These old fashioned Monster Cookies are soft and chewy. They are filled with chocolate chips, chocolate candies, and raisins. And perfect for dipping in milk!
- 1½ cup (300g) packed brown sugar
- ½ cup (115g) sugar
- 1¼ cup (340g) peanut butter (creamy or crunchy)
- ½ cup (113g) butter, almost melted
- 3 large eggs
- 1½ teaspoons vanilla
- 4½ cups (465g) quick oats
- 2 teaspoons baking soda
- ¾ cup (145g) chocolate chips
- ¾ cup (170g) chocolate candies
- ¾ cup (120g) raisins
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Preheat oven to 350°F.
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In a large bowl beat the sugars, peanut butter, and butter until well combined scraping the sides of the bowl often. Add the eggs and vanilla and mix just until combined. Add oats and baking soda and mix just until combined. Add chocolate chips, chocolate candies, and raisins; mix just until combined.
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Using a large cookie scoop (at least 2 tablespoons) scoop cookies at place at least 1 inch apart on a baking sheet. Bake for 10 minutes. Cookies will still look a little wet in the center. Let stand on baking sheet for 5-10 minutes before removing to cool completely.
- Freezer Friendly: Scoop dough out into balls and place on a cookie sheet. Freeze for 30 minutes or until solid. Remove from pan and place in a freezer safe container or bag. Freeze for up to 6 months. Bake for an extra minute....no need to thaw! Freeze completely cooled cookies in a freezer safe container or bag for up to 3 months.
- Make Ahead: The cookie dough may be kept in the refrigerator for up to 2 days.
- Nutrition facts: Since different brands of ingredients have different nutritional information, the information shown is just an estimate.