Paula Deen Monster Cookie Recipe

Monster cookies on parchment paper on a baking pan.

5 from 1 vote

Paula Deen's Monster Cookies are an easy one-bowl cookie recipe, super soft and chewy, and jam-packed with oats, peanut butter, M&Ms, and chocolate chips. Great recipe to swap out with seasonal M&Ms for Christmas, Easter, and Halloween!

Prep Time10

Cook Time10

Total Time20

Course: Dessert, Snack

Cuisine: American

Servings:

Calories: 195kcal

Author: Cara Lanz

Ingredients

3 eggs
1 cup sugar
1 ¼ cup brown sugar light or dark
1 ¼ cup creamy peanut butter
½ cup butter softened
½ teaspoon salt
2 teaspoons vanilla
½ teaspoon cinnamon optional
2 teaspoons baking soda
4 ½ cups quick-cooking oats not instant
1 cup M&Ms divided
1 cup chocolate chips divided
¼ cup raisins optional, or substitute with ¼ cup more chocolate chips

Instructions

In a very large bowl, beat the eggs, white sugar, and brown sugar together on medium speed for about 2 minutes.
Mix in the peanut butter, butter, vanilla, salt, and cinnamon (optional) until well combined.
With a sturdy spatula or wooden spoon, stir in the baking soda, oats, ½ cup M&Ms, ½ cup chocolate chips, and raisins (optional). The dough will be very thick.
Chill the dough in the refrigerator for 30 minutes.
Preheat the oven to 350. Prepare baking sheets with parchment paper or silicone baking mats.
Scoop the cookie dough into 2-tablespoon balls and place 2 inches apart on the prepared baking sheet. You can use a cookie scoop, ice cream scoop, or measuring spoon. For thicker cookies, use your hands to shape the dough into tall balls.
Place 2-3 more M&Ms and chocolate chips on top of each cookie dough ball.
Bake for 9-11 minutes or until lightly browned. Do not overbake. Chill the cookie dough between batches.
Let cool on the baking sheet for about 3 minutes. Transfer to a wire baking rack to cool the rest of the way.

Notes

Instead of raisins, you can add more chocolate chips or M&Ms.

For thinner cookies, do not refrigerate the dough.

For thicker cookies, chill the dough and use your hands to make "tall" cookie dough balls.

Storage & Freezing Instructions

Storage. Store baked cookies in a ziptop bag or airtight container for about a week.

Freezing. Freeze baked cookies in a freezer bag for up to 3 months. You can also freeze unbaked cookie dough balls for up to 3 months.

How to Bake Monster Cookies from Frozen

Add a few more minutes to the baking time to bake from frozen.

Nutrition