These Favourite Monster Cookies are a delightful treat packed with peanut butter, oats, M&M’s, and semi-sweet chocolate. Perfect for kids and adults alike, they’re chewy, sweet, and easy to make!
YIELD
18 servingsPREP
20 minCOOK
15 minREADY
45 minPro Tips
- Room Temperature Ingredients: Ensure butter and eggs are at room temperature for a smoother dough and even baking.
- Avoid Overmixing: Once oats are added, mix just until combined to prevent a dense texture.
- Cookie Size: For uniform cookies, use a cookie scoop or measuring cup, and flatten the dough slightly before baking if you prefer thinner cookies.
- Storage: Store cooled cookies in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months.
Optional Variations
- Nutty Twist: Replace ½ cup of oats with chopped peanuts or walnuts for extra crunch.
- Chocolate Swap: Use white chocolate chips or dark chocolate chunks instead of semi-sweet.
- Gluten-Free Option: Ensure oats are certified gluten-free if catering to dietary restrictions.
- Mini Monsters: Use a tablespoon instead of ¼ cup for smaller cookies (adjust baking time to 8-10 minutes; yields ~36 cookies).
Ingredients
Directions
- Preheat the Oven: Preheat your oven to 350°F (180°C). Line two large baking sheets with parchment paper or lightly grease them to prevent sticking.
- Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened butter until smooth. Gradually add the granulated sugar and brown sugar, beating on medium speed until light and fluffy (about 2-3 minutes).
- Add Wet Ingredients: Add the eggs one at a time, beating well after each addition. Mix in the peanut butter, vanilla extract, and light corn syrup until fully combined and smooth.
- Combine Dry Ingredients: In a separate bowl, stir together the rolled oats, baking soda, and salt. Gradually add this mixture to the wet ingredients, mixing on low speed or by hand until evenly incorporated.
- Add Mix-Ins: Gently fold in the M&M’s and semi-sweet chocolate chips with a spatula, ensuring they’re evenly distributed throughout the dough.
- Shape the Cookies: Using a ¼-cup measuring cup or scoop, drop dough portions onto the prepared baking sheets, spacing them about 4 inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 12-15 minutes, or until the edges are golden but the centers remain slightly soft. (Overbaking can lead to hard cookies.)
- Cool: Let the cookies cool on the baking sheets for 5 minutes to set, then transfer them to wire racks to cool completely.
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