Monster cookies are everyone’s favorite cookie recipes all mashed into one! Peanut butter, oats, mini M&Ms, mini chocolate chips, and toasted coconut.
I stepped into the shower yesterday with so many things running through my brain that I failed to notice my empty towel hook.
I just put the first batch of monster cookies in the oven so I have exactly 12 minutes to get ready. Should I have used more chocolate chips? That seemed like a lot of oats. Maybe they should be more cookie-ish as opposed to oat-ish.
I tell myself that, in the interest of time, certain things like shaving may be skipped. Or maybe I just didn’t want to. Take your pick. Not like I’m going anywhere. Or wearing anything other than a comfy pair of joggers for that matter. #quarantine
What if other bakers use thicker peanut butter? Do I have a jar of Jif or Skippy somewhere, and when did I stop buying shelf-stable peanut butter? Oh. right. When we got a dog and I was concerned for his well-being despite never caring for myself.
Scatter-brained as I may be, I managed to remember the test batch of monster cookies in the oven. As I turn off the water that never seems to stay hot enough long enough, I finally spot my empty towel hook and remember that David had been doing laundry the last few days. Hmmm…. I test the air outside the shower door for a quick second.
NOPE. Slept with the window open last night. Way too cold. The cookies can burn. . . . “DAVID?!?!?!?!”
I pray David is upstairs and not down in the gym. Sure enough, I hear his voice echo back.
“What’s up?”
“I didn’t realize that you took towels for laundry. Can you pretty please bring me one?”
. . .
“You know I did laundry like . . . four days ago right?”
Did I ASK for your judgment?
“Just sayin. I’ll go grab that towel now.”
I eat monster cookies with toasted coconut for breakfast.
Who invented the monster cookie?
If MSU’s newspaper is to be believed, a man named Dick Wesley. He originally designed monster cookies with oats, because he wanted peanut butter cookies and was out of flour.
The large majority of monster cookie recipes out there are made without flour and more oats; however, I’ve adjusted this recipe to my family’s personal tastes! This is a blend of my favorite soft peanut butter cookie and my husband’s favorite oatmeal raisin cookie. I’ve also added toasted coconut for more texture!
How do you store monster cookies?
In an air-tight container or zip-top plastic bag at room temperature for up to 5 days.
Why are my monster cookies falling apart?
If your dough is too stiff, then you’ll have trouble getting your cookies to hold together before baking. I note that this recipe was developed with natural, creamy peanut butter, which is a thinner consistency than shelf-stable peanut butter. If you’re using shelf-stable peanut butter, make sure to reserve 1/4-1/2 cup of the flour and check the consistency of the dough before adding it in. At the flour-adding stage, your dough should be very soft but not pourable. (Actually – about the same consistency as shelf-stable peanut butter, like Jif or Skippy.)
mikaela | wyldflour
18 Cookies
Monster cookies are filled with everyone's favorite ingredients! Peanut butter, oats, mini M&Ms, chocolate chips, and toasted coconut!
20 minPrep Time
30 minCook Time
50 minTotal Time
Save RecipeIngredients
- 1/4 cup unsalted butter, at room temperature
- 3/4 cups natural creamy peanut butter, unsalted (*see notes)
- 1/2 cup white granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1/2 Tablespoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/4 cups all-purpose flour
- 1 1/2 cups old fashioned or quick-cook oats
- 1/2 cup mini M&Ms
- 1/4 cup mini chocolate chips
- 1/2 cup shredded, unsweetened coconut
- candy eye sprinkles (optional)
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Spread 1/2 cup shredded coconut on a parchment paper-covered baking sheet and bake the coconut for 5-8 minutes until just starting to brown. Watch it closely to make sure it does not burn! Remove from the oven and set aside to cool.
- Cream butter and peanut butter together for at least 1-2 minutes. Then cream the butter mixture with both sugars for another 2 minutes. Beat in eggs and vanilla extract. Beat in soda, salt, and flour. Stir in oats. And then stir in M&Ms, chocolate chips, and toasted coconut! The cookie dough will feel quite stiff.
- Scoop the cookie dough using a 2-inch scoop (about 2 Tablespoons worth of dough). Place on a parchment-covered baking sheet, at least 3 inches apart. Slightly flatten each by just lightly pressing the dough on top.
- Bake the monster cookies for 10-13 minutes, until just barely cooked through. Remove from the oven and cool the cookies on the pan. If you're using candy eyes, dab a warm chocolate chip with the back of the sprinkle and then use the melty chocolate to "glue" the sprinkles onto the cookies. Serve!
- Store leftovers in an airtight container or zip-top bag at room temperature. These cookies stay soft longer than other cookies!
Notes
Peanut butter consistency varies a lot! This recipe was designed to be used with a smooth, creamy, natural peanut butter (e.g., Adam's Peanut Butter) that has a thinner consistency than shelf-stable peanut butter (e.g., Jif or Skippy). If you use thicker peanut butter, reserve 1/4-1/2 cup of the all-purpose flour and check for consistency before adding it in. Before adding the oats, you should have a dough that is basically the consistency of shelf-stable peanut butter.
Calories
Fat
Carbs
Protein
Leave a Reply