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Monster Cookies are a combination of oats, peanut butter and chocolate chips with M & M’s on top. There is no flour in this recipe. You can make them large or small and they are definitely a crowd favorite.
Other cookie recipes you may enjoy include these Snickerdoodle Cookies, Lemon Crinkle Cookies, Glazed Orange Cookies and Toffee Chocolate Chip Cookies
What is a Monster Cookie?
Monster Cookies are one of those classic cookie recipes, one that I’ve been making for years and years. They are the perfect combination of peanut butter cookies and oatmeal cookies with the bonus of chocolate chips and M & M’s!
When I was the president of the children’s organization at church the children would do a program once a year for the congregation. I would make these for all the children as a reward for their great job in the program. It became a fun tradition.
Are Monster Cookies gluten free?
Yes! As long as you are using gluten free oats they are gluten free. If you are looking for a flourless cookie this is a great one. There is a lot of peanut butter in these cookies which helps to bind all the ingredients together. I used a 1/4 cup scoop so the cookies are pretty big – thus the name Monster Cookie! You can make them smaller using a regular size cookie scoop. The kids always liked the big cookies.
How to Make Monster Cookies
- Preheat oven to 350 degrees F. Line baking sheets with parchment.
- In the bowl of a stand mixer with the paddle attachment, cream together the sugar, brown sugar and butter until light and fluffy.
- Beat in the eggs, one at a time, and then beat in the peanut butter, vanilla, baking soda and salt until well combined.
- Add the the oats and mix until combined, then add the chocolate chips.
- Scoop dough onto the prepared baking sheets, spacing the mounds at least 2 inches apart. I use a 1/4 cup scoop.
- Bake the cookies for 12-15 minutes then remove them from the oven.
- Press M & M’s into the cookies while they are still warm.
- Allow them to cool for 5 minutes on the baking sheets before transferring them to a rack to cool completely.
Can I Freeze Monster Cookies?
Monster Cookies freeze well. I love to sneak them out of the freezer, one at a time and enjoy them frozen! Read my How to Freeze Cookies post for the best way to freeze cookies.
Monster Cookie Tips
- Peanut Butter – I prefer creamy peanut butter but you can use crunchy too.
- Oatmeal – Using old fashioned oats will give you a chewier texture to the cookies.
- Room Temperature – Having your ingredients at room temperature will help them to combine better.
- Freeze Well – Monster cookies are freeze really well and are a perfect make ahead cookie. You can find all my tips for freezing cookies here.
Easy Monster Cookie Recipe
Monster Cookies
Ingredients
- 1/2 cup butter
- 1 3/4 cups peanut butter
- 1 1/3 cups brown sugar
- 1 cup sugar
- 1 Tbsp corn syrup
- 3 eggs
- 1/2 Tbsp vanilla
- 2 tsp baking soda
- 1/2 cup chocolate chips
- 4 1/2 cups old fashioned oats
- 1/2 cup M & M’s
Instructions
- Preheat oven to 350 degrees F and line baking sheets with parchment paper.
- n the bowl of a stand mixer fitted with the paddle attachment, cream together the sugar, brown sugar and butter until light and fluffy.
- Beat in the eggs and then beat in the peanut butter, vanilla, baking soda and salt until well combined.
- Add the the oats and mix until combined, then add the chocolate chips.
- Use a scoop to form cookies. I use a 1/4 cup scoop for nice big cookies.
- Bake 350 degrees F for 10-15 minutes. Do not over bake.
- As the cookies come out of oven, press M & M’s into cookies
- Allow to cool on a baking rack
Tips & Notes:
- Peanut Butter – I prefer creamy peanut butter but you can use crunchy too.
- Oatmeal – Using old fashioned oats will give you a chewier texture to the cookies.
- Room Temperature – Having your ingredients at room temperature will help them to combine better.
- Freeze Well – Monster cookies are freeze really well and are a perfect make ahead cookie. You can find all my tips for freezing cookies here.
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Nutrition Facts:
Recipe originally posted Sept. 1, 2009
Darilyn says
I can’t remember the last time I went to an old fashioned bake sale. They feel like that now, old fashioned. I remember when we were kids and we had them all the time for schools to raise money. I do love to buy an occasional baked good at the Farmer’s Market though.
Sheri says
Can’t wait to make these for the grandkids. I missed their first day of school and like to take them “celebration cookies” for these big occasions. As for the question, “How do you stay so slim?” I have a dear friend who bakes almost non-stop and is very thin. I know she likes to eat her own goodies, but her metabolism must be over the moon, because she never gains an ounce! I, on the other hand, gain ounces simply by looking at your pictures and reading the recipes! Oh well….
Thanks
Joan Callaway says
Presentation is right next door to everything, isn’t it? Yours look beautiful. You asked about bake sale recipes…here’s one that I used to make for bake sale at my kids’ school:
Oatmeal Coconut Cookies
1 c. shortning
1 c. granulated sugar (I’ve been known to use Splenda.)
1 c. brown sugar
2 large eggs
2 tsp. vanilla
3 cups oats
1 1/2 c. flour
1 tsp. salt
1 tsp. soda
1 tsp. cinnamon (I’ve also added 1 tsp. cloves, too.)
1 1/2 c. coconut
1 c. coarsely chopped macademia nuts (or walnuts)
I cream the shortning and sugars and then add eggs.
Add dry ingredients and mix well. Standard cookie mixing technique.
I use an ice cream scoop and a Silpat pad on pan…makes 3+ dozen big cookies.
Bake at 350 degrees for 8 – 10 minutes, depending on size. Cool for 2-3 minutes on pan before removing to cooling rack.
Heather B says
My daughter and I just finished a double batch of these so we have enough for her kindergarten class and my sons third grade class to all share tomorrow at school!
Sallie says
I have this same recipe but always mix the M and M’s in the batter. It looks so much prettier with them pressed on top. I’ll have to do that next time.