Monster Cookies

These are the cookies to bake when you aren’t sure what you’re craving. They’re packed with M&Ms, oats, butterscotch chips, pecans, and crispy rice cereal.

Monster Cookies [1]

Now that we have our son, our weekend mornings start a lot earlier than they used to. Our Friday nights often don’t end any earlier than they did when we were childless, which is probably why we have such a hard time waking up the next day. On one such Saturday morning I found myself doing a little channel surfing while I wiped the sleep from my eyes. But what is on television at 7 o’clock on a Saturday morning? Not a lot.

Eventually I landed on the Food Network, where an episode of The Pioneer Woman was already underway. She was making these monster cookies [2], and not only did she perk me right up, but it took mere moments for me to decide that I would be trying them as soon as possible.

Monster Cookies [3]
Monster Cookies [4]

Not surprisingly, chocolate chip cookies are a regular at our house. But sometimes I want to mix things up, go a little crazy with my cookies. Sometimes I just want to open up my pantry and dump all the yummy things I find into the mixer— nuts, candy, et. al.

Does this ever happen to you? These monster cookies are the answer. They’ve got everything but the kitchen sink and are delicious to boot. I particularly love what the crispy rice cereal does to the texture.

I’ve made a few changes to Ree’s original recipe, as I preferred how the cookies turned out with reduced amounts of both butter and sugar. I also opted for butterscotch chips instead of chocolate chips and enjoyed the flavor boost, but feel free to use whatever chips you like. These cookies are your sweet little monsters to play around with. Enjoy!

Monster Cookies [5]

baking tip:How to solve the problem of cookie spread

Isn’t it the biggest bummer when you pop a tray full of cookie dough into the oven, only to pull out flat, greasy cookies? It happens to me too. It could be caused by a variety of reasons:

  • The temperature of the butter 
    The fix: Make sure the butter isn’t too soft. When you press a finger into it, it should just barely leave a dent.
  • Over creaming of the butter and sugar
    The fix: While cakes depend on thorough creaming for their rise and texture, it’s not so critical for cookies. Beat until combined and smooth and dough just starts to turn a pale color.
  • A greased cookie sheet
    The fix: Use parchment instead
  • The recipe isn’t a good one
    The fix: Use a recipe from a source you trust. Give it a few tries and if it just keeps failing, perhaps you should try another.

So what if you’re in the middle of baking a batch of cookies, they’re spreading in the oven, and you want to fix it? Try chilling the dough on the cookie sheet for 10-15 minutes before baking. This will hopefully slow down the process of spreading.

Monster Cookies [7]

Monster Cookies

These are the cookies to bake when you aren't sure what you're craving. They're packed with M&Ms, oats, butterscotch chips, pecans, and crispy rice cereal.


  • 3/4 cup (85 grams) unsalted butter, at room temperature
  • 1 cup (215 grams) brown sugar
  • 1/2 cup (100 grams) sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1 1/2 cups (180 grams) all-purpose flour
  • 2 teaspoons salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 cups (150 grams) rolled oats
  • 1 cup (215 grams) chocolate candies, like M&Ms
  • 3/4 cup (128 grams) chocolate, peanut butter, or butterscotch chips
  • 1/2 cup (70 grams) pecans, chopped
  • 2 1/4 cups (70 grams) crispy rice cereal


  1. Preheat oven to 375 degrees F. Line a sheet pan with parchment paper or a silicone baking mat.
  2. In the bowl of a stand mixer fitted with a paddle attachment, beat together the butter and sugars until light and creamy, about 1-2 minutes. Add the eggs one at a time, followed by the vanilla and mix until combined.
  3. Add the flour, salt, baking powder, and baking soda and mix on low until just combined. Add the oats, chips, and nuts and mix until just combined. Gently mix in the chocolate candies and crispy rice cereal.
  4. Drop by the rounded tablespoon onto the prepared sheet pan, leaving 2 inches space between each. Bake until edges are golden brown and centers are just barely set, about 12 minutes.
  5. Let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container for several days.
Recipe adapted from The Pioneer Woman [2].

Have you tried this recipe?

I’d love to hear about it! Leave a comment below, send me an email [9], or take a photo and tag it on instagram [10] with #completelydelicious [11].

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