Thick and chewy monster cookies that are loaded with peanut butter, oats, chocolate chips, and m&m’s are sure to be a hit with your family!
I remember my mom making these Monster Cookies when I was in high school and I couldn’t get enough of them back then! These cookies are dense, moist and very filling!
Can you freeze monster cookie dough if you don’t want to bake the whole batch?
Absolutely! I like to scoop my dough out onto parchment-lined cookie sheets and press each dough ball into a flattened thick disc, like a hockey puck. Place pan in the freezer and freeze them overnight. Once frozen solid, I remove them from the paper and drop them into zip top freezer bags and freeze them until I’m ready to bake. They can bake from the frozen state in a preheated oven.
Tips for the Monster Cookies:
- Make sure to soften your butter but do not melt the butter.
- Creaming together butter and sugar is almost always the first step in a cookie recipe. Start with softened butter and use a mixer and beat until the mixture is no longer grainy when rubbed between your fingertips. This usually takes about 5 minutes. This is an important step that adds air to the dough which will help it rise while baking.
- Measure your flour accurately by scooping it lightly into a dry measuring cup and then level it off with a knife. You should never dip the measuring cup into the flour or pack it against the cup with your hand or a spoon — you’ll end up with tough, dry cookies.
- For best results, line your pans with parchment paper or silicone baking mats. This helps with even baking as well as quick clean up!
- Adding eggs one at a time is another important step to make sure that they emulsify with the fats.
- Add the dry ingredients in small batches and mix just until incorporated into the wet ingredients. Do not overmix or the result will be one tough cookie!
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Classic Monster Cookies
- 1/2 cup salted butter softened
- 1 cup granulated white sugar
- 1 cup plus 2 tablespoons firmly packed brown sugar
- 3 eggs
- 2 cups peanut butter
- 3/4 cup light corn syrup
- 1 teaspoon vanilla extract
- 4 1/2 cups uncooked quick oats
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 cup plain M&Ms
- 1 12-oz package semi-sweet chocolate chips
- In a large mixing bowl, cream butter and sugars. Beat well with an electric mixer until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Beat in peanut butter, syrup and vanilla.
- Beat in oats, soda, and salt; mix well.
- Stir in remaining ingredients and mix just until incorporated (mixture will be stiff).
- Pack dough into a 1/4 cup measuring cup or large scoop and drop onto parchment paper-lined cookie sheet, 4 inches apart. Lightly press each cooking into a 3 1/2 inch circle with fingertips.
- Bake in a preheated 350 degree oven for about 12 to 15 minutes (centers of cookies should be soft).
- Cool for 10 minutes on cookie sheets and them remove to wire cooling rack until completely cooled.