Chewy, crunchy and colorful cookies that you will not be able to get enough of! Bake up a batch of these Monster Cookies for any occasion.
Best Monster Cookie Recipe
These monster cookies are the BEST!
My kids are constantly requesting this cookie recipe. I love to make them for so many occasions – birthdays, dinner parties, pot lucks, church gatherings, picnics, or just a yummy after-school treat.
I love the color from the M&Ms and the chewiness from the oatmeal. If you’ve never made monster cookies before, TRUST ME, they are amazing. These will definitely become your new favorite cookie and you won’t be able to live without this recipe. Plus – they’re easy to change up with all the different varieties of M&Ms!
How to Make Monster Cookies
PREP. Prepare a cookie sheet by lining it with parchment paper or using cooking spray. Make sure the oven is preheated to 350°F.
DOUGH. Use an electric mixer to combine the peanut butter, sugars and butter. Mix these together and then add the eggs and vanilla. Next, mix in the quick oats and baking soda. Finally, stir in the chocolate chips and M&M’s.
BAKE. Use a cookie or ice cream scoop to drop the dough onto the baking pan. (To make them picture perfect add a few chocolate chips and M&Ms to the top of the scoops. I love this trick!)
- Cookie scoops: Bake for 10 to 12 minutes.
- Ice Cream Scoops: bake for 18-20 minutes. Be sure you do not over bake!!
Allow the cookies to cool for a few minutes before transferring them to a wire rack to finish cooling off.
NOTE: I don’t live at high altitude so I couldn’t test it, but I read that one baker uses an extra egg to help her monster cookies come out perfect.
Other Mix Ins? We like using chocolate chips and Plain M&M’s, but you can use your favorite mix ins such as raisins, craisins, white chocolate or butterscotch chips, Reese’s Pieces, or mini M&M’s.
Recipe Tips + FAQ
Can I use natural peanut butter? The peanut butter is the “glue” that hold these cookies together. For the best result use regular peanut butter such as Jif or Skippy. You can try almond butter or a natural peanut butter, but the result may be a dry crumbly cookie. You can also use regular crunchy peanut butter for a bit of texture.
Can I use old fashioned oats? We used quick oats because we like the texture and structure that it creates within the cookie. You can use Regular oats if that is what you have on hand, but do not use steel cut oats.
How to keep their shape? I did not find that these cookies spread very much. Once the dough is on the cookie sheet you can lightly press the dough with the palm of your hand to give them shape. This is helpful if you choose to make larger cookies.
If, for some reason, you find that your cookies are spreading too much double check that you are using enough oatmeal and the butter is room temperature. You can also chill the dough for 20-30 minutes before baking.
Are these Gluten Free? These cookies are made without using flour. However, you need to check the other ingredients, like oats, to be sure they do not contain gluten.
Like most cookies these Monster Cookies store really well. They are fabulous to have on hand for unexpected company or a quick treats for you kids, but beware! These Mouthwatering Monsters will call out your name enticing you to come for a late night snack, or a mid morning snack, or a “just because you deserve it” snack. ;o)
- Storing Dough: Cover the bowl of dough and keep in the fridge for 1-2 days. For longer storage flash freeze the balls of dough and store them in a Ziploc bag in the freezer for 1-2 months. Thaw for 20-30 minutes before baking them.
- Storing Baked Cookies: Allow the cookies to cool completely before storing. Keep in an airtight container for 1 week. Place a piece of white bread in the container to help keep them soft and fresh. They can also be stored in the freezer for up to 6 months.
For more cookie recipes, check out:
- Oatmeal Chocolate Chip Cookies
- Caramel Cookies
- Chocolate Flourless Cookies
- Oatmeal Coconut Cookie
- Mini Peanut Butter Cookies
Monster Cookie Recipe
- 1 1/2 cup Creamy Peanut Butter or chunky
- 1 cup Light Brown Sugar packed
- 1 cup White Sugar
- 1/2 cup Unsalted Butter room temperature
- 3 Large Eggs
- 1 tbsp Vanilla Extract
- 4 1/2 cup Quick Cooking Oats
- 2 tsp Baking Soda
- 1 cup Milk Chocolate Chips
- 1 cup Plain M&Ms
- Prepare a cookie sheet by lining it with parchment paper or using cooking spray. Preheat the Oven to 350°F.
- Use an electric mixer to combine peanut butter, sugars and butter. Mix well then add the eggs and vanilla. Next, mix in the quick oats and baking soda. Finally, stir in the chocolate chips and M&M's.
- Use a cookie or ice cream scoop to drop the dough onto the baking pan. (To make them picture perfect add a few chocolate chips and M&Ms to the top of the scoops.)
- Cookie scoops: Bake for 10 to 12 minutes. Ice Cream Scoops: bake for 18-20 minutes. Be sure you do not over bake!!
- Allow the cookies to cool for a few minutes before transferring them to a wire rack to finish cooling off.
- NOTE: This recipe does not use flour, but other items may include gluten. Please read the labels if you want to be sure.