Growing up, when you saw the gigantic mixing bowl out, you knew mom was going to be making chewy monster cookies. The chewy cookie was filled with M&M's, peanut butter, chocolate chips, and what made them health-ish oatmeal.
These are the cookies that got brought to the cabin up north in reused gallon ice cream buckets. It was amazing how fast they would disappear. They were what we grabbed for breakfast before going out fishing before sunrise. They did have oatmeal in them, after all.
Monster cookies became my emotional support cookie. It was the cookie that I clung to when I first went gluten-free. It was the only thing already gluten-free that didn't need any adjustments. Everyone in my family already loved them, and I could eat them too!
- Oatmeal - I can tolerate a small bit of wheat, so cross-contamination isn't a concern with standard oats. If you are making these for someone who has celiac or cannot handle cross-contamination, get certified gluten-free oats to be sure.
- Butter - Salted Butter
- Peanut Butter - Use a peanut nutter with minimal ingredients listed.
- Eggs - Large eggs
- Granulated Sugar
- Brown Sugar
- Baking Soda
- Vanilla Extract
- Chocolate Chips
See the recipe card for exact quantities.
These cookies do not have flour, any kind of flour. They are held together by peanut butter and eggs. It is almost magical how they shouldn't technically work, but yet they do!
Add the eggs, brown sugar, and white sugar and mix. Then add the salt, baking soda, vanilla, peanut butter, and butter and mix.
Need a snack while making the monster cookies? Instead of rinsing the peanut butter spoon add some chocolate chips! Delicious.
If you want a smaller, more diet-friendly cookie - use a cookie scoop. If you want the traditional monster cookie size - use an ice cream scoop!
To make the cookies look prettier, top each cookie with extra M&M's and chocolate chips. Completely optional, but so fancy!
Hint: Make clean-up a breeze. Use parchment sheets, already pre-cut to the size of your cookie sheets. I reuse them for the entire duration of making the batch of cookies and then toss them. There is no need for a new sheet for each set of new cookie dough balls.
Cookie Ingredient Substitutions
- M&M's- If you don't have any M&M's and still want to make these cookies, feel free to add butterscotch or even peanut butter chips. I have also tried using a different kinds of M&M's. Go wild and discover what your favorite combination of monster cookies is! I am a sucker for the original combo, but I am always up for more cookies in my life.
- Cannot have peanut butter? Try your favorite nut butter.
- Try toffee bits instead of M&M's.
- Only have crunchy peanut butter, go for it!
I use a stand-up mixer with a paddle attachment. Basic cookie sheets work well for these cookies. I have tried using fancy cookie sheets in the past, and time and time again the half-sheet cookie sheets are my go-to. Two options for scooping the dough onto the cookie sheets. Either a cookie scoop or an ice cream scoop will work. Also, pre-cut parchment paper sheets have been a lifesaver in the clean-up process.
To Store: Allow the cookies to cool completely on cooling racks. Then store in air-tight containers - even old ice cream buckets will do!
To Freeze: These freeze great too. Monster cookies are the best warm right out of the oven and will last for a few days. Even after a week, they are still great, just not as fresh.
If you didn't incorporate the oatmeal with the peanut butter and eggs well enough you will get some dry parts in the dough. If this is happening at the bottom of your bowl you can cheat and add a teaspoon of peanut butter at a time to pull the ingredients back together and make it resemble cookie dough.
Yes! The original recipe for monster cookies does not include any type of wheat flour. As long as you use certified gluten-free oats, monster cookies are gluten-free. They are truly a godsend for anyone newly gluten-free and wants a cookie that tastes familiar.
Chewy Monster Cookies
- 3 large eggs
- 1 ¼ cups packed brown sugar
- 1 cup granulated sugar
- ½ teaspoon salt
- 2 teaspoons baking soda
- 1 teaspoon vanilla extract
- 1 ½ cups creamy peanut butter
- ½ cup salted butter, softened
- 2 cups old-fashioned oats
- 2 ½ cups quick oats
- 1 cup M&M's Plain
- 1 cup chocolate chips
- Preheat the oven to 350° F. Line cookie sheet with parchement paper, or lightly grease with cooking spray.
- With either your stand mixer with paddle attachement, or a large mixing bowl with a handheld mixer mix the eggs, white sugar and brown sugar. Mix until fully combined.
- Next, add the salt, baking soda, vanilla, peanut butter and butter. Mix until well combined and creamy. It should be a light tan color.
- Stir in the quick and old fashioned oats, M&M's, and chocolate chips until combined.
- Scoop out the dough with either a cookie scoop or ice cream scoop depening on what size cookies you want. Top each cookie with extra M&M's and chocolate chips. If you want a flatter cookies press down just a bit.
- Bake the cookies for 8-10 minutes. Do not overbake them. They will be dry and crumbly. Perfect for an ice cream topping but not so much for a cookie.
- Let the cookies set up and rest for two minutes on the cookie sheet before transfering to the cooling rack. Cool cookies completely. Store in an airtight container for up to four days. Freezing cooled cookies works well too.