Easy Monster Cookie Recipe
Soft and chewy cookies packed to the brim with oatmeal, peanut butter, m&m candies, and chocolate chips! No flour required, making it a gluten-free friendly treat.*A single batch makes 28-30 cookies*
Servings: 29 Servings
Calories: 157kcal
Ingredients
- ¼ Cup salted butter
- ½ Cup granulated sugar
- ½ Cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 Cup creamy peanut butter (I use JIF)
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 2 Cups old-fashioned rolled oats
- ½ Cup semi-sweet chocolate chips
- ½ Cup milk chocolate m&ms
Instructions
- Preheat your oven to 350°F. Set out your baking sheets, optionally lining with parchment paper if desired.
- In the bowl of a stand mixer with a paddle attachment (or in a large mixing bowl with a wooden spoon) cream together the butter, granulated sugar, and brown sugar until the mixture is lighter and fluffy (it will still look a little grainy).¼ Cup salted butter, ½ Cup granulated sugar, ½ Cup brown sugar
- Add in the eggs and stir to combine into the butter and sugar mixture.2 large eggs
- Stir in the vanilla extract and peanut butter until well combined.1 teaspoon vanilla extract, 1 Cup creamy peanut butter
- Add the salt, baking soda, and rolled oats to the mixture and stir to combine.¼ teaspoon salt, ½ teaspoon baking soda, 2 Cups old-fashioned rolled oats
- Gently mix in the chocolate chips and m&ms until well dispersed through the dough.½ Cup semi-sweet chocolate chips, ½ Cup milk chocolate m&ms
- Using a medium cookie scoop (equal to about 2 Tablespoons worth of dough), scoop dough balls onto the cookie sheets, keeping them about 2 inches apart. Press an additional 3-5 m&ms and/or chocolate chips on top of the dough balls if desired.
- Bake for 9-12 minutes until the edges look set and the cookies look golden brown.
- Remove them from the oven and allow to set on the cookie sheet for a few minutes. Then transfer to a wire cooling rack to cool completely.
Video
Notes
Storage: store cooled cookies in an airtight container at room temperature for up to 5 days. See the 'Storage Information' section above in the post for detailed instructions for freezing both before and after baking too!
Variation Ideas:
- Make them festive with seasonal m&ms! Halloween monster cookies, Christmas monster cookies, Valentines monster cookies, Easter monster cookies, 4th of July monster cookies... you can do them all!
- Change your mix-ins. This is where you can have some fun, using up to 1 Cup of mix-ins. In addition to m&ms and chocolate chips, you can try chopped nuts like pecans or walnuts, shredded coconut, mini Reese's, raisins, etc.
- Note for serving to someone with celiac: This recipe is vegetarian and gluten-free as written, however be sure to confirm the oats you're using are certified to be gluten-free. While most semi-sweet chocolate chips are gluten free, it doesn't hurt to select a chocolate chip brand that is certified to be gluten free if you're concerned.
Nutrition
Calories: 157kcal | Carbohydrates: 17g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 98mg | Potassium: 98mg | Fiber: 1g | Sugar: 12g | Vitamin A: 75IU | Vitamin C: 0.02mg | Calcium: 19mg | Iron: 1mg
