Monster Cookies

by: Chef Mike Shannon

Compatible Wolf Appliances:


This cookie recipe has something for everybody with peanut butter, oatmeal, chocolate, and butterscotch candies. Monster Cookies are best warm, fresh out of the Wolf Convection Oven or to scoop and freeze for cookie emergencies. Monster cookies do not have any flour so, with gluten-free oats and candies, this can be a great gluten-free dessert.

Prep Time
Cook Time




  • 4 ounces butter, softened
  • 1 cup + 2 tablespoons brown sugar
  • 1 cup granulated sugar
  • 3 large eggs
  • 3/4 teaspoon vanilla
  • 3/4 teaspoon corn syrup
  • 2 teaspoons baking soda
  • 1 1/2 cups natural peanut butter, smooth or chunky
  • 3 cups oats (gluten-free if desired)
  • 3/4 cup plain M & M’s + 1/2 cup more for topping
  • 3/4 cup chocolate chips
  • 1/4 cup butterscotch chips (optional but delicious)


In a large bowl, combine butter, sugars, eggs, vanilla, syrup, and baking soda. Using a hand mixer, blend until completely mixed. Stir in peanut butter, wiping down the sides of the bowl as necessary. Stir in the oats, candies, chocolate chips, and butterscoth chips until well combined. Cover and refrigerate for at least 3 hours.

For a single pan of cookies in a Wolf Convection Oven, set the rack in position 4 and preheat on Bake Mode at 350°F.

Line the cookie sheet with parchment. Using a #40 scoop or a well-rounded tablespoon, scoop and place cookies in a 3 x 4 pattern. Lightly flatten the dough and top with more candies. Bake for 13 to 14 minutes. Cool on the pan for 2 minutes. Transfer to a rack to cool completely.

For larger cookies (about 2 dozen 4-inch cookies), use a #24 scoop or about 2 1/2 tablespoons and bake for 14 to 16 minutes.

For larger batches, set racks in positions 1, 3, and 5 and preheat on Convection Mode at 325°F. Bake for 12 to 14 minutes.