Paula Deen Monster Cookies

Paula Deen’s Monster Cookies are the ultimate kitchen-sink cookie. They are flourless, incredibly chewy, and packed with everything from peanut butter and oats to chocolate chips and candies. Because they rely on peanut butter and oats for structure rather than flour, they have a unique, dense, and gooey texture that makes them hard to stop eating.

The first time I made these, I used “old-fashioned” rolled oats, and the cookies were a bit too chunky and tough. Now, I strictly use quick-cooking oats as the recipe specifies. They are processed to be smaller and softer, which is the secret to that signature, melt-in-your-mouth chewy consistency.

If you do nothing else, don’t overbake them. These cookies go from “perfectly soft” to “hard and dry” in about sixty seconds. Pull them out of the oven when the edges are just set but the centers still look slightly underdone—they will finish cooking on the hot baking sheet.

Paula Deen Monster Cookies Ingredients

• 1 stick (1/2 cup / 115g) butter, softened
• 1 jar (12 oz / 340g) creamy peanut butter
• 1 cup (200g) granulated sugar
• 1 1/4 cups (250g) packed light brown sugar
• 3 large eggs
• 2 tsp baking soda
• 1/2 tsp vanilla extract
• 1/2 tsp salt
• 4 1/2 cups quick-cooking oats (not instant)
• 1/2 cup chocolate chips
• 1/2 cup multi-colored chocolate candies (like M&Ms)
• 1/4 cup raisins (optional)

How To Make Paula Deen Monster Cookies

• 1. Prep: Preheat your oven to 175°C (350°F). Line your cookie sheets with parchment paper or silicone baking mats.
• 2. Cream the Base: In a large bowl, whisk the eggs, granulated sugar, and brown sugar until smooth and creamy. Beat in the salt, vanilla, peanut butter, and softened butter until the mixture is uniform.
• 3. Fold in the Mix-ins: Stir in the baking soda, oats, chocolate chips, chocolate candies, and raisins (if using). Mix until all the oats are coated and the add-ins are evenly distributed.
• 4. Portion: Use a tablespoon to scoop dough balls. Place them 2 inches apart on your prepared sheets; these cookies will spread as they bake.
• 5. Bake: Bake for 8–10 minutes.
• 6. Cool: Let them sit on the warm baking sheet for 3 minutes to firm up before moving them to a wire rack to cool completely.

Recipe Tips

• Don’t use Instant Oats: “Instant” or “Quick-cook” are often confused. Ensure you are using the quick-cooking variety; instant oats will break down too much and turn into a paste.
• The “Warm Sheet” trick: If you have multiple batches, don’t put raw dough onto a hot baking sheet that just came out of the oven. Let the sheets cool completely between batches, or the bottoms of your cookies will burn before the tops are set.
• Storage: These are best stored in an airtight container or zip-top bag at room temperature. They stay moist for about 3–4 days due to the peanut butter.
• Softening butter: If your butter is too hard, you can pop it in the microwave for 10 seconds, but be careful not to let it melt—melted butter will make these cookies greasy rather than chewy.

What To Serve With Paula Deen Monster Cookies

• Ice-Cold Milk: The absolute gold standard. The cold, crisp liquid helps wash down the richness of the peanut butter and cuts through the sugar.
• Vanilla Bean Ice Cream: Turn them into a dessert sandwich. The cold, creamy vanilla ice cream pairs perfectly with the salty-sweet nature of the cookies.
• Frozen Cookie Sandwich: Place a scoop of ice cream between two cookies and press down. It’s the ultimate indulgence for a party.

How To Store Paula Deen Monster Cookies

Room Temperature (Best): Store in an airtight container or a heavy-duty, resealable plastic bag. They will stay fresh and moist for 3 to 4 days.

• Layering: If you are stacking them, place a small sheet of parchment or wax paper between the layers. This prevents the chocolate chips and M&Ms from sticking to each other or breaking off.
• Freezer (Long-term): These cookies freeze perfectly. Store them in a freezer-safe bag or container for up to 3 months.
• Thawing: Simply pull out the number of cookies you want and let them sit at room temperature for 15–20 minutes. They thaw very quickly due to their high fat and sugar content.

Paula Deen Monster Cookies Nutrition Facts

Per cookie (based on 36 cookies):

Nutrient	Amount
Calories	165 kcal
Protein	4g
Fat	8g
Carbohydrates	22g
Sugar	16g
Sodium	130mg

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FAQs

Can I use chunky peanut butter?

Yes! If you prefer a bit of extra texture, chunky peanut butter works perfectly fine in this recipe.

My Paula Deen Monster Cookies are too flat—what happened?

This usually happens if your butter was too warm or if you didn’t measure your sugar correctly. If you’re worried about spreading, chill the dough in the fridge for 30 minutes before scooping.

Can I make these Paula Deen Monster Cookies gluten-free?

Yes, simply ensure you buy certified gluten-free quick-cooking oats. The rest of the ingredients are naturally gluten-free.

Can I substitute the candies?

Absolutely, you can use chopped peanut butter cups, white chocolate chips, or even chopped nuts. Just keep the total volume of “add-ins” roughly the same as the recipe calls for.

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