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I remember eating these cookies as a kid and finally found an old-fashioned recipe in an old cookbook.
I love recipes from old cookbooks because you know they are tried and true! Some other tried-and-true recipes you may like are these Krispie Chewy Rice Treats, Unbaked Peanut Butter Bars, and Non-Cooling Soft Chocolate Chip Cookies.
These monster cookies have chocolate chips, chocolate candy (aka M & Ms), and yes … the beans. Every old monster cookie recipe I found contained raisins and I remember eating them like this, so I put them away.
If you're just appalled at the idea of adding raisins to cookies, don't add raisins and add more chocolate chips and M&M.
Why are they called monster cookies?
Well I don't know the exact answer but I do have a few thoughts. First, because it makes a "monster batch" of cookies. I cut the recipe in half and it still makes a lot of cookies!
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Just freeze some cookies for later if you don't want so many on your counter. Or gift some to a friend or neighbor!
Second, it is like a “Frankenstein” cookie that contains a mixture of various ingredients. Or a cookie "anything but the kitchen sink" … but the monster cookie is much easier to say, haha!
- Oats: I like to use quick oatmeal for this recipe because I am not using flour. Quick oatmeal is powdered and this acts as a binder to keep the cookie together better.
- Sugar: I mainly use brown sugar with a little white. Brown sugar to help keep cookies smooth and a little white sugar to help burn the edges.
- Peanut butter: Use soft or crispy. Just don't wear the all-natural type you need to remove. It is a little too liquid for this recipe.
- Butter: I have the best results when I melt the butter until it almost melts. So about 75% of the stick is melted.
- Sodium bicarbonate
- Vanilla: Add flavor to cookies
- Chocolate chips: Use milk, semi-sweet or bittersweet
- Chocolate candies: (also known as M & Ms) Use extras to decorate the top before baking or if you don't like them to be cracked add some after taking them out of the oven.
- Raisins: If you can't bear the thought of adding raisins, replace them with more chocolate chips and / or M&M.
The KEY to soft cookies (Tips and tricks)
Here is my advice to keep these cookies soft and chewy:
- GO DOWN them a little. The edges will look just plain or a little dry, but the center will still look damp. Remove them from the oven and leave them on the baking sheet for 5-10 minutes before removing them. They will finish cooking on their own and there is no risk of overcooking.
- Thick cookies = chewy cookies. If you cookies spread too much: I like to try a cookie first to see how it will spread in the oven. Cookie dough can have a mind of its own sometimes (just like brownies!) If it gets too long, put the dough in the fridge for 20-30 minutes. Also, be sure to use a cookie spoon to make the cookies into nice, even balls.
Other Monster Cookie plugins:
Looking for ways to change your cookies? Try these other options:
- Chopped pretzels
- Dried cranberries
- Caramel chips
- Peanut Butter Chips
- Any chopped walnut
- White chocolate chips … or any chip that goes well with chocolate and peanut butter.
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Preparation time 15 minutes
Cooking time 10 minutes
Total Time 25 minutes
Servings: 48 cookies (approximately 4 dozen)
Calories: 152 kcal
1½ cup (300g) full brown sugar
½ cup (115g) sugar
1¼ cup (340g) peanut butter (creamy or crisp)
½ cup (113g) butter, almost melted
3 large eggs
1½ teaspoons vanilla
4½ cups (465 g) quick oatmeal
2 teaspoons baking soda
¾ cup (145g) chocolate chips
¾ cup (170g) chocolate candies
¾ cup (120g) Raisins
Preheat oven to 350 ° F.
In a large bowl, beat together sugars, peanut butter, and butter until well combined, scraping the sides of the bowl often. Add the eggs and vanilla and mix until combined. Add oatmeal and baking soda and mix until combined. Add chocolate chips, chocolate candy, and raisins; mix alone until combined.
Using a large cookie spoon (at least 2 tablespoons), place the cookies in place, at least 1 inch away, on a baking sheet. Bake for 10 minutes. The cookies will still look a little damp in the center. Let stand on the baking sheet for 5-10 minutes before removing to cool completely.
- Freezer Friendly: Scoop out the dough and place it on a cookie sheet. Freeze 30 minutes or until solid. Remove from the pan and place in a container or freezer-safe bag. Freeze for up to 6 months. Bake for an extra minute … no need to defrost! Freeze completely cooled cookies in a container or freezer safe for up to 3 months.
- Move along: Cookie dough can be stored in the refrigerator for up to 2 days.
- Nutritional information: Since different ingredient brands have different nutritional information, the information displayed is only an estimate.