Monster cookies are peanut butter cookies full of chewy oats, chocolate chips, and M&Ms. This recipe for massive big monster cookies yields 2 dozen extra-large cookies which are extra-perfect for cookie monsters who’ve a tough time selecting between oatmeal cookies, peanut butter cookies, and chocolate chip cookies!
When you’ve by no means had monster cookies earlier than, consider a smooth peanut butter cookie… now mix that with a chewy oatmeal chocolate chip cookie… now add some mini M&Ms… and add extra… and extra… don’t be shy! There ya go. 😉
If these look acquainted, it might be as a result of these monster cookies are on the quilt of my third e-book, Sally’s Cookie Habit. As I’m gearing up for the discharge of my fourth e-book, Sally’s Baking 101, I made a decision it was time to revisit a favourite recipe from a earlier cookbook period.
This time, I made them even BIGGER.
Inform Me About These Huge Big Monster Cookies
- Texture: Full of scrumptious add-ins, these cookies have smooth and chewy facilities and a pleasant mixture of textures from healthful oats and crunchy mini M&Ms. With extra oats than flour—extra so than my smaller, thick monster cookies—count on a heartier, chewier chew all through.
- Taste: Abnormal oatmeal chocolate chip cookies are buttery candy on their very own, however the peanut butter-chocolate pairing brings an irresistible indulgence to each chew. If this taste duo is a favourite, add these peanut butter chocolate swirl cookies to your listing, too.
- Ease: Easy to make, the dough comes collectively in simply minutes utilizing a couple of staple pantry add-ins like oats and peanut butter. Make them for same-day snacking or put together them forward of time for an important day.
- Time: This dough could be prepped, chilled, and baked in about an hour! half-hour within the fridge helps the oats take in some moisture and prevents the cookies from overspreading.
Greatest Peanut Butter to Use
Although natural-style peanut butter is my #1 selection for consuming and snacking, I like to recommend utilizing creamy processed peanut butter, like Jif or Skippy, for these cookies.
I like to recommend the identical when you’re making peanut butter chocolate chip cookies or peanut butter snickerdoodles; processed creamy peanut butter means your cookies will maintain form and have the best soft-baked texture.
Right here is every little thing it’s good to make these big monster cookies:
For at the moment’s monster cookies, the method is much like many different cookie recipes. Whisk the dry components collectively (the oats are thought of an add-in right here!), then use a mixer to cream the butter and sugars collectively.
- Success Tip: Be sure to begin with room-temperature butter. You’ll be able to’t cream butter and sugar collectively if the butter is just too heat or too chilly. (It normally spells catastrophe on your cookies!) Room-temperature butter is about 65°F (18°C). It’s cool and barely agency to the touch, not overly smooth or greasy. I like to recommend taking the butter out of the fridge about 1 hour previous to starting the recipe to attain preferrred “room-temperature” butter. When you don’t have an hour, right here is my trick to soften butter rapidly.
Beat within the eggs, peanut butter, and vanilla, then combine within the dry components, adopted by the oats. Lastly, beat within the chocolate chips and mini M&Ms.
Besides a thick, creamy, sticky dough:
Refrigerate the monster cookie dough for half-hour. You’ll be able to chill it for longer, a number of days if it’s good to, however understand that the longer it’s within the fridge, the more durable the dough shall be to scoop.
How you can Form These Huge Big Monster Cookies
After chilling, it’s time to scoop the dough and bake.
I take advantage of a meals scale to portion out the dough. Every cookie dough ball weighs about 65g (or about 2.3oz), which is a heaping 3 Tablespoons of dough. When you have a giant cookie scoop, you need to use that, or you may scoop out the dough with a medium cookie scoop (which holds 1.5 Tablespoons) and smush 2 dough balls collectively.
A cookie scoop is an excellent useful instrument for a sticky dough like this one. When you don’t have one, use a Tablespoon measuring spoon and fill it 3 instances per cookie.
As these are XL cookies, you’ll have to bake them in batches. These half-sheet pans are my favourite baking sheets, and I can match 6 of those monster cookies on every. This provides them sufficient room to unfold out whereas baking.
Whereas the cookies are nonetheless heat, I wish to press a couple of additional M&Ms and chocolate chips into the tops; that is only for a colourful “bakery-style” look.
Sure, you may swap in regular-size plain M&Ms as a substitute of the mini M&Ms. Identical quantity.
Sure, completely! Be at liberty to make use of simply 1.5 or 2 Tablespoons of dough per cookie. Lower the bake time by about 2 minutes.
I haven’t examined every nut butter in these cookies, however I do know almond butter works properly. The cookies are a bit extra crumbly, but it surely nonetheless works.
Monster Cookie Variations
Description
This recipe for large big monster cookies yields 2 dozen XL cookies which are extra-perfect for cookie monsters who’ve a tough time selecting between oatmeal cookies, peanut butter cookies, and chocolate chip cookies!
- Whisk the flour, baking powder, baking soda, and salt collectively in a medium bowl. Put aside.
- In a big bowl utilizing a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium-high pace till clean, about 1 minute. Add the granulated sugar and brown sugar and beat on medium-high pace till creamed, about 2 minutes. Cease and scrape down the edges of the bowl as wanted. Add the eggs, peanut butter, and vanilla and beat on excessive pace till mixed, about 1 minute. Scrape down the edges and backside of the bowl and beat once more as wanted to mix.
- Add the dry components and oats to the moist components and beat on low pace till mixed. Lastly, beat within the mini M&Ms and chocolate chips. The dough shall be thick, creamy, and sticky.
- Cowl and chill the dough for a minimum of half-hour within the fridge (and as much as 4 days). If chilling for longer than 1 hour, enable to sit down at room temperature for a minimum of half-hour earlier than scooping and baking as a result of the dough shall be fairly exhausting.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Put aside.
- Scoop giant mounds of dough, 65g every (a heaping 3 Tablespoons of dough per cookie), and organize 3 inches aside on the baking sheets (about 6 cookies per baking sheet). Bake for 14–16 minutes, or till the sides are set and calmly browned. The facilities will look very smooth however the cookies will proceed to set as they cool.
- Take away from the oven and permit the cookies to chill on the baking sheet for 10 minutes earlier than transferring to a cooling rack to chill fully. Whereas the cookies are nonetheless heat, I wish to press a couple of extra chocolate chips and M&Ms into the tops—that is just for seems to be!
- Cookies keep contemporary lined at room temperature for as much as 1 week.
Notes
- Make Forward Directions: You can also make the cookie dough and chill it within the fridge for as much as 4 days. Enable to return to room temperature, then proceed with step 5. Baked cookies freeze nicely for as much as 3 months. Unbaked cookie dough balls freeze nicely for as much as 3 months. Bake frozen cookie dough balls for an additional minute, no have to thaw. Learn my suggestions and methods on easy methods to freeze cookie dough.
- Particular Instruments (affiliate hyperlinks): Meals Scale | Glass Mixing Bowl | Whisk | Electrical Mixer (Handheld or Stand) | Baking Sheets | Silicone Baking Mat or Parchment Paper | Medium Cookie Scoop or Massive Cookie Scoop | Cooling Rack
- Peanut Butter: Use a creamy processed peanut butter akin to Jif or Skippy. I don’t counsel utilizing natural-style peanut butter right here, because it yields crumbly, fragile, and sandy-tasting cookies. (Do this recipe for flourless peanut butter oatmeal cookies if you wish to use pure!) Crunchy peanut butter is OK, however I discover the cookies style somewhat dry with it.
- Can I Make These Monster Cookies Nut-Free? Sure. As a substitute, make my oatmeal chocolate chip cookies and sub half of the chocolate chips with M&Ms.
- Can I Use One other Nut Butter Moreover Peanut Butter? I haven’t examined every nut butter in these cookies, however I do know almond butter works properly. The cookies are a bit extra crumbly, but it surely nonetheless works.
- You should definitely try my high 5 cookie baking suggestions AND these are my 10 must-have cookie baking instruments.