Monster Cookies

Posted by Donna-Marie Pye on October 27, 2023

A few years ago we published a recipe courtesy of our customer Kathy (Nova Scotia Oatmeal Cookies). Since it's become one of our favourite oatmeal cookies, we decided to revisit the recipe and add a special Halloween twist. These cookies have a bumpy texture and subtle peanut butter flavour. We sometimes like to add healthy stuff like 2 tbsp of ground flax and hemp seeds to the batter. Whether you make them with the "healthy stuff" or not, all your trick-or-treaters will be sure to gobble them up!

DOWNLOAD RECIPE CARD

Ingredients...

1 cup white sugar
1/2 cup brown sugar
1 1/2 cups all-purpose flour
1 1/4 cups oatmeal
1 1/4 cups coconut
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 cup butter, room temperature
1 egg, lightly beaten
1 cup peanut butter coated candies, candy corn, chocolate chips or raisins

Method...

Preheat oven to 350 F. Line two baking sheets with parchment paper. Set aside.
In a large bowl, mix together white and brown sugar, oatmeal, coconut, all-purpose flour, baking soda, baking powder and salt.
Add butter and rub it all together with your hands until mixture is crumbly.
Add egg and stir together until mixture is moist. Add in peanut butter candies and mix well. Shape into 1-inch balls and place on prepared baking sheet. Chill for 15 to 20 minutes.
Before baking flatten slightly with a fork. Bake in preheated oven for 12 to 15 minutes. Transfer to a rack to cool completely. Store in an airtight container.

Makes 24 large cookies or 36 regular cookies

Storage & Freezing Instructions: These cookies will keep well in an air-tight container for 1-2 days, or you can freeze the cookie dough or baked cookies. To freeze them after they’re baked, allow them to cool completely and store them in a freezer safe container for up to 3 months. Freeze cookie dough balls in a freezer safe container and when ready to bake, place the frozen cookie dough on a baking sheet and add 2-4 minutes to the baking time.

YOU MIGHT LIKE THESE TOOLS TO MAKE THIS RECIPE:

Baking Sheet

Assorted Cooling Racks

Cookie Scoop