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Monster Cookies

July 5, 2018

Packed with goodies, these chewy cookies with a crunchy outside are an irresistible year-round treat. Cookie monsters of all ages will love them!

Makes about 3-dozen cookies.


  • 2 sticks (1/2-pound) butter, at room temperature
  • 1-and-1/2 cups light brown sugar, packed
  • 1/2-cup granulated sugar
  • 2 large eggs, at room temperature 
  • 1 tablespoon vanilla extract
  • 1-and-1/2 cups all-purpose flour or GF flour
  • 2 teaspoons kosher salt
  • 1 teaspoon baking powder
  • 1/2-teaspoon baking soda
  • 1-and-1/2 cups old-fashioned oats
  • 1/2-cup M&M candies
  • 1/2-cup chopped toasted pecans, chopped
  • 1/2-cup milk chocolate chips
  • 1/4-cup semisweet chocolate chips
  • 1/2-cup peanut butter chips
  • 2-and-1/4 cups organic crispy-brown rice cereal, or Rice Krispies


Preheat oven to 375 degrees F.

Cream butter with brown and granulated sugars until fluffy. Add in eggs one at a time, beating well after each addition. Add vanilla and beat to combine. 

In a separate bowl, whisk together flour, salt, baking powder and baking soda. Add flour mixture gradually to the butter mixing and beat until combined. Add in remaining ingredients, except for rice cereal, mixing to combine.
Gently mix in rice cereal until just combined. 

Use a tablespoon-sized cookie scoop to scoop balls of dough onto parchment-lined sheet pans, leaving some space between each ball. You should have about 12 cookies per pan. Bake about 12 minutes, until golden brown, then cool cookies on a rack. Once cooled, store in an airtight container.

Cook’s note: Add your own touch to these cookies by adding raisins, toffee bits or chopped dried fruit. Use chocolate chunks instead of chips, all milk chocolate, or all semisweet chips.