At Little Sprouts, we have lots of cookie monsters who love to eat cookies (not to mention their cookie loving parents) so I have a few cookies that are famous around these parts. Monster cookies have been a favorite here for years. I adapted the recipe from one I got from my sweet Aunt Pat years ago. She gave me some of the cookies for Christmas with the recipe attached.
They contain oatmeal, peanut butter, and of course, the best thing, chocolate. They are chewy on the inside, crispy on the outside and packed to the tippy top with delicious flavor! Kids love them, adults love them, and my family can’t get enough of them either.
These cookies freeze great because they don’t contain flour or baking powder. They also store well at room temperature for several days.
Some tips to remember when making them:
Stir them super thoroughly, hopefully you have a hulk like mine to help you with that part.
You need a giant bowl because it makes a lot!
If you don’t have a bunch of cookie monsters in your house, you can half the recipe.
I hope you and the ones you love enjoy them as much as we do.
- 6 eggs
- 2 sticks room temperature butter (don't you dare ruin these cookies with margarine!)
- 4 c. raw sugar
- 4 T. vanilla
- 2 1/2 c. creamy peanut butter
- 4 tsp. baking soda
- 9 c. rolled oats
- 1 c. chocolate chips
- 1 c. m and ms
- Mix in a very large bowl: Eggs, butter, sugar, and vanilla. Stir very well.
- Add peanut butter and mix well.
- Add baking soda and rolled oats and mix very well
- Add chocolate chips and m and m's and mix well.
- Drop rounded dough balls onto greased cookie sheets.
- Bake at 350 for 10-12 minutes.
- Don't let them get too brown!