This recipe's right off the Food Network website. They look so good! :)
Make and share this Paula Deen's Monster Cookies recipe from Food.com.
- 3 eggs
- 1 1⁄4 cups packed light brown sugar
- 1 cup granulated sugar
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon vanilla extract
- 12 ounces creamy peanut butter
- 1⁄2 cup butter, softened
- 1⁄2 cup multi-colored chocolate candy
- 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°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.
I've made these before and they are great! This is a perfect base recipe to play around with. I've used a pretzel M&M and holiday dark chocolate M&M mix here and splashed a bit of Saigon cinnamon in the batter. I also love Heath pieces, and I always add 1 full cup of raisins. Chilling the dough very well and keeping it cold in between batches is key. Eleven minutes is the perfect time for me. Cooling for ten minutes on the cookie sheet and sliding them onto wax paper keeps them chewy. Thanks for the great post!
These are delicious. I made them for a party and people ate them all and demanded the recipe. Even the girls on diets... They do come out extra squishy, as noted on the recipe, but they stay that way even after cooling. The second time I made them I baked them a few minutes longer (10-12) and they were better. Next time I may add a touch of gluten-free flour to thicken them up a tad more, or cut back the butter slightly.
Also note, not all oatmeal is gluten free. Some companies dust the oats in flour to help thicken the oatmeal. If you really need gluten free food, get gluten free oatmeal. I used Bob's Red Mill gluten free oatmeal in these cookies and it worked great.
I made these exactly as the recipe, including raisins, which aren't enough to make a lot of difference. I was concerned that there was no flour and checked the recipe in several places on the internet to be sure it is right. These would be good for someone with wheat allergy or gluten intolerance. The mixing order is also a little strange, next time I will cream the butter and sugar, then add the eggs. But they are yummy! To make sure there were lots for the grandchildren, I doubled the recipe, which completely filled my 5-quart mixing bowl. I used the dough hook at the end because it was too stiff to mix by hand. The M&Ms add a little unexpected crunch too. I want to try the white chocolate with red and blue candies for 4th of July.