Monster Cookies
User Reviews
4.5
Monster Cookies
Description
The Monster Cookies recipe blends eggs, brown and granulated sugars, vanilla, baking soda, salt, melted butter, and creamy or crunchy peanut butter with rolled oats, flour, chocolate chips, and M&M's. After mixing, resting the dough at room temperature for 30 minutes helps to hydrate the oats and improve cookie texture. Dough balls are portioned and baked until lightly browned, then cooled on racks.
The result is a cookie that is chewy from oats and peanut butter, with pockets of melty chocolate and colorful candy coating. The balance between sugars and peanut butter creates a sweet yet nutty flavor profile. They maintain shape well and have a pleasant texture contrast between soft interior and slightly crisp edges.
Cookies keep well stored at room temperature and can be frozen either baked or as dough balls. Variations include substituting nut butters or adding different mix-ins to tailor flavors. Preparing dough ahead and refrigerating is also supported, aiding convenience when planning baking times.
Ingredients
- 3 egg
- 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 rolled oats traditional
- 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
- Dough can be refrigerated up to 3 days before baking; bring to room temperature about 30 minutes prior to scooping.
- Store baked cookies in an airtight container up to 1 week at room temperature.
- Freeze baked cookies individually wrapped for up to 3 months; thaw before serving.
- Dough balls can be frozen up to 2 months and baked later with slightly longer baking time.
- Feel free to substitute other nut butters without oil separation, like almond or cashew butter.
- Customize mix-ins with different chips, candies, dried fruit, nuts, or cereals as desired.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.5
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