Mohamed Shili This easy Paula Deen Monster Cookies recipe is perfect for a quick and satisfying treat. Packed with creamy peanut butter, chocolate candies, and oats, these cookies are chewy and sweet with a slight crunch.
Ingredients Needed:
- 1/4 cup optional raisins
- 1/2 cup chocolate chips
- 1/2 cup multi-colored chocolate candies
- 1 stick softened butter
- 1 (12 oz) jar creamy peanut butter
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 1/4 cups packed light brown sugar
- 3 eggs
- 2 teaspoons baking soda
- 4 1/2 cups not instant quick-cooking oatmeal
How To Make Monster Cookies?
- Preheat and Prepare: Preheat your oven to 175°C / 350°F. Line your cookie sheets with parchment paper or nonstick baking mats to prevent sticking.
- Mix the Wet Ingredients: In a large mixing bowl, combine the eggs, granulated sugar, and light brown sugar. Mix thoroughly until you achieve a smooth and creamy consistency. Add the salt, vanilla extract, peanut butter, and softened butter. Stir until well combined.
- Combine Dry Ingredients: Stir in the chocolate candies, chocolate chips, raisins (if using), baking soda, and oats into the wet mixture until everything is evenly mixed.
- Shape and Arrange on Cookie Sheet: Use a tablespoon to drop cookie dough balls about 5cm / 2 inches apart onto your prepared cookie sheets to allow for spreading.
- Bake and Cool: Bake in the preheated oven for 8 to 10 minutes, making sure not to overbake. Let the cookies sit on the baking sheet for about 3 minutes before transferring them to a wire rack to cool completely.
- Store the Cookies: Once cooled, store the cookies in large resealable plastic bags to keep them fresh. This recipe makes approximately 3 dozen cookies.
Recipe Tips:
- Balance Your Mix-Ins: Keep the total of chocolate chips, candies, and raisins to around 1 cup. Too many mix-ins can make the cookies break easily and not bake evenly.
- Use Creamy Peanut Butter: Creamy peanut butter keeps the dough smooth, but chunky is good for a crunchy texture. Avoid using natural peanut butter, as it can separate.
- Soften Butter Properly: Softened butter mixes better, making the cookies light and tender. Take it out of the fridge 30 minutes before starting.
- Chill Soft Dough: If the dough is soft or sticky, chill it for 15 minutes before baking to help keep the cookie shape and prevent them from spreading.
- Avoid Overbaking: Take the cookies out when they’re soft in the center for a chewy texture. They will firm up as they cool on the baking sheet.
How To Store Leftovers?
- Refrigerate: Let the Monster Cookies cool completely at room temperature first. Once cool, place them in an airtight container. You can keep them in the fridge for up to 5 days to maintain their freshness.
- Freeze: Once the Monster Cookies have cooled to room temperature, arrange them in a single layer inside a resealable freezer bag. They can be frozen for up to 3 months. To enjoy, let them thaw at room temperature for a few hours before serving.
Nutrition Facts
Serving Size: 1 of 36 cookies
- Calories: 205
- Total Fat: 10.4g
- Saturated Fat: Data not available
- Cholesterol: 22mg
- Sodium: 167mg
- Potassium: Data not available
- Total Carbohydrate: 25g
- Dietary Fiber: 1.7g
- Sugars: Data not available
- Protein: 4.2g
Try More Paula Deen Recipe:
- Paula Deen Velveeta Cheese Fudge
- Paula Deen Fudge Pie
- Paula Deen Peanut Butter Fudge
- Paula Deen Old Fashioned Fudge
- Paula Deen 5 Minute Fudge
Paula Deen Monster Cookies
Description
This easy Paula Deen Monster Cookies recipe is perfect for a quick and satisfying treat. Packed with creamy peanut butter, chocolate candies, and oats, these cookies are chewy and sweet with a slight crunch.
Ingredients
Instructions
- Preheat and Prepare: Preheat your oven to 175°C / 350°F. Line your cookie sheets with parchment paper or nonstick baking mats to prevent sticking.
- Mix the Wet Ingredients: In a large mixing bowl, combine the eggs, granulated sugar, and light brown sugar. Mix thoroughly until you achieve a smooth and creamy consistency. Add the salt, vanilla extract, peanut butter, and softened butter. Stir until well combined.
- Combine Dry Ingredients: Stir in the chocolate candies, chocolate chips, raisins (if using), baking soda, and oats into the wet mixture until everything is evenly mixed.
- Shape and Arrange on Cookie Sheet: Use a tablespoon to drop cookie dough balls about 5cm / 2 inches apart onto your prepared cookie sheets to allow for spreading.
- Bake and Cool: Bake in the preheated oven for 8 to 10 minutes, making sure not to overbake. Let the cookies sit on the baking sheet for about 3 minutes before transferring them to a wire rack to cool completely.
- Store the Cookies: Once cooled, store the cookies in large resealable plastic bags to keep them fresh. This recipe makes approximately 3 dozen cookies.
Notes
- Balance Your Mix-Ins: Keep the total of chocolate chips, candies, and raisins to around 1 cup. Too many mix-ins can make the cookies break easily and not bake evenly.
- Use Creamy Peanut Butter: Creamy peanut butter keeps the dough smooth, but chunky is good for a crunchy texture. Avoid using natural peanut butter, as it can separate.
- Soften Butter Properly: Softened butter mixes better, making the cookies light and tender. Take it out of the fridge 30 minutes before starting.
- Chill Soft Dough: If the dough is soft or sticky, chill it for 15 minutes before baking to help keep the cookie shape and prevent them from spreading.
- Avoid Overbaking: Take the cookies out when they’re soft in the center for a chewy texture. They will firm up as they cool on the baking sheet.
Paula Deen Monster Cookies
