Monster Cookies


There’s nothing scary about these cookies, despite the name. In reality they could be called ‘everything cookies’ because really, anything can be added to them. In this version, I stir in mini Reese’s pieces before adding chopped pecans, pumpkin seeds, sunflower seeds and hemp hearts, and the result is a crisp-edged chewy-centred cookie that’s loaded with lots of flavour and crunch.

You could replace my mix-ins with chocolate chips, peanut butter chips or M&Ms. You could also skip the seeds and add nothing but nuts if that’s the kind of cookie you’re after. Take the recipe and make it your own. The only rule here is that as long as you keep the quantities the same (a total of 1 ¾ cups of ‘stuff’) you can add whatever suits your own palate.

I like the mix of sweets and seeds because the result tastes like fall to me. Like something I should be eating with a cup of tea or warm apple cider. My kids would say they also go exceptionally well with a cold glass of milk. The Reese’s Pieces give the cookie a Halloween-ish feel that isn’t too scary or sweet, and unlike most cookie recipes this makes an even dozen, which is sometimes the perfect amount to have on hand.

I’ve provided ‘healthier’ ingredient options besides that ones called for, so you can make this cookie more nutritious, if desired. I can’t wait to hear what combinations you come up with.


Makes 12 cookies

You’ll Need

  • 1 cup all-purpose flour (or ½ cup all-purpose flour and ½ cup whole wheat flour)
  • 1 cup old-fashioned rolled oats
  • ½ tsp baking powder
  • ½ tsp table salt
  • ½ tsp ground cinnamon
  • 9 Tbsp butter, room temperature
  • ½ cup granulated sugar (or evaporated cane sugar)
  • ½ cup packed brown sugar (or muscavado sugar)
  • 1 large egg
  • 1 tsp vanilla extract
  • ½ cup mini Reese’s pieces (or seeds or nuts of choice)
  • ½ cup chopped pecans
  • ¼ cup pumpkin seeds
  • ¼ cup sunflower seeds
  • ¼ cup hemp hearts (or flax seed)

Prep and Cook

  • Preheat the oven to 350°F and line a large baking sheet with parchment paper.
  • In a small bowl, combine flour, oats, baking powder, salt, and cinnamon. Set aside.
  • In the bowl of an electric mixer combine the butter and both sugars and beat until creamy and smooth, about 2 minutes on medium speed. Scrape down the sides of the bowl, add the egg and vanilla and beat for an additional two minutes. The mixture should be light and fluffy.
  • Add flour mixture to the butter mixture and mix until combined. Using a rubber spatula, fold in the Reese’s pieces, chopped pecans, pumpkin seeds, sunflower seeds, and hemp hearts.
  • Scoop the dough into ¼-cup portions, shape into a ball and place on the prepared pan leaving at least two inches between the cookies. Flatten them slightly and bake for 14-16 minutes, rotating the pan(s) once during the baking process, or until puffed and lightly browned. Cool completely on baking sheet before storing in a lidded container for up to three days.


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