Monster Cookies

Mrs. Schae Bars
February 11, 2016
Valentine’s Day Weekend in Phoenix
February 26, 2016

Monster Cookies

I’m a cookie monster through and through. If it’s true that you are what you eat, then I’m 100% cookies. Kidding. But in a perfect world, I would eat zero calorie cookies all day long. Now that I’m on a health kick, cookies aren’t making it into my life as much as they used to. However, as soon as these Monsters come into the picture, it’s game over.

They’re like my Mrs. Schae Bars minus the pretzels and Chex plus oats and chocolate chips. Still peanut butter-y goodness, just in puffy, gooey, cookie form.

There’s so much freedom with this recipe. You can use any add-ins you like. A few of my favorites:

  • The classic: M&Ms and chocolate chips
  • Coconut, walnuts, + chocolate chips
  • Pretzel pieces + Peanut Butter DelightFulls
  • Chocolate chips, M&Ms, raisins (or craisins)
  • White chocolate chips + butterscotch chips
  • Peanut butter chips + Reese’s Pieces
  • Dark chocolate chips + pecan pieces

PS: To all of you who wanted this recipe months ago… my apologies! It’s finally here 🙂

And they're a great way to use up any leftover holiday M&Ms! Christmas in February, anyone? And they’re a great way to use up any leftover holiday M&Ms! Christmas in February, anyone?

Print

Monster Cookies

Servings 4 dozen

Ingredients

  • 3 eggs
  • 1/2 cup butter
  • 1 1/2 cup peanut butter
  • 1 1/4 cup brown sugar
  • 1 cup sugar
  • 2 teasooons vanilla
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 cups old-fashioned oats
  • 2 cups quick cook oats
  • 1 cup chocolate chips
  • 1 1/2 cups M&Ms

Instructions

  1. Using a stand mixer or beaters, combine eggs and sugars until smooth.

  2. Mix in butter and peanut butter. Combine until no lumps remain.

  3. Add in vanilla, baking soda, and salt. Mix thoroughly.

  4. Gradually add the oats, making sure to scrape the bottom of the bowl in between additions.

  5. With a wooden spoon, add in your chocolate chips, M&Ms, and anything else.

  6. Refrigerate the dough for at least 2 hours (overnight is preferable). This ensures the dough has time to well-combine and not spread as much. Either cover the bowl with plastic wrap or put a few pieces of plastic wrap on the counter and place the dough on top. Wrap up and place in fridge.

  7. Preheat oven to 350 degrees. While dough is still cold, roll cookies out individually. You can use a scooper or your hands. Also, size can vary - the bigger the cookie, the more monster-like! I usually get about 60-70 cookies per batch, definitely on the smaller end. They are about 1.5 tablespoons in size.

  8. On a lined cookie sheet, place cookies 2 inches apart. Bake for 8-10 minutes, or until very lightly golden brown. The bigger the cookie, the longer it will take.

  9. Transfer to cooling rack and enjoy!

Recipe Notes

If you like flat cookies, use less oats. If you like puffy, more "ball" style cookies, add more oats. You can't go wrong with your oat usage. They'll still be delicious! You can also choose to use one type of oats - I blend mine for more heartiness, but you can definitely make these with only old fashioned or only quick cook

Use about 2.5 cups of add ins. These can be whatever you like. See a few ideas above. Sometimes, I get too happy and add in too many M&Ms. This just means there won't be enough dough to go around for all of the add-ins (you'll have some leftover after you're done baking that just can't squeeze into a cookie). So, you can't go wrong!

Cookies freeze wonderfully! Make a few batches and keep them in your freezer for grab and go hostess treats. Need a kid's party treat in a hurry? Homemade in an instant! I always have a freezer full of sweet treats. I let them thaw, wrap in a cello bag, and tie with a cute ribbon! Instantaneous hospitality.

When cookies go FLAT! They're still delicious, just not as puffy :) When cookies go FLAT! They’re still delicious, just not as puffy 🙂