Important Updates: 1) Due to high demand, please understand that we may be very low or out of some items; we will try to fill orders as best as possible and in a 'first come, first served' fashion, 2) We are unable to offer Home Delivery at this time, except to the New Castle-area. 3) Our May to October CSA Form is now available...sign-up by April 15th, 4) IWFM is closed for the remainder of the season and 5) the Carmel Winter Farmers Market WILL take place in the parking lot again this Saturday (March 28th)

Monster Cookies

I am not sure why monster cookies are called monster cookies; if I were to have named them, I probably would have called them 'everything-delicious-that-can-be-crammed-into-a-cookie' cookie or something along those lines ;)  With chocolate, peanut butter, oats, and M&Ms, what is not to love?!  I first enjoyed these cookies at a small group several years ago and (politely) informed the hostess that I simply could not leave her home until I had the recipe.  So, thank you, Susan, for obliging my request.  These are a favorite in our home and if you make them, I hope that you will enjoy them too! 

Yield: ~10 dozen cookies (this is a LOT of cookies, so either stash some dough away in the freezer for later, share some with a friend, have a party, or cut the recipe in half)


  • 1 lb brown sugar
  • 2 c sugar
  • 1 lb (4 sticks) butter
  • 6 eggs
  • 9 c oats
  • 1 TBSP vanilla
  • 1 TBSP Karo syrup
  • 4 tsp baking soda
  • 1 1/2 lb (24 oz jar) peanut butter (I like to use Smuckers Natural Peanut Butter, as it tastes great and comes out of the jar easily using a rubber spatula)
  • 1 large bag of M&Ms (I like to use peanut butter M&Ms or the mini M&Ms)
  • 1 large bag of chocolate chips (again, I like to use the mini chocolate chips)


  1. Using an electric mixer, cream the butter, sugar, brown sugar, and eggs.  Next, add in the Karo syrup, peanut butter, vanilla, and baking soda.
  2. If your mixing bowl is large enough, add in the remaining ingredients (oats, M&Ms, and chocolate chips) and mix until just combined.  If your mixing bowl is NOT large enough, transfer the ingredients to a larger bowl and add in the remaining ingredients using a rubber spatula.
  3. Cover and chill dough for at least 4 hours (I often will let the dough chill overnight, but that length of time is not necessary) to keep the cookies from spreading when baking.
  4. Pre-heat oven to 350F; bake on an ungreased cookie sheet/baking stone for 8-10 minutes.  Remove the baking sheet from the oven and leave the cookies on the baking sheet for ~2 minutes before transferring the cookies to a cooling rack.  Enjoy!

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