I’ve baked a lot of cookies, but Paula Deen’s Monster Cookies brings that full-loaded style without turning into a crumbly mess.
The combo of oats, chocolate, peanut butter, and candy gives each cookie that thick, chewy center ya’ll!
Be sure to cream the butter and sugars really well before adding anything else—it’s worth the extra minute or two.
A quick rest in the fridge gives them a better structure and keeps the edges from spreading too much.
These cookies stay soft for days, which is hard to pull off when you’re working with so many mix-ins.
I usually portion them out with a large cookie scoop so they all bake evenly at the same pace.
How to Make Paula Deen’s Monster Cookies
Ingredients
- 3 Eggs
- 1 1/4 cups Brown Sugar
- 1 cup White Sugar
- 1/2 tsp Salt
- 1/2 tsp Vanilla Extract
- 1 cup Peanut Butter
- 1/2 cup Butter (softened)
- 2 tsp Baking Soda
- 4 1/2 cups Oats (quick-cooking)
- 1 cup M&M’s
- 1 cup Chocolate Chips
- 1/2 cup Raisins
Step-by-Step Instructions
Step 1:
Preheat your oven to 350°F so your pans are ready to go.
Step 2:
In a large bowl, beat the eggs, brown sugar, and white sugar until everything’s creamy and well mixed.
Step 3:
Add salt, vanilla, peanut butter, softened butter, and baking soda to the bowl. Stir until it all comes together and looks smooth.
Step 4:
Mix in the oats, then fold in the M&M’s, chocolate chips, and raisins.
Step 5:
Scoop the dough onto ungreased baking sheets, keeping each ball about 2 inches apart so they don’t run together.
Step 6:
Bake for 10-12 minutes, just until the edges turn golden and the centers stay a bit soft.
Step 7:
Let the cookies cool on the baking sheet for a few minutes before moving them to a wire rack.
Tips and Tricks for Making This Recipe
Use Quick Oats for Best Texture
Quick-cooking oats give these cookies a softer, chewier bite. I’ve tried both, and honestly, quick oats just work better here.
Don’t Overbake the Cookies
If the centers look a little underdone when you take them out, that’s a good thing—they’ll set up as they cool, and you’ll get that perfect soft middle.
Switch Up the Mix-Ins
Feel free to toss in other candy-coated chocolates, nuts, or butterscotch chips instead of the M&M’s or raisins. Make these your own.
Make the Dough Ahead
You can prep the dough ahead of time and stash it in the fridge for up to 24 hours. It actually helps the flavors blend together, too.
Stick with Parchment Paper
Lining baking sheets with parchment paper keeps the cookies from sticking and makes cleanup a breeze. I never skip this step—it’s a lifesaver.
What to Serve with Paula Deen Monster Cookies Recipe
Classic Milk Pairing
There’s just something about a cold glass of milk with these cookies—it always hits the spot, no matter the time of day.
I usually pour a glass for myself or set out a small pitcher if I’m sharing. Kids and adults both seem to love that classic combo.
Use whatever milk you like: whole, skim, or almond milk if you want to keep things dairy-free.
Fresh Fruit Medley
A bowl of fresh fruit brings a juicy, sweet contrast to the peanut butter and chocolate in these cookies.
Sliced strawberries, some blueberries, or a handful of grapes all work. It’s a nice, refreshing balance.
I usually put the fruit in a separate bowl next to the cookies so everyone can pick at both.
Greek Yogurt with Honey
Greek yogurt drizzled with honey is a surprisingly good match, especially if you want to keep things a little lighter.
The creamy tang from the yogurt balances out the cookie’s richness, and the honey brings just enough sweetness.
For extra fun, sprinkle in some chopped nuts or berries on top of the yogurt.
Iced Coffee or Cold Brew
Pairing these cookies with iced coffee or cold brew is a winner, especially when it’s warm outside and you want something bold with your treat.
Add cream or flavored syrup, or just keep it simple—whatever makes you happy.
This combo works great for casual get-togethers, and it really rounds out a dessert table.
Cheese Plate
A cheese plate with mild cheeses—think mozzarella or young cheddar—gives you a savory break from the sweetness.
Throw in some crackers and maybe apple slices to mix things up and make the snack table feel a bit more grown-up.
Honestly, my friends are always surprised how well cookies and cheese go together. Try it and see!
Variations and Substitutions
Try Different Mix-Ins
You can use peanut butter chips, chopped nuts, or even swap in white chocolate chips if that’s what you’ve got. I like butterscotch chips for a little twist!
Dried fruit like raisins or cranberries add a nice pop of sweetness.
Pretzel pieces or shredded coconut also give the cookies a fun texture if you’re feeling adventurous.
Adjust for Dietary Needs
Want these gluten-free? Just use certified gluten-free oats. Everything else is already good to go.
For dairy-free cookies, grab plant-based butter and dairy-free chocolate. It’s a pretty easy swap.
If you need to avoid certain allergens, you can skip the usual M&M’s and use other candy-coated chocolates.
How to Store Leftover Paula Deen Monster Cookies
Room Temperature Storage
Keep leftover cookies in a ziptop bag or airtight container on the counter. They’ll stay fresh for about a week in most kitchens.
I like to toss a small piece of bread in the container—it keeps the cookies soft and chewy. Works like a charm.
Just make sure the cookies are totally cool before you store them, or you’ll trap steam and get soggy cookies.
Freezing for Longer Storage
If you want to save some for later, freezing is super easy.
Place cooled cookies in a single layer in a freezer bag, squeeze out the air, and seal it up.
They’ll stay good for up to three months in the freezer, so you can bake a big batch and always have some on hand.
Tips for Storing Dough
Store leftover dough in the fridge for two or three days, tightly wrapped or in an airtight container.
To freeze the dough, scoop it into balls and freeze them on a baking sheet first, then move the balls to a freezer bag.
That way, you can bake just a few cookies whenever you get a craving—no need to thaw the whole batch.
Common Mistakes to Avoid
Skipping the Chill
I’ve seen dough spread way too much when it doesn’t get chilled between batches.
If you pop your dough in the fridge for even 20-30 minutes, the cookies hold their shape better and don’t get too thin.
Always use a cooled cookie sheet for each batch so your dough doesn’t melt before baking!
Overmixing the Dough
If you mix the dough too much, the cookies turn out tough instead of chewy. Nobody wants that.
Stir just until everything’s combined, and try not to overdo it once the dough looks uniform.
Adding Flour by Mistake
These cookies are meant to be flourless, so tossing in any flour really messes with the taste and texture.
The first time I made them, I almost reached for the flour out of habit—turns out, just oats do the trick.
Paula Deen Monster Cookies Recipe
Ingredients
- 3 Eggs
- 1 1/4 cups Brown Sugar
- 1 cup White Sugar
- 1/2 tsp Salt
- 1/2 tsp Vanilla Extract
- 1 cup Peanut Butter
- 1/2 cup Butter softened
- 2 tsp Baking Soda
- 4 1/2 cups Oats quick-cooking
- 1 cup M&M's
- 1 cup Chocolate Chips
- 1/2 cup Raisins
Instructions
- Preheat your oven to 350°F so your pans are ready to go.
- In a large bowl, beat the eggs, brown sugar, and white sugar until everything’s creamy and well mixed.
- Add salt, vanilla, peanut butter, softened butter, and baking soda to the bowl. Stir until it all comes together and looks smooth.
- Mix in the oats, then fold in the M&M's, chocolate chips, and raisins.
- Scoop the dough onto ungreased baking sheets, keeping each ball about 2 inches apart so they don’t run together.
- Bake for 10-12 minutes, just until the edges turn golden and the centers stay a bit soft.
- Let the cookies cool on the baking sheet for a few minutes before moving them to a wire rack.