Boyk Law Marketing Director Desmond says he vividly remembers the first time he had a Monster Cookie. On a frosty winter day 17 years ago, he visited a friend’s home just as the first batch of monster cookies came out of the oven. The host handed him a warm cookie, fragrant with peanut butter, chocolate, and oats, slid a cup of coffee across the counter, and a life-long love affair was born … with the cookies. He said he doesn’t talk to those friends anymore, but the cookies remain close to his heart (and stomach). This flourless cookie recipe is easy, forgiving, and it doubles easily. If there are any left, share them with friends or pop them in the freezer.
Monster Cookie Recipe
Prep: 15 minutes | Cook: 20 minutes | Yield: 24 cookies
- 1 cup sugar
- 1 cup packed light brown sugar
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 3 large eggs
- 1 1/2 cups peanut butter (smooth or chunky)
- 1 Tablespoon vanilla extract
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 4 1/2 cups oats (Old Fashioned or Quick)
- 1 cup M&Ms
- 1 cup chocolate chips
1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the sugar, brown sugar, and butter until light and fluffy.
3. Beat in the eggs, one at a time, and then beat in the peanut butter, vanilla, baking soda, and salt until well combined.
4. Add the oats and mix until combined, then add the M&Ms and chocolate chips.
5. Scoop 2-to 3-tablespoon mounds of the dough onto the prepared baking sheets, spacing the mounds at least 2 inches apart.
6. Bake the cookies for 12-15 minutes then remove them from the oven and allow them to cool for 5 minutes on the baking sheets before transferring them to a rack to cool completely. (See Note.)
NOTE: The best way to guarantee your cookies are chewy and not too crispy is to underbake them slightly then remove them from the oven and allow them to cool for 5 to 10 minutes on the baking sheets.