My Grandma’s Monster Cookies are the absolute BEST! One of the best things about visiting her as a kid was knowing there would be a big bowl of Monster Cookies on the counter and another bowl in the freezer. She lived 8 hours away so we only got to visit her two to three times a year and she always made a point to have our favorite foods around.
My Grandma Stronks was such a fun lady. She was a beautician by profession and had a home salon that she worked at well into her seventies. She LOVED to play Yahtzee, eat cinnamon bears, and drink Diet Pepsi. I miss her so much.
She was a great cook and always made my favorite spaghetti when we would visit. At some point during each trip she would make a delicious ham dinner. When she liked something and thought it was delicious she coined the phrase “more-ish” meaning it was so good it made you want to eat more and more!
A few things I consider “more-ish”
- Caramel Corn Puffs
- Crazy Good Whole Wheat Brownies with Fudge Frosting
- Tres Leches Cake
- Magnolia Bakery Blueberry Jamboree
- Creamy Beef and Green Chili Casserole
- Navajo Tacos
- Down Home Biscuits and Gravy
How Grandma made her monster cookies
When grandma made Monster Cookies, she really made Monster Cookies. The recipe she handed down to me calls for 12 eggs, 4 cups each of granulated sugar and regular sugar, 3 pounds of peanut butter, 1 pound of margarine, 1 pound of M&Ms, 1 pound of chocolate, 1 pound of coconut, and 18 cups of oatmeal. WHAT?!?! Can you imagine how many cookies that makes?! Let me tell you, it’s a lot. I’ve done it.
Grandma made the cookies really big. I’m not sure if she used a cookie scoop or just used spoons. I try to make them about the same size she did and I have found that a 1/4 cup size cookie scoop works best.
Grandma said she made them in a special, giant dish washing bin because it was the only container she had that was big enough to make them in. I always assumed the name Monster Cookie was because the batch was so monstrous. When I make the cookies, I do half of the batch grandma did which still makes a ton of cookies. So be prepared to have plenty to eat and plenty to stick in the freezer for later.
Bonus: These cookies don’t have flour in them so as long as you check all the ingredients to make sure they’re gluten free, these are a great option for those with gluten dietary restrictions. Personally, I think they’re a great breakfast food.
Frequently Asked Questions about Grandma’s Monster Cookies:
Can you use butter instead of margarine?
Yes. Sometimes butter makes cookies a little bit flatter but if you’re ok with that, it won’t affect the flavor. In fact, it’ll make it yummier! Another option is using butter flavored shortening.
Which type of oatmeal works best in these cookies? quick or old fashioned?
Actually, either one works great but my grandma always made them with old fashioned oats. As you can see in the pictures, I used quick oats in this batch. When you use old fashioned, they come out a little flatter but really chewy and delicious!
do i have to add the karo syrup?
Good question! I’ve never tried leaving it out. But it’s hard to imagine 1 1/2 teaspoons of Karo syrup can make that big of a difference. My grandma said it helped the sugars break down better, making the cookie more chewy. Honestly, I don’t think it would be a huge problem to make it without it. You can substitute it for honey with similar results.
If you like peanut butter and chocolate, try these!
- 1 cup margarine or butter, softened
- 2 cups granulated sugar
- 2 cups brown sugar, lightly packed
- 2½ cups peanut butter plus 2 tablespoons
- 6 eggs
- ½ tablespoon Karo syrup
- 2 teaspoons vanilla
- 4 teaspoons baking soda
- 9 cups oatmeal, quick or old fashioned
- 1½ cups coconut, shredded
- 1½ cups milk chocolate chips
- 1½ cups M&Ms
- Preheat oven to 350°
- In a large stand mixer (or with a hand mixer) cream together the butter, granulated sugar, brown sugar, peanut butter, and Karo syrup until nice and creamy.
- Add in the eggs one at a time until completely mixed.
- Add the vanilla,oatmeal and baking soda. Mix until well combined.
- Stir in the coconut, chocolate chips, and M&Ms.
- Line a cookie sheet with parchment paper or spray it with cooking spray and use a large scoop (about ¼ cup) to place cookies 2 inches apart. If you don't have a large cookie scoop you can use a two spoons to place large ¼ cup size portions of the dough on the cookie sheet. (If you prefer smaller cookies, that is fine too. You can use a regular sized cookie scoop if you prefer.
- Bake at 350° for 8-10 minutes.
More awesome cookie recipes:
Help!!! I followed the recipe exactly and I can’t get my cookies to bake enough to take them off of the tray
Hi Shelly, Because the cookies don’t have flour they can crack and come apart easily when hot. I usually let them sit on the tray for about 5 minutes before I try to take them off. The cooking time shouldn’t need adjusting unless you are making giant cookies.
Made these today and they are so yummy! Recipe overflowed my 6 quart kitchen aid mixer so I offloaded the dough to a bigger bowl to add all the goodies! Using convection and a baking stone – 14 minutes was perfect.
I had the same problem when I tried to use my mixer. I am so glad you made them. They are one of my very favorite cookies and I really do eat them for breakfast because I like to think the oatmeal, peanut butter and eggs cancel out the m&ms and sugar. 🙂
I made these today and they are sooooo good!! However I cant mine as thick as yours. Mine came out thin…how do you make them that thick??
I am so glad you liked them Amanda. I have had times where mine come out thinner too. My grandmas were actually really flat. I think it can depend on the oats as well as altitude.
MAKE.THESE.COOKIES! So yum. I spit the recipe in half, and still, so yum!! I followed step by step, down to the 5 minutes before removing from tray. This will be a new favorite!
So glad I found this recipe!!
Thank you Aleigh! I love these so much too. The chewyness and the flavor. They’re just the best! So glad you found the recipe!
I am trying to figure out how I will add 9 cups of oatmeal to my mixing bowl. I’m thinking I need to add everything and then at the end when I star in the M&Ms and chocolate chips, I will just add the oatmeal then. I don’t think that all of that oatmeal or fit into my mixing bowl
It is definitely tricky. My grandma had a big old-fashioned washing bin she would mix this up in.
#aprilgiveaway I am excited to try this one this weekend with almond butter substitute for the pd. They look so yummy btw thanks for the smaller recipe!
You are so welcome! Let me know how they turn out with almond butter, I’ve never tried that.
Can I make bars with this recipe? Oh, and can I omit coconut? Daughter in-law is gluten free but doesn’t like coconut.
HI Phyllis, I haven’t ever tried making this recipe into bars. It would be worth a shot. They recipe is really large though and would probably need to be made in two large cookie sheets as bars or maybe one cookie sheet and one 9×13 pan. Or you could half it and try it in a cookie sheet.
The trick will be getting it cooked right. I would start with 350 for 17-20 minutes and check it. It will also need to cool completely before cutting and serving or it will fall apart. It should also work fine to sub more oatmeal in place of the coconut.