The Halloween candy situation is out of control in this house, even after writing about what do to with all of that leftover candy. I’ve still got quite the stash staring me in the face, so it is time to start baking with some of it.
Monster Cookies are near and dear to my heart. Growing up, monster cookies were almost always on hand at one of my friend’s house. I wish I could remember who it was so I could ask their mom for the recipe. I’ve spent quite a bit of time trying to replicate it. Her cookies were soft and chewy. They were dense and satisfying. Up until now mine have been crumbly, thin, too dry, or too sweet. But I’ve finally found a winner, and I am so excited to share it with you today! Monster Cookies for the Win!
For this recipe, I used chocolate chips, peanut butter M & M’s, and regular M & M’s. But you could easily swap any of those things out for whatever you’ve got on hand. That is one of the great things about monster cookies- you can use whatever you’ve got! I’m a big fan of a combination of butterscotch chips, chocolate chips, and M & M’s. I might go that route next time.
You could use creamy peanut butter, if that is what you’ve got at home already. I used crunchy because I like the added layer of texture it brings. Also, I’m not sure how instant or steel cut oats would work in this recipe, so I’m going to advise that you stick with quick oats. Also, heads up! This recipe yields right around 2 dozen. If you need more than that, please double or triple this one.
- ½ cup salted butter (aka 1 stick) softened to room temperature
- ½ cup brown sugar
- ¼ cup sugar
- ¾ cup crunchy peanut butter
- 1 egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ cup quick oats
- ¾ cup whole wheat flour
- ½ cup all purpose flour
- 1 total cup of your favorite baking chips and chocolate candies. For this recipe today I used equal parts chocolate chips, plain M & M's and peanut butter M & M's.
- Preheat oven to 350 degrees.
- In a large bowl, cream together the brown sugar, sugar, and butter. Got a mixer? Use it for about three minutes on medium speed. I did it the old fashioned way with my hands and a fork. In the following order, add peanut butter, egg, and vanilla. Add baking soda and flour to the bowl and mix slowly, do not over mix. Fold in oats and chocolates.
- Refrigerate for 30 minutes or until the dough is firm.
- Using an ice cream scoop, drop cookie dough onto cookie sheet. I didn't grease mine or use wax paper. If you don't have an ice cream scoop, use a table spoon to drop the cookies.
- Before baking, press lightly with a fork. Otherwise, the bottoms will burn and the tops will be soggy and undone.
- Bake at 350 for 9 to 10 minutes. I baked these for exactly 9 minutes and they turned out perfect. When you pull them out of the oven, they will look undone. As they cool, they will firm up. They need about 10 minutes to cool on the cookie sheet before you should transfer them to a wire rack.
- If they are not all consumed by the members of your household immediately, store them in a covered container at room temperature. Mine never get to this point though...