These cookies became a staple of mine when I was in college and grad school, and to this day, I remember for their impossibly chewy and soft texture, and to be sure its unbeatable taste. They have a classic bakery look and taste, and the sugar content that goes along with that.
Perfect combination colorful and yummiest look loads with the M&M and choco-chips. I can resist myself after seeing this delicious. When I baked this cookie, I always put them in little zip lock baggies and place them in the freezer for instant munching. If you’ve never had a monster cookie, then I think you’ll adore these cookies that are jam-packed with tons of goodies. You can also make monster cookies in different ways, like with milk chocolate chips or Reese’s Pieces instead of M&M’s. However you make them, they’re one of the most delicious cookie recipes you’ll ever try!
Why its called monster cookies?
Monster Cookies are a peanut butter- and oatmeal cookie with chocolate chips and M&M candies mixed in. There is no flour at all in the recipe! These Monster Cookies are always accepted, and I love the great texture from the oats and the subtle peanut butter flavor. Why did these cookies call “Monster” Cookies? Some people think it’s because they look like monsters, with their bumpy texture and fun colors.
- 2 ½ cups quick-cooking oats or old-fashioned oats (certified gluten-free if necessary)
- ¾ cup bittersweet chocolate chips
- ¾ cup candy-coated chocolates (like M&M’s) or additional chocolate chips
- 1 ½ cups creamy or chunky peanut butter (that’s one full 16-ounce jar minus ¼ cup)
- 2 ½ cups packed coconut sugar or 2 cups lightly packed brown sugar
- ⅓ cup melted coconut oil / 5-6 tablespoons melted butter
- 2-3 large eggs
- a tablespoon baking soda
- 1 1/2 teaspoons vanilla extract
- Optional: flaky sea salt, for sprinkling
We’ve got a pretty standard cookie procedure here! Let’s get baking!
- Preheat the oven to 350 degrees F and line two large baking sheets with parchment paper or Silicate baking mats.
- In a large mixing bowl, combine the peanut butter with the sugar and coconut oil. Use an electric mixer or a large spoon to mix until well combined.
- Get all the dry ingredients stirred together in a big mixing bowl: oats, flour, baking soda, and salt. Set it aside; we’ll come back to it in a minute.
- Working with an ice cream scoop or ¼ cup measuring cup, drop the cookies onto the prepared baking sheets. These cookies spread while baking so leaves several inches around each (I can bake six at a time). If they mold at the base, gently shape them into a more rounded mound. If you’d like your cookies to look extra pretty, dot a few extra M&M’s and chocolate chips on each rickle of dough before baking.
- Now we bake! Give them 10-12 minutes in the oven until the monster cookies are browned lightly around the edges but soft in the middle.
- Remove them from the oven and sprinkle with sea salt. It is also a great tie to press a few additional chocolate chips or M&Ms into the tops and, they look nice and extra colorful.
- Let the cookies cook for about 5 minutes. These cookies have a LOT of goodness baked in, so you want to make sure they set before moving to a wire rack to cool completely!
Be sure to use certified gluten-free oats.
Use coconut oil instead of butter.
Flax eggs work impartially well (you might need to press the cookies down into a cookie-like shape before baking, and they might need a couple more minutes in the oven). To make it vegan, also use coconut oil instead of butter, and make sure to choose vegan chocolate chips and chocolate candies.
Sunflower seed butter works well. If you’re only avoiding peanuts, almond butter will work, too.
Other Chips: Butterscotch, peanut butter, cinnamon, white chocolate chips, toffee bits, etc.
Candy: Reese’s Pieces, chopped peanut butter cups, really any other chopped candy bar!
Raisins, dried cranberries, and cherries: For that extra chewy cookie, plump dried fruit is a great addition.
Shredded coconut: This works mainly well with the chocolate flavor combination.
Rice Krispies: Will give that great extra crunchiness.
Chopped Nuts: Add an extra layer of taste and texture.
Cinnamon or Nutmeg: For the spice cookie lover!