Monster Cookies – giant peanut butter oatmeal cookies packed with chocolate chips and colorful M&Ms! This recipe is big on flavor and especially fun to make with kids. Customize the candy colors to match the current season!
What do you get when you combine oatmeal cookies and peanut butter? Monster cookies!
They’re big, they’re chewy, they’re studded with chocolate chips and M&Ms and they’re sure to please adults and kids alike.
We love peanut butter desserts like this No Bake Peanut Butter Pie which is soo rich and fluffy.
When I first decided to make and photograph this Monster Cookies recipe, I had to ask my mom for the recipe since I didn’t have it in my stockpile.
When I went away to college, I copied a ton of family recipes so I could take a piece of home with me.
[Side note: Parents, this is such a great idea for your almost-adults!
Even if they’re not cooking in their dorms, those recipes will be treasured eventually.
Anyways, my mom couldn’t find the recipe, but told me it had been passed down by my aunt so I was able to track it down from her. Yay!
This is the best monster cookie recipe!
My aunt makes them with her grandkids and says it’s a fun recipe for kids to mix with their hands.
I bet kids love the sensory experience!
I, on the other hand, find my kitchen gadgets more exciting.
Sometimes I buy random kitchen tools that end up getting stuffed in the back of a drawer, but the adjustable measuring cup is not one of those things.
It makes measuring things like mayo, shortening and honey a breeze.
The bottom pushes up so the ingredient pops right out without wasting or trying to scrape down the sides.
Plus you can use it as a regular measuring cup for dry, solid, liquid and sticky ingredients.
I’m not advocating a certain brand, I just think it’s a great invention you should check out!
Because these are called monster cookies, I like to make them extra large-sized – about 3 tablespoons or so.
The size can be adjusted down to 1 1/2 or 2 tablespoons, which is about the size of a “regular” cookie.
Another tip is to change out the M&M colors to match the current season, holiday or sports team so you can enjoy these cookies all year long!
save this pin for later!
- 1/2 cup butter (1 stick)
- 1 cup light brown sugar
- 1 cup white sugar
- 3 large eggs
- 1 1/2 cups peanut butter
- 1 1/2 teaspoons corn syrup
- 1 1/2 teaspoons vanilla
- 1 cup all-purpose flour
- 2 teaspoons baking soda
- 3 1/2 cups old fashioned oats
- 1 cup M&Ms
- 1/2 cup chocolate chips
- Preheat oven to 350°F. Line cookie sheets with silicone mats or parchment paper; set aside.
- In a large mixing bowl, cream butter, brown sugar and white sugar with an electric mixer until light and fluffy.
- Beat in peanut butter, corn syrup and vanilla, mixing well.
- Add eggs one at a time, beating until incorporated.
- Stir in flour, baking soda and oats. Fold in M&Ms and chocolate chips, just until combined.
- If dough is too sticky to handle, refrigerate for at least 30 minutes. Drop 3 tablespoons of dough on prepared cookie sheet, spacing cookies at least 2 inches apart. Press a few extra M&Ms on the tops for more colorful appearance, if desired. Bake at 350°F for 6-9 minutes.
- Shorter cook time (6 minutes) will result in softer, chewier cookies. Cookies will look slightly under-baked; allow to cool on cookie sheet for 5-10 minutes after removing from oven.
- Use the longer bake time (9 minutes) if the dough has been chilled or if crisp cookies are preferred. Cool on cookie sheet for 2 minutes, then remove to wire rack to cool completely.
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Nutrition Information:Yield: 36 Serving Size: 1
Amount Per Serving: Calories: 217Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 23mgSodium: 153mgCarbohydrates: 27gFiber: 2gSugar: 17gProtein: 5g
Nutritional information provided is an estimate only. Please consult the labels of ingredients you use for more accurate results.
These awesome cookies first appeared on Amanda’s Cookin’ as a guest post by Kitchen Gidget.
other cookies you may like:
French Butter Cookies for any occasion!