Whenever I say “Monster Cookies”, I think of the Monster Book of Monsters from Harry Potter. Anyone else do the same? Where my HP fans at??
Secondly, I think of the Monster Ice Cream Sundaes from Friendly’s. THEY WERE MY FAVORITE…and still are. But they’re a very different than flavor of Monster than the Monster Peanut Butter Cookies we’re talking about today.
Monster cookies to me must have 3 things – peanut butter, oats and loads of m&ms. Everything else is kind of a choose your own adventure situation – extra chocolate chunks, shredded coconut, nuts. Whatever makes your cookie monster heart sing, but they MUST have those first 3 things.
Anyways I feel like these cookies are the warm up for the candy-themed recipes heading our way come April. Get ready for the Cadbury egg cakes, Peeps cookies, Reese’s Egg stuffed brownies and jelly bean dirt cups. They’re coming whether you like it or not.
BUT LET’S BE REAL, I LOVE THAT STUFF.
I like my Monster Cookies extra oat-y and craggy, but if you prefer a less “monstrous” texture, you can just use quick oats instead of old fashion (they’ll blend into the cookie dough more and create a softer, smoother texture). But I love the texture of the old fashion oats, it just feels so right for a Monster Cookie. I hope you love these! Happy Spring! I’ll see you on the other side of March with MORE candy themed recipes 🙂Print
Giant Monster Peanut Butter Cookies, loaded with oats and m&m candies. Since there’s no chill time required, these are perfect last minute cookie craving!
- 1/2 cup butter, room temperature
- 3/4 cup brown sugar
- 1/2 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1 egg
- 1 cup flour
- 2 cups old fashion oats
- 1/2 teaspoon baking soda
- 3/4 cup m&m candies
Preheat oven to 350°
In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and brown sugar until fluffy (3-4 minutes). With mixer still running, add in peanut butter, vanilla and egg. Cream for another 2 minutes until combined.
With mixer running on low, add dry ingredients (flour, oats, baking soda) until just combined then use a spatular to fold in m&m candies gently. If you’re adding extra add-ins, stir them in here as well.
Scoop using a 3 or 4 tablespoon cookie scoop (big monster cookies are the way to go) and place on a parchment or silicone baking mat lined cookie sheet. Flatten dough slightly, as this dough won’t spread significantly.
Bake for 8-10 minutes, cookies should be soft in the middle and just golden on the edges. Do not over bake these or they will dry out – better to air on the less done side! Let cool slightly, then devour…cookie monster style.
Yields 16 very large cookies. Keeps at room temperate 3-4 days, in the fridge for a week or in the freezer up to 2 months.
I use salted butter in pretty much all my recipes, so I often don’t add more salt to my baked goods. If you don’t have salted butter, add 1/4 teaspoon salt to this recipe. You can add up to 1/2 cup more mix-ins such as coconut shreds, chocolate chunks, nuts with the recipe as is. Or decrease the amount of m&ms to 1/2 cup and add up to 3/4 cups of other mix-ins.
Keywords: monster cookies, peanut butter monster cookies, oatmeal peanut butter cookies
Need more cookies?? Here are a few other recipes you might enjoy!
THE CONFETTI COOKIES < must try recipe for big bakery style sprinkle cookies2