RECIPE: Monster Cookie!

MONSTER COOKIES: the ultimate all-day cookie

Bake Temp: 350º | Bake Time: 15 min | Prep Time: 20 min> | Serves: approx 25 | Calories: 200

Here is a super simple and easy cookie that you can make over and over and never get bored, just switch around the fruits! The main two fruits that you must use are bananas and an apple, but the raisins can be switched, mixed, substituted … it’s one of the beauties of this recipe. I often use raisins, cranberries and chopped figs, instead of just raisins.

For easy prep and mixing; combine the ingredients into separate bowls according to their “letter” (letter “A” ingredients can go straight into the mixing bowl to begin with). Photo below was not organized by “letter” it was just for photo’s sake, please organize your ingredients by “letter” lol.

*Expert tip: all ingredients should be room temperature before mixing.*


  • (A) ½ C. SUGAR (white or raw)
  • (B) 2 EGGS
  • (B) 3 BROWN BANANAS (I like mine almost black)
  • (B) 2 tsp. VANILLA
  • (C) 2 C. FLOUR
  • (C) 2 tsp. BAKING SODA
  • (C) 2 tsp. CINNAMON
  • (C) 1 tsp. SALT
  • (D) 3 ½ C. QUICK OATS
  • (D) 1 GRANNY SMITH APPLE (peeled/diced)
  • (D) 1 C. RAISINS (or any other dried fruits in small chunks)


(A) Combine all “A” ingredients in mixing bowl and beat at medium – med./high speed until creamy and slightly fluffy.

(B) Turn mixer on low to add all of the “B” ingredients, then increase speed back up to medium and mix until combined.

(C) Turn mixer on low and slowly add all “C” ingredients until mostly combined (a few dry spots here and there is fine, you’ll mix them out by hand in the next step).

(D) BY HAND: stir in remainder of ingredients (all of your “D” ingredients) with a silicone spatula.

(E) Scoop cookies onto dry parchment lined baking sheets using ¼ cup measuring scoop (or ice cream scooper, just remember to change your baking times accordingly). Leave about an inch in between each cookie, and flatten the tops with a wet hand. I typically only put 5 cookies on a pan at a time, but 6 should fit.

(F) Bake for approx 15 minutes, until edges are golden brown and centers still appear soft. It’s pretty hard to over-bake these cookies (that’s one of the many benefits of them). *Expert advice: the toothpick trick that your mom, and grandmother probably taught you, won’t work on these cookies so don’t try it lol.*

(G) Allow to cool for a couple minutes (5-ish), then transfer cookies to a cooling rack. Allow to cool completely before storing. Suggested storage option if you are planning on presenting these or traveling with them: store in tupperware-style container (box) using parchment (the one you used from baking will work splendidly) as a separator in between the layers. If you want to use a ziploc bag, be warned that they will stick together! But they’ll still be delicious.

*For added fun: sprinkle with colored sugar or raw sugar after baking.*

*And don’t forget to try different dried fruits with, or in place of, the raisins. I really like figs, cranberries, and raisins.*