Sandra These Paula Deen Monster Cookies are chewy, peanut butter-packed treats loaded with chocolate chips, multi-colored chocolate candies, and optional raisins, with a hearty oatmeal base. Ready in about 30 minutes, they’re perfect for a fun, kid-friendly dessert or snack.
Paula Deen Monster Cookie Recipe Ingredients
- 1/4 cup raisins (optional)
- 1/2 cup chocolate chips
- 1/2 cup multi-colored chocolate candies (e.g., M&M’s)
- 1 stick (1/2 cup) butter, softened
- 1 (12 oz.) jar creamy peanut butter
- 1/2 tsp. vanilla extract
- 1/2 tsp. salt
- 1 cup granulated sugar
- 1 1/4 cups packed light brown sugar
- 3 large eggs
- 2 tsp. baking soda
- 4 1/2 cups quick-cooking oatmeal (not instant)
How To Make Paula Deen Monster Cookies
- Prepare Baking Sheets: Preheat the oven to 350°F (180°C/gas 4). Line cookie sheets with parchment paper or nonstick baking mats.
- Mix Wet Ingredients: In a very large mixing bowl, combine eggs, granulated sugar, and light brown sugar. Mix well until smooth. Add salt, vanilla extract, peanut butter, and softened butter. Mix thoroughly until fully combined.
- Add Dry Ingredients and Mix-Ins: Stir in chocolate candies, chocolate chips, raisins (if using), baking soda, and quick-cooking oatmeal until evenly distributed.
- Shape Cookies: Drop dough by tablespoons (about 1 1/2 Tbsp. per cookie) onto the prepared cookie sheets, spacing 2 inches apart.
- Bake: Bake for 8–10 minutes, until edges are lightly golden. Do not overbake to keep cookies chewy. Let stand on the sheets for 3 minutes, then transfer to wire racks to cool completely.
- Store: Once cooled, store cookies in large resealable plastic bags or an airtight container.
Recipe Tips
- Why not overbake? Baking just until the edges are golden keeps the cookies chewy rather than crisp, as overbaking can dry them out.
- Can I make these ahead? Prepare the dough up to 2 days ahead, refrigerate, and bake when ready, or bake cookies and store for up to a week.
- How do I prevent spreading? Ensure the butter is softened, not melted, and space cookies 2 inches apart to avoid them merging during baking.
- What if I don’t have quick-cooking oatmeal? Pulse old-fashioned oats in a food processor a few times to mimic quick-cooking oats, but avoid instant oats.
What To Serve With Paula Deen Monster Cookies
These indulgent cookies pair wonderfully with:
- A cold glass of milk or chocolate milk for a classic combo
- Vanilla ice cream for a decadent dessert sandwich
- Hot coffee or tea for a cozy afternoon treat
How To Store Paula Deen Monster Cookies
Room Temperature: Store in an airtight container or resealable plastic bags at room temperature for up to 7 days.
Refrigerate: Store in the refrigerator for up to 2 weeks to extend freshness, especially in warm climates.
Freeze: Freeze in an airtight container or freezer bag for up to 3 months. Thaw at room temperature before serving.
Paula Deen Monster Cookie Nutrition Facts
Serving: 1 cookie (1/36th of recipe)
- Calories: ~180 kcal
- Carbohydrates: ~24g
- Protein: ~4g
- Fat: ~9g
- Saturated Fat: ~3g
- Sugar: ~15g
- Fiber: ~2g
Nutrition information is estimated and may vary based on ingredients and preparation methods used.
FAQs
Yes, crunchy peanut butter adds extra texture, but creamy keeps the cookies smoother and more uniform.
Replace with additional chocolate chips, butterscotch chips, or chopped dried fruit like cranberries.
Use certified gluten-free quick-cooking oats and ensure other ingredients (like chocolate candies) are gluten-free.
Try More Recipes:
- Paula Deen Mexican Wedding Cookies Recipe
- Paula Deen Peanut Butter Cookies Recipe
- Paula Deen Chocolate Chip Cookies Recipe
Paula Deen Monster Cookie Recipe
Description
Chewy peanut butter cookies loaded with chocolate chips, multi-colored chocolate candies, optional raisins, and oatmeal, perfect for a fun, indulgent treat.
Ingredients
Instructions
- Preheat oven to 350°F (180°C/gas 4). Line cookie sheets with parchment or baking mats.
- In a large bowl, mix eggs, granulated sugar, and brown sugar until smooth. Add salt, vanilla, peanut butter, and butter; mix well.
- Stir in chocolate candies, chocolate chips, raisins (if using), baking soda, and oatmeal.
- Drop dough by tablespoons, 2 inches apart, onto prepared sheets.
- Bake for 8–10 minutes until edges are golden. Cool on sheets for 3 minutes, then transfer to wire racks.
- Store in resealable plastic bags or airtight container.
Notes
- Avoid overbaking to keep cookies chewy.
- Store at room temperature for 7 days or freeze for 3 months.
- Use quick-cooking oats for best texture.
- Substitute chocolate candies with other chips if desired.
- Chill dough if it’s too soft to scoop.
