Monster Cookies
Monster Cookies hit that sweet spot between chewy oats, peanut butter, and all the fun mix-ins. They are easy to stir together, bake up with crinkly edges, and disappear fast on any cookie plate.
What Is The Difference Between Monster Cookies And Oatmeal Cookies?
At first glance they look related, but they are built differently.
Monster cookies start with a peanut butter base plus oats. Many versions skip flour entirely, relying on oats and eggs for structure. Mix-ins are a big deal here, with chocolate chips and candy pieces showing up in nearly every batch.
Classic oatmeal cookies usually use all-purpose flour with oats folded in. Butter is the main fat and peanut butter is optional. Mix-ins can be raisins, nuts, or chocolate chips, but the dough itself leans more like a standard cookie.
Think of monster cookies as oatmeal cookies’ bold cousin, richer and packed with extras.
Why Do They Call It A Monster Cookie?
There are a few reasons the name sticks. The dough handles “monster” amounts of mix-ins, the baked cookies can be large, and the color pop from candy pieces gives them a playful, kid-approved look. Bake them bakery-size and the name makes instant sense.
What Is The Oldest Cookie In The World?
Food historians often point to simple spice or honey cakes from ancient times, but the earliest recognizable “cookie” format shows up in medieval Europe as small, durable test cakes for oven temperature. From there came spiced biscuits and shortbreads, then the wide range we know today. Monster cookies are a modern American spin that embraces oats, peanut butter, and chocolate in one dough.
Storage Instructions
Keep that soft, chewy texture with smart storage.
- Room temperature: Cool completely, then store in an airtight container for 4 to 5 days. Add a small piece of bread or a slice of apple on parchment to keep them moist.
- Freezer, baked: Freeze in a single layer, then move to a freezer bag for up to 3 months. Thaw at room temp or warm briefly in a low oven.
- Freezer, dough: Scoop dough balls onto a sheet pan, freeze solid, then bag. Bake from frozen, adding 1 to 2 extra minutes.
- Revive a day-old cookie: Ten seconds in the microwave softens the center without drying the edges.
- 16 tbsp unsalted butter softened to room temp
- ½ cup brown sugar
- 1 cup granulated sugar
- 2 eggs at room temp
- 1 cup creamy peanut butter use a creamy processed PB like JIF, not a natural one with a grainy texture
- 2 tsp vanilla
- 1½ cups all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 cup oats old fashioned
- 1½ cups mini M&M's
- 1½ cups chocolate chips
- In a large bowl, use a stand mixer or hand mixer to cream together the butter, brown sugar, and white sugar, about 2 minutes.
- Scrape down the sides of the bowl and add the eggs, peanut butter, and vanilla and beat on high until combined and smooth, about 1 minute.
- Next, add the flour, baking powder, baking soda, salt, and oats. Beat on a low speed until well combined. Then, mix in the chocolate chips and mini M&M's. The dough should be sticky and thick.
- Cover with plastic wrap and refrigerate for 30 minutes. Can refrigerate for up to 3 days. Just make sure to allow it to sit out to come to room temp for 30 minutes before scooping.
- Preheat oven to 350℉.
- Scoop out large mounds of dough (about 3 tbsp) and use your hands to roll into a ball. Place on a parchment paper-lined baking sheet, several inches apart. You should have about 6 per sheet.
- Bake for 15 – 17 minutes. The edges should be slightly brown, but the center still soft. Cool for 15 minutes, then transfer to a rack to continue cooling.
- Store in a resealable container at room temp for up to a week.
