Monster Cookies are a delicious, indulgent treat that combines everything I love about cookies—chewy oats, creamy peanut butter, chocolate chips, and candy-coated chocolates. These cookies are hearty, fun, and perfect for satisfying my sweet tooth. Whether I’m baking for a special occasion or just because, these cookies are always a hit with family and friends.
Why You’ll Love This Recipe
What I adore most about Monster Cookies is their incredible texture. With the oats providing a hearty chewiness, the peanut butter adding richness, and the chocolate and candy-coated candies giving a perfect balance of sweetness, these cookies are a true crowd-pleaser. Plus, they’re incredibly easy to make and customize based on what I have on hand—whether I’m craving a bit more chocolate or a nutty twist, the recipe is super versatile.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup (225 g) unsalted butter, softened
1 1/2 cups creamy peanut butter
3 large eggs
1 1/4 cups brown sugar
1 cup granulated sugar
4 1/2 cups old-fashioned oats
1 tablespoon vanilla extract
1/2 teaspoon salt
2 teaspoons baking soda
1 1/2 cups semi-sweet chocolate chips
1 1/2 cups candy-coated chocolates (like M&M’s)
Directions
Preheat the Oven:
I start by preheating my oven to 350°F (175°C) and lining baking sheets with parchment paper to keep the cookies from sticking.
Mix Wet Ingredients:
In a large bowl, I cream together the softened butter, peanut butter, brown sugar, and granulated sugar until it’s light and fluffy. Once that’s done, I beat in the eggs, one at a time, and add the vanilla extract.
Combine Dry Ingredients:
In a separate bowl, I mix the oats, baking soda, and salt. Gradually, I add the dry ingredients to the wet mixture, stirring until just combined.
Add the Goodies:
Then, I fold in the chocolate chips and candy-coated chocolates, ensuring they’re evenly distributed throughout the dough.
Shape and Bake:
I scoop the dough into rounded balls and place them on the prepared baking sheets, leaving a little space between each one. Then I gently flatten each cookie slightly to help them bake evenly. I bake them for 10-12 minutes or until the edges are lightly golden. After that, I let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
Servings: About 24 cookies
Prep Time: 15 minutes
Cook Time: 10-12 minutes
Total Time: 30 minutes
Variations
Chewier Cookies: If I want chewier cookies, I slightly underbake them by a minute or two, which keeps them soft and gooey in the center.
Nutty Twist: For an extra crunch, I can add chopped peanuts or walnuts to the dough. This gives the cookies a satisfying bite and a lovely nutty flavor.
Chocolate Lover’s Version: When I’m feeling like a true chocolate indulgence, I swap in peanut butter chips or white chocolate chips in place of some or all of the semi-sweet chocolate chips.
Gluten-Free: To make these cookies gluten-free, I simply use certified gluten-free oats.
Storage/Reheating
After making these delicious cookies, I store any leftovers in an airtight container at room temperature. They stay fresh for about 4-5 days. If I want to keep them for longer, I freeze them for up to 3 months. When I’m ready to eat one, I can microwave them for 10-15 seconds for that freshly-baked taste.
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FAQs
How can I make these cookies extra chewy?
If I want them extra chewy, I slightly underbake them. I pull them out of the oven when the edges are golden but the center still looks a little soft.
Can I use crunchy peanut butter instead of creamy?
Yes, I can! If I love a bit of crunch in my cookies, I can easily substitute crunchy peanut butter for the creamy variety.
How do I prevent these cookies from spreading too much?
To avoid spreading, I make sure the dough is well-chilled before baking. If needed, I chill the dough for about 30 minutes in the fridge before baking.
Can I make these cookies without the candy-coated chocolates?
Absolutely! If I prefer a simpler cookie, I can skip the candy-coated chocolates and use just the chocolate chips. They’ll still be delicious.
Can I use quick oats instead of old-fashioned oats?
While I prefer old-fashioned oats for their chewiness, I can use quick oats in a pinch. The texture may be a bit different, but the cookies will still taste great.
Conclusion
Monster Cookies are the perfect treat when I want something that combines all my favorite ingredients in one irresistible bite. They’re easy to make, highly customizable, and always a crowd favorite. Whether I’m baking for a party, family gathering, or just a sweet snack, these cookies are sure to impress.
📖 Recipe:
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Monster Cookies
- Total Time: 30 minutes
- Yield: About 24 cookies
- Diet: Vegetarian
Description
Monster Cookies are a delicious, indulgent treat that combines oats, peanut butter, chocolate chips, and candy-coated chocolates for a hearty and sweet cookie.
Ingredients
1 cup (225 g) unsalted butter, softened
1 1/2 cups creamy peanut butter
1 1/4 cups brown sugar
1 cup granulated sugar
3 large eggs
1 tablespoon vanilla extract
4 1/2 cups old-fashioned oats
2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups semi-sweet chocolate chips
1 1/2 cups candy-coated chocolates (like M&M’s)
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream together the softened butter, peanut butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract.
- In a separate bowl, mix the oats, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the chocolate chips and candy-coated chocolates until evenly distributed.
- Scoop the dough into rounded balls and place them on the prepared baking sheets, leaving space between each one. Gently flatten each cookie slightly.
- Bake for 10-12 minutes or until the edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
If you prefer chewier cookies, slightly underbake them by a minute or two.
For a nutty twist, add chopped peanuts or walnuts to the dough.
If you’re a chocolate lover, substitute some or all of the semi-sweet chocolate chips with peanut butter chips or white chocolate chips.
For a gluten-free version, use certified gluten-free oats.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 22g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 15mg
