Easy Monster Cookie Recipe
Learn how to make this soft-baked, chewy, and totally delicious Monster Cookie Recipe. Simple to make and loaded with hearty oats, milk chocolate chips, peanut butter, and colorful m&m's candies.
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
- 1/2 cup (1 stick) butter softened
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1/2 cup creamy peanut butter (not all-natural or no-stir varieties)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1¼ cups whole old-fashioned oats
- 3/4 cup M&M's (mini size or regular)
- 3/4 cup chocolate chips (milk, semi-sweet, or dark)
Instructions
- Preheat the oven to 350℉. Prepare a cookie sheet(s) by lining with parchment paper. Set aside.
- Whisk together the flour, baking powder, baking soda, and salt in a small mixing bowl.1 cup all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon sea salt
- In a separate large mixing bowl add the softened butter, light brown sugar, and sugar. Cream together using an electric hand mixer, start at low speed for 30 seconds and increase speed to medium-high and beat for 1-2 minutes. * You can also use a stand mixer with the paddle attachment if wanted. At first, the mixture will look crumbly but keep beating it, because it does eventually form a creamier & smoother mixture.1/2 cup (1 stick) butter, 3/4 cup light brown sugar, 1/4 cup granulated sugar
- Add in the peanut butter and beat until combined.1/2 cup creamy peanut butter
- Add in the eggs and vanilla extract and beat just until combined and incorporated.2 large eggs, 1 teaspoon vanilla extract
- Using a wooden spoon or rubber spatula, stir in the old-fashioned oats, M&M's, and chocolate chips until combined.1¼ cups whole old-fashioned oats, 3/4 cup M&M's, 3/4 cup chocolate chips
- Use a small cookie scoop, or measuring spoon, to scoop out about 1½ tablespoons of cookie dough and roll it into a ball. Place 12 per cookie sheet.
- Bake for 9-12 minutes or until the edges are just starting to turn a very light golden color. Remove the cookie sheet from the oven and allow the cookies to rest on the warm tray for 10-15 minutes before removing them to a cooling rack. * The cookies will cook slightly more as they cool on the warm tray, so it's important to not let them over bake in the oven. The edges of the cookies should look set but the middles might still look a little soft and underdone.
Notes
Butter & Salt : I use the sea salt as called for in the recipe + salted butter. You can use either salted butter or unsalted butter, whichever you prefer. If you use salted butter and don't want more salt then just omit the extra salt called for in the recipe.
Oats : I have only ever made this recipe using the whole old-fashioned oats. Quick oats I am sure would be just fine if that's what you have in your pantry already. Whole oats provide more texture and chewy factor, so if you don't care about that then use quick oats.
Nutrition
Calories: 142kcal | Carbohydrates: 17g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 80mg | Potassium: 59mg | Fiber: 1g | Sugar: 12g | Vitamin A: 107IU | Vitamin C: 0.03mg | Calcium: 25mg | Iron: 0.5mg
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