 cup candy-coated chocolate pieces eg M&M's (or dairy-free substitute)


  1. Heat oven to 180C. In large bowl, combine sugar, brown sugar, peanut butter and butter; beat until light and fluffy.
  2. Add eggs, 1 at a time, beating well after each addition.
  3. Add baking soda, chocolate chips and chocolate pieces. Add oats and mix well.
  4. Drop dough by heaping tablespoonfuls 2 1/2 inches apart onto ungreased cookie sheets.
  5. Bake at 180C for 11 to 14 minutes or until light golden brown. Cool 2 minutes; remove from cookie sheets.

Back to Cookies