Monster cookies are peanut butter cookies filled with chewy oats, chocolate chips, and M&Ms. This recipe for huge big monster cookies yields 2 dozen extra-large cookies which can be extra-perfect for cookie monsters who’ve a tough time selecting between oatmeal cookies, peanut butter cookies, and chocolate chip cookies!
Should you’ve by no means had monster cookies earlier than, consider a tender 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 ebook, Sally’s Cookie Habit. As I’m gearing up for the discharge of my fourth ebook, 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 Large Big Monster Cookies
- Texture: Full of scrumptious add-ins, these cookies have tender 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—anticipate a heartier, chewier chunk all through.
- Taste: Peculiar oatmeal chocolate chip cookies are buttery candy on their very own, however the peanut butter-chocolate pairing brings an irresistible indulgence to each chunk. 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 might be prepped, chilled, and baked in about an hour! half-hour within the fridge helps the oats absorb some moisture and prevents the cookies from overspreading.
Greatest Peanut Butter to Use
Although natural-style peanut butter is my #1 alternative 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 for those who’re making peanut butter chocolate chip cookies or peanut butter snickerdoodles; processed creamy peanut butter means your cookies will maintain form and have the perfect soft-baked texture.
Right here is all the pieces you want to make these big monster cookies:
For at present’s monster cookies, the method is just like many different cookie recipes. Whisk the dry substances collectively (the oats are thought-about 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 possibly can’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 tender or greasy. I like to recommend taking the butter out of the fridge about 1 hour previous to starting the recipe to attain ideally suited “room-temperature” butter. Should you don’t have an hour, right here is my trick to soften butter shortly.
Beat within the eggs, peanut butter, and vanilla, then combine within the dry substances, 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 possibly can chill it for longer, a number of days if you want to, however understand that the longer it’s within the fridge, the more durable the dough will probably be to scoop.
The way to Form These Large 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. You probably have a massive cookie scoop, you should use that, or you might 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 software for a sticky dough like this one. Should you don’t have one, use a Tablespoon measuring spoon and fill it 3 occasions per cookie.
As these are XL cookies, you’ll must 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 prefer to press a couple of further M&Ms and chocolate chips into the tops; that is only for a colourful “bakery-style” look.
Sure, you’ll be able to 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 each 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 can be 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 velocity till clean, about 1 minute. Add the granulated sugar and brown sugar and beat on medium-high velocity till creamed, about 2 minutes. Cease and scrape down the perimeters of the bowl as wanted. Add the eggs, peanut butter, and vanilla and beat on excessive velocity till mixed, about 1 minute. Scrape down the perimeters and backside of the bowl and beat once more as wanted to mix.
- Add the dry substances and oats to the moist substances and beat on low velocity till mixed. Lastly, beat within the mini M&Ms and chocolate chips. The dough will probably be thick, creamy, and sticky.
- Cowl and chill the dough for not less than half-hour within the fridge (and as much as 4 days). If chilling for longer than 1 hour, permit to take a seat at room temperature for not less than half-hour earlier than scooping and baking as a result of the dough will probably be fairly arduous.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Put aside.
- Scoop massive 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 perimeters are set and flippantly browned. The facilities will look very tender 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 utterly. Whereas the cookies are nonetheless heat, I prefer to press a couple of extra chocolate chips and M&Ms into the tops—that is just for appears!
- 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 must thaw. Learn my suggestions and tips on 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 a bit dry with it.
- Can I Make These Monster Cookies Nut-Free? Sure. As an alternative, 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 each 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.