These are the best soft, chewy and thick monster cookies. Super easy to make and loaded with oatmeal, peanut butter, M&M’s and chocolate chips. This is going to be your new favorite cookie!
If you’ve never tried monster cookies before and you’re here now, then this is your lucky day! Even if you’re not a fan of oatmeal, you will be after you try these cookies, because they give a wonderful texture to the cookies. My biggest cookie addiction has been for soft chocolate chip cookies, but after trying this monster cookies recipe, I’m not so sure anymore. These are becoming my favorite cookies, along with these red velvet cookies, and the best chocolate chip cookies. I’m so addicted to it in fact, that I think I’m gonna make a giant cookie monster cake soon, similar to my chocolate chip cookie cake (you must try this one!).
What Are Monster Cookies?
Your new favorite cookies! They’re similar to classic oatmeal cookies, only loaded with some more good stuff: peanut butter, M&M’s, and chocolate chips. You can use any kind of colorful button shaped chocolates or candies instead of M&M’s. They’ll be especially great for Halloween.
How To Make Monster Cookies?
It’s Easy! I use my standing mixer, but a hand mixer is fine, too. Start with beating the butter and sugars for 2-3 minutes until fluffy, then add the peanut butter, vanilla, and egg, and mix well until combined, creamy, and smooth. Add the dry ingredients – flour, baking soda, and salt. From this point on, mix the dough as little as possible to keep it tender. Add oatmeal, candy, and chocolate chips, and you’re done. If you want to use only the chocolate candies and leave out the chocolate chips, that’s fine, too. The cookie dough is so delicious, so try to control yourself not to eat the whole thing.
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What Kind of Oats?
Old-fashioned oats or rolled oats (it’s the same thing) are the best oats to use for these monster cookies. I don’t recommend using quick or instant oats, because these are thinner and finer, so you won’t get that delicious crunchy, chewy texture. If you must, substitute quick oats for the rolled oats, but don’t use instant oats.
How Long To Bake Them So That They Stay Soft And Chewy
I always use an ice cream scoop to scoop out my cookies, so they’re even. Plus, it makes the process easier. The cookies spread very little because they’re loaded with oats and peanut butter, so they stay thick during baking. Mine were ready in 9 minutes, but they were very soft in the center, which is how I like them. You can bake them for longer than that, but no more than 12 minutes, unless you prefer crunchy cookies.
More To-Die-For Chocolate Chip Cookies:
- My Favorite Soft and Chewy Chocolate Chip Cookies
- Chocolate Chip Red Velvet Cookies
- Oatmeal Breakfast Cookies
- Lemon White Chocolate Chip Cookies
- The Ultimate Chocolate Chip Cookie Bars
Monster Cookies Recipe
Ingredients
- ¾ cup plus 2 tablespoons (125 g/4.4 oz) all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick/115 g) unsalted butter, at room temperature
- ½ cup (100 g/3.5 oz) light brown sugar (dark is fine, too)
- ¼ cup (50 g/1.7 oz) granulated sugar
- ½ cup (125 g/4.4 oz) creamy peanut butter
- 1 large egg , at room temperature
- 1 teaspoons pure vanilla extract
- 1 and ¼ cups (120 g/4 oz) old-fashioned rolled oats
- ¾ cup multi-colored candies , such as M&M's
- ½ cup (85 g/3 oz) bittersweet or semi-sweet chocolate chips, optional
Instructions
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Preheat oven to 350°F/180°C. Line two baking sheets with parchment paper and set aside.
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In a large bowl, sift together flour, baking soda, and salt. Set aside. In a standing mixer fitted with the paddle attachment, beat butter and sugars for 2-3 minutes, until fluffy. Beat in peanut butter, vanilla, and egg, and beat well until combined. Add flour mixture and beat on low speed just until combined. Don’t over mix. Add in oatmeal, candies, and chocolate chips, and keep mixing on low just until combined. The less you mix, the softer the cookies will be.
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Drop rounded balls of dough onto prepared baking sheets, the size of 2 tablespoons each (I use an ice cream scoop), spacing them 2 inches apart. Bake for 9-12 minutes, until cookies just begin to brown at the edges and center is still soft. Cookies will appear undone and moist in the center, but will continue to bake on the warm baking sheet. Leave to cool for 10 minutes, then transfer to a wire rack to cool completely.
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Store cookies in an airtight container at room temperature for up to 4 days, or freeze for up to 2 months. To thaw, leave on counter, still covered, or overnight in the fridge.
JCP says
These look fantastic and we can’t wait to try them. Our children have peanut and tree nut allergies so any recommendations for substitutes besides a nut free alternative like sun butter? Thanks for your help.
Shiran says
Monster cookies are known for their peanut butter flavor, so you might want to use another recipe. You can make my oatmeal cookies instead, and use any add-ins you like.
Matt says
I used cashew butter & it worked flawlessly.
Amy says
I used sunbutter and they were amazing. My sister is allergic to all tree nuts.
Dawn Martin says
If you use salted butter do you omit the salt ? Also for cutout sugar cookies my family recipe calls for 1/2 tsp baking soda if i leave it out will it make the cookies hard or will they still stay soft?
Shiran says
Yes, you need to omit the salt, but I recommend sticking to the recipe. The amount of salt in salted butter varies between brands. As for the sugar cookies, it depends on the recipe. They can stay soft without baking powder or soda if you don’t bake them for too long. You can read more about it here.
brendajackson says
these cookies are yummy definitely one of our favourites thanks for sharing
Carol says
Taste great…but my cookies started in balls instead of spreading. What did I do wrong?
Sara says
My cookies did not spread at all, baking them now. Edges were browned but center was still uncooked. What does that mean I did wrong? I am at high altitude so usually we bake for less time, afraid to go the full 12 minutes.
Shiran says
Hi Sara. I hope they turned out ok. I usually bake chocolate chip cookies until the edges are browned, like you said. Every oven is different so the baking time can be slightly different as well.
Kelley says
My cookies stayed in balls, too. Did you press these down before baking?
Shiran says
Hi Kelley. I didn’t, but you can slightly press them if it happens before or after baking. I recommend measuring the ingredients/flour by weight for the best result (in case you didn’t).
Barbara says
Excellent! My Granddaughter and I made these for Santa using red and green M&Ms. Rave reviews from Santa;-)
Talia @ Pretty. Simple. Sweet. says
Hi Barbara, what a great idea to make them into Christmas cookies! Hope you both enjoyed!
Rain says
I so appreciate that these were not too sweet. That’s why I picked this recipe.
But for some reason I felt that they were missing a little something.
Stephanie @ Pretty.Simple.Sweet. says
Hi Rain! Thank you so much. I’d love to help you customize this recipe to fit exactly what you’re looking for if it was missing something for your tastes. I have 3 flavor-enhancing ideas:
1) Check to see how much salt is in the peanut butter you added. If it isn’t much, you might just want to increase the salt slightly in this recipe to really bring out the flavors.
2) If you love vanilla, double it!
3) Substitute all the granulated sugar for brown sugar in a 1:1 ratio (no math needed).
Hopefully that helps!
Tyler says
This is a comment to hopefully help those who are having issues with the cookies staying in a balled shape. The main issue comes from the amount of flour you’re using. Use a sifter to measure the flour. You can do what I do and just fluff the flour as you scoop it up so it’s light and fluffy, instead of packed tightly. That’s probably the biggest reason they won’t spread.
Anne says
My family has Celiac disease, and I’ve made these cookies substituting measure-for-measure gluten free flour. They turn out GREAT every time. They don’t last very long in our house!
Stephanie @ Pretty.Simple.Sweet. says
So glad these turn out great for you! Sometimes the 1:1 flours can make my cookie dough a little dry so I’ll add an egg yolk or a little extra butter to compensate. I’m glad you didn’t have that issue!
Christi says
Love how they stay soft and chewy! Will use again. Thanks!