Monster cookies are the tastiest cookie that I have ever tried!!

When I was in middle school, our Home-Ec class did a bi-annual fundraiser. The students made tons of Monster Cookies, and sold them after school. This is where my love for this cookie began <3. Somehow, I didn’t introduce my Hubby to this cookie until just recently. However, now he has Monster Cookie Fever too (if you’ve never tried Monster Cookies, you will soon know what I mean).

In case you aren’t familiar, Monster Cookies are a wonderful combination of Peanut Butter, Oatmeal, Chocolate Chips, and M&M’s. All of the best cookies, combined into one! Plus, they are so thick and chewy!! Brown sugar and cornstarch are magical ingredients!

This batch makes about 3 dozen cookies. However, trust me….they don’t usually last long.

A couple of quick notes…

• To get uniform cookies, I like to use a Large Cookie Scoop, approx 3 tablespoons.
• I use Silicone Baking Mats. They are non-stick, and help ensure even baking.
• These cookies will still be rounded when they come out of the oven. Take a drinking glass, and gently push them down, to flatten them. It will not take much pressure. In fact, you will want to make sure you do not make them overly thin.
• These cookies are meant to be soft-baked. This means you will take them out of the oven when the edges are starting to get brown, but the middle is not fully cooked.
• Leave the cookies on the mat for about 10 minutes after they come out of the oven. This will allow them to finish baking.
• I recommend using a mixer for these cookies. With all of the different ingredients, it takes a lot of muscle to stir them at the end.

Here is what they look like BEFORE and AFTER I flatten them…

Monster Cookies

• 1 cup butter (2 sticks), room temperature
• 2 cups brown sugar
• 1 cup peanut butter
• 2 eggs, room temperature
• 2 1/2 teaspoons pure vanilla extract
• 1 1/2 cup flour
• 2 teaspoons baking soda
• 2 teaspoons cornstarch
• 1/2 teaspoon baking powder
• 3 cups quick oats
• 11.5 oz Milk Chocolate Chips
• 10.7 oz M&M’s

Yields about 3 dozen cookies

1. Preheat oven to 350 degrees.
2. Using a hand or stand mixer, beat the butter, brown sugar, and peanut butter together, until light and fluffy.
3. Add in eggs one at a time, mixing after each. Add vanilla, mix.
4. Slowly add in flour, baking soda, cornstarch, and baking powder. I recommend adding in 1 cup of flour, and mixing on low. Then add in the remaining flour, baking soda, cornstarch, and baking powder. Mix on low, just until combined.
5. Add oats, chocolate chips, and M&M’s. Mix on low, until just combined.
6. On a baking sheet prepared with a silicone baking mat, use a large (3T) cookie scoop to add dough 2 inches apart. If you do not have a cookie scoop, you can make balls using your hands.
7. Bake for 9-11 minutes. They will be lightly brown around the outsides, and slightly undone in the middle. Gently flatten with the bottom of a drinking glass. Allow to set on the pan for 10 minutes before transferring to a wire rack to cool completely.

Adapted from Together as Family