Monster Cookies are an old fashioned cookie that is easily enjoyed any time of year. With the combination of peanut butter, oats, and chocolate, this cookie recipe is one that is sure to be made time and time again.
These cookies can be easily be made gluten-free and nut-free for those with dietary restrictions!
These classic cookies are great to make any time of year and they are also a great addition to Christmas cookie trays and holiday cookie platters.
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Why You'll Love This Recipe
- They're the ultimate cookie - with the combination of peanut butter chocolate chips, M&Ms, and oats, it's everything you want in a delicious cookie.
- These cookies are super chewy. This is a cookie you can really sink your teeth into.
- The mix-in options for this monster cookie recipe are endless; coconut, nuts, and other candy pieces are all great options to add!
- They are gluten free cookies! Flour isn't used in this recipe and as long as you use 1 gluten free certified oatmeal, they're naturally gluten free without making any adjustments to the recipe.
Ingredients in Monster Cookies
- dark brown sugar
- granulated sugar
- baking soda
- old fashioned oats
- unsalted butter, softened
- 1 cup nut free butter
- vanilla extract
- eggs
- semisweet chocolate chips*
- M&M's
How to Make Monster Cookies
- Preheat oven to 350° F and line cookie sheets with parchment paper.
- Combine softened butter, peanut butter, vanilla extract, and eggs in a large mixing bowl and beat until creamy.
- In another large bowl, combine the old-fashioned oats, brown sugar, granulated sugar, and baking soda in a large bowl and stir to combine.
- Slowly add the dry ingredients to the peanut butter mixture and beat on low to combine.
- Stir in the semisweet chocolate chips and the M&M's.
- Using a #40 cookie scoop (about 1.6 tablespoons of dough), portion the cookie dough and place the cookie dough balls onto the prepared baking sheet two inches apart.
- Bake for 11 to 13 minutes.
- Allow the cookies to cool on the cookie sheet for 10 minutes before transferring them to a wire rack to cool completely.
Substitutions in Monster Cookies
If there's a nut allergy to consider, the peanut butter can easily be replaced for Wowbutter or another nut-free butter. Replace the peanut butter with a 1:1 ratio for the nut-free butter of choice.
You can control how chewy or crispy these cookies are by interchanging the dark brown sugar and the white sugar. Or, you can use light brown sugar instead of the dark brown sugar in this monster cookie recipe. The dark brown sugar does give them a more pronounced molasses flavor.
If you don't have old fashioned oats on hand, no worries! You can use quick oats easily in the recipe. Just substitute the same measurement for the oats and you're all set. Using quick oats will alter the texture but they will still be delicious.
Semi-sweet chocolate are the type of chocolate chips that our family has always used but other varieties such as milk chocolate chips and dark chocolate chips can be used instead.
Variations in Monster Cookies
All monster cookies are very versatile and can be customized to satisfy your sweet tooth
Chocolate Lovers: For fans of chocolate, you can add a trifecta of chocolate chips by mixing in semisweet, milk chocolate, and white chocolate chips to make these cookies extra chocolatey.
Butterscotch Twist: Butterscotch is a wonderful flavor for the fall season and butterscotch morsels are a delicious mix in for these cookies.
Nutty Variation: For the nut lovers, stir in some salted peanuts and/or use crunchy peanut butter. In addition (or instead of) M&M's, use Reese's Pieces!
Storing and Freezing Monster Cookies
Before storing freshly baked monster cookies, allow the cookies to cool down completely and allow the candies and chocolate to firm back up before stacking. Placing warm cookies in an airtight container can cause condensation, making them soggy and will result in them falling apart. When stored in an airtight container they will last up to 5 days.
To freeze baked cookies, place the cooled cookies in a freezer-safe bag and label a freeze safe container with the date, and place the freeze safe bag inside of the container for extra protection. When storing them in the freezer, they will last for up to 3 months. It's a great way to get a head start on holiday baking!
If you're not ready to bake your cookies, you can make the monster cookie dough ahead of time. To make it easier the day of baking, scoop the cookie dough balls into the correct portions and store the dough in a freezer safe bag and in a freezer safe container.
When ready to bake, preheat the oven and set the frozen cookie dough balls on a parchment paper lined baking sheet and bake according to the directions. Setting the frozen dough out while the oven preheats will help warm up the dough a bit before baking and you shouldn't need any additional baking time.
Frequently Asked Questions
Can I use quick oats to make monster cookies?
Yes, you can use quick oats to make monster cookies. Old fashioned oats and quick oats are interchangeable in monster cookie recipes! Depending on the oats you use, they will produce different textures but still be absolutely delicious and chewy.
Can I freeze monster cookie dough?
Absolutely! Freezing monster cookie dough is a fantastic way of getting a head start on Christmas baking.
To freeze monster cookie dough, use a cookie scoop to portion the cookie dough and place the cookie dough balls in a freezer-safe bag inside of a freezer safe container for up to 3 months. Label and date the container for reference later.
How do I make monster cookies for Halloween or Christmas?
You can easily make these cookies for Halloween by using Halloween-themed candies such as this Halloween Monster Cookies Recipe.
For Christmas, opt for red and green M&M's and throw in some chocolate chips to make them festive.
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Check out these other cookie recipes for more cookie inspiration.
📖 Recipe
Monster Cookies (Gluten Free)
Ingredients
- ½ cup unsalted butter softened
- 1 cup creamy peanut butter
- ¼ teaspoon vanilla extract
- 3 eggs
- 1 cup dark brown sugar
- 1 cup granulated sugar
- 2 teaspoon baking soda
- 4 ½ cups old fashioned oats
- 11.5 ounce bag semisweet chocolate chips
- 11 ounce bag M&M's
Instructions
- Preheat oven to 350° F and line cookie sheets with parchment paper.
- Combine softened butter, peanut butter, vanilla extract, and eggs in a large mixing bowl and beat until creamy.
- In another large bowl, combine the old-fashioned oats, brown sugar, granulated sugar, and baking soda in a large bowl and stir to combine.
- Slowly add the dry ingredients to the peanut butter mixture and beat on low to combine.
- Stir in the semisweet chocolate chips and the M&M's.
- Using a #40 cookie scoop (about 1.6 tablespoons of dough), portion the cookie dough and place the cookie dough balls onto the prepared baking sheet two inches apart.
- Bake for 11 to 13 minutes.
- Allow the cookies to cool on the cookie sheet for 10 minutes before transferring them to a wire rack to cool completely.
Notes
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
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Dana is the lead recipe developer and photographer for PopularRecipes.com. With her 10+ years of experience creating, testing, and photographing recipes, she has become an artist in developing wholesome, family-friendly meals that are a hit with both kids and parents.
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