Monster cookies have become a favorite cookie recipe to make in the past few years. My friend, Judy, makes them and she was so kind to share her recipe, but it has a lot of guesswork in the quantities for the main ingredients of peanut butter and oats, so I came up with what seems to be her formula in a scale that I can recreate.
I love how M&Ms come in seasonal colors that can make monster cookies look festive for what ever the occasion or celebration is. I special ordered personalized M&Ms for our oldest daughter’s high school graduation party as well as our youngest son’s birth. They were a bit hit! The individual colors and greetings on custom M&Ms are awesome, but not very cost effective. That’s where the M&Ms packages for various holidays are so perfect for making with these cookies–you can add the color to match the occasion, but save big on what you would spend for custom ordering special colors. We have a candy store in the local mall that also sells every color of M&M in bulk quantities, a very convenient way to get a specific color.
Judy’s monster cookie batch makes a monstrous sized bowl, so I have cut her recipe down into what will fit inside my Kitchen Aid stand mixer. No wonder her arms look so toned, come to think of it.
Each cookie takes six M&Ms that get placed after baking in the oven for about 9 minutes. I have seen some bakers put seven (gasp!) M&Ms on top and it looks so weird to me. Five does too. It takes some guesswork in the candy spacing since there is one center one, plus five surrounding pieces. An even number would be so much more simple to judge where to place each one. I don’t know why this is such a big deal to me, but I love the uniformity of six candies in each monster cookie. You can be a rebel and do it any way you want. I’ll try to act like it doesn’t bother me.
One bonus point for many people is that these monster cookies are gluten free. The starchy part of them comes from quick oats.
- 1-2/3 cups (12 ounces) peanut butter
- 1/2 cup (1/4 pound) butter, softened to room temperature
- 1-1/8 cups brown sugar
- 1 cup sugar
- 2 teaspoons baking soda
- 1 teaspoon vanilla
- 1 teaspoon corn syrup (seems so minuscule, but since Judy adds it, I do)
- 3 eggs
- 4-1/2 cups quick dry oats
- 3/4 cups semisweet chocolate chips
- M&Ms for garnishing
Preheat oven to 350 degrees F. Mix everything together except for the M&Ms in a stand mixer in the order listed. Use a large scoop (1/4 cup) to put six cookies onto a Silpat-lined perforated baking sheet. Before baking, smash each dough ball down to form what looks like a hamburger patty. Flatten each one somewhat, but allow for spreading. Bake for about 9 minutes, then remove from the oven and press the M&Ms into each cookie, then cool on the sheet a few minutes before removing. Makes about 30 cookies. Calories: 245 each