These Monster Cookies are so full of flavor and yummy goodness in every bite. This Monster Cookies recipe is great for crowds, storing in the freezer or just enjoying warm and fresh. It comes together with most pantry staples and takes less than 10 minutes to mix up. Bring these Monster Cookies to your next gathering and people will be asking for more!
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There is something nostalgic for me about a monster cookie. Growing up, my mom used to make these for a church picnic, a youth event or for a family gathering. We rarely came home with many cookies if any. When it comes to a delicious treat, these Monster cookies cannot be beat for sharing.
TIPS FOR MAKING THE BEST MONSTER COOKIES
- Use creamy peanut butter that is no stir. Natural peanut butter will not make the cookies turn out as well.
- Which oats to use? Rolled oats do work, however they make for a cookie that cmay crumble a little easier. Quick oats may be the better choice.
- Mix with an electric mixer or a large stand up mixer. With this cookie being a larger batch recipe, using a mixer works well.
- Use butter not coconut oil or olive oil. Butter has the best taste and consistency for this cookie recipe.
- These cookies can either be frozen as the dough balls and baked later or baked and frozen. Store them in a ziplock bag or airtight container for up to 3 months.
- If this recipe is too much in volume, feel free to cut the recipe in half.
WHAT YOU NEED
Tools:
Very large mixing bowl
Electric mixer or stand mixer
Baking sheet
Parchment paper
Ingredients:
Oats – quick or rolled
Flour – unbleached all-purpose
White Sugar
Brown Sugar – light or dark
Peanut Butter – no stir creamy peanut butter, but not natural peanut butter
Eggs
Butter – softened
Vanilla
Baking Soda
M & M’s – use the plain candy
Chocolate Chips – use semi-sweet chips
HOW TO MAKE THE BEST MONSTER COOKIES
Preheat oven to 350 degrees.
In a large bowl or stand mixer combine the sugars and butter. Mix well until smooth.
Add in the eggs, vanilla and peanut butter. Cream together well.
Combine the flour, oats and baking soda with the creamed mixture.
Add the M & M’s and chocolate chips and stir those in until evenly mixed.
Shape the cookie dough into one to one and a half inch balls and place on a parchment lined baking sheet about 2 inches apart.
Bake in the 350 degree oven for 10-12 minutes. Do not over bake.
Enjoy warm or store in airtight container for 5 days or freeze in ziplock bag for up to 3 months.
If you tried this recipe and enjoyed it, please come back and give this recipe a five star!
Other Cookie Recipes To Try
The Best Monster Cookies
Equipment
- mixing bowl Large since it is a big batch recipe
- Electric mixer or stand mixer
- measuring cups
- measuring spoons
- baking sheet 11 x 13 jelly roll style pan
- parchment paper
Ingredients
- 1 cup butter
- 1½ cups white sugar
- 1½ cups brown sugar dark or light
- 42 oz creamy peanut butter not natural peanut butter
- 1½ tsp vanilla
- 6 eggs
- 4 tsp baking soda
- 6 cups oats Instant oats work best, but rolled are okay.
- 2 cups all-purpose flour
- 2 cups M & M's
- 2 cups chocolate chips semi-sweet
Instructions
- Preheat oven to 350 °F
- In a large bowl or stand mixer combine the sugars and butter. Mix well until smooth.
- Add in the eggs, vanilla and peanut butter. Cream together well.
- Combine the flour, oats and baking soda with the creamed mixture.
- Add the M & M's and chocolate chips and stir those in until evenly mixed.
- Shape the cookie dough into one to one and a half inch balls and place on a parchment lined baking sheet about 2 inches apart.
- Bake in the 350 degree oven for 10-12 minutes. Do not over bake.
- Enjoy fresh and warm, store in airtight container for 5 days or freeze in ziplock bag for up to 3 months.
Notes
-
- Use creamy peanut butter that is no stir. Natural peanut butter will not make the cookies turn out as well.
-
- Which oats to use? Rolled oats do work, however they make for a cookie that can crumble a little easier. Quick oats would be recommended for this recipe.
-
- Mix with an electric mixer or a large stand up mixer. With this cookie being a larger batch recipe, using a mixer works well.
-
- Use butter not coconut oil or olive oil. Butter has the best taste and consistency for this cookie recipe.
-
- These cookies can either be frozen as the dough balls and baked later or baked and frozen. Store them in a ziplock bag or airtight container for up to 3 months.
-
- If this recipe is too much in volume, feel free to cut the recipe in half.
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