These Monster Cookies are full of M&Ms, chocolate chips, peanut butter and oats for a cookie that is fun, chewy and delicious (don’t tell but I added raisins too)! They’re easy to make and perfect for sharing or freezing.
Calling all cookie lovers! If you love Peanut Butter Cookies Recipe, today’s recipe is going to be a new favorite. Make it next level and whip up some Monster Cheesecake Bars instead! Or give these Oreo Brownies a try next time you’re craving chocolate!
Why are they called Monster Cookies
There’s nothing scary about these cookies! Monster Cookies get their name because they’re well . . . the MONSTER of cookie recipes.
Like Frankenstein’s monster, these cookies are a mish-mash of other kinds of cookies.
Peanut butter cookie dough, oats, M&Ms, chocolate chips, and raisins: Monster Cookies have it all.
There is great debate though about what you MUST include in order to consider them a Monster Cookie.
For me, it’s all about the peanut butter, oats and (of course) the CHOCOLATE.
For today’s recipe, I started with a peanut butter oatmeal cookie dough. I added in M&M’S and chocolate chips. I usually add raisins to HALF the cookie dough batter, because in my world they are important!
However, leave them out if you prefer. I know when it comes to oatmeal cookies my kids prefer the oatmeal chocolate chip cookies while I adore oatmeal raisin cookies.
Either way, these are great because you make what you love.
Ingredient Notes
- Creamy peanut butter. Use regular shelf-stable peanut butter for best results.
- M&Ms. I used M&Ms baking bites. Regular or mini M&M candies work well.
- Raisins. Add 3/4 cup of raisins to the dough if you like raisins in your monster cookies!
- Quick Cook Oats. This recipe uses these quick cook oats. Unlike my oatmeal scotchies recipe, which uses old fashioned oats. Today’s cookie dough doesn’t have the right proportions for old fashioned oats. They would end up too dry.
PRO TIP- We love making our own homemade vanilla extract, but if using store bought, be sure it’s pure extract, not imitation (for best flavor).
Easy Instructions
Make Cookie Batter.
- Start by creaming together unsalted butter with white and brown sugars.
- Beat in the peanut butter, then eggs and vanilla.
Add mix-ins.
- Gradually mix in flour, quick oats and baking soda to form a dough. Fold in the chocolate chips and M&Ms. You can add the raisins here too, if you’re using them.
Bake.
- Scoop the dough onto a lined baking sheet and bake for about 12 minutes. The cookies should be lightly golden brown on the top.
Tips & Tricks
- Use my homemade vanilla extract for best cookie dough flavor!
- For evenly sized cookies, use a 2 tablespoon sized cookie scoop to portion out the dough.
- Storing: Monster Cookies can be stored in an airtight container at room temperature for up to 1 week.
- Freezing: Baked cookies can be stored in the freezer if you want to keep them longer. Thaw at room temperature before enjoying! Use our guide on how to freeze cookie dough for best results.
Recipe FAQs
Yes, I love to make cookie dough ahead of time and freeze! Scoop balls of dough onto a cookie sheet. Freeze for 1 hour or until frozen solid. Transfer frozen dough to freezer bags and store until ready to bake. When you’re ready to bake Monster Cookies, place the dough back onto the cookie sheet. Bake from frozen adding a few minutes of extra baking time.
In my experience, natural peanut butter tends to make cookies greasy and crumbly. This is because the oils naturally separate from the nut protein without the added stabilizers.
No, I would not use old fashioned or whole rolled oats here. Quick oats are processed more finely, which allows them to incorporate into the cookie dough.
More Cookie Recipes
- If you’re looking for HALLOWEEN themed Monster cookies, you’ve got to try these Monster sugar cookies. The recipe uses my favorite cut out sugar cookie dough and is topped with adorable themed frosting!
- Another delicious Halloween treat would be this crazy fun Monster Cookie Dough Cheese Ball recipe! Don’t forget to add the silly eyeball candy to the mix, kids and adult love it!
- Melt in your mouth, Raspberry Shortbread Bars with a delicious crumble on top!
- Icebox Cookies– use fun holiday sprinkles in this melt in your mouth cookie recipe!
Favorite Cookie Recipes
See all Cookies recipes
Monster Cookies Recipe
Ingredients
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- ¾ cup creamy peanut butter
- 3 large eggs
- 1 Tablespoon pure vanilla extract
- 1 cup all-purpose flour
- 3 ½ cups quick cook oats
- 2 teaspoon baking soda
- 1 package semi-sweet chocolate chips 11 ounce
- 1 package M&M'S mini chocolate baking bits 10 ounce (you can use regular M&M'S candy if you prefer)
- ¾ cup raisins optional
Instructions
- Preheat oven to 350 degrees F. Line a large cookie sheet with parchment paper. Set aside.
- In a large mixing bowl, beat butter with sugars until creamy, about 3 minutes. Add in peanut butter and beat well.
- Add eggs and vanilla until well combined. Slowly add in flour, oats and baking soda, mix until blended.
- Fold in chocolate chips and candy pieces.
- Using a 2 Tbsp cookie scoop, drop cookie dough onto baking sheet. Bake for 12-15 minutes, until lightly browned on top. Remove from oven and allow to cool several minutes on pan before cooling on a wire rack.
- Store in airtight container for up to one week. ENJOY!
Notes
- Use my homemade vanilla extract for best cookie dough flavor!
- For evenly sized cookies, use a 2 tablespoon sized cookie scoop to portion out the dough.
- Storing: Monster Cookies can be stored in an airtight container at room temperature for up to 1 week.
- Freezing: Baked cookies can be stored in the freezer if you want to keep them longer. Thaw at room temperature before enjoying! Use our guide on how to freeze cookie dough for best results.
Nutrition
All your favorite cookie mix-ins mashed together! Monster Cookies are the colorful peanut butter chocolate treat that everyone loves.
I made a double batch to send giant monster cookies to my daughter in college and to serve smaller ones for a dinner at church. They were such a hit and so many people snuck into the kitchen to grab handfuls of extras. Tried and true recipe that does not disappoint!
Can you not use the peanut butter? I would like to add peanut butter chips instead
Could these be made in 9×13” pan to make bar cookies?
I don’t see why not. Just check them for doness often. This type of cookie changes original texture if over cooked.
Could I just put the old fashioned oats in a food processor and process until fine? I have so many old fashioned oats here and would hate to have to purchase another canister. These look great!
Yep that would work! Just pulse them a few times in the food processor!
These were such a huge ht with my family! Absolutely delicious!
I love everything in these cookies!
My teenager made these and she was so pleased with the outcome! A reliable recipe is so important for building confidence in young bakers! Thank you!
I love these monster cookies. I don’t know anyone who doesn’t!!
Thanks looks great. The recipes..
These cookies have just about everything in them but the kitchen sink! Love the base of oatmeal peanut butter cookies and the add-ons are the best! I’m with your kids – no raisins in these beauties! lol
Great recipe!
Thanks for sharing it 🙂
For nutrition, instead of omitting the raisins, try golden raisins. The have a totally different taste and, they will help them stay moist longer.
Thanks for this great recipe! When you freeze the dough, do you need to thaw them out before baking? Will I need to adjust the baking time?
I bake from frozen and just add a few extra minutes to the baking time.
I love monster anything! Must be all those fun colors. Gotta try these!
I love monster cookies! Great recipe — and great tip on where the name came from. I’m with your kids – my personal motto is never put a raisin where a chocolate chip could go, hehe. Can’t wait to make this one! Thanks, Aimee!
OMG I love oatmeal RAISIN cookies, LOL