Monster Cookies
No matter the time of year, when you crave a satisfying treat, these monster cookies are the ideal choice. Bursting with oats, M&M's, peanuts, and pretzels, you can customize them for the Christmas season by using green and red M&M's. Alternatively, incorporate leftover Halloween candies by chopping them up and folding them into the cookie dough. Feel free to experiment with other additions like toasted pecans or almonds, white chocolate or butterscotch chips, or even halved mini peanut butter cups. For a festive presentation, serve these monster cookies alongside colorful holiday treats such as Italian rainbow cookies and Christmas pinwheel cookies.The origins of the name "monster" cookies remain uncertain, but it could be attributed to their resemblance to Frankenstein's monster—a combination of various elements from other cookies. If you're seeking a version of monster cookies with a spookily cute twist, be sure to check out our Halloween monster cookies.An excellent feature of these cookies is that the dough can be frozen for up to three months. Simply portion the dough into individual balls and place them on a parchment-lined baking sheet to freeze. Once solid, transfer the dough balls to a freezer-safe zip-top bag. You can either thaw a few portions at a time and bake as needed, or bake all of them at once for a larger batch.
Ingredients
- 1 3/4 c. (210 g.) all-purpose flour
- 1 tsp. baking soda
- 3/4 tsp. ground cinnamon
- 3/4 tsp. kosher salt
- 3/4 c. (1 1/2 sticks) unsalted butter, softened
- 3/4 c. (150 g.) granulated sugar
- 1/2 c. (105 g.) packed light brown sugar
- 2 large eggs, room temperature
- 1 tsp. pure vanilla extract
- 1 pt. (170 g.) M&M’s
- 1 c. (140 g.) unsalted peanuts
- 1 c. (90 g.) rolled oats
- 1/2 c. (30 g.) crushed pretzels
Instructions
- Arrange racks in upper and lower thirds of oven; preheat to 350°. Line 2 large baking sheets with parchment.
- In a medium bowl, whisk flour, baking soda, cinnamon, and salt.
- In a large bowl, using an electric mixer on medium-high speed, beat butter, granulated sugar, and brown sugar until light and fluffy, 2 to 3 minutes. Add eggs and vanilla and beat to combine. With mixer on low speed, slowly mix in dry ingredients until just incorporated. Beat in M&M’s, peanuts, oats, and pretzels on low speed until just combined.
- Scoop 16 (1/4-cup; 65-g.) dough and arrange on prepared sheets 3" apart. Slightly flatten balls with the palm of your hand.
- Bake cookies, rotating sheets front to back and top to bottom halfway through, until golden brown and edges are set, 16 to 18 minutes. Let cool completely.
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