These Monster Cookies take all of your favourite cookie components and combine them into one “Monster” creation! Peanut butter, oats, chocolate chips and m&ms make up this sweet treat.
If you’re anything like me, you LOVE cookies and have a hard time choosing which kind to bake! Enter, these Monster Cookies. These delectable little treats take a piece of every popular cookie and combine it into one masterpiece!
Why This Recipe Works
- Simple Ingredients
- Packed Full Of Goodies
- Easy to Make
- Chewy & Delicious Cookies
The ingredient list for these cookies is simple, taking pantry staple ingredients and turning them into something fabulous! Peanut butter, oats, chocolate chips and m&ms transformed into one cookie – sounds perfect to me!
Ingredient Notes
- Butter – I used unsalted butter, whichever you use you want to make sure it is softened!
- Sugar – You’ll need both granulated and brown sugar.
- Peanut Butter – Smooth or chunky, your choice!
- Oats – I used quick-cooking oats, therefore these cookies are healthy in my books.
- Chocolate – I used mini M&Ms and chocolate chips to make these “monster” cookies. You can use what you’d like!
How To Make Monster Cookies
- Preheat Oven: Preheat the oven to 350F.
- Mix: Add the butter, brown sugar, and granulated sugar to a large mixing bowl. Beat until light and creamy. Add the peanut butter, eggs, baking soda, baking powder, and vanilla. Continue to beat until smooth.
- Add Ingredients: Add the oats, M&Ms, and chocolate chips to the bowl. Use a spatula or wooden spoon to mix everything together until well combined.
- Scoop: Line 2 baking sheets with parchment paper. Use a cookie scoop, ice cream scoop, or 1/4 cup measure to scoop the cookie dough onto the sheet, giving them room to spread.
- Bake & Enjoy: Bake the cookies for 10-12 minutes, or just until the edges begin to brown. Let the cookies cool fully on the sheet. Enjoy!
FAQs & Expert Tips
If you are unfamiliar with them, monster cookies are a combination of peanut butter oatmeal cookies with chocolate chips and M&Ms. It is said that they got their name because they are “the Frankenstein’s monster of the cookie world – a mashup of different components”. In short, this is one EPIC cookie.
You can absolutely make these cookies in advance, just mix the dough, roll it into a log and tightly wrap in plastic wrap, then into freezer safe bags. Freeze for up to 3 months, then let thaw in the refrigerator for an hour or two before slicing and bake as directed above!
Now, monster cookies got their name because of the mash-up of different cookie types combined into one, but who says you can’t add more to it! A few other options to try adding to your monster cookies:
Toffee pieces, Shredded Coconut, Hershey’s Kisses, Assorted Candy Bar Bits, Nuts – almonds, walnuts or macadamia nuts
Is there any way to serve cookies other than with a big glass of milk?! These monster cookies NEED a good glass of milk with them 😉
Tips
- Greasing baking sheets isn’t necessary – it’s easier to use parchment paper to line your baking sheets. You’ll thank me at clean up time!
- Don’t over bake your cookies! Take them out as soon as the edges begin to brown.
- Use an ice cream scoop for easy form cookies!
Storing Leftovers
To help your cookies stay fresh, store them in an airtight container at room temperature for about 3-4 days. After that, it’s best to freeze them!
Freezing
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Monster Cookies
Ingredients
- ½ cup butter unsalted, softened
- 1 cup brown sugar
- 1 cup sugar granulated
- 1 ½ cup peanut butter
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 4 ½ cups quick-cooking oats
- ¾ cup mini M&Ms
- ¾ cup chocolate chips
Instructions
- Preheat the oven to 350F.
- Add the butter, brown sugar, and granulated sugar to a large mixing bowl. Beat until light and creamy. Add the peanut butter, eggs, baking soda, baking powder, and vanilla. Continue to beat until smooth.
- Add the oats, M&Ms, and chocolate chips to the bowl. Use a spatula or wooden spoon to mix everything together until well combined.
- Line 2 baking sheets with parchment paper. Use a cookie scoop, ice cream scoop, or 1/4 cup measure to scoop the cookie dough onto the sheet, giving them room to spread.
- Bake the cookies for 10-12 minutes, or just until the edges begin to brown. Let the cookies cool fully on the sheet.
Tips & Notes:
- To help your cookies stay fresh, store them in an airtight container at room temperature for about 3-4 days. After that, it’s best to freeze them!
- Freezing: After your monster cookies have cooled completely. Place them in a single layer on a parchment-lined baking sheet to freeze them (this will help them not stick together in the bag), then store them in a freezer-safe zip-top storage bag . Squeeze out extra air and place flat in the freezer for up to 3 months.
If you had to skip the nut butter (can’t use almond/soy/sun) what can you do ?
Other than the ones you mentioned I can’t think of other ones you can use. Perhaps try a different type of cookie that doesn’t rely so much on peanut butter since it’s used in such big quantity in this recipe. Here are some options:
https://cravinghomecooked.com/chocolate-chip-cookies/
https://www.jocooks.com/recipes/oatmeal-cookies/