• Lauren Humphreys

Monster Cookies


I think it's safe to say that monster cookies are the most perfect cookie! These cookies are filled with peanut butter, rolled oats, and lots of chocolate in the form of M&Ms and chocolate chips! This tried-and-true monster cookie recipe is loved by kids, teenagers, and adults! Aside from being a pretty and colorful cookie, they are easy to make and have a soft and chewy texture. Though these cookies are the best while they are still warm from the oven, they are still delicious even once fully cooled. Just look at that melty chocolate!

This recipe makes a large but manageable batch. This is great it you want to make extra large cookies or want to freeze some for later. The cookie dough and baked cookies freeze wonderfully, which is a huge time saver if you need a dessert in a pinch.

This recipe first appeared on Mitch8 Blog back in 2017. Since that time, my photography has certainly improved. You can see the link to the original recipe here! I couldn’t bring myself to delete or replace the old post since it captures many happy memories from 2017. There have been so many changes in my life since that time, but I am so grateful for all of my blessings since that time. The most noteworthy joys were having our son Mitchell in July 2019 and earning my master’s degree entirely online while working full-time. It is fun to look back and see how far I have come! One thing that hasn’t changed is my love of these monster cookies, and I hope you love these cookies as much as I do! I have included some important notes below to ensure your cookies turn out perfectly below.


Recipe Tips and Information:


  • This recipe does not contain any flour. Instead, this cookie is entirely made up of oats for the dry ingredient. At least it’s a whole grain!

  • Because this recipe doesn’t contain any flour, it is perfect for those who need to follow a gluten free diet! Just make sure you buy oats that are certified gluten free. This is because regular oats may come in contact with wheat or other gluten-containing grains during processing.

  • The cookies bake up best if the dough is refrigerated overnight or at least 2 hours. This allows the oats to soak up some of the moisture in the dough. The cookies will also spread less if they are chilled.

  • If you want visible M&Ms on top of the baked cookies, make sure there are M&Ms visible on top before you bake them. You may need to place a few by hand.

  • I like to flatten my cookies just slightly before baking so they spread evenly. It really depends on your oven and types of cookie sheets you use. For your first bake, I recommend baking just a couple cookies (one slightly flattened and one not) to see what you like best.

  • If you make extra large cookies, the bake time will need to be increased.

  • Bake the cookies on light cookie sheets lined with parchment paper or a silicon mat for easy removal. This will also prevent the bottoms from becoming overly browned. This is truly the best tip!

  • For the perfect texture, the cookies should still soft in the centers and a light golden color when you remove them from the oven. They will firm up as they cool.


More photos are below, too!


Monster Cookies


Recipe adapted from the 2006 Webster County Catholic Team Parishes Recipe Book

½ cup (1 stick) butter

1 ¼ cups peanut butter

1 cup sugar

1 cup brown sugar

3 eggs

2 tsp corn syrup

2 tsp vanilla

½ tsp salt

2 tsp baking soda

4 ½ cups old-fashioned oats

1 ½ cups semi-sweet chocolate chips

1 12-oz bag (or closest size) plain M&Ms

Cream butter, peanut butter, and sugars together with a mixer until fluffy. Add eggs, corn syrup, vanilla—mix until well combined. Then mix in salt and baking soda.

By hand, stir in the oats, chocolate chips, and M&Ms until completely combined. Cover the dough and refrigerate overnight or at least 2 hours.

When ready to bake, preheat oven to 350°. Scoop onto a cookie sheet lined with parchment paper or a silicon baking mat. Press down slightly and arrange a few M&Ms on the top of the cookie dough, if needed. Bake approximately 12 minutes or until lightly golden and still very soft. Let sit for about 1 minute on cookie sheet and then carefully remove. Let cool on cooling racks.

More Pics!


Ingredients (except the eggs--oops):

Mixing up the dough:

Lots of chocolate chips:

I love M&Ms!

Scoop the dough:

I always use a silicon mat:

See the visible M&Ms. That's important if you want them showing in the baked cookies:

Parchment lined trays works just as well:

Cooling:

Look at all of those cookies!

I will never tire of monster cookies:

Ever:

Look at the yummy middle:

And a cookie stack:

Last one! I promise!

 
 
 
 

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