Monster Cookies
Our Monster Cookies combine sweet M&Ms and chocolate chips with hearty quick oats and creamy peanut butter for a soft, chewy cookie everyone loves.
I always look forward to enjoying a couple soft and chewy Monster Cookies at Christmas and big family parties!
My secret to elevate these cookies to a premium quality is to use Ghirardelli milk chocolate chips. They are slightly larger than Nestlé or store-brand morsels and have a richer flavor that gives these cookies a bakery style taste.
The Best Monster Cookie Recipe
These chocolatey Monster Cookies are loaded with colorful M&Ms and hearty oats. They’re sweet enough to satisfy a cookie craving, while the oats add a wholesome, earthy flavor that balances out richer desserts.
My husband’s aunt has made these cookies with my mother-in-law for Christmas for decades. They have a big cookie baking day and freeze several batches to share at Christmas.
These easy to make Oatmeal Monster Cookies are a longtime family favorite. Just like our Homemade M&M Cookies, and Bar Cookies from Cake Mix, M&Ms make desserts more fun!
I appreciate that several aunts tagged teamed to make 1,300 cookies, including several batches of these cookies for our wedding.
Our original Monster Cookie recipes freezes really well. Place two layers of cooled cookies in a gallon-size freezer bag, with a sheet of parchment paper between the layers to keep the cookies from sticking together. Thaw the day before serving.
Ingredients Needed
- Core Flavors: Quick Oats, Peanut Butter
- Sweeteners: Sugar, Brown Sugar, Light Corn Syrup (aka Karo Syrup)
- Mix-Ins: Milk Chocolate Chips (Ghirardelli are my favorite) & M&Ms
- Dry Ingredients: Baking Soda, Butter (use real butter, not margarine), Vanilla, Eggs
How To Make Monster Cookies
Cream softened butter, sugar, brown sugar and eggs.
Add peanut butter, corn syrup and vanilla.
Mix in baking soda and quick oats.
Sprinkle baking soda over the top of the oats and be sure it is mixed evenly throughout the dough.
Gently fold in chocolate chips and M&Ms.
Drop by tablespoon or cookie scoop onto a baking sheet. Form into round balls with your hands and press a couple M&Ms on top.
Bake at 350ºF for 8 – 9 minutes. Remove from the oven when very lightly golden brown and slightly underbaked.
Move to a cooling rack after a few minutes. Once cooled store in an air tight container.
Jennifer’s Recipe Tips and Tricks
- Use softened, but not melted butter
- Quick oats or minute oats are a must – using old fashioned oats would totally change the texture and balance of the recipe
- Through testing we learned that adding extra M&Ms will prevent the cookies from sticking together, so keep the balance of candy listed in the recipe card below for best results.
Gluten Free Cookies
These flourless cookies can be made gluten free by using gluten free quick oats.
Other Delicious Christmas Cookies:
Monster Cookies
Ingredients
- 1/2 cup butter softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 3 eggs
- 1 1/2 cups peanut butter
- 2 tablespoons light corn syrup
- 1 teaspoon vanilla
- 2 teaspoon baking soda
- 5 cups quick oats
- 1 cup milk chocolate chips
- 1 cup M&Ms
Instructions
- Cream butter, sugar, brown sugar and eggs.1/2 cup butter, 1 cup granulated sugar, 1 cup brown sugar, 3 eggs
- Add peanut butter, Karo syrup and vanilla.1 1/2 cups peanut butter, 2 tablespoons light corn syrup, 1 teaspoon vanilla
- Mix in baking soda and quick oats. Make sure soda is mixed evenly throughout the dough.2 teaspoon baking soda, 5 cups quick oats
- Gently fold in chocolate chips and M&Ms.1 cup milk chocolate chips, 1 cup M&Ms
- Drop by tablespoon or cookie scoop onto a baking sheet. Bake at 350ºF for 8 – 9 minutes. Remove from the oven when lightly golden brown and slightly under baked.
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Rate This Recipe Pin This RecipeRecipe originally shared on November 2, 2019 with pictures and notes updated on September 17, 2026.
