Monster Cookies
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Monster Cookies are delicious, soft and chewy peanut butter oatmeal cookies loaded with M&M’s and Chocolate Chips. Best part is there is no need to chill the dough. They are a childhood favorite of mine and I can’t wait for you to try them!
I have a confession to make…I’ve been holding out on you. I realized recently that I haven’t shared one of my all-time favorite cookies with you – Monster Cookies! I’ve loved these since I was a kid and they’re still one of my favorites! Don’t get me wrong, I have a lot of favorites like sugar cookies but these Monster Cookies have a very special place in my heart!
These sweet treats are out of this world in the way that you might have to ask someone to remove them from your reach or maybe even hide them. They are that good. I’m not lying. They are chewy, soft, loaded with M&Ms and chocolate chips – in other words, utterly perfect!
I love soft cookies and these are just that. Plus, they stay soft for several days. BONUS! I’ve tried different recipes over the years, but this particular version is my favorite. I got it from my dear friend, Derek, who I went to high school and college with. We started baking together once a week the summer after high school and it was then that he shared them with me. Yes, we might have been baking dorks, but we were okay with it and our friends loved all of the free desserts!
After we made this recipe I have never ever even thought of looking for another one. It would be like cheating on it. I’m not that type of girl – I just won’t go there! I mean, once you find the perfect cookie recipe why stray from it? The only thing I’ve done is adapted this recipe to make Monster Cookie Bars because you know I love a great dessert bar!
Ingredients
So, fun fact: you don’t need any flour! They have all the other usual ingredients but instead of flour, they’re made with quick oatmeal not to be confused with old-fashioned oatmeal.
Quick oats are what you want for this recipe because they cook, well, quick! So double-check the label at the store.
Here’s everything you need:
- Butter – You will want it to be softened, but not melted. This will help your cookies keep their shape.
- Peanut Butter
- Sugars – We will use a combination of white granulated and brown sugar in this recipe. The combination will give your cookie the perfect rich taste.
- Eggs – The binder in the cookie.
- Corn syrup – This helps keep your cookie “bendy and chewy” just like we want them.
- Vanilla – You can use pure vanilla extract but get the good stuff because you can tell the difference.
- Baking soda – The leavening agent in your monster cookies to make them tender.
- Quick oatmeal – Make sure you grab the quick oatmeal and not regular oatmeal.
- M&Ms and chocolate chips – I used semi sweet chocolate chips and regular M&Ms but feel free to switch them up.
One-Bowl Monster Cookie Dough!
- Cream the butter and peanut butter together.
- Add both kinds of sugar, eggs, corn syrup, vanilla and baking soda and mix again
- Add the oatmeal and mix one more time until the dough comes together.
- Mix in all the M&Ms and chocolate chips – you want one cup of each. I told you these were fully-loaded!
Once you’ve added the mix-ins let the dough sit at room temperature for 30 minutes, then scoop and bake them. Don’t forget these are Monster Cookies so do big o’ scoops of dough – like two to three tablespoons for each cookie!
Baking Tips
- You will want to bake them at 325 degrees F (not 350!).
- Space them two inches apart on the baking sheet – they’re big and need plenty of room to bake.
- I recommend using parchment paper to line your baking sheets.
- Let your baking sheets cool completely between batches so they don’t spread.
- Mine are usually done in 12 minutes, but every oven is different so keep an eye on yours. You will want to take them out when they look a little underbaked – this is the key to getting a perfect chewy texture.
- Once you pull them out of the oven leave them on the baking sheet for five minutes. They will continue to bake and set. After five minutes transfer them to a baking rack to cool completely.
How to Store Monster Cookies
Like I mentioned, they are soft! They stay soft for days, in fact, so they’re great for gifting, potlucks, and any other occasion you need an amazing cookie. Store them in an airtight container at room temperature and try to not sneak one every you time walk by. Trust me, they’re pretty hard to resist! Might need to have someone hide them for you so you aren’t tempted to eat the whole batch!
- You can store them on the counter for 3-4 days in an airtight container.
- Another option is to freeze the cookie dough balls. Simply place them on a cookie sheet and then put the cookie sheet in the freezer for 1-2 hours or until frozen. Pop them into a resealable freezer bag and freeze them. When you are ready to bake them just take them out and put on a baking sheet and bake as directed. They might take a few minutes longer because they are frozen.
- If you prefer to bake the cookies, then freeze them you can do that too. Make sure to let them cool completely and then place in an airtight container and place in the freezer for up to 3 months.
I hope you love them as much as I do! I can’t believe I waited so long to share them, so I’m very sorry about that! Now, go bake a batch and let me know what you think!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!

Monster Cookies
Ingredients
- 1/2 c. butter room temperature
- 1 1/2 c. peanut butter
- 1 c. brown sugar
- 1 c. white sugar
- 3 eggs beaten
- 1 tsp corn syrup
- 1 tsp vanilla
- 2 tsp baking soda
- 4 1/2 c. quick oatmeal
- 1 c. chocolate chips
- 1 c. M & M's
Instructions
- Preheat oven to 325 degrees F. Line two baking sheets with parchment paper or baking mats.
- In a large mixing bowl or bowl of stand mixer mix everything except chocolate chips and M&M's. Stir chocolate chips and M&Ms. Let stand 1/2 hour
- Scoop 2-to 3-tablespoon mounds of the dough onto the prepared baking sheets, spacing the at least 2 inches apart.
- Place in oven and bake for about 12 minutes. Take out before they look done, underbaking them slightly is key to making the chewy. Let sit on the cookie sheet 5 minutes. They will continue to cook on the cookie sheet. Remove to wire rack and let cool.
Tips
- You will want to bake them at 325 degrees F (not 350!).
- Space them two inches apart on the baking sheet - they're big and need plenty of room to bake.
- I recommend using parchment paper to line your baking sheets.
- Let your baking sheets cool completely between batches so they don't spread.
- Mine are usually done in 12 minutes, but every oven is different so keep an eye on yours. You will want to take them out when they look a little underbaked - this is the key to getting a perfect chewy texture.
- Once you pull them out of the oven leave them on the baking sheet for five minutes. They will continue to bake and set. After five minutes transfer them to a baking rack to cool completely.
- You can store them on the counter for 3-4 days in an airtight container.
- Another option is to freeze the cookie dough balls. Simply place them on a cookie sheet and then put the cookie sheet in the freezer for 1-2 hours or until frozen. Pop them into a resealable freezer bag and freeze them. When you are ready to bake them just take them out and put on a baking sheet and bake as directed. They might take a few minutes longer because they are frozen.
- If you prefer to bake the cookies, then freeze them you can do that too. Make sure to let them cool completely and then place in an airtight container and place in the freezer for up to 3 months.
Video
Nutrition Information
Sara says
I love these! You actually can use old fashioned oats, quick isn’t necessary.
Courtney says
Great to know! Glad you enjoyed them 🙂
Gina says
I didn’t like these cookies. More to the point, didn’t like working with them. They killed my kitchen aide mixer and they would not hold together. I could not incorporate the chocolate chips and m&m’s into the batter. I couldn’t believe that no flour would make that much of a difference.
Julie says
I’m sorry these didn’t work out for you, Gina! I hope you can try another cookie recipe.
Malinda Linnebur says
These were hands down the best monster cookies I have ever made!! Thank you for the recipe!!
Julie says
You’re welcome!
Alison LaFortune says
Absolutely delicious! We even made a batch for the neighbors!
Julie says
Perfect! I’m glad they were a hit!
Danielle Green says
This is the perfect Monster cookie I have been looking for. It’s so good!
Julie says
Yay! I’m so glad you love it!
Marilyn says
Julie, these cookies have me drooling all over my keyboard….I MUST MAKE SOME!!!
Julie Evink says
Yes you do!
Chrissy says
These look sooo good! I’ve been seeing these monster cookies everywhere, but haven’t tried them yet. I really should get on that 🙂
Ann says
oh – these look just too yummy! You HAVE been holding out on us! I’m glad you unburdened yourself…don’t you feel better?
Rebecca @ A Dash of Thyme says
Good picture, Julie! I have yet to experience the Monster Cookie! They look too yummy to eat just one!
Tina @flourtrader says
I am always on the lookout for new and tasty cookie recipes and this one sure looks like a winner. I like the fact that it is versatile enough that you can customize it by putting in whatever add ins you want. Delicious-great post.