Monster Cookie Mashup
Some say these monstrous treats were named because they’re a mashup of several kinds of cookies. However, in 1971, Michigan State University photographer, Dick Wesley, submitted the original “Monster Cookie” recipe to the Lansing State Journal.
According to the 1971 newspaper article, the cookie was actually named “monster” because the dough burned out two regular mixers, making it one beast of a dessert! It all started when Wesley went to make peanut butter cookies one day, but realized he had no flour. So, he ground oats into flour instead. He later adapted the recipe to use all-purpose flour and whole oats. Over time, the variety of mix-ins expanded. Wesley was even known to throw in leftover jam to use up old jars sitting in the fridge.
And that’s the beauty of the ever-evolving monster cookie— it leaves plenty of room for tricks and treats. Follow our three takes or experiment to create a monster of your own making.
Nut allergies? Try this swap!
All of these monster cookies can be made without the nut butter. Opt for a jar of allergy friendly sunflower butter instead. Made from sunflower seeds, it has a rich, nutty flavor and creamy texture that’s an ideal alternative.
Classic Monster Cookies
You can sub peanut butter candy morsels for the candy-coated chocolates to double down on the peanut butter flavor— and give the cookies an autumnal color palette.
Gluten-Free Chocolate-Almond Monster Cookies
Gluten-free measure-for-measure flour makes this cookie suitable for people who avoid wheat, but it works just as well with the same amount of all-purpose flour. For truly gluten free cookies, make sure the oats are gluten free as well.
Vegan Pumpkin Spice Monster Cookie
These cookies combine two fall favorites: pumpkin spice and monsters. For the best texture, these cookies are smaller than the other monster cookies.