Monster Cookies
Have you ever stood in your kitchen, completely torn between making peanut butter cookies, oatmeal cookies, or classic chocolate chip? It’s a tough choice, but I have the perfect solution so you never have to choose again.
Monster cookies are the best of all worlds, packed into one giant, chewy, and unbelievably delicious treat. They are loaded with oats, peanut butter, chocolate chips, and colorful M&Ms, making every single bite an adventure.
What You’ll Need
Here is everything you need to make these giant monster cookies. The combination of these simple pantry staples creates a truly unforgettable cookie.
- All-Purpose Flour: Provides the structure for the cookies. Be sure to measure it correctly.
- Baking Powder & Baking Soda: These give the cookies their lift, making them soft and thick.
- Salt: Balances the sweetness and enhances the flavors.
- Unsalted Butter: Use room temperature butter for the best results. This is key for a creamy dough.
- Sugars: A mix of granulated and brown sugar creates the perfect soft, chewy texture.
- Eggs: Binds the ingredients together.
- Creamy Peanut Butter: Use a processed brand like Jif or Skippy for the best texture.
- Vanilla Extract: Adds a wonderful depth of flavor.
- Old-Fashioned Rolled Oats: Gives the cookies their signature hearty, chewy bite.
- M&Ms and Chocolate Chips: The best part! Use mini M&Ms if you can find them.
Pro Tips
I’ve made this recipe countless times, and I’ve learned a few things along the way. These tips will help guarantee your cookies turn out perfectly on the first try.
- Measure Your Flour Correctly: This is my most important tip. Instead of scooping flour from the bag, use a spoon to fill your measuring cup and then level it off. Too much flour will result in dry, puffy cookies that don’t spread.
- Do Not Skip Chilling The Dough: Chilling the dough for at least 30 minutes is essential. It prevents the cookies from spreading too much in the oven and allows the oats to hydrate, leading to a much chewier texture.
- Avoid Overbaking: The cookies will look very soft and underdone in the centers when you pull them from the oven. This is exactly what you want. They will continue to bake on the hot cookie sheet, resulting in a perfectly soft and chewy center.
- Use Processed Peanut Butter: Natural peanut butter is great for snacking, but it can make these cookies dry and crumbly. A processed, no-stir creamy peanut butter provides the best structure and texture.
Tools Required
You don’t need any fancy equipment to make these cookies. Here are the basic tools that will make the process simple and smooth.
- Electric Mixer (Stand or Handheld)
- Mixing Bowls
- Whisk & Spatula
- Measuring Cups & Spoons
- Baking Sheets
- Parchment Paper or Silicone Mats
- Cookie Scoop (for uniform size)
- Cooling Rack
Substitutions and Variations
This recipe is very flexible. Feel free to get creative with your add-ins or make swaps based on what you have in your pantry.
| Substitution | How To Do It | Notes |
|---|---|---|
| Regular-Sized M&Ms | Use the same amount as mini M&Ms. | The cookies will have larger pops of color. |
| Other Add-Ins | Swap 1 cup of the M&Ms or chocolate chips for nuts, raisins, or shredded coconut. | Toasted pecans or walnuts are delicious. |
| Different Chocolate | Use milk chocolate, dark chocolate, or white chocolate chips instead of semi-sweet. | A mix of different chips also works well. |
Make Ahead Tips
These cookies are perfect for making ahead of time. You can prepare the dough and have it ready to bake whenever a craving strikes.
The cookie dough can be made and chilled in the refrigerator for up to 4 days. If chilling for more than an hour, let the dough sit at room temperature for about 30 minutes to make it easier to scoop.
You can also freeze unbaked cookie dough balls for up to 3 months. Place them on a baking sheet to freeze, then transfer to a freezer-safe bag. Bake directly from frozen, adding an extra 1-2 minutes to the bake time.
How to Make Monster Cookies
Follow these simple steps for the best monster cookies you’ve ever had.
Step 1: Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set this aside for later.
Step 2: In a large bowl, use a mixer to beat the softened butter until it is smooth. Add the granulated and brown sugars and beat on medium-high speed for about 2 minutes until creamed together.
Step 3: Add the eggs, peanut butter, and vanilla extract. Beat on high speed for 1 minute until everything is well combined. Make sure to scrape down the sides of the bowl.
Step 4: Add the dry ingredients and oats to the wet ingredients, mixing on low speed until just combined. Gently stir in the M&Ms and chocolate chips.
Step 5: Cover the bowl and chill the dough in the refrigerator for at least 30 minutes.
Step 6: Preheat your oven to 350°F (177°C). Line your baking sheets with parchment paper.
Step 7: Scoop dough into large balls, about 3 tablespoons each. Arrange them 3 inches apart on the baking sheets.
Step 8: Bake for 14–16 minutes. The edges will be lightly browned, but the centers will still look very soft. Let them cool on the baking sheet for 10 minutes before moving them to a wire rack to cool completely.
Nutrition, Pairings, and Tips
Here is some additional information to help you enjoy your cookies and fit them into your lifestyle.
| Estimated Nutritional Information | |
|---|---|
| Calories | ~320 kcal |
| Fat | ~17g |
| Carbohydrates | ~38g |
| Protein | ~5g |
- Dietary Swaps: For a gluten-free version, use a high-quality 1-to-1 gluten-free flour blend and certified gluten-free rolled oats. For a nut-free version, replace the peanut butter with sunflower seed butter and ensure your M&Ms are nut-free.
- Pairing Suggestions: These cookies are a perfect match for a cold glass of milk. They also pair wonderfully with a cup of coffee or hot tea for an afternoon snack.
- Efficiency Tips: While your butter is softening to room temperature, measure out and whisk together your dry ingredients. Use a cookie scoop for fast and uniform portioning of the dough.
Leftovers and Storage
Store baked cookies in an airtight container at room temperature. They will stay fresh for up to 1 week.
You can also freeze the baked cookies for up to 3 months. Thaw them at room temperature or warm them in the microwave for a few seconds for a freshly-baked taste.
Frequently Asked Questions
Q1. Why did my cookies come out puffy and not spread?
Ans: This is usually caused by having too much flour in the dough. Be sure to spoon your flour into the measuring cup and level it off, rather than scooping it directly from the container. Chilling the dough too long can also cause less spread.
Q2. Can I use natural peanut butter?
Ans: I don’t recommend it for this specific recipe. Natural peanut butter has a different consistency and can cause the cookies to be dry and crumbly. For best results, stick with a processed, no-stir brand.
Q3. Is it possible to make the cookies smaller?
Ans: Yes, absolutely. You can make them with 1.5 to 2 tablespoons of dough per cookie. Just reduce the baking time by a few minutes and watch them closely.
Q4. Can I make this recipe without peanut butter?
Ans: Yes. For a nut-free version, you can use sunflower seed butter as a direct replacement or simply omit it. If you omit it, I recommend finding a dedicated oatmeal M&M cookie recipe for the best results, as the texture will be quite different.
Wrapping Up
There is nothing quite like pulling a tray of these warm, colorful monster cookies from the oven. They are a celebration of everything we love about cookies, all rolled into one perfect treat.
I hope you have fun making this recipe. It’s a joy to bake and even more fun to share. If you try them, please leave a comment below and let me know how they turned out!
