Thick and chewy, this Monster Cookie Recipe is loaded with rolled oats, chocolate chips, butterscotch, and more for a sweet treat that will satisfy all your cravings!
Why We Love This Monster Cookie Recipe
Monster cookies are a favorite dessert in our homes! In fact, we love them so much we have several different recipes including our Monster Cookie Skillet and Monster Cookie Mug Cake. Made with a wide variety of ingredients, there’s just something so irresistible about this flavor combination. For instance, these cookies are:
- Soft and Chewy
- Sweet and Just a Little Savory
- Super Versatile
- Quick to Make
What Is A Monster Cookie, Anyway?
Monster cookies got their name because they’re considered the Frankensteins of the cookie world. Containing bits and pieces of pretty much every cookie you can think of including chocolate chip cookies, peanut butter cookies, butterscotch cookies, and more!
Ingredients You’ll Need
Of course, you’ll need a few staple baking essentials like baking soda and eggs. So, be sure to double-check the full ingredient list down below. However, this monster cookie recipe also calls for a few out-of-the-ordinary items you might not consider when it comes to cookie making. You’ll need:
- Chocolate Chips – Mini chocolate chips are a great option to add chocolatey flavor in each bite, but regular-sized chips work just as well. Use semi-sweet, dark chocolate, or whatever you prefer!
- Butterscotch Chips – You should be able to find these in your local baking section!
- M&Ms – We prefer mini M&M candy pieces, but regular can be used too.
- Unsalted Butter
- Creamy Peanut Butter – We haven’t tested it, but if you need, you should be able to substitute peanut butter with almond or cashew butter. Just note that the flavor of your monster cookie recipe might vary slightly.
- Granulated Sugar
- Brown Sugar
- All-Purpose Flour
How to Make this Monster Cookie Recipe
- Preheat. To get started, preheat your oven to 350° Fahrenheit, and line your cookie sheet with
parchment paperor non-stick baking mats.
- Mix. In an extra large mixing bowl, combine the butter, peanut butter, and both sugars. Make sure to mix them well!
- Add Ingredients. Crack the eggs into the batter one at a time, scraping down the edges of the bowl in between each egg. Then, mix in the vanilla.
- Add Dry Ingredient. In a separate large bowl, combine oats, flour, baking soda, and salt.
- Combine. Add the oat and flour mixture to the bowl with the wet ingredients, and stir until they are just combined. Then, gently fold in the remaining ingredients.
- Portion. Divide the batter into ¼ cup portions. Then, arrange them on the prepared cookie sheet 4 inches apart.
- Bake. Place the cookies in the oven to bake for 8-10 minutes. Be careful not to overbake!
Un-Puff Your Cookies. These cookies dont’ spread much while baking. As a result, they tend to puff up a bit as they bake. For flatter cookies, gently tap the cookie sheet on the counter while they’re still warm or use a spatula to gently push them down. In addition, you could press a few more M&Ms or chocolate chips on top!
Prevent Flat Cookies. If your monster cookies are too flat, it’s likely one of two reasons. Either your butter was too soft, or your flour was not measured correctly. To prevent this, be sure to use chilled butter, and measure your flour with a food scale or the spoon and level method!
Prevent Your Cookies from Falling Apart. Be sure to let your cookies cool completely before moving them from the baking sheet! This allows them to solidify, locking in all of the ingredients. However, if they continue to crumble, it’s probably because you added too many mix-ins and not enough binders like flour and peanut butter.
Don’t Overbake! This monster cookie recipe will not look quite done in the oven. You don’t want your cookies to look gooey or wet,, but you will need to pull them out of the oven before you think they’re completely cooked. They will continue to bake as they cool!
How to Store this Monster Cookie Recipe
Honestly, we can’t get these cookies to last long in our house! Yet, if you do have leftovers, they store great. Keep them in an airtight container at room temperature or in the fridge for up to 5 days.
Can I Freeze this Recipe?
Yes, you can freeze these cookies both raw and baked for up to 6 months.
To Freeze the Raw Dough: Roll it into bite-sized balls, and arrange them on your baking sheet. Then, place the baking sheet in the freezer until the dough is hard. Transfer the cookie balls to a sealable bag, and store them in the freezer.
To Freeze the Baked Cookies: Once cooled, place them in an airtight container or bag, and store them in the freezer.
When you’re ready to eat or bake, let your cookies thaw in the fridge overnight. Or, if you’re in a hurry, you can microwave the baked cooked cookies for a few seconds, or warm them in the oven for a few minutes instead!
If you’re using the dough, bake the pre-portioned cookies directly from the freezer!
Monster Cookie Recipe
- 1/2 cup chocolate chips
- ½ cup butterscotch chips
- 1/2 cup M&M’s candy
- 1 stick unsalted butter (room temperature)
- 1 ¼ cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1 cup packed light brown sugar
- 3 large eggs (room temperature)
- 2 teaspoons baking soda
- 3 cups rolled oats
- 1 ¼ cup all-purpose flour
- Preheat the oven to 350 °F. Line a cookie sheet with parchment paper or non-stick baking mats.
- In a large bowl, combine the butter, peanut butter, and sugars. Mix well.
- Add 1 egg at a time, scraping the dough from the edges of the bowl in between. Add the vanilla.
- In a second large bowl, add the oats, flour, baking soda, and salt. Mix until combined.
- Add the dry ingredients to the bowlwith the wet ingredients, and mix until they are just combined.
- Fold in the M&M’s, chocolate chips, and butterscotch.
- Portion the dough into 1/4th cup-sized balls, and place htem 4 inches apart on the prepared cookie sheet.
- Bake for 8-10 minutes. Be careful not to overbake!
- As soon as the cookies are removed from the oven, gently push them down with the back of a spatula. Let them stand for 3 minutes before transferring them to a wire rack to cool completely.
- Store in large resealable plastic bags or an airtight container for up to 1 week.