Do you ever search and search for a recipe, try it only to be disappointed? Â I’ve done that several times. Â Well. Â My search for the perfect Monster Cookie is completely and totally over. Â I found the best. Â The funny thing is that I wasn’t even searching for it.
Remember we participated in the Antiques in the Park over Labor Day weekend? Â Well the people who were set up next to us had shared with us their homemade Monster Cookies. Â Kelli and I were so amazed. Â They were so chewy and completely delicious. Â To die for…SO-SO good.
Kelli and I continued to rant over the cookies and I asked if they had a recipe. Â She told me her husband makes them so often that he likely has the recipe memorized…happily he did and wrote it down for me.
Another thing I love about this recipe is that it makes a normal batch of cookies. Â I’ve always been frustrated with the recipes that call for a dozen eggs, etc. and I can’t fit the ingredients in the mixer. Â This one has normal amounts…granted it doesn’t make as many but for me, that’s okay.
Notice it says bake at 350 for 15 minutes. Â I figured that was a hoax but it’s completely true. Â It made sense to me now why they told us that they were so happy to have two ovens to make the cookies. Â Imagine only getting six cookies on a sheet and having to bake them for 15 minutes. Â It ends up taking a bit of time to make them.
Look at how awesome they look…..YUM!! Â They are definitely worth the time.
On another happy note, these are flour free so if you have someone in your life that is gluten free these can likely work for them. Â Do note that some people who are gluten free can have regular oatmeal…some need gluten free oatmeal. Â Kelli is lucky..she can have regular oatmeal.
These cookies are so good. Â I am done searching for a Monster Cookie recipe. THIS IS THE ONE. Â It will be the recipe I always use.
I’m off to enjoy one.
If you are a baker at all…give this one a try.
….and Hubby, if you read this…I’ll be pushing that extra stove in the garage….
Hi Jo, Being one of your English readers I’m not usually that interested in the recipes you mention as the measurements don’t tie in with our English ones. I’m old enough to still use lbs and ounces rather than metric but I’ve never attempted a recipe that measures in cups although I’ve got loads of books that I can check in for conversions. That being said, this recipe looks like the one that is going to make me try an American recipe for a change. One thing still confuses me though and that is the 1 cup Br Sugar Packed? Any chance you could explain this for a foreigner please? Really enjoy my daily dose of Jo’s Country, hope your foot’s healing fast and best wishes to all on the birth of your grandson.
This would make a good monster raisin cookie or dried cherry cookie or wow, loads of different things.
These look delicious! Just curious…what size do you put on the baking sheet. Usually cookies call for a “rounded teaspoon” or “rounded tablespoon” or something like that. Would these be as large as a golf ball size to make them that large and require that much baking time? Or would that be too big?
Ann S… Br Sugar packed… Brown Sugar- pack it into the measuring cup firmly.
Does it matter if you use instant oatmeal or regular? About how many cookies does it make?
Sorry for the questions but these sound so good. My grandsons will love them. Thank you.
We are supposed to finally get cooler weather later this week. I think these will be going in the oven. I’m also curious what size of dough balls you need to make these. Thanks for sharing with us.
Can you believe it, I have never made monster cookies, but I’m going to make them for my farmers this fall.
Many years ago the library in Morris, IL had cookie exchanges near Christmas time. One year the cookbook had a peanut butter recipe that my Mom just had to try. It was “Unbelievable Peanut Butter Cookies”. Here it is and yes, they are good and they do make great cookies. 1 cup peanut butter, smooth or chrunchy; 1 cup white sugar; 1 egg; 1 tsp. vanilla. Mix, drop by teaspoon and criss cross with floured fork. Bake @ 325 for 13 minutes. I know, theres no flour, no whatever, but I’ve used this recipe since the late 70’s. And I’m going to make these Monster Cookies, they sound sooo yummy!
I need to make these for my husband…he will love them….but I have a peanut allergy…anybody have a monster cookie recipe that doesn’t contain peanut butter??
Sandra, You could probably substitute almond butter or another nut butter that has the same consistency for the peanut butter. It will change the taste a bit, but I bet they will be yummy anyway!
Ann S. – In America, our brown sugar is rather coarse and somewhat sticky, so when packed into a cup, it will stick together and hold its form. If I remember right, brown sugar in Britain is pourable, like our white sugar is. I would suggest just measuring a cup of your brown sugar (obviously, it won’t “pack”) and see what happens when you bake it up. Maybe you could try a half recipe first to see if it works.
Great idea, Bev!! I will give it a try using almond butter….thanks!
Sharyn…I believe you use a 1/4 measuring cup to measure out the dough for the cookie sheet. 6 to a pan. I adjust the time and make mine smaller.
Jo..instead of another oven, look into a Cadco convection oven that sits on your countertop. That’s what I have and I can bake 4 trays at once. I LOVE it.
Ellen, I’d sort of worked out the ‘brown sugar’ bit but the ‘packed’ part had me fooled. It makes sense now though. Many thanks for taking the time to explain.
Thanks so much for the gluten free recipe. Can’t wait for the weather to get cooler so that I can use the oven again!
I’m not usually swayed to bake by reading blogs but those cookies looked good. I cut the recipe by two thirds and made a dozen cookies two at a time in my toaster oven. You are correct, they are SO yummy. Thanks for sharing.
Homemade Brown Sugar (This recipe probably uses Light Brown Sugar). For each cup of sugar, add 1 to 2 tablespoons of molasses for light brown sugar. Adding up to 1/4 cup molasses will give you dark brown sugar. Combine sugar and molasses in a food processor or mix by hand.
Anne D – thanks for the further info about brown sugar. Actually we can get at least 3 sorts here in England. Demerara pours like white sugar. Soft brown sugar and dark brown muscovado would both pack into a cup. As I have both the soft and the dark brown in my cupboard I’ve really no excuse not to try this recipe – as if an excuse was needed!
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I made these cookies and you are right…these are the bestest cookies. They have the exact texture I have been looking for likely from the three eggs! I use a fine ground oatmeal and it is delicious. Thanks so much for posting!
Just a note, if people are gluten free they need gluten free oatmeal. Speaking from experience….