Oh these cookies.
They so bring me back. Way back to when I was a little girl…well high school, but definitely back there. Monster cookies are classic, kind of like a chocolate chip cookie, but they’re just not as “popular” I guess? I grew up making these cookies out of a cook book from Sibley Iowa. Any recipe coming from Sibley Iowa is a good recipe. They know what they’re doing in the kitchen there. Down home farm cooking, and butter and shortening packed baking. It seriously doesn’t get much better.
I didn’t pull the recipe from that specific cook book, but I made up my own which tastes juuust about the same. They’re good enough to eat two in a row after lunch one day. Thought it was a good idea at the time, but then went back to work and thought otherwise…
Anyway…they’re addicting. The peanut butter, oats, m&m’s, chocolate chips, and butterscotch (when do we ever bake with butterscotch?) chips may have something to do with that. That flavor combo just works. It’s truly not like any other cookie I’ve ever made. It seems like it would be waaaay too sweet or overwhelming…but it’s not. Like at all.
This recipe makes over 40 cookies. That’s quite a bit. I brought them into work and one, just ONE ,was left. That has to tell ya something right?
I’m thinking these would be a great football cookie. Imagine watching your favorite team with a plateful of monster cookies and a beer in your hand? Beer and cookies…umm yes, they go together. Everything goes with beer though…
Oh and the fall colored m&m’s? So cute.
- 4½ cups quick cooking oats
- 2 teaspoons baking soda
- 1 teaspoon salt
- ¾ cup (1½ sticks) unsalted butter, room temperature
- 1 cup brown sugar
- ½ cup granulated sugar
- 3 eggs
- 2 teaspoons vanilla extract
- ¾ cup peanut butter
- ½ cup m&m's plus more for top of cookies
- ¾ cup semi-sweet chocolate chips
- 1 cup butterscotch chips
- Preheat oven to 350 degrees and line a baking sheet with a non-stick baking mat or parchment paper.
- In a medium bowl, mix together oats, salt, and baking soda, set aside.
- In a stand-alone mixer fitted with a paddle attachment, cream together butter, sugars, and peanut butter. Next mix in vanilla and eggs one at a time scraping down sides of the bowl as necessary.
- With the mixer on low-speed slowly add the bowl of dry ingredients.
- Lastly, stir in m&m's, chocolate chips, and butterscotch chips.
- Chill dough for 30 minutes.
- Measure dough, roll into a ball, and slightly press down to a form a disc. Push in additional m&m's if desired (this makes them look pretty).
- Bake for 14 minutes and let cool slightly on the baking sheet for a few minutes before transferring to a cooling rack. Careful not to over bake otherwise cookies will be very crispy.