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Cinnamon Oatmeal Monster Cookies |

Cinnamon Oatmeal Monster Cookies

  • Author: by Serena Ball, RD
  • Yield: About 4 dozen 1x


These chewy oatmeal cookies are popularly called monster cookies – and are a great way to use up leftover Halloween candy. I’ve made them a little healthier so they are great for after-school snacks.


  • 2 cups brown sugar
  • 1/2 cup granulated sugar
  • 1/4 cup butter
  • 1 cup peanut butter
  • 4 eggs
  • 1/4 cup canola oil
  • 2 teaspoon vanilla extract
  • 6 cups old-fashioned oats
  • 2 1/2 teaspoons baking soda
  • 1 1/2 teaspoon corn starch
  • 1 teaspoon cinnamon
  • 1/4 teaspoon table salt
  • 2 cups chopped chocolate, peanut or caramel Halloween candy (Tootsie Rolls work especially well) OR 1 cup chocolate chips plus 1 cup M&M’s


  1. Cream together sugars, butter, and peanut butter. Beat in eggs, oil, and vanilla. In a separate bowl, combine oats, baking soda, corn starch, cinnamon, and salt; add oat mixture to egg mixture and stir well ith a wooden spoon. Fold in candy.
  2. Chill dough in the refrigerator for 15 minutes. Then chill between scooping out each batch of cookies.
  3. Preheat oven to 350 degrees. Using an ice-cream-scoop spoon dough onto a greased cookie sheet. Bake for 10-15 minutes until tops are no longer wet and cookies begin to color golden brown.
  4. Cookies freeze well.


The original Monster Cookie recipe is ‘monster,’ it contains 18 cups oatmeal, 2 pounds of brown sugar, and 1 pound of butter. I cut this recipe in thirds – but also drastically cut the sugar and butter proportions. They still come out chewy and delicious and peanut-y!