This Monster Cookies recipe combines peanut butter, oats, chocolate chips and M&M’s for a giant, chewy cookie that will become a family favorite. Use different colored M&M’s to make these giant monster cookies for any holiday or occasion!
Here are a few of my other favorite cookie recipes: Madeleine Cookies, Alfajores, Sparkling Shortbread Cookies and Vegan Oatmeal Chocolate Chip Cookies.
The first time I ate a monster cookie was the summer of 1979. I was a kid and it was the dog days of summer. Since it was an extremely hot Texas summer afternoon, me and some neighborhood friends wanted to do something inside for a while, so we decided to make cookies.
It was my neighbor’s recipe, and I didn’t know what a monster cookie was, so I was excited to make them.
We started putting the ingredients together in a large mixing bowl, you know, all the normal stuff for cookies, flour, sugar, eggs, and butter.
When we added the peanut butter, I knew then it was going to be a version of a peanut butter cookie.
Then we added seven cups of uncooked oats, which almost sounded healthy. But the last two ingredients were semi-sweet chocolate chips and M&M’s chocolate candies. I knew then, this was going to be the best cookie ever! After tasting these, I think you will agree too!
How to Make Monster Cookies
This is an easy monster cookie recipe, with no need to chill the cookie dough.
Mix all the ingredients in a large mixing bowl, following the instructions in the recipe card below.
Make large cookie dough balls and pat them out into rounds that are about 3 ½ inches in diameter and ½ inch tall.
Place them on a baking sheet with space around them to grow. You should only put 6 per baking sheet. For the 60 minute cook time, you will need to cook 2 baking sheets at a time and have 2 more baking sheets to be ready to go with the next set.
Add a few of the saved M&M’s to the top of the cookies to make them pretty.
Bake for 10-12 minutes until they turn golden brown around the edges. Make sure that you do not over bake them.
Let the cookies cool for 5 minutes on the cookie sheets.
Transfer the baked cookies to wire racks and allow them to cool completely before storing in an airtight container with wax paper between the layers of cookies to keep them from sticking together.
You can use different colored M&M’s for any occasion, like holidays, graduations, etc. Here are a few ideas.
Spring Monster Cookies
Halloween Monster Cookies
Christmas Monster Cookies
Fourth of July Monster Cookies
Needless to say, this recipe for Monster Cookies has been in my recipe box for a long time. My three grown children still enjoy making and eating them. It is in all their recipe collections as well.
They’re big cookies and I know they’ve been used in my family as:
a meal replacement,
snacks for hikes,
energy boost eaten on the way to basketball practice,
grab and go monster cookie breakfast bar.
I hope you enjoy them too!
Variations
This recipe is versatile and lends itself to numerous variations. Here are some ideas:
Different Add-ins: You can experiment with various mix-ins such as different types of chocolate chips, dark, milk or white chocolate chips, nuts (like chopped walnuts, pecans, or almonds), dried fruit (like raisins, cranberries, or chopped apricots), butterscotch chips, or even shredded coconut.
Nut-Free Variation: If you’re dealing with nut allergies, you can substitute the peanut butter with sunflower seed butter or any other seed butter.
Oat-Free Variation: If you want to make the cookies without oats, you can replace them with an equivalent amount of flour or almond meal. Note that this will alter the texture of the cookies.
Spice It Up: You can add a teaspoon of cinnamon or a mix of spices (like a pumpkin pie spice mix) to the dough for a warm, spiced flavor.
Holiday Variations: Adjust the colors of the M&M candies or use holiday-themed chocolate candies for different occasions or holidays, like red and green for Christmas or pastel colors for Easter.
Sandwich Cookies: Once the cookies have cooled, you could spread a layer of frosting, Nutella, or peanut butter on the bottom of one cookie and then sandwich it with another. This would effectively double the size of your cookies, and they would indeed be ‘monster’ cookies!
Remember to adjust cooking times as necessary when making variations, as changes in ingredients can affect how quickly the cookies bake. Enjoy experimenting with the recipe!
Dietary Variations
Here are some modifications you can make to this recipe to suit various dietary needs:
Gluten-Free
The primary sources of gluten in this recipe are the flour and possibly the oats. To make these cookies gluten-free:
- Substitute the flour with a gluten-free baking mix or a 1:1 gluten-free flour substitute.
- Make sure to use gluten-free oats. While oats are naturally gluten-free, they are often processed in facilities with gluten-containing grains, which can lead to cross-contamination.
Dairy-Free
The dairy in this recipe comes from the butter and the M&M’s. To make the recipe dairy-free:
- Replace the butter with a dairy-free butter substitute or coconut oil.
- Substitute the M&M’s with a dairy-free candy or use dairy-free chocolate chips instead.
Vegetarian
The original recipe is vegetarian.
Vegan
To make the recipe vegan, you need to replace the eggs, butter, and M&M’s, as they all contain animal products. Here are the substitutes:
- Replace each egg with a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water).
- Replace the butter with a vegan butter substitute or coconut oil.
- Substitute the M&M’s with a vegan-friendly candy or use vegan chocolate chips instead.
Please note, these substitutions can affect the texture and taste of the cookies, and the cooking times may vary. You might need to do some testing to get the desired results with these alternative ingredients. Also, always check the labels of your ingredients to make sure they meet your dietary needs.
Frequently Asked Questions
Monster cookies are a classic American dessert, but there’s no definitive answer as to where they were first made. The name likely comes from their large size and the generous amount of mix-ins.
Absolutely! You can make them any size you like. You can use a cookie scoop for smaller cookies. Just remember to adjust the baking time accordingly, as smaller cookies will bake more quickly.
You can replace the light corn syrup with an equal amount of honey or maple syrup.
Yes, but it will change the texture of the cookies. Old-fashioned oats are larger and will give the cookies a more hearty and chewy texture.
Yes, you can use a stand mixer to mix the dough. Use the paddle attachment and ensure all ingredients are thoroughly combined.
Yes, you can prepare the dough, cover it tightly, and store it in the refrigerator for up to 2 days before baking.
Yes, you can use any nut butter or seed butter that you like, such as almond butter or sunflower seed butter.
You can let the cookies cool on the baking sheet, but remove them from the oven to prevent them from cooking further. A cutting board can also serve as a makeshift cooling station.
Yes, you can use natural peanut butter in this recipe.
Natural peanut butter typically consists only of peanuts and sometimes a small amount of salt, while regular peanut butter often includes additional ingredients like sugar and hydrogenated oils to improve shelf stability and taste.
For this recipe, the primary difference you may notice is that natural peanut butter is generally more oily and might separate, so be sure to stir it well before using. The consistency can also be slightly less smooth depending on the brand. The cookies made with natural peanut butter might come out a bit denser and less sweet, but they should still be delicious! If the dough feels too oily, you can add a bit more flour to adjust the consistency.
Storage Info
This Monster Cookies recipes makes a lot of cookies, so you can freeze some for later too, check out the instructions below.
Storing on the Counter
These Monster Cookies should last up to a week when stored in an airtight container at room temperature. If you need to stack the cookies, use a sheet of wax paper in between each layer to prevent sticking. However, they’ll maintain their optimal freshness within the first three days after baking. It’s always a good idea to enjoy them as soon as possible after baking for the best texture and taste!
Storing in the Refrigerator
Once the cookies have cooled completely, you can store them in an airtight container. While it’s not necessary to refrigerate the cookies, doing so may help them keep a bit longer. They can last up to a week in the refrigerator.
Freezing the Leftovers
Monster Cookies freeze really well! To freeze the cookies, ensure they are fully cooled first. Wrap them in plastic wrap and then put them into a freezer bag or an airtight container. Make sure to squeeze out as much air as possible from the freezer bag before sealing it. Frozen cookies can last up to 3 months in the freezer.
Thawing Frozen Leftovers
When you’re ready to enjoy your frozen Monster Cookies, remove them from the freezer and let them thaw at room temperature. This can take anywhere from a few minutes to an hour depending on the temperature of your room. For a slightly warm cookie, you can also reheat them in the oven at a low temperature (around 300 degrees Fahrenheit) for about 5-10 minutes, or until they’re warmed to your preference.
It’s always best to enjoy your cookies within a few days of baking for the best flavor and texture. But if you can’t finish them all, freezing is a great way to make sure none of these delicious treats go to waste!
Other Delicious Cookie Recipes
- ANZAC Biscuits
- Alfajores
- Sparkling Shortbread Cookies
- Vegan Oatmeal Chocolate Chip Cookies
- Pfeffernusse Cookies Recipe
- Hello Dolly Bars
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Monster Cookies Recipe
Ingredients
- 6 eggs
- 2 1/3 cups firmly packed light brown sugar
- 2 cups white sugar
- 2 sticks of butter - ½ pound, softened to room temperature
- 1 Tablespoon light corn syrup
- 1 teaspoon vanilla
- 4 teaspoons baking soda
- 2 1/4 cups peanut butter - you can use creamy peanut butter or crunchy peanut butter
- 1 1/2 cups flour
- 7 cups quick 3 minute oats
- 1 1/3 cups semi-sweet chocolate chips
- 1 1/3 cup M&M’s candies - standard size, any color combination you want
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- Spray cookie sheets with nonstick spray or line with parchment paper or silicone mats. Use 4 cookie sheets to allow one set to cool while the next set is baking.
- Set aside ⅓ cup of the M&M’s for adding to the top of the cookies later.
- In a large mixing bowl combine the peanut butter, butter, white sugar, brown sugar and corn syrup. Use an electric mixer to mix until it is well combined.
- Mix in the eggs, vanilla, baking soda and flour.
- Mix in the oats.
- Stir in the chocolate chips and M&M’s (just 1 cup, keep the other ⅓ cup for later)
- Make large cookie dough balls and pat them out into rounds that are about 3 ½ inches in diameter and ½ inch tall. Place them on a cookie sheet with space around them to grow. You should only put 6 per cookie sheet. For the 60 minute cook time, you will need to cook 2 cookie sheets at a time.
- Add a few of the saved M&M’s to the top of the cookies to make them pretty.
- Bake for 10-12 minutes until they turn golden brown around the edges. Make sure that you do not over bake them.
- Let the cookies cool for 5 minutes on the cookie sheets.
- Transfer to wire racks and allow them to cool completely before storing in an airtight container with wax paper between the layers of cookies to keep them from sticking together.
- Optionally, freeze some for later.
Nutrition
