If food can be a sin, then these cookies are shamefully immoral. Not only do they have a pound of peanut butter in them (which for some people is actually lethal but they have enough sugar and butter to make a small village in a developing country happy for a week.I first tried them at Whole Foods. They were so delicious, I thought I’d go back and read the ingredients. The first three ingredients were sugar, brown sugar, and butter. Only after the fifth or sixth ingredient did they mention grain of any kind. Last week, I was telling my friend about them, and she said, “Oh, monster cookies. My mom used to make them.” The ones she was raised on were not nearly as glycemic coma inducing, so I fiddled with her recipe and tried to bring them a little closer to what Whole Foods had.Brace yourselves: these are not for the faint of heart, but they’ll make some kid at a bake sale really happy. If you are planning on making these for a school bake sale, be sure to check with the school that there are no peanut allergies that would make these too dangerous to have in the building.

Monster Cookies

  • 1 cup (100g) flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 6 cups (480g) quick oats
  • 1 1/2 sticks (172g) butter
  • 2 cups (400g) brown sugar
  • 1 cup (190g) granulated sugar
  • 1 pound (450g) peanut butter
  • 4 eggs
  • 2 teaspoons vanilla
  • 1 cup (170g) semi sweet chocolate chips

1. Preheat the oven to 350 degrees (180 degrees celsius). In a large bowl, whisk together flour, baking soda, salt, and oats. Set aside.
2. Cream the butter and sugars together in the bowl of an electric mixer fitted with the paddle attachment. Add in peanut butter and mix until smooth, about 2-3 minutes. Add in eggs, one at a time, incorporating well after each addition.
3. Slowly add the flour mixture to the peanut butter mixture, and mix until well incorporated. Remove the bowl from the mixer and fold in chocolate chips.
4. Use a large ice cream scoop or your hands to form balls of dough the size of a baseball. Place 6 on a cookie sheet, and press down slightly with your hands. Bake for 15 minutes, or until slightly brown around the edges, and not fully set in the middle.