Monster Cookie Double Doozies

Monster Cookie Double Doozies

It’s mid-August, and at this time each year I get confused as a baker. It’s still summer but fall baking is foremost on my mind. I find that if I light my citrus kitchen candle and do an upward salute, then my heart will point me to the right recipe.

Monster cookies! Gosh, how many times have I made these? Many. They are bake sale favorites and since school is already in (seriously, already?), then this seems like an opportune time to post my favorite monster cookie recipe.

Monster Cookie Double Doozies

Monster cookies are pretty much the most awesome oatmeal cookies ever. The brown sugar in the batter makes the cookie chewy, and the peanut butter (extra crunchy here) contrasts nicely with all the chocolate add-ins – semisweet chips and M&Ms (or candy-coated chocolate  pieces – my fellow freelance bloggers will appreciate that.)

The cookies are amazing all on their own, but I had the notion to make them into the most decadent cream-filled sandwich cookies: Double Doozies. Mall shoppers will be familiar with the name – I know I’ve had my fair share from that famous cookie kiosk!

Monster Cookie Double Doozies

These guys are pretty hefty, almost hamburger-sized! It’s pretty satisfying biting into one of these sandwiches, too. The filling sort of squishes out and the texture of the chewy cookie with the soft cream filling is heavenly!

Monster Cookie Double Doozies

Heather Baird
These flourless cookies are soft and chewy with brown sugar, peanut butter, and quick cooking oats.
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Prep Time 20 mins
Cook Time 12 mins
Total Time 32 mins
Course Dessert
Cuisine American
Servings 12

Ingredients
 
 

Monster Cookies

  • 4 1/2 cups 405g quick cooking oats
  • 2 teaspoons baking soda
  • 1 1/2 cups 410 g extra crunchy peanut butter
  • 1/2 cup 113g unsalted butter, softened
  • 1 cup 200g granulated white sugar
  • 1 cup packed 210g light brown sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup 170g semi-sweet chocolate chips
  • 1 cup 170g M&M’s, plus more for decorating

Double Doozie Filling

  • 1 pound confectioners’ sugar
  • 1 tablespoon butter softened
  • 1/2 cup 100g white vegetable shortening (such as Crisco), at room temperature
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 4 tablespoons milk plus more if needed

Instructions
 

Monster Cookies

  • Preheat oven to 350°F. Cover two or more large cookie sheets with parchment paper.
  • In a large bowl, toss together the oats and baking soda. In the bowl of an electric mixer, cream together the peanut butter and softened butter. Add the sugars and beat again. Add the eggs and vanilla; beat well. Pour in the oat mixture and mix on low speed until just combined. Stir in the chocolate chips and candy pieces.
  • Scoop two tablespoons of dough per cookie and place on the prepared cookie sheets. Add a few extra M&Ms on top of the cookies before baking, if desired. (This makes them pretty.)
  • Bake the cookies for 10 to 12 minutes. Let the cookies stand on the cookie sheets until firm, about 7 minutes. Transfer to wire racks and let them cool completely.

Double Doozie Filling

  • Combine the first four ingredients in the bowl of an electric mixer fitted with the whip attachment. Beat until incorporated. Add the vanilla extract and mix again. Add the milk one tablespoon at a time with the mixer running on medium-low, until the mixture comes to piping consistency. Add more or less milk as needed.
  • Find two similar shaped monster cookies and pipe a generous amount of filling on the flat side of one cookie, top with a second cookie. Repeat the process until you have approximately 12 sandwich cookies. Store the cookies in an airtight container.
Keyword buttercream filling, extra crunchy peanut butter, quick cooking oats
Tried this recipe?Let us know how it was!
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MeCooks
MeCooks
5 years ago

Wow, very tasty.

Unknown
Unknown
5 years ago
kathiquilts
kathiquilts
5 years ago

Heather – not sure what ti use for "clear vegetable shortening". In my Mom's kitchen – vegetable shrtening meant Crisco — but it's white out of the can, although clea when melted. Is this what you intend for this recioe? If no, some direction woudl be a huge help! Thanks!

Heather Baird
Heather Baird
5 years ago
Reply to  kathiquilts

Hi Kathiquilts – yes! The brand name "Crisco" is another word for white vegetable shortening. I usually love all butter fillings and frostings, but this is my exception to the rule. The filling here is a copycat recipe for the filling in Double Doozies sold at The Great American Cookie Company. You can substitute butter in equal amounts for the shortening (and I totally understand if you prefer that) but it will just taste like buttercream frosting instead of the classic Double Doozie filling. Thanks for asking!

Anonymous
Anonymous
5 years ago

Chocolate coated candy pieces or Candy coated chocolate pieces?

Heather Baird
Heather Baird
5 years ago
Reply to  Anonymous

Candy-coated chocolate piecies! (Homer Simpson 'Doh!')

Unknown
Unknown
5 years ago

Count me in for these beauties! I could so get into trouble not being able to stop at one!

Debra
Debra
5 years ago

These look amazing as do most of the things you post! Lol, I am blissfully ignorant of Double Doozies and plan to rectify that asap. We don't have The Great American Cookie Company here unfortunately…

Anonymous
Anonymous
5 years ago

Flour? I did not see any listed

Heather Baird
Heather Baird
5 years ago
Reply to  Anonymous

There's no flour in these. Only quick-cooking oats!

Kenya Palace cakes
Kenya Palace cakes
5 years ago

The cookies look delicious!I will try them out.

MuchRatherBake
MuchRatherBake
5 years ago

I made these the day you posted without the filling. Well, sort of. I used walnut butter instead of peanut and I couldn't be bothered the go to the shops to buy Smarties (I prefer them over MnMs) so used extra milk chocolate. So heavily inspired by your cookies still. They are absolutely delicious and are still soft and chewy two days later. I wanted to make them as soon as I saw your post 🙂

Heather Baird
Heather Baird
5 years ago
Reply to  MuchRatherBake

Your version sounds delicious! Thank you for trying the recipe!

kathiquilts
kathiquilts
5 years ago

so to clarify my earlier question — this recipe calls for white shortening (Crisco would be one brand of this) from the can? I'm still confused by the term "clear" vegetable shortening.

Heather Baird
Heather Baird
5 years ago
Reply to  kathiquilts

Hi Kathiquilts – you're absolutely right. It's white vegetable shortening (Crisco) from the can. Some people call it "clear" but I see where that can be confusing. It's solid white vegetable shortening.