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Ooey gooey, abounding with flavor, and so comforting, these monster cookies are the perfect balance of chewy and gooey. With a lot of pantry staples baked into every delicious bite, these cookies will remind you of home.
About
I grew up on monster cookies. I remember going to my friend Michelle's house and her mom made these huuuge monster cookies. They were one of my favorites back in middle school.
Fast forward to when I met my hubby, and I go to meet his family and what does his mom make? Monster cookies! They're Gamma Sandy's recipe, and are everything that reminds me of my childhood. Peanut buttery, chewy, with those absolutely magical bites of Reese's pieces- I couldn't get enough, and I think you'll feel the same.
Ingredients
Quick Oats: The secret star of the show, these quick oats are what give monster cookies their chewy texture. Because this recipe doesn't have flour, the oats hold it together and are the signature of monster cookies.
Peanut Butter: With one and a half cups of peanut butter, it's a given that when you bite into these, you'll immediately taste the peanut buttery goodness that you want in a monster cookie. Pairing perfectly with the chocolate chips, M&Ms, and Reese's Pieces, the peanut butter brings these cookies to life.
Milk: The milk gives the dough the extra bit of moisture needed to spread out in the oven and make the slightly crispy outsides that we all love in a monster cookie. If you don't have milk, you can replace with water! Just make sure you don't omit entirely, otherwise you'll end up with a fluffy cookie that won't be quite the right texture.
Fillings: You can experiment with the add-ins here! I'm a HUGE fan of Reese's Pieces, so I'll often forego the M&Ms for an extra cup of Reese's. Feel free to try other things here, too! Try white chocolate chips, pretzels, or anything else that you think would benefit from a sweet/salty combo. Then let me know how it goes! 🙂
Instructions
Prepare the Batter
- With a hand or stand mixer, cream together butter and sugar for 3-4 minutes on medium speed until fluffy.
- Add eggs, vanilla, baking soda, milk, and salt.
- Stir in peanut butter, oatmeal, chocolate chips, Reese's Pieces, and M&Ms. The dough should be sticky, but not too loose!
Bake.
- Spoon about a tablespoon of dough per cookie onto a cookie sheet. Fit 12 cookies per cookie sheet. You can also experiment with making these larger- but know you may have to bake them for longer!
- Bake for 12 minutes, until flat and slightly golden on the edge of the cookies.
- Nom nom!
Notes
Make it ahead of time: You can make these up to 3 months ahead of time and store them in the freezer!
Storage: Store these in an airtight container or ziplock on the counter for up to 3 days, or in the freezer for up to 3 months.
Other ways to make this recipe: Mix and match with the fillings! Don't like M&Ms? Replace entirely with Reese's Pieces! Feeling adventurous? Crush some pretzels and add those! This is a great cookie to be bold with.
When to make this recipe: Any and all the time! This will be delicious throughout the year, though it's peanut buttery goodness hits me particularly well in the early fall.
Scaling the recipe: Use the 2x and 3x buttons below to see how to scale the ingredients to make more cookies!
Other Recipes You'll Love:
Monster Cookies
Ingredients
- ½ cup butter room temperature
- 1 cup brown sugar
- 1 cup white sugar
- 3 eggs room temperature
- ½ teaspoon vanilla
- 2 teaspoon baking soda
- 2 tablespoon milk room temperature
- ½ teaspoon salt
- 1 ½ cups peanut butter
- 4 ½ cups oatmeal
- 1 cup chocolate chips
- 1 cup M&Ms
- 1 cup Reese's Pieces
Instructions
Prepare.
- Preheat the oven to 350.
Make the Batter.
- With a hand or stand mixer, cream together butter and sugar for 3-4 minutes on medium speed until fluffy.
- Add eggs, vanilla, baking soda, milk, and salt.
- Stir in peanut butter, oatmeal, chocolate chips, Reese's Pieces, and M&Ms.
Bake.
- Spoon about a tablespoon of dough per cookie onto a cookie sheet. Fit 12 cookies per cookie sheet.
- Bake for 12 minutes, until flat and slightly golden on the edge of the cookies.
- Allow to cool slightly, then devour.
Notes
Nutrition
Did you make these monster cookies? I want to know! Post it on social media, tag @battersandblessings, and add #battersandblessings so I can see your creation 🙂
You Might Need...
Adjustable Measuring Cup (great for peanut butter!)
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