I remember the first time I had Monster cookies. I was in University and someone brought them in to share with the class. They were delicious and I found a recipe for them immediately. I have been making them ever since. Hubby requests them on a regular basis, and I think I have made them for every hiking trip, and most picnics that we go on.
They are chewy, peanut-buttery, chocolatey and oaty (woohoo for fiber in cookies!), the perfect cookie combination. These cookies are also unique in that they have no flour. The oats are what hold them together. So that means that if you buy gluten free or “pure” oats, these cookies are gluten free. Perfect for a potluck if one of your friends has Celiac disease.
The first step involves mixing the eggs and the sugars together. This can be done by hand or with an electric mixers. I’ve done it both ways and they both work fine.
Next you add the peanut butter, butter, vanilla and salt.
Then you stir in the chocolate, oats and baking soda. This is where you start to get an arm workout if you’re mixing by hand. If you are using an electric mixer, I would suggest first mixing in the oats and baking soda, then add the chocolate at the very end and stir them in by hand. Otherwise the M&M’s get a little crushed by the mixer and the finished cookies don’t look as pretty.
The dough will be very soft and doesn’t stick together that well. That’s fine, it’s how it’s supposed to be. Just scoop it into little balls onto a cookie sheet and they will cook up fine. After they’re done, let them sit on the cookie sheet for a few minutes to set up, otherwise they will fall apart when you try to move them. Then let them cool on a wire rack until they’re completely cool.
These cookies are absolutely delicious. You will not be disappointed when you try them!
- 3 eggs
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 12 oz peanut butter
- 1 stick unsalted butter softened
- 1/2 cup M&M's
- 1/2 cup chocolate chips
- 2 teaspoons baking soda
- 4 1/2 cups oats
Heat oven to 350°F and line cookie sheets with parchment paper.
Mix eggs and brown and white sugars in a large bowl. Add the salt, vanilla, peanut butter and butter and mix well.
Add the chocolate chips, M&M's, baking soda and oats and stir until combined.
Drop roughly 2Tbsp scoops of dough onto the prepared cookie sheets.
Bake 8-10 minutes. Cookies will still be soft and appear undercooked. Do not overcook. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Store cookies in an airtight container at room temperature, or freeze.