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 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!

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
Yields about 1 dozen Double Doozie Sandwiches
(2 dozen Monster Cookies)

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

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
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

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.

link Monster Cookie Double Doozies By Published: Monster Cookie Double Doozies Recipe


  1. These look amazing!!

  2. 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!

    1. 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!

  3. Chocolate coated candy pieces or Candy coated chocolate pieces?

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

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

  5. 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...

  6. Flour? I did not see any listed

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

  7. The cookies look delicious!I will try them out.

  8. 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 :)

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

  9. 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.

    1. 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.


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