I always look forward to enjoying a couple soft and chewy Monster Cookies at Christmas and big family parties!
Flourless Monster Cookies are the BEST when each bite is filled with quick oats, M&Ms, chocolate chips and peanut butter. This recipe can easily be doubled to make a big batch!
The Best Christmas Monster Cookies
Certain events, holidays and people come together to create food traditions. For the past 7 years, these Monster Cookies have been a Christmas food tradition that I look forward to. Just like our Homemade M&M Cookies, and Cake Mix Cookies, M&Ms make desserts more fun!
The chocolate and M&M covered Monster Cookies are slightly sweet, but all of the oats help these cookies balance out so many of the other super-rich desserts.
The dessert table is unbelievable and filled with lots of special treats. You can expect classic Christmas cookies like Chocolate Chip Cookies and Sour Cream Cut-Out Cookies. Typically there are also a few other unique desserts like our Heath Bar Cake or Candy Land Dessert. The chocolate, oatmeal and peanut butter combination make it really hard to skip over the cookie tray.
My husband comes from a big family which mean big batches of cookies. His mom and aunt make cookies together every year before Christmas and to serve as appetizers before every family wedding. They always freeze these Monster Cookies and then thaw them the day before they are eaten.
His aunt shared her original recipe with me, but it’s been so used and tattered that she rewrote it so that I could read it more easily. This is always a sign of a GREAT recipe to me.
She always doubles the recipe to make a really big batch of Monster Cookies, but my mixing bowl will only hold half of a batch. The recipe card below is for the half batch size which makes 45 – 50 cookies.
I appreciate that several aunts tagged teamed to make 1,300 cookies for our wedding. When you make cookies in that kind of quantities double batches just makes sense! These Monster Cookies and Best Ever Scotcheroos were highlights on our cookie table!
Another classic oatmeal cookie recipe that is a bit softer and chewier is our Chocolate Chip Oatmeal Cookies. We like to alternate making these two recipes which are both super delicious!
Monster Cookie Ingredients
- Butter
- Peanut Butter
- Sugar
- Brown Sugar
- Karo Syrup
- Baking Soda
- Vanilla
- Eggs
- Quick Oats
- Milk Chocolate Chips
- Plain M and Ms
Easy Gluten-Free Monster Cookies
As more friends have gluten sensitivities I’m glad to have another easy and delicious cookie recipe to be able to share with them. I was warned that gluten-free oats must be purchased for this recipe to truly be gluten-free.
Another gluten-free cookie that only has 4 ingredients is these Peanut Butter and Chocolate Cookies.
How Do You Make Monster Cookies?
- Cream butter, sugar, brown sugar and eggs.
- Add peanut butter, Karo syrup and vanilla.
- Mix in baking soda and quick oats. Make sure soda is mixed evenly throughout the dough.
- Gently fold in chocolate chips and M&Ms.
- Drop by tablespoon or cookie scoop onto a baking sheet.
- Bake at 350ºF for 8 – 10 minutes.
Tips for Success
- Use softened, but not melted butter
- Use butter not margarine for the best flavor
- Quick oats or minute oats are a must – using old fashioned oats would totally change the texture and balance of the recipe
- As tempting as it may be, do NOT add extra M&Ms – the cookies won’t stick together and have the right balance if you do
- Semi-sweet chocolate chips will work fine, our family prefers milk chocolate
- Purchase gluten-free oats to make this a gluten-free recipe
- Recipe can be doubled if you have a mixing bowl that can hold all of the ingredients
Other Delicious Christmas Cookies:
- No-Bake Peanut Butter Cookies
- Almond Bark Specials
- Pay Day Crunch
- Butterscotch Refrigerator Cookies
- Chocolate and Peanut Butter Bar Cookies
- Easy Cowboy Cookie Bars
- White Chocolate Cranberry Oatmeal Cookies
Printable Monster Cookie Recipe
Classic Monster Cookies
Ingredients
- 1/2 cup butter softened
- 1 cup sugar
- 1 cup brown sugar
- 3 eggs
- 1 1/2 cups peanut butter
- 2 tablespoons Karo syrup
- 1 teaspoon vanilla
- 2 teaspoon baking soda
- 5 cups quick oats *to make recipe gluten-free, must purchase gluten-free oats
- 6 ounces milk chocolate chips 1/2 a bag
- 6 ounces M&Ms
Instructions
- Cream butter, sugar, brown sugar and eggs.
- Add peanut butter, Karo syrup and vanilla.
- Mix in baking soda and quick oats. Make sure soda is mixed evenly throughout the dough.
- Gently fold in chocolate chips and M&Ms.
- Drop by tablespoon or cookie scoop onto a baking sheet. Bake at 350ºF for 8 – 10 minutes.
Notes
- Use softened, but not melted butter
- Use butter not margarine for the best flavor
- Quick oats or minute oats are a must – using old fashioned oats would totally change the texture and balance of the recipe
- As tempting as it may be, do NOT add extra M&Ms – the cookies won’t stick together and have the right balance if you do
- Semi-sweet chocolate chips will work fine, our family prefers milk chocolate
- Purchase gluten-free oats to make this a gluten-free recipe
- Recipe can be doubled if you have a mixing bowl that can hold all of the ingredients
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