Monster Cookies
Description
These classic American monster cookies are the ultimate crowd-pleaser, combining the best elements of oatmeal raisin and peanut butter cookies. The dough is rich with creamy peanut butter and sweetened with both white and brown sugar for a deep, caramel-like flavor. Loaded with crunchy oats, semi-sweet chocolate chips, and colorful M&Ms, every bite offers a delightful mix of textures. They are soft and chewy in the center with slightly crisp edges, making them perfect for lunchboxes, potlucks, or satisfying a late-night sweet tooth. Easy to mix up, these cookies are a nostalgic favorite that appeals to kids and adults alike.Ingredients
Directions
-
Preheat oven to 350F (175C). Line large baking sheets with parchment paper or lightly grease them.
-
In a large bowl, cream the softened butter until smooth.
-
Gradually add the granulated sugar and brown sugar, beating well until the mixture is light and fluffy.
-
Add the eggs, peanut butter, vanilla extract, and corn syrup; beat well until fully combined and creamy.
-
Stir in the oats, baking soda, and salt until evenly distributed throughout the dough.
-
Fold in the M&M's and semi-sweet chocolate morsels.
-
Drop dough by rounded 1/4-cupfuls, spacing them 4 inches apart on the prepared cookie sheets.
-
Bake for 12 to 15 minutes, or until the edges are set but the centers still look slightly soft.
-
Allow cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Nutrition Facts
Servings 48
- Amount Per Serving
- Calories 186.3kcal
- % Daily Value *
- Total Fat 20.7g32%
- Saturated Fat 6.6g33%
- Cholesterol 0.0mg0%
- Sodium 307.5mg13%
- Total Carbohydrate 0.3g1%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.1g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the dough balls before baking or freeze baked cookies for up to 3 months.
Substitutions: You can use smooth peanut butter if you prefer a uniform texture. Old-fashioned rolled oats work best, but quick oats can be used in a pinch (the cookies may be slightly less chewy).
Tip: If the dough feels too sticky to scoop, chill it in the refrigerator for 20-30 minutes before baking. This also helps the cookies hold their shape better.
Variation: Add 1 cup of shredded coconut or butterscotch chips for a different flavor profile.
