Monster Cookies
User Reviews
5
Monster Cookies
Description
Monster Cookies combine oats and peanut butter with a dual-sugar base for a dense and chewy texture. Brown sugar adds moisture and depth, while granulated sugar contributes a bit of crispness to the edges. The addition of M&Ms and mini semisweet chocolate chips introduces bursts of sweet candy flavor and melty chocolate, providing contrast to the hearty oats and peanut butter. Baking at moderate heat ensures the cookies hold their shape with a tender center and slight chew around the edges.
The mixture of creamy or crunchy peanut butter does not drastically alter the cookie’s character but can offer subtle variations in texture. These cookies are well suited for snacks, lunch boxes, or casual gatherings where their colorful appearance and satisfying bite are appreciated.
The recipe suggests flexibility with the type of oats used, and notes uncertainty about natural peanut butter, hinting at the importance of typical creamy or crunchy varieties. Cookies should cool on the baking sheet briefly before transferring to a rack to finish cooling, allowing them to firm up without becoming hard.
Ingredients
- 1 cup brown sugar packed
- 3/4 cup granulated sugar
- 1/2 cup butter at room temperature
- 3 egg large
- 1 ½ cups peanut butter
- 1 tablespoon vanilla extract
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
- 4 ½ cups oats
- 1 ¼ cups M&Ms
- 1 cup mini semisweet chocolate chips
Instructions
- Pre-heat the oven to 350F. Line two baking sheet with parchment paper or silicone baking mats. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the sugars and butter until light and fluffy, about 3 minutes on medium.
- Mix in the eggs, one at a time.
- Beat in the peanut butter and vanilla until well combined.
- Add the the baking soda, kosher salt, and oats. Stir in until combined
- Stir in the M&Ms and mini chocolate chips just until incorporated.
- Scoop 1.5 tablespoon scoops (medium cookie scoop) of the dough about 2 inches apart onto the prepared baking sheets
- Bake for 8-12 minutes.
- Let cookies cool on baking sheet for 5 minutes.
- Remove to wire cooling rack to finish cooling.
Notes
- You can use either creamy or crunchy peanut butter according to preference.
- Both old-fashioned and quick oats work for this recipe, with slight texture differences.
- This recipe has not been tested with natural peanut butter, so results may vary.
- The salt content can be adjusted; some prefer half a teaspoon of table salt instead of kosher salt.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to wire racks to prevent breakage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 60cookies
Amount Per Serving
Calories 146 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 146kcal | 7% |
| Carbohydrates | 16g | 5% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 13mg | 4% |
| Sodium | 126mg | 5% |
| Potassium | 94mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 70IU | 1% |
| Calcium | 18mg | 2% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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