Monster Cookies from Paula Deen

Monster Cookies

My niece came to visit last summer and brought cookies along with a sweet baby.  We loved both the cookies and the baby!  Her baby boy is so cute.  I hated to see them leave, but will forever remember the visit as well as my first encounter with Monster Cookies.  These things are dang good!  During the summer I was on a mission to find the recipe and here it is.  Paula Deen’s recipe from one of her cookbooks Paula Deen and Friends.   It is ironic that my niece picked up the cookies from a bakery in Savannah which is the home of Deen.

While trying to find the perfect recipe I found out that true monster cookies do not contain flour.  You can pretty much put whatever you want in the cookies as long as the amounts are equal for example butterscotch pieces or reeces. You could use white chocolate instead of semi sweet chocolate. I added pecans instead of raisins. Put in your choices and enjoy! By the way these cookies freeze really well.

Monster Cookies

Monster Cookies from Paula Deen

Yield:  3 dozen large cookies or about 5 dozen smaller cookies


  • 3 eggs
  • 1 1/4 cups packed light brown sugar
  • 1 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1 12 -ounce jar creamy peanut butter
  • 1 stick butter, softened
  • 1/2 cup multi-colored chocolate candies, M&M’s
  • 1/2 cup chocolate chips
  • 1/4 cup raisins, ( I used chopped pecans) optional
  • 2 teaspoons baking soda
  • 4 1/2 cups quick-cooking oatmeal (not instant)


  1. Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats.
  2. In a very large mixing bowl, combine the eggs and sugars. Mix well.
  3. Add the salt, vanilla, peanut butter, and butter. Mix well.
  4. Stir in the chocolate candies, chocolate chips, raisins, baking soda, and oatmeal.
  5. Drop by tablespoons 2 inches apart onto the prepared cookie sheets. I made smaller cookies using a heaping teaspoon of cookie dough.
  6. Flatten the cookie with your fingers or the back of a spoon.  They do not spread much when they cook.
  7. Bake for 8 to 10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool.
  8. When cool, store in large resealable plastic bags.

Happy Cooking,

The Teacher Cooks


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