A soft and chewy peanut butter-oatmeal cookie studded with chocolate chips and candy-coated chocolate pieces. These Monster Cookies are gluten-free, made all in one bowl, and truly the best!
A longtime family favorite recipe
Why I’m JUST now sharing this recipe after 4 years of this blog’s existence beats me! But lucky for you, because today is the day. These Monster Cookies have been a favorite in my family since I started making them back in high school (a long time ago). Over the years, I’ve tweaked the recipe that I first started with (likely found on allrecipes.com) several times which evolved into what I’m sharing today. My Monster Cookies are a recipe I make all year round – especially during the holidays. They come together quickly and can be made all in one bowl. All you have to do is add the ingredients to a bowl, give them a stir, transfer to a cookie sheet, and bake them. In no time at all, you’ll be sinking your teeth into warm, peanut butter-y, oatmeal cookie goodness!
These Monster Cookies can be made peanut- or nut-free with one simple substitution.
Now if you’re looking for a cookie option that’s peanut-free, you can simply substitute almond butter or cashew butter for the peanut butter. Both of these nut butters have a neutral flavor and will work well in this recipe. If you want to make the cookies completely nut-free, you can substitute sunflower seed butter for the peanut butter. This will change the flavor of the cookies a bit, but they’ll still be totally delicious!
A quick note about candy-coated chocolate pieces
If you’re looking for a dye-free, better-for-you alternative that’s similar to M&M’s, we recommend these candy-coated milk chocolate gems made without artificial colors or sweeteners. They’re naturally-dyed and certified fair trade.
Add a stash to your freezer
A cookie stash in your freezer is always a good idea! For many reasons:
- Something delicious to offer to a surprise (or planned) guest.
- The perfect treat to bring to a new mom, a neighbor, or a special someone “just because.”
- Something to have on hand for those last-minute situations – a treat to bring to a holiday gathering, birthday party, work potluck, etc.
- You just never know when you’ll have a mad craving for a cookie!
If you plan to add a stash of these scrumptious Monster Cookies to your freezer, I recommend doubling or even tripling the recipe.
It’s time to whip up a batch of The Best Monster Cookies! Who’s with me?
Other recipes made with rolled oats!
- Monster Cookie Bars
- Peanut Butter Banana Overnight Oats
- Pumpkin Pie Overnight Oats
- Berry Crumble Bars
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The Best Monster Cookies
A soft and chewy peanut butter-oatmeal cookie that’s studded with chocolate chips and candy-coated chocolate pieces. These Monster Cookies are gluten-free and made all in one bowl! They’re truly the best.
Ingredients
- 1¾ cups rolled oats
- ½ cup brown sugar, packed (may substitute coconut sugar)
- 1 tsp. baking soda
- ¼ tsp. salt
- ¾ cup crunchy or creamy peanut butter* (or nut or seed butter of choice)
- 2 Tbsp. melted butter (may substitute coconut oil for dairy-free)
- 2 whole eggs
- 1 tsp. pure vanilla extract
- ⅓–½ cup candy-coated chocolate pieces
- ⅓–½ cup chocolate chips
Instructions
- Preheat oven 350ºF. Line 2 baking sheets with parchment paper.
- In a medium bowl, combine all of the ingredients except for the candy-coated pieces and chocolate chips. Stir to combine.
- Once combined, fold in candy-coated chocolate pieces and chocolate chips.
- With a small cookie scoop, spoon a heaping amount of dough and place on prepared baking sheets. Repeat until dough is gone. You will end up with about 18 cookies.
- Oil hands and press dough down to flatten slightly (about 3/4-inch thick).
- Bake in the oven for 11-13 minutes or until lightly golden brown.
- Leave on baking sheet for 15 minutes before transferring to a wire rack to cool completely.
- Store in an airtight container for up to one week. May also freezer for later.
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Notes
For a nut-free option: Substitute sunflower seed butter for peanut butter
For a peanut-free option: Substitute cashew or almond butter for peanut butter
Nutrition Information
- Serving Size: 1 cookie
- Calories: 180
- Fat: 10 g
- Sodium: 145 mg
- Carbohydrate: 20 g
- (Fiber: 2 g
- Sugar: 11 g)
- Protein: 5 g
Dietary
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Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter.
so good! i’ve made them twice. say someone (not me) was super lazy and threw it into a square baking sheet… could i just increase the time to, say 30 min?
thanks!
We are happy to see you enjoyed this one and you found the answer to your question in the recipe! Thanks for the 5-star review Jen!
Hi there! Thanks for all the great recipes! I was curious to know if this could be made egg free (we have an egg allergy)? I know cookies are difficult to substitute but thought I would ask, thanks again!
Hi Carley, yes you can replace the 2 eggs in this recipe with a flax egg mixture: Mix 2 tablespoons flaxmeal (ground flax seeds) with 5 tablespoons water; let sit 5 minutes then add to the recipe when the regular eggs are called for.
Should I freeze dough or cooked cookies?
Hi Michelle, either should work. We have had good luck freezing the cooked cookies, enjoy!
Easy and delicious!
Perfect Kendra! Thank you for the feedback and 5-star review!