Sometimes, the same old chocolate chip cookies can be boring to eat. If you want to go beyond regular cookie flavors and try something new and exciting, this Paula Deen Monster Cookie recipe is made for you!
This recipe made me realize how you can keep all the essential elements of a cookie healthy while having fun with various flavors and textures.
What are these flavors and textures, you ask? As you may have seen, Paula Deen’s monster cookie recipe, along with oatmeal and peanut butter, is also packed with chocolate and candies.
Moreover, the recipe is easy to follow, but the flavor is outstanding. Plus, the cookies are perfectly chewy, which will surely please the cookie monster in you.
Equipments Required
- Measuring Cups And Spoons: One pro tip is that I always ensure my measuring cups and spoons are level with the ingredients so I get exactly the amount I need.
- Large bowl: I always use a bowl larger than what I would typically need so that mixing the ingredients is as easy as possible and prevents a mess.
- Hand-Mixer: But don’t worry if you don’t have one! I have often used a large whisk, and the results have been equally great!
- Silicone Spatula: A silicone spatula will help you easily fold all the ingredients into the cookie dough and scrape all the dough so you leave nothing behind in the bowl.
- Large Spoon: I use a regular kitchen tablespoon to scoop the cookie dough onto the tray.
- Baking Tray: Use a baking tray that fits your oven perfectly.
- Parchment Paper: This needs to be laid on the baking trays to prevent the cookies from sticking to the base. I have also used silicon mats, and they work perfectly.
- Cooling Wire Rack: Once your cookies are baked, transfer them to a wire rack to cool down evenly before you devour them!
Ingredients & Substitutions
Note: This recipe is large enough to make about three dozen monster cookies.
- 3 large eggs: These will give the cookies structure and help them bind well. If they are medium-sized, you can use 4 eggs.
- 1 and ¼ Cups Light Brown Sugar: This will give these cookies a delicious, malty flavor while moistening them. There have been instances where I used a combination of dark and light brown sugar, and the cookies have turned out just as terrific!
- 1 Cup White Sugar: I recommend using caster sugar, as its finer texture makes it mix well with the rest of the dough.
- 1 Stick Softened Butter: Ensure you use unsalted butter, as salted butter may ruin the overall flavor of these cookies.
- ½ Teaspoons Vanilla Extract: Using freshly scraped vanilla pods is also a good option.
- 1 12 Oz Jar Of Creamy Peanut Butter: You can also use chunky peanut butter to experiment a little.
- 2 Tablespoons Baking Soda: This is the leavening agent we add to the cookies so that they are perfectly chewy.
- ½ Teaspoon Salt: This is very important for this recipe as it will help enhance all the flavors.
- 4.5 Cups Oatmeal: I highly recommend using rolled oats instead of instant oatmeal for these cookies. Instant oatmeal does not have the right texture or flavor.
- ½ Cup Chocolate Chips: I always use semi-sweet chocolate chips, as otherwise, the cookies taste too sweet.
- ½ Cup M&Ms: M&Ms are my favorite candy for this recipe, but you can use any kind you like.
- ¼ Cup Raisins: Raisins are entirely optional, and it is up to you to add them to the cookies.
Preparation And Cooking Time
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 15 Minutes | 10 Minutes | 25 Minutes |
How To Make Paula Deen Monster Cookies At Home
Step 1
Crack open your eggs in a large bowl and mix them using a whisk or a hand mixer.
Step 2
Add your brown sugar to the same bowl.
Step 3
Next, add the white caster sugar to the bowl and whisk everything together until well combined.
Step 4
You can now scoop in the peanut butter, soften the unsalted butter, and whisk further.
Step 5
Follow that by adding vanilla essence and baking soda to the bowl.
Step 6
Once is mixed well, add the oatmeal and fold it gently into the batter using a silicone spatula.
Step 7
Next, fold in the chocolate chips and raisins if you add any.
Step 8
You can now season the dough with salt.
Step 9
Now, add your colorful MnMs to the mix and fold them in gently, and your cookie dough is ready.
Step 10
On a baking tray lined with parchment paper, scoop out spoonfuls of the cookie dough, spacing each cookie 2 inches apart, as they will spread while baking.
Step 11
Bake the cookies in a preheated oven at 350 degrees Fahrenheit for 8-10 minutes.
Step 12
Once your cookies are baked, transfer them to a wire rack to cool completely, then enjoy!
Paula Deen Monster Cookies Recipe Video
Expert Tips That I Recommend
- I often add a dash of ground cinnamon or nutmeg to the dough to give these cookies a zest of spice.
- Add a tiny amount of lemon zest for a citrus punch.
- If the cookie dough seems too sticky to work with, I usually put it in the fridge for 10-15 minutes and then lay the cookies on my baking tray.
- I always ensure my butter is soft while working with it, which is at room temperature and not melted. Using melted butter may result in the cookies getting too flat.
- To fold the oatmeal and the rest of the ingredients in the dough, I follow the cut-and-fold method for easy incorporation. You can also try using the figure eight method of folding.
- Please don’t skip the salt; it helps a lot with enhancing the flavors added to the cookies.
- If you don’t like raisins just like me, you can switch them with currants, sultanas, cherries, or even cranberries to get that similar chewy texture in the cookies.
FAQs About Paula Deen Monster Cookies Recipe
Nutritional Information Per Serving
Paula Deen’s monster cookies are decently healthy, as they are not too high in calories. Moreover, these cookies contain protein and good fats from peanut butter. So, you can very well enjoy them once in a while without any worries.
| Calories | 126 kcal |
| Carbohydrates | 21 g |
| Protein | 1 g |
| Fat | 5 g |
| Saturated Fat | 2 g |
| Polyunsaturated Fat | 1 g |
| Monounsaturated Fat | 2 g |
| Trans Fat | 0.01 g |
| Cholesterol | 1 mg |
| Sodium | 250 mg |
| Potassium | 55 mg |
| Fiber | 1 g |
| Sugar | 16 g |
| Vitamin A | 120 IU |
| Vitamin C | 0.1 mg |
| Calcium | 15 mg |
| Iron | 1 mg |
The good news is that these monster cookies are healthy and a decent treat for diets like gluten-free and even keto diets to some extent. However, they are not the best option for vegans, vegetarians, and lactose-intolerant folks.
Recipe Variations For Different Diets
- Vegans: The issue for vegans with this recipe is eggs and butter. So, whenever I make these delicious cookies for vegans, I use silken tofu or plant-based yogurt instead of eggs and plant-based butter for regular butter.
- Vegetarians: Eggs can be replaced with condensed milk or Greek yogurt in the same quantity for vegetarians. However, if you use condensed milk, adjust the sugar quantities accordingly.
- Dairy-Free Diet: When I make these cookies for anyone with lactose intolerance, I do the same as I do for vegans. Switch the regular butter with some good old plant-based butter.
Storing And Reheating This Recipe
Storing These Cookies
- In The Kitchen Pantry / Counter: These cookies are good enough to be left at room temperature for a long time. So, once they have cooled down, you can transfer them to an airtight container and let them be on your kitchen counter or pantry for up to a week.
- In The Refrigerator: To keep these cookies fresh for about three weeks, you can follow a similar approach and place them in an airtight container and then in the refrigerator.
Reheating These Cookies:
- In The Microwave: Transfer these cookies to a microwave-safe plate, place them in the microwave, and heat for 30 seconds at the highest heat setting.
- In The Oven: If you have extra time, you can also reheat these cookies in a preheated oven at 350 degrees Fahrenheit for 3-5 minutes until they are warm and gooey.
What To Serve With This Recipe
Paula Deen monster cookies do taste amazing on their own. However, if you want to serve them with something, the best option will always be a tall glass of cold milk. If you prefer something a little more flavor-forward, you can also choose various other types of milk, like Chocolate milk or even Hot Chocolate.
If you want to take it up a notch, serve these delicious cookies with Sweetened Whipped Cream. For an overindulgent and decadent finish, you can also go for a side of Vanilla Ice Cream or Chocolate Ice Cream.
Printable Version
Paula Deen Monster Cookies Recipe
Ingredients
- 3 nos. Large eggs
- 1.25 cups Light Brown Sugar
- 1 cup White Sugar
- 1 stick Softened Butter
- 1/2 teaspoons Vanilla Extract
- 1 jar Creamy Peanut Butter 12 oz.
- 2 tablespoons Baking Soda
- 1/2 teaspoon Salt
- 4.5 cups Oatmeal
- 1/2 cup Chocolate Chips
- 1/2 cup M&Ms
- 1/4 cup Raisins
Equipment
- Measuring cups
- Measuring Spoons
- Large Bowl
- Hand Mixer
- Silicone Spatula
- Large Spoon
- Baking Tray
- Parchment Paper
- Cooling Wire Rack
Instructions
- Crack open your eggs in a large bowl and mix them using a whisk or a hand mixer.
- Add your brown sugar to the same bowl.
- Next, add the white caster sugar to the bowl and whisk everything together until well combined.
- You can now scoop in the peanut butter, soften the unsalted butter, and whisk further.
- Follow that by adding vanilla essence and baking soda to the bowl.
- Once is mixed well, add the oatmeal and fold it gently into the batter using a silicone spatula.
- Next, fold in the chocolate chips and raisins if you add any.
- You can now season the dough with salt.
- Now, add your colorful MnMs to the mix and fold them in gently, and your cookie dough is ready.
- On a baking tray lined with parchment paper, scoop out spoonfuls of the cookie dough, spacing each cookie 2 inches apart, as they will spread while baking.
- Bake the cookies in a preheated oven at 350 degrees Fahrenheit for 8-10 minutes.
- Once your cookies are baked, transfer them to a wire rack to cool completely, then enjoy!
Video
Notes
- I often add a dash of ground cinnamon or nutmeg to the dough to give these cookies a zest of spice.
- Add a tiny amount of lemon zest for a citrus punch.
- If the cookie dough seems too sticky to work with, I usually put it in the fridge for 10-15 minutes and then lay the cookies on my baking tray.
- I always ensure my butter is soft while working with it, which is at room temperature and not melted. Using melted butter may result in the cookies getting too flat.
- To fold the oatmeal and the rest of the ingredients in the dough, I follow the cut-and-fold method for easy incorporation. You can also try using the figure eight method of folding.
- Please don’t skip the salt; it helps a lot with enhancing the flavors added to the cookies.
- If you don’t like raisins just like me, you can switch them with currants, sultanas, cherries, or even cranberries to get that similar chewy texture in the cookies.
Nutrition
Did You Make This Recipe ?Tag @thefoodxp on Instagram and Hashtag it #thefoodxp!More Paula Deen Recipes That You Can Try
Conclusion
Making these delicious cookies is indeed easy. These gooey and decadent cookies have become a regular at my home, and once you make them, they will be at your home, too!
As long as you follow the steps and ingredients well and keep the little tips and tricks in mind, I can guarantee you will get delicious cookies. Moreover, while you are at it, you can also try one of the fantastic variations of these cookies for special diets.
Let me know how these cookies turn out for you in the comments below, and I will be back with more amazing recipes.
Let’s Connect
Follow Us On Our Social Media Platforms
You can subscribe to TheFoodXP to get weekly recipes in your inbox.
If you make this recipe, let us know! Leave a comment, rate it, and tag us in your photos on social media. We would love to share your pictures.
