Grandma’s Monster Cookies

Chewy and crisp, the best monster cookie recipe is loaded with all of our favorite cookie flavors.

Does anyone not have this cookie recipe from their grandmother? And doesn’t everyone think their recipe is the best? Oats, peanut butter, chocolate chips, M&Ms, and a drop of maple syrup all combine to make my grandmother’s Monster Cookies.

Monster Cookies - just like Grandma used to make!

My friend Augusta and I compared our recipes years ago and laughed when they were almost identical.

Side note: We then proceeded to make and eat almost an entire batch on our own, we probably consumed half of it as raw cookie dough – yeah, these cookies are that good.

I grew up thinking that Monster cookies were exclusive to my own family and in the past 10-15 years, I’ve seen these all over the internet.

If you haven’t tasted them before, you are missing out on one of the best cookies ever.

I only make these cookies a few times a year, because I absolutely cannot eat just one (or two or three). I’ve been known to polish off so many I went to bed nauseous. (How’s that for a selling point? ha)

These cookies stay beautifully chewy when frozen. If you’re like me and like to stash cookies in the freezer for late-night cravings, this is the ultimate freezer cookie. As a result, that makes this the PERFECT cookie for ice cream sandwich making.

My brother Karl shares my weakness for these cookies and that’s all the excuse I need to make these every time he visits. And for a serious treat? You’re going to want to make these Monster Cookie Ice Cream Sandwiches.

butter
light brown sugar
white sugar
eggs
baking soda
vanilla extract
maple syrup
crunchy peanut butter
old fashioned rolled oats
semi-sweet chocolate chips
M&M candies

Gluten Free Monster Cookies

Gluten Free without any special ingredients, these cookies were free of wheat before that was the cool thing to be. They’re the original flourless cookie that everyone was making before we even knew about gluten-free ingredients.

The oats and the peanut butter hold them together perfectly. Please note that if you are baking these with allergies in mind, be sure to purchase certified gluten-free oats.

Grandma's Monster Cookies really are best!

Best Monster Cookies

First, and most importantly, do not overbake these amazing cookies. The cookies should be barely browned around the edges and just past looking wet on top when you remove them from the oven.

Let them cool on the baking sheets for a couple of minutes and then transfer them to a wire rack to finish cooling.

These cookies are wonderfully chewy and they’ll stay nice for several days when stored at room temperature in an airtight container. They can also be frozen for up to 3 months.

For what it’s worth, Grandma’s Monster Cookies are Oscar approved – not that I let him taste them. But he did give them a dignified nod of approval as he helped me take the photos.

Monster Cookie Recipes

Do you love Monster Cookies as much as we do? You’ll want to try these Monster Cookie Bars, Monster Cookie Dough Bites, and these Monster Cookie Chocolate Cheesecake Bars! Better yet, turn them into cookie dough bites for Monster Cookie Dough Ice Cream.

Check out all of the Gluten Free Dessert Recipes on this website!

Monster Cookies

Chewy, peanut buttery, chocolate-filled Monster Cookies just like Grandma used to make!

Course Dessert

Cuisine American

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Servings 3″ cookies

Calories 115kcal

Ingredients

⅓ cup butter room temperature
1 cup plus 2 tablespoons brown sugar
⅔ cup white sugar
2 eggs
½ teaspoon vanilla
1 teaspoon maple syrup or pancake syrup
1½ teaspoons baking soda
1 cup crunchy peanut butter
3 cups old fashioned rolled oats
½ cup semi-sweet chocolate chips
⅓ cup m&m candies for topping

Instructions

Preheat the oven to 350°F. Combine the butter and sugar in a large bowl and beat with an electric mixer until smooth.
Add the eggs, vanilla, syrup, and baking soda. Mix to combine. Mix in the peanut butter and then the oats.
Add the chocolate chips, mixing them in thoroughly. Use a cookie scoop (I like this one!) to portion the dough onto baking sheets. Top each cookie dough mound with M&Ms.
Bake for approximately 12 minutes, watching carefully to make sure they do not overbake. The cookies should be barely browned around the edges and just past looking wet on top. Cool on sheet for 1 minute and then remove to wire rack.