Oatmeal Monster Cookies

About these Cookies

I recently learned that monster cookies are most popular in the Midwest and that most of the United States may not know what they are! 😂 So, for all the non-Midwesterners out there, let me give you a rundown.

Monster cookies are made with peanut butter, oats, and M&Ms—and they're oh so yummy! From the name, you'd think they'd be a Halloween cookie. However, they're super popular to make around Christmas!

Feel free to add your own twist to these Oatmeal Monster Cookies when you're making them by adding what you like! Crushed up pretzels, marshmallows, candy bar pieces...there are so many options to choose from or check out these No Bake Avalanche Cookies, Snickerdoodle Oatmeal Cookies, Peanut Butter Crinkle Cookies, Almond Butter Blossoms, Cherry Chip Cookies, or these White Chocolate Peppermint Cookies, too as other holiday favorites.

Recipe Ingredients

• Oats: I used old fashioned oats. Quick oats are too mushy for this recipe.
• Sugar: We'll be using both brown and white sugar in this cookie recipe.
• Peanut Butter: What's a PB cookie without the PB? So yummy!
• Flour: I used all purpose flour. However, you can use a gluten free flour if needed! I haven't tried these cookies with any other flours.
• Cornstarch: Helps create that great cookie texture.
• M&Ms: Chocolate candy + cookies = YUM! Plus, they're certainly a monster cookie classic!

See the recipe card below for a full list of ingredients and measurements.

How to Make This Recipe

1. In a mixing bowl, cream together softened butter, peanut butter, brown sugar, and white sugar. Next, beat in eggs, vanilla, and water.

3. Fold in flour, cornstarch, baking soda, and salt. 

4. Then, add in old fashioned oats and M&Ms. Combine. Refrigerate the cookie dough for 20 minutes. While cookie dough is chilling, preheat the oven to 350°F. 

5. After cookie dough has chilled, use a cookie scoop to place balls of dough onto your parchment paper lined baking sheet.

6. Bake for 12-15 minutes or until the edges of the cookies are golden brown. Remove from cookie sheet (onto wire cooling rack or sliding the parchment off the baking sheet), let cool, and enjoy!

Storing and Freezing

These can be stored in an airtight container either on the counter or in the refrigerator if you like a chewy, chilled cookie. In your storage container, add a piece of bread (I like to use the end piece of a loaf). The cookies will draw out the moisture from the bread and keep your cookies soft.

You can also freeze these cookies baked or unbaked:

• To freeze unbaked dough, scoop, roll in the sugar and place on a cookie sheet as if you’re going to bake them. Place the entire cookie sheet in the freezer for 3-4 hours until each dough ball is frozen (this’ll prevent them from sticking together). Then, place in a Ziplock or airtight container until ready to bake. You can bake the dough balls from frozen for 2-3 extra minutes. 
• To freeze baked cookies, allow them to cool completely before adding to a freezer bag or airtight container. I recommend layering parchment paper between each cookie stack. This will prevent the cookies from freezing altogether.

Recipe FAQs

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If you're using MyFitnessPal, search 'A Paige Of Positivity' and find PEANUT BUTTER MONSTER COOKIES calories and nutrition facts. Disclaimer: for most accurate macronutrients and caloric breakdown, it is recommended that you input each ingredient into your MyFitnessPal food diary.

I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved or just say hi!