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Big, chewy Monster Cookies bring bakery magic right into your kitchen and never last long at my house. Packed with peanut butter, oats, two kinds of chocolate, and loads of M and Ms, they deliver everything you crave in a giant cookie. The dough comes together fast so you get that nostalgic, colorful treat in just about thirty minutes from craving to first bite.
I first made these for a bake sale at my daughter’s school and watched the cookie plate vanish faster than anything else. Now I get special requests for them any time someone spots a colorful bag of M and Ms in our pantry.
Ingredients
- All purpose flour: gives the cookies just enough structure while keeping the bite soft. Choose unbleached for best flavor
- Baking soda and baking powder: combine for that lovely lift and a slightly cakey chew
- Salt: balances the sweet and enhances the peanut butter flavor. Kosher salt is perfect here
- Unsalted butter: brings richness and helps create tender edges. Make sure it is softened but still cool to the touch
- Granulated sugar: keeps the cookies crisp on the outside
- Light brown sugar: adds moisture and deep caramel notes. The fresh, soft kind packs best flavor
- Large eggs: hold everything together and add richness. Room temperature eggs mix in better
- Creamy peanut butter: delivers salty nutty flavor throughout. I always use a no-stir variety for smoothest texture
- Vanilla extract: pulls all the flavors together. Look for pure vanilla with lots of aroma
- Old fashioned rolled oats: create that signature chew. Opt for thick cut oats for even better texture
- Semi sweet chocolate chips: melt into little pockets and balance the sweet dough. I love using higher cacao content for a grownup touch
- Mini M and Ms: add crunch color and charm. Fresh bags make the colors pop brightest
Step-by-Step Instructions
- Prep the Baking Sheets:
- Line two large baking sheets with parchment paper or silicone mats so the cookies bake evenly and lift off with no sticking. Set aside
- Mix the Dry Ingredients:
- In a medium bowl gently toss together the flour baking soda baking powder and salt. Make sure no clumps remain this step sets up perfectly risen cookies
- Cream the Butter and Sugars:
- In a large bowl beat softened butter with both sugars until light and fluffy about two minutes. Proper creaming melts the sugars into the fat and sets up tender edges
- Add Eggs and Vanilla:
- Crack in the eggs one at a time beating well between each. Pour in the vanilla and keep mixing until the batter is smooth and glossy
- Mix in Peanut Butter:
- Add the creamy peanut butter to your sugar mixture. Beat until it disappears and the dough looks uniform and pale
- Combine Wet and Dry:
- Pour your dry ingredient mixture into the wet and mix on low just until combined. Overmixing here can make dry cookies
- Fold in the Oats and Mix Ins:
- Switch to a spatula and fold in the oats chocolate chips and M and Ms until you have a thick chunky dough packed with goodies
- Chill If Needed:
- If your dough feels too sticky to scoop easily tuck it in the freezer for about fifteen minutes. Cooler dough gives you thicker cookies
- Scoop and Bake:
- Scoop portions of dough about three tablespoons each onto your prepared sheets. Leave space between each to allow for spreading. Bake for thirteen to fifteen minutes until the edges are golden but centers still look a little underbaked
- Top and Cool:
- While still hot press extra chocolate chips and M and Ms onto each cookie. Let them cool for five minutes on the tray then transfer to a rack to finish firming up
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Peanut butter is always my star ingredient and brings back memories of baking with my grandmother who loved adding a spoonful to everything sweet. Watching my own kids press extra candies on top now is my favorite part
Storage Tips
Keep cookies in an airtight container at room temperature and they will stay soft for up to five days. For longer storage freeze baked cookies in single layers separated by wax paper so you can grab just one or two as needed. I like freezing dough balls too for fresh baked cookies on a whim
Ingredient Substitutions
Swap in crunchy peanut butter for even more texture or try almond butter if you have allergies to peanuts. Replace semi sweet chips with white chocolate or butterscotch chips for a fun twist. You can use different candy coated chocolates or even raisins and nuts for your mix ins
Serving Suggestions
Fresh from the oven with a glass of cold milk is classic. Stack them in jars for a colorful homemade gift or break up big cookies for fun ice cream sandwiches. You can even press the dough into a square pan for a bar cookie version
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Cultural and Historical Context
Monster cookies are a true Americana classic beloved at school bake sales and church potlucks since the 1970s. They originated as a way to use up pantry odds and ends especially half bags of candy and oats. Today they remain a celebration of fun creativity and generosity in home baking
Recipe FAQs
- → How do I keep monster cookies soft and chewy?
Use room temperature eggs and softened butter. Avoid overbaking—pull the cookies when the centers look slightly underdone.
- → Can I use quick oats instead of old-fashioned oats?
Old-fashioned oats add hearty texture, but quick oats can be used for a finer consistency. Texture will be a bit less chewy.
- → What's the best way to store these cookies?
Store in an airtight container at room temperature for up to a week. For longer storage, freeze well-wrapped cookies for up to 3 months.
- → Can I substitute other nut butters for peanut butter?
Yes, almond or cashew butter can be used. Note that flavor and texture may vary slightly from the original version.
- → How do I get that bakery-style look with toppings?
Press extra chocolate chips and M&Ms onto the tops of the cookies immediately after baking for a vibrant finish.
- → Why chill the dough before scooping?
Chilling helps cookies hold their shape and prevents spreading, especially if your dough is too soft after mixing.