Who here doesn’t LOVE Monster Cookies!? Ok…truth be told, until one of my Spine Partners introduced me to these heavenly treats last year…I had never heard of such a thing. Shame on my Mom! LOL 😉
But…now that I have, these delicious treats make their way into my oven a couple times a year. With a batch of 3 dozen…I am always happy to share. In fact, with my last batch I made half and froze the rest of the dough. Little did I know that the frozen cookie dough would haunt my husband day in and day out until he finally pulled it out of the freezer and baked some up while I was away! A big thanks to Paula Deen for a great recipe.
Recipe by Paula Deen
Makes 3 Dozen
- 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 (Regular…NOT reduced fat)
- 1 stick butter, softened (not melted)
- 1/2 cup multi-colored chocolate candies
- 1/2 cup chocolate chips
- 1/4 cup raisins, optional
- 2 teaspoons baking soda
- 4 1/2 cups quick-cooking oatmeal (not instant)
Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats.
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 for 8 to 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.
Indulge. In Life. In Love. In Food.