Paula Deen Monster Cookies are thick, chewy oatmeal cookies loaded with peanut butter, chocolate chips, and colorful chocolate candies. Ready in just 20 minutes, this recipe makes about 3 dozen cookies. They are the kind of cookie you bring to a bake sale or pack into lunchboxes, and no one ever turns one down.
The peanut butter is what holds these cookies together. Paula uses a full 12-ounce jar of creamy peanut butter with no flour at all. That means the dough is heavy and sticky, so mix it by hand or with a sturdy stand mixer. Skimp on the peanut butter and the cookies fall apart.
Drop the dough by tablespoons, not ice cream scoops, or they spread too thin. Pull them from the oven when they still look slightly underdone. They firm up on the sheet as they cool for those 3 minutes before moving to a wire rack.
Paula Deen Monster Cookies
Course: DessertCuisine: American, SouthernDifficulty: Easy36
servings10
minutes10
minutes200
kcalFlour-free drop cookies made with a full jar of peanut butter, two kinds of sugar, oats, chocolate chips, and colorful candies. Mixed in one bowl and baked in under 10 minutes.
Ingredients
1/4 cup optional raisins
1/2 cup chocolate chips
1/2 cup multi-colored chocolate candies
1 stick softened Butter
1 (12 oz) jar creamy peanut butter
1/2 teaspoon vanilla extract
1/2 teaspoon salt
1 cup granulated sugar
1 1/4 cups packed light brown sugar
3 eggs
2 teaspoons baking soda
4 1/2 cups not instant quick-cooking oatmeal
Directions
- Preheat: Preheat the oven to 350 °F. Line cookie sheets with parchment paper or nonstick baking mats.
- Mix the dough: In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter and butter. Mix well. Stir in the chocolate candies, chocolate chips, raisins (if using), baking soda and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.
- Bake: Bake for 8-10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags.
FAQs
Can you use crunchy peanut butter instead of creamy?
You can, but the texture changes. Creamy peanut butter gives the dough a smooth, fudgy base that holds everything together. Crunchy adds extra crunch on top of the oats, which some people like. The cookies hold their shape either way.
How long do monster cookies stay fresh?
Stored in a resealable bag or airtight container at room temperature, they last about 5 days. After that the oats start to dry out and the edges get crumbly. You can freeze baked cookies for up to 3 months, layered between sheets of parchment.
Can you freeze the cookie dough?
Yes. Scoop the dough by tablespoons onto a lined sheet, freeze until solid, then transfer to a freezer bag. They keep for up to 3 months. Bake straight from frozen and add 1 to 2 extra minutes to the bake time.
Why did my monster cookies come out flat?
The most common reason is using melted butter instead of softened. Softened butter holds air, which gives the cookies structure. Using instant oatmeal instead of quick-cooking oats can also cause spreading because instant oats absorb moisture differently.
Do these cookies really have no flour?
No flour at all. The oatmeal and peanut butter do all the structural work. The peanut butter binds everything, and the oats absorb moisture so the cookies hold their shape. That is what makes monster cookies different from regular drop cookies.
