The history of the Monster Cookie is tough to track. While some argue the name “monster” comes simply from the size of the cookie, I have always assumed it was inspired by Frankenstein’s monster, a creature made up of many parts stitched together. It’s a peanut butter cookie, an oatmeal raisin cookie and a chocolate chip cookie all rolled into one perfect bite. I make mine ultimate with the addition of crushed pretzels for a salty snap. Assuming my Frankenstein theory is correct, they are ideal for Halloween parties. I make mine mini and watch them disappear. Spooky! Use your favorite farmer owned ingredients to make a cookie sure to please.
Makes 52 mini cookies
2 sticks of butter, at room temperature
1 cup of dark brown sugar
1/2 cup of granulated sugar
1 1/2 cups of smooth peanut butter
1 tablespoon of vanilla
1 teaspoon of baking soda
2 1/2 cups of all-purpose flour
1 cup of quick cooking oats
1 1/2 cups of multi-colored chocolate candies
1/2 cup of chocolate chips
1/2 cup of raisins
1/2 cup of crushed pretzel bits
Preheat your oven to 350° F. Measure out all ingredients.
In the bowl of a stand mixer cream together butter, both sugars and peanut butter on low. Once smooth, add in eggs one at a time, followed by vanilla.
Whisk together flour and baking soda and add to butter and sugar mixture. Mix until just combined, scraping down the bowl as needed.
Add in oats, candies, chocolate chips, raisins and pretzels. Mix with mixer until ingredients are distributed evenly and the pretzels have broken up a bit more.
Using a 1-inch ice cream scoop, scoop mounds of dough onto a cookie sheet lined with parchment.
Bake for exactly 9 minutes and remove from oven. Cookies will seem a little underdone but they continue to firm as they cool. Allow to cool for 5 minutes on cookie tray before transferring to a wire rack to cool completely.