Monster cookies are known for two things: incorporating just about every mix-in you can think of into the batter and their signature enormous size.
These monster cookies begin with a standard cookie dough before the real fun begins. Rolled oats are incorporated into the batter to give it additional flavor and texture. Chocolate chunks, chopped peanuts, and colorful candy-coated chocolate pieces are then folded into the mix. This is where you can get creative with your favorite mix-ins to create your own signature monster cookie. As long as the mix-ins total three cups, feel free to get creative. Try using a variety of chips, nuts, dried fruits, and candy in various sizes, shapes, and colors.
To make the cookies large and all uniform in size, use a 1/2 cup measure to scoop the cookie dough. They will spread a bit in the oven, so be sure to leave ample space between each mound of dough on the baking sheet. The result will be a giant cookie that will practically fill up an entire plate and delight cookie lovers of all ages.
- 1 cup unsalted butter (softened)
- 3/4 cup dark brown sugar (firmly packed)
- 3/4 cup granulated sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon hot water
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups old-fashioned rolled oats
- 1 cup chocolate chunks
- 1 cup peanuts (chopped)
- 1 cup mini candy-coated chocolate pieces
Gather the ingredients. Preheat oven to 350 F. Prepare baking sheets by lining them with parchment paper.
In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy.
Mix in the eggs one at a time, beating well after each addition. Mix in the vanilla and water.
In another bowl, combine the flour, baking soda, and salt.
Mix the flour mixture into the butter mixture until well combined.
Stir in the rolled oats.
Stir in the chocolate chunks, chopped peanuts, and mini candy-coated chocolate pieces.
Drop by 1/2 cup measures on to the prepared baking sheets. Leaving lots of space as these cookies are large and will spread.
Bake for 15 to 18 minutes or until the cookies are golden brown. Cool on a wire rack.
Enjoy with a cold glass of milk!
- Brown sugar is measured differently than regular granulated sugar. Recipes call for brown sugar to be "firmly packed" in order to ensure a consistent measurement. Packing brown sugar presses out the pockets of air between the sticky granules. Scoop the brown sugar into the measuring cup. Press down the brown sugar until it is tight and compact. Repeat the scooping and pressing as needed until the measuring cup is full. The top of the brown sugar should be flush with the top of the measuring cup.