Monster Cookies
User Reviews
4.5
60 reviews
Excellent
Monster Cookies
Report
Monster cookies are everything good that there is about cookie-baking and candy-eating. These classic cookies are loaded with peanut butter, oats, chocolate chips, and M&Ms; they bake up soft, chewy, and thick, and are absolutely irresistible!
Share:
Ingredients
- 3 eggs
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 teaspoon vanilla extract
- 2 teaspoons baking soda
- 1 teaspoon salt
- ½ cup unsalted butter, melted
- 1½ cups peanut butter creamy or crunchy
- 4½ cups traditional rolled oats
- ½ cup all-purpose flour
- 1 cup chocolate chips
- 1 cup M&M's
Instructions
- Preheat the oven to 350 degrees F. Line three baking sheets with parchment paper.
- In a large mixing bowl, stir together the eggs, both sugars, vanilla extract, baking soda and salt. Then stir in the melted butter and peanut butter, followed by the oats and flour. Lastly, stir in the chocolate chips and M&M's. Let the dough rest (at room temperature) for 30 minutes.
- Drop the dough by ¼ cupfuls onto baking sheets. Use your fingers to flatten the dough slightly. Baking for 15 to 17 minutes, or until the cookies are a light golden brown. Let cool on the baking sheet for 5 minutes, then remove to a wire rack and cool completely. Store in an airtight container at room temperature for up to 5 days.
Notes
- You can prepare the cookie dough and refrigerate for up to 3 days before baking. When ready, let it sit on the counter for about 30 minutes before scooping and proceeding with baking.
- These cookies will keep in an airtight container at room temperature for up to 1 week.
- Freeze the baked cookies by wrapping them individually in plastic wrap, then place them in a ziptop bag and freeze for up to 3 months.
- -
- You can roll the dough balls and freeze them for up to 2 months. Bake for an extra minute or so.
- Baking Pans - My baking pans of choice are these rimmed half sheet pans; line with parchment paper.
- Nut Butter Alternatives - You can use other nut butters such as almond butter, cashew butter, etc. as long as they do not have oil separation (see the note above). A great almond butter substitute that works exceptionally well in all baked goods I've tried it with is Barney Butter.
- Mix-Ins - You can customize these cookies with different baking chips, candy, dried fruit, cereal, nuts, etc. See post above for specific suggestions.
- Troubleshooting - See post above for solutions to common issues such as cookies spreading too much or too little, being crumbly, and overbaking.
- Make-Ahead - You can prepare the cookie dough and refrigerate for up to 3 days before baking. When ready, let it sit on the counter for about 30 minutes before scooping and proceeding with baking.
- Storage - These cookies will keep in an airtight container at room temperature for up to 1 week.
- Freezing Instructions - Freeze the baked cookies by wrapping them individually in plastic wrap, then place them in a ziptop bag and freeze for up to 3 months.
- Freezing the Dough - You can roll the dough balls and freeze them for up to 2 months. Bake for an extra minute or so.
Nutrition Information
Show Details
Calories
325kcal
(16%)
Carbohydrates
40g
(13%)
Protein
7g
(14%)
Fat
16g
(25%)
Saturated Fat
6g
(30%)
Cholesterol
31mg
(10%)
Sodium
263mg
(11%)
Potassium
168mg
(5%)
Fiber
3g
(12%)
Sugar
27g
(54%)
Vitamin A
170IU
(3%)
Vitamin C
1mg
(1%)
Calcium
42mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 26large cookies
Amount Per Serving
Calories 325 kcal
% Daily Value*
| Calories | 325kcal | 16% |
| Carbohydrates | 40g | 13% |
| Protein | 7g | 14% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 31mg | 10% |
| Sodium | 263mg | 11% |
| Potassium | 168mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 27g | 54% |
| Vitamin A | 170IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
60 reviews
Excellent
Other Recipes
You'll Also Love
