Monster cookies are peanut butter cookies filled with chewy oats, chocolate chips, and M&Ms. This recipe for massive big monster cookies yields 2 dozen extra-large cookies which might be extra-perfect for cookie monsters who’ve a tough time selecting between oatmeal cookies, peanut butter cookies, and chocolate chip cookies!
When you’ve by no means had monster cookies earlier than, consider a mushy 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 could be as a result of these monster cookies are on the duvet of my third e-book, Sally’s Cookie Habit. As I’m gearing up for the discharge of my fourth e-book, 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: Filled with scrumptious add-ins, these cookies have mushy 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—count on a heartier, chewier chew 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 chew. 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 just a few staple pantry add-ins like oats and peanut butter. Make them for same-day snacking or put together them forward of time for a special day.
- Time: This dough could be prepped, chilled, and baked in about an hour! half-hour within the fridge helps the oats take in some moisture and prevents the cookies from overspreading.
Greatest Peanut Butter to Use
Although natural-style peanut butter is my #1 selection 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 in case you’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 every part you must make these big monster cookies:
For at this time’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: Ensure you begin with room-temperature butter. You’ll be able to’t cream butter and sugar collectively if the butter is simply too heat or too chilly. (It often spells catastrophe in your cookies!) Room-temperature butter is about 65°F (18°C). It’s cool and barely agency to the touch, not overly mushy or greasy. I like to recommend taking the butter out of the fridge about 1 hour previous to starting the recipe to attain best “room-temperature” butter. When 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’ll be able to chill it for longer, a number of days if you must, however remember the fact that the longer it’s within the fridge, the tougher the dough can be to scoop.
Learn how 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. If in case you have a giant cookie scoop, you should utilize that, or you may scoop out the dough with a medium cookie scoop (which holds 1.5 Tablespoons) and smush 2 dough balls collectively.
A cookie scoop is a brilliant helpful device for a sticky dough like this one. When you don’t have one, use a Tablespoon measuring spoon and scoop 3 parts.
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 wish to press just a few further M&Ms and chocolate chips into the tops; that is only for a colourful “bakery-style” look.
Sure, you possibly can swap in regular-size plain M&Ms as an alternative of the mini M&Ms. Similar quantity.
Sure, completely! Be happy to make use of simply 1.5 or 2 Tablespoons of dough per cookie. The bake time can be round 2 minutes shorter.
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 giant big monster cookies yields 2 dozen XL cookies which might 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 easy, 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 edges 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 edges 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 chocolate chips and mini M&Ms. The dough can 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, enable to sit down at room temperature for not less than half-hour earlier than rolling and baking as a result of the dough can be fairly laborious.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Put aside.
- Scoop giant mounds of dough, 65g every (a heaping 3 Tablespoons of dough per cookie), and organize 3 inches aside on the baking sheets. Bake for 14–16 minutes, or till the sides are set and frivolously browned. The facilities will look very mushy however the cookies will proceed to set as they cool.
- Take away from the oven and permit to chill on baking sheet for 10 minutes earlier than transferring to a cooling rack to chill fully. Whereas the cookies are nonetheless heat, I wish to press just a few extra chocolate chips and M&Ms into the tops—that is just for appears to be like!
- Cookies keep contemporary coated at room temperature for as much as 1 week.
Notes
- Make Forward Directions: You may make the cookie dough and chill it within the fridge for as much as 4 days. Permit to return to room temperature, then proceed with step 5. Baked cookies freeze effectively for as much as 3 months. Unbaked cookie dough balls freeze effectively for as much as 3 months. Bake frozen cookie dough balls for an additional minute, no must thaw. Learn my ideas and tips on how you can 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 comparable to Jif or Skippy. I don’t recommend utilizing natural-style peanut butter right here, because it yields crumbly, fragile, and sandy-tasting cookies. (Do that 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 of 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.
- Make sure to try my high 5 cookie baking ideas AND these are my 10 must-have cookie baking instruments.
