Monster Cookies
These Monster Cookies are loaded with oats, peanut butter, chocolate chips, and M&M’s. Soft and chewy, they’re the ultimate cookie mashup. Get the easy recipe!
A natural next stop: Chocolate Monster Cookies, Eggnog Iced Oatmeal Cookies, and Cinnamon M&M Oatmeal Cookies.
Why These Monster Cookies Are a Mashup of All Your Favorites
I call myself a cookie monster for a reason. This recipe is a Frankenstein mashup of all the best cookies: peanut butter, oatmeal, chocolate chip, and M&M. They come together in one dough that bakes up soft and chewy. Even the real Cookie Monster would approve.
3 Reasons to Love These Monster Cookies
- You get four classic cookies in one batch. No need to choose between peanut butter, oatmeal, chocolate chip, and M&M.
- The texture is soft and chewy thanks to the oats and peanut butter. They stay tender for days.
- The ingredient list is short and you probably have most of it already. No fancy equipment needed.
Key Ingredients for the Best Monster Cookies
- Old fashioned oats, Use old fashioned rolled oats, not quick oats. They give the cookies a hearty chew and keep their shape. Quick oats will make the cookies too soft and mushy.
- Peanut butter, I use regular creamy peanut butter like Skippy for this recipe. Natural peanut butter can separate and make the dough too oily. Stick with the processed stuff for the best texture.
- M&M’s, The colorful candies are the star. They add crunch and a pop of color. You can use any color or seasonal variety.
Kitchen Tools for Monster Cookies
- Stand mixer or hand mixer, for creaming butter and sugars.
- Large baking sheets, two sheets to bake in batches.
- Silpat baking mats or parchment paper, prevents sticking and ensures even browning.
- Wire rack, for cooling cookies completely.
- Cookie scoop (2-tablespoon size), for uniform cookies.
Tips for Making Monster Cookies That Turn Out Perfect
Don’t overmix the dough once you add the dry ingredients. Overmixing develops gluten and makes cookies tough. Just mix until the flour disappears. Also, check your baking soda’s expiration date. Old baking soda won’t give the cookies enough lift. Let the cookies cool on the baking sheet for about 5 minutes before moving them. They need that time to set, especially with all the mix-ins. If you try to move them too soon, they’ll fall apart.
Expert Tips for Monster Cookies
Use a cookie scoop to get even-sized balls. Two tablespoons of dough per cookie is the sweet spot. If you want picture-perfect cookies, press a few extra chocolate chips and M&Ms into the tops right after they come out of the oven. The flake sea salt is not optional. It balances the sweetness and makes the flavors pop. Bake until the edges are just golden but the centers are still soft. They’ll continue to set on the hot sheet.
How to Get Soft Chewy Monster Cookies
The secret to soft chewy monster cookies is not overbaking them. Pull them out when the edges are set but the centers still look slightly underdone. They’ll finish cooking on the hot baking sheet. Using brown sugar adds moisture and chewiness. Also, don’t skip the oats. They absorb moisture and keep the cookies tender for days.
Monster Cookie Variations to Try
These cookies are already full of goodies, but you can swap things around. Try peanut butter chips or butterscotch chips instead of some of the chocolate chips. Crushed pretzels add a salty crunch. Shredded coconut gives a chewy texture. Dried cranberries or raisins work well too. For extra crunch, toss in chopped peanuts, almonds, or walnuts. Just keep the total mix-ins around the same amount so the dough holds together.
What to Serve with Monster Cookies
Serve these cookies with a cold glass of milk. They’re also great crumbled over vanilla ice cream for a quick sundae. Or sandwich two cookies with a scoop of ice cream for an easy dessert.
How to Store Monster Cookies
Store the cookies in an airtight container at room temperature. They’ll stay fresh for 3 to 5 days. To keep them soft, toss a slice of bread into the container. The bread will get hard, but the cookies will stay tender.
How to Freeze Monster Cookies
You can freeze the dough or the baked cookies. For the dough, scoop it into balls and freeze them on a baking sheet for about an hour until firm. Then transfer to a freezer bag. Bake from frozen, adding a couple of minutes to the baking time. For baked cookies, let them cool completely, then freeze in a container for up to 2 months. Defrost at room temperature or eat them frozen. I love frozen monster cookies.
Monster Cookies FAQs
Can I use natural peanut butter?
I don’t recommend it. Natural peanut butter tends to separate and can make the dough greasy. Regular creamy peanut butter like Skippy gives the best texture and flavor.
Can I use quick oats instead of old fashioned?
No, stick with old fashioned rolled oats. Quick oats are too fine and will make the cookies mushy. The heartier texture of old fashioned oats is key to the chewy result.
Can I double the recipe?
Yes, this recipe doubles easily. Just multiply all ingredients by two. You may need to bake in batches or use more baking sheets.
How do I make these gluten-free?
Use a 1-to-1 gluten-free flour blend in place of the all-purpose flour. Also make sure your oats are certified gluten-free. The rest of the ingredients are naturally gluten-free.
Why are they called monster cookies?
They’re a Frankenstein mashup of several classic cookies: peanut butter, oatmeal, chocolate chip, and M&M. All those flavors combined into one cookie makes it a monster of a treat.
Recipe
Monster Cookies
Monster Cookies are loaded with oats, peanut butter, chocolate chips, and M&M'S. Everyone loves this classic cookie recipe, even the Cookie Monster approves!
Ingredients
- 1.5 cup old fashioned oats
- 0.5 cup all-purpose flour
- 0.5 tsp baking soda
- 0.25 tsp salt
- 0.5 cup unsalted butter, at room temperature
- 0.5 cup creamy peanut butter
- 0.5 cup granulated sugar
- 0.5 cup light brown sugar
- 1 large egg
- 2 tsp vanilla extract
- 0.75 cup chocolate chips
- 0.75 cup M&M candies
- flake sea salt, for sprinkling on cookies
Instructions
- 1
Preheat the oven to 350 degrees Line two large baking sheets with Silpat baking mats or parchment paper. Set aside.
- 2
In a medium bowl, stir together the oats, flour, baking soda, and salt. Set aside.
- 3
Using a stand mixer or hand-held mixer, beat the butter, peanut butter, and sugars together until creamy and smooth, on medium speed. Scrape down the sides of the bowl with a spatula, if necessary. Beat in the egg and vanilla extract. Mix until well combined.
- 4
Add in the dry ingredients and mix on low until just until the combined. Don't over mix. Gently stir in the chocolate chips and M&M’s.
- 5
Scoop the cookies into round balls, about 2 tablespoons of dough per cookie, and place on the prepared baking sheets, leaving 2 inches in between cookies. Bake for 10-12 minutes, or until the cookies are lightly browned around the edges, but still soft in the middle.
- 6
Remove cookies from oven and sprinkle the cookies with sea salt. You can also gently press additional chocolate chips and M&M’s on top of the cookies to make them look extra pretty. Let the cookies cool on the baking sheet for about 5 minutes or until set. When set, transfer cookies to a wire rack and cool completely.
Nutrition (per serving)
Calorie breakdown
How this was calculated — 13 of 13 ingredients matched
Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.
Open in analyzerKeyword: american, dessert, Oven Baked, vegetarian
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NutriforksNutriForks is a home-cooking site built around two simple ideas: recipes should actually work, and you should know what’s in them. Every recipe pairs clear, tested instructions with a full nutrition breakdown, so healthy, everyday cooking is genuinely easy.