Today it’s all about the monster cookie.

I make this recipe for almost every occasion. Or even for no reason at all.

This recipe is adapted from a monster cookie recipe by my friend’s mom, Jackie. Growing up, I remember her mixing these cookies in their kitchen in the biggest bowl I have ever seen. It made a lot of cookies! I cut her large recipe in half and have then modified the ingredients over the years to make it my own.

It’s the perfect cookie for my brother Tom’s Baseball team dinner at our house tonight. On the dessert table, I piled them on a white cake platter. The boys all grabbed one. Even took some for the road as they left. My kind of boys ;)

These cookies are a family favorite. I baked over 350 of them for my sister Sarah’s wedding last fall. We displayed them on a table as favors for the guests to take home.

The trick to these cookies is to NOT overbake them, but let them finish baking on the sheet as they cool. Also, right when you take them from the oven, put more M&M’s on top to make them look loaded with goodness.

Beware, the dough is so delicious…maybe even better than the baked cookie :) :)


(Makes about 50 cookies)

  • 1 cup sugar
  • 1 ¼ cup brown sugar
  • ½ cup butter
  • 1 cup peanut butter
  • ½ tablespoon vanilla
  • 3 eggs
  • 4 ¼ cups oats
  • ½ cup flour
  • 2 tsp. baking soda
  • 1 cup M&Ms (and put more on top of cookies)
  • ½ or 1 cup Chocolate chips (you can use mini chips if you want)

Mix all ingredients together. Use a cookie scoop to make them uniform. Bake for around 9 minutes at 350 degrees. Until just turning golden. Let cool on sheet and add candies to the top of the cookie right when they come out of the oven to make them look beautiful. :)