Montana - Montana Whoppers

 haven't been able to find the exact origin of this recipe, or why the state of Montana is the lucky state that's name is linked to this delicious cookie but my guess is that Montana is rugged, hearty, and beautiful - and so are these cookies! 

Montana Whoppers are packed with rolled oats, peanut butter and three types of chocolate - a guaranteed crowd pleaser. 

When you make these, don't even think about trying to make dainty little one or two bite cookies - get out a big ice cream scoop and make sure the size of your cookies lives up to the name.  I used a yellow handle # 20 scoop and it worked great.  

Here are the simple ingredients...

2/3 cup butter
1 1/4 cups dark brown sugar
3/4 cup sugar
1 1/2 cups chunky peanut butter
3 eggs, beaten
5 1/2 cups old fashioned oats
2 teaspoons baking soda
1/2 cup milk chocolate chips
1/2 cup white chocolate chips
6 ounces M&M minis

  • Melt the butter in a small pan over low heat.  Once the butter has melted, pour it into the largest bowl you can find.
  • With a large wooden spoon, blend in the brown sugar, sugar and peanut butter.  Allow the mixture to cool slightly and then add the beaten eggs.  Stir until the batter is just mixed.
  • Stir in the baking soda, the white chocolate chips, the milk chocolate chips and the mini M&M's.
  • Add the oats, one cup at a time, stirring after each addition.  Cover the bowl tightly with plastic wrap and chill for at least two hours.
  • Preheat the oven to 350 degrees.
  • Drop dough on parchment-lined baking sheets with a large spoon (or large ice cream scoop) making sure the dough is fairly well packed.  Flatten slightly.
  • Bake for 10 - 12 minutes (longer if using a large scoop) or until lightly golden brown.  Do not over bake.  

Did you notice what ingredient is missing from these whoppers?  

Flour... so, these are not only amazingly tasty, they are also gluten free!  Bake a batch of these before your next outdoor adventure for some great energy and to channel a little bit of Big Sky Country! 



  1. Mer - these were amazing. The PB added a nice richness to it. Don't think I can stop at one...need at least 3-4 to appreciate the taste :-)


  2. Meredith - we loved these so much from your sample that we're getting ready to bake these as well. And, Armaan wants to make these and send them to his grandmother (in Florida, not in Montana!). Thanks for sharing!!

  3. Best cookies I've ever had! Thank you for teasing me. I giggled like a little school girl while eating them!

  4. Made these from a recipe I received from a family in Plainfield, IN years ago. Long before I ever heard of gluten free eating.

  5. I know how these got started at MSU in Bozeman. In 2003, I started college there and the residence halls asked parents to send in recipes from home that the cafeteria would make and include in a taste of home cookbook. Growing up it was a tradition for my dad to make a huge batch of these to give out at Christmas time. I think we oringinally got the recipe from family, not sure other than that. My family sent in the original monster cookie recipe (no white chocolate chips, but I like the idea). It got made in the dorms, and then was added to the regular cookies baked at the bakery which was then in Hapner Hall. They were sold at the college Sweet Shop in the SUB the whole time I was there.