There are many things monstrous about these cookies:
1. They require a full jar of peanut butter
2. You’ll need a stick of butter in addition to the jar of peanut butter
3. They require four cups of oats
4. You add 1.5 cups of any and all mix-ins you like
5. The dough is monstrously addictive
Oh yeah, and it’s a Paula Deen recipe and some of you may think she is a monster.
I’ve heard these called compost cookies or kitchen sink cookies. The basic idea is you throw in whatever you have laying around in the pantry: chocolate chips, pretzels, candy, potato chips, raisins etc. I’ve been making these for years and I’ve only ever used M&Ms and chocolate chips. Why would I fix what’s not broken? And I always have those items in my stomach kitchen.
Something odd you might notice about this recipe… there’s no flour. So I guess this could be considered gluten-free, however I learned that oats are technically not gluten-free, so to get the seal of approval, you’d need to use GF oats.
Speaking of oats, make sure you use quick oats and not old-fashioned rolled oats. The old-fashioned rolled oats are too thick and don’t absorb the moisture as easily as the quick oats, so you get flatter, gummy cookies. Similar if you use natural peanut butter versus store bought – makes the dough runny.
Dough. Sweet, peanut buttery, chocolate and M&M, thick, oatmeal dough. More of it ends up in my stomach than on the cookie sheet. The redhead fears not raw eggs.
Monster Cookies
by Paula Deen
Ingredients
3 eggs
1 1/4 cups packed light brown sugar
1 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 12-ounce jar creamy peanut butter
1 stick butter, softened
1 1/2 cups mix-ins (chocolate chips, candies, nuts, raisins etc)
2 teaspoons baking soda
4 1/2 cups quick-cooking oatmeal (not instant)
Directions
Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper.
In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in your choice mix-ins, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets. Press down to flatten cookies into a disc shape (they do not spread very much).
Bake for 8 to 10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool.
Adventures of a Hungry Redhead 
ERIN!!! I tried to resist the cookies that Leiza P made from your reciepie!!! I am working on my weight so I tried, but then, I thought just a small piece of one…that’s all, just a small peice…WOW! They are amazing…I called Leiza to tell her that her cookie was fantasitc but she insisted that I thank you instead! REALLY GREAT COOKIE! She sent me the link to your blog, really Cool! Hope your doing well! Hope to see you here again before we wrap it all up at Panoz by year-end…See you at Petit?
Debbie Pawlik
I’m sure I’ll be stopping by soon with a plate of something scrumptious 🙂 And of course I’ll be at Petit! The only thing more dangerous than these cookies is have a bowl full of the dough in your fridge! Glad Leiza is carrying on the cookie tradition in the office!
A full jar of peanut butter?? Hell yeah, that’s my kind of cookie!