Monster Cookies

Monster Cookies are always a favorite—especially for peanut butter lovers! These thick, chewy monster cookies are loaded with peanut butter, oats, chocolate chips, and colorful M&M’s, making them the ultimate bakery-style cookie. This easy monster cookie recipe comes together quickly with just a few simple pantry ingredients. They also freeze beautifully, making them perfect for lunchbox treats, after-school snacks, or having homemade cookies ready whenever a sweet craving hits.

Why I love Monster Cookies

These are my husbands favorite cookies. We also had an exchange student a few years back that basically existed on these chewy cookies. If I made them it was all the kid would eat, morning, noon, and night. Cookie crumbs strewn around the house. Made him easy to find, just follow the crumb trail! This is such an easy recipe. No flour makes them a great gluten free option. However the peanut butter is problematic for those with nut allergies. I don’t have a a great solution for that one. Monster cookies also freeze perfectly. Making them great for lunches. Make a batch. Freeze them (getting out of your reach or at least eye sight) and pop them in lunches or just for snacking.

Gather these ingredients

Ingredient Note: You do not want to use quick oats, use only old fashioned oats in this recipe. Also I find that Jif Peanut Butter works better than an all natural peanut butter. All natural peanut butter works, I just personally think Jif peanut butter gives the best results with this recipe.

How to make Monster Cookies

This makes a big batch of very thick and sticky dough, if you have a stand mixer I would highly recommend using it. If you have a hand mixer hang on tight! If you have neither put on Olivia Newton John’s Physical track and get your upper body work out in for the day.

Preheat oven to 325 degrees F. Baking time is 12-15 minutes.

Add peanut butter and sugars to mixer, mix on medium speed for 5 minutes until sugars and peanut butter and combined and creamy.

Add one egg at a time, mixing well after each. Add vanilla.

Add sugars to the peanut butter mixture and beat until light and fluffy, 3-5 minutes.

Measure out oatmeal, and sprinkle baking soda over the top, gradually add dry ingredients to the peanut butter mixture, making sure to scrape down sides of bowl at least once.

Measure out 3 cups of add-ins, you can do any combination of the above. I personally feel like these are not Monster Cookies without the M&M’s but if you do not have any then it’s fine to leave them out. I like remove the bowl form the mixer stand and fold in the chips etc, by hand with a large spatula, making sure all the add-ins get mixed throughout.

Cookies can be made right away or you can put the cookie dough in the refrigerator for1-24 hours before baking.

I like to use a large 1/4 cup cookie scoop, to make these cookies monstrous! Line your baking sheets with parchment paper and bake in a preheated oven (325 degrees) for 12-15 minutes.

NOTE: Cookies will continue to bake if you leave them to cool on the cookie sheet for an additional 5-10 minutes after baking, so if they don’t look quite done, but you do not want them over done, take them out and let them cool on the baking sheet.

At this point you can share them with all those you love! Or you can wrap them tight in saran wrap and freeze them, for a later date or to throw in lunches. I like to freeze cookies, because if they are in the freezer, its like out of site out of mind and I won’t keep eating them!

Variations

One of the best things about monster cookies is how easy they are to customize. Think of the base dough as your starting point—then make them your own!

• Add Chocolate Chips: If you love extra chocolate, stir in ½–1 cup semi-sweet or milk chocolate chips along with the M&M’s.
• Try Peanut Butter Chips: Peanut butter chips add even more peanut flavor and make these cookies extra rich and chewy.
• Swap the Candy: Instead of M&M’s try Peanut M&M’s, Mini M&M’s (my personal favorite), Reese’s Pieces, or chopped up peanut butter cups
• Add Coconut: For a slightly chewy texture and a hint of sweetness, mix in ½ cup shredded coconut.
• Make Monster Cookie Bars: Press the dough into a parchment-lined 9×13 pan and bake at 350°F for about 20–25 minutes until the center is just set. Cool before cutting into bars.
• Add Nuts: Chopped peanuts or walnuts add a nice crunch and balance the sweetness.

FAQ’s

Why are they called monster cookies?
Monster cookies get their name because they’re loaded with “everything”—oats, peanut butter, chocolate, and candy. They’re big, chunky, and packed with mix-ins.

Do monster cookies contain flour?
This monster cookie recipe is flourless and uses oats as the base. This gives them their chewy texture. There may be some recipes that use flour, but not mine!

Can I freeze monster cookie dough?
Yes! Scoop the cookie dough portions on to a parchment lined baking sheet, pop them in the freezer until they are frozen solid, then remove them to a zip-loc freezer bag. Keep in freezer until ready to bake. Remove to a baking sheet allow them to sit out for 15 minutes before baking. Cookies can be frozen for up to 3 months.

How do I keep monster cookies soft?
Avoid overbaking them. The centers should look slightly underdone when you take them out of the oven. Allow to cool on the baking sheet, they will continue to set as they cool.

Can I make the dough ahead of time?
Yes! The dough can be covered and refrigerated for up to 48 hours before baking.

How should I store monster cookies?
Store baked cookies in an airtight container at room temperature for 3–4 days. They also freeze well for longer storage. I like to wrap them individually in plastic wrap so I can pull them out and put them in lunches.

Why did my cookies spread too much?
This can happen if the butter is too warm or if there aren’t enough oats. Chilling the dough for 30 minutes before baking can help.

I would love to hear what your favorite add-ins are for these monstrous cookies! Remember to Share a quick pick on Instagram and Facebook tagging #eat2gather, and give this recipe a star rating in the recipe card below. I love to see what your baking. From my table to yours with love, Sheila

Monster Cookies

Sheila

Why are they called monster cookies? I think it’s because Cookie Monster would have freaked out for these KOOOkies! “nom nom nom me like KoooKees”, and well they are monstrously delicious!

No ratings yet

Print Recipe Pin Recipe

Cook ModePrevent your screen from going to sleep

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course baked goods, cookies

Cuisine baked goods, cookies

Servings 24 cookies

Calories 216 kcal

Equipment

• baking sheets
• parchment paper
• large mixing bowl
• hand mixer or stand mixer

Ingredients

  

1x2x3x

• 2 sticks butter
• 1 1/2 cups peanut butter creamy or crunchy
• 1 cup brown sugar
• 1 cup sugar
• 3 eggs
• 1 teaspoon pure vanilla extract
• 5 cups Old Fashioned Oats
• 2 teaspoons baking oda
• 3 cups chocolate chips / mix-ins Chocolate Chips, Butterscotch Chips (You can use all three or just one, feel free to add nuts, or any add ons you like.)

Instructions

 

Preheat oven to 325 degrees. Line cookie sheets with parchment paper.

• Cream together butter and peanut butter.
• Add sugars mix for 3-5 minutes until creamy.
• Add eggs one at a time, then add vanilla.
• In a separate bowl measure out oatmeal and sprinkle baking soda over it. Gradually add oatmeal to butter/sugar mixture, mix until just combined. Remove bowl from mixer, fold in chocolate chips + whatever mix-ins that you want, with a large rubber spatula.
• Scoop out 1/4 cup, portions of dough onto parchment lined baking sheets. Bake for 12-15 minutes in a 325 degree oven.

Nutrition

Calories: 216kcalCarbohydrates: 38gProtein: 5gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 20mgSodium: 126mgPotassium: 124mgFiber: 2gSugar: 24gVitamin A: 30IUCalcium: 28mgIron: 1mg

Keyword chocolate chip, cookie, gluten free, M & M’s, oatmeal, peanut butter

Tried this recipe?Mention @eat2gather or tag #eat2gather!