Hello, fellow cookie monsters! These salty-sweet monster cookies are for you! They’re thick, soft, chewy, nutty, and loaded with M&Ms and chocolate!
Bakery Style Monster Cookies
Calling all cookie monsters! These monster cookies are quite literally for you! These ridiculously soft and chewy monster cookies are made with a salty-sweet peanut butter cookie base and are loaded with old fashioned oats, chocolate chips and m&ms. Plus they’re naturally gluten free and come together in no time with just 11 ingredients. Grab a glass of milk and the recipe below!
What are monster cookies?
If you haven’t had a monster cookie now is the time. They are such a tasty cookie combination of some of the best flavors all wrapped up into one perfect cookie. Most monster cookies are made with a thick and chewy peanut butter oatmeal cookie base and are LOADED with colorful M&Ms and chocolate chips. They’re traditionally made very big which gives them a crunchy edge and a soft and gooey center.
Why are monster cookies called monster cookies?
This is something I had to look up and still haven’t found a clear consensus on. I always thought they were called monster cookies because of their traditionally “monstrous” or large size, and because they are loaded with m&ms, oatmeal and chocolate chips making them colorful and a little crazy. A little research gave me an even better explanation that they’re called monster cookies because they are the “Frankenstein” of cookies. You basically smoosh together a peanut butter cookie, oatmeal cookie, and chocolate chip cookie and throw m&ms in the mix! I think Frankenstein cookies would have been a fun name too.
Ingredients for monster cookies
Like most cookies, monster cookies are made with pantry staples you probably already have lying around in your house. And if you don’t have these on hand, they are very standard ingredients you could find at pretty much any story…or from your kind neighbor! Here’s what you’ll need to whip up these cookies:
Preheat the oven to 350°F and line a baking sheet with parchment paper. Set aside.
In a stand mixer fit with the paddle attachment, beat the butter and peanut butter until combined, about 2 minutes.
Add the sugar and beat on high speed until fluffy, about 2 minutes. Scrape down the bowl and add the the vanilla and the egg. Mix until combined.
Add the oats, baking soda, and salt and stir until combined. Fold in the M&Ms and the chocolate chips.
Scoop the dough into 1 inch balls and place on prepared baking sheet. Bake for about 15 minutes (depending on the size of your cookies and your oven) or until the edge are golden brown and the centers have puffed up a little, but the middle is still underdone.
Allow to cool and enjoy with a glass of almond milk!
Keywords: monster cookies, bakery style, soft and chewy
Leave a comment and rate this recipe!
Wow. These hit the spot (glass of milk is a must!). I added some pretzel stick pieces to the dough too 🙂 One question: If next time I substituted a bit of the oats for flour, do you think I’d have to add extra liquid or no?
i don’t know if i have enough oats!! could i do some oats and some AP flour?
can you chill the dough?? i plan on making these the night before and baking them the next day!
Hi Taylor! Absolutely–just let them come back to room temperature the next day before making them off or they won’t spread enough!
Lush! Brown bakery recipes always impress
These were a huge hit and turned out perfectly 😍I have a friend whose allergic to peanuts can you sub for a different nut?
Hi Sabrina! I havent personally tried it, but I do think you could subt the peanut butter out for sunbutter or almond butter!