These are scarily delicious. A funny pun since they are monster cookies. But they are monsters because of all the mouth wateringly delicious little tid bits I throw into them to make them so darn good.
One of the things I absolutely love in a cookie is something that whips up fast, cooks fast, and cleans up fast. My kids are not going to wait 25 minutes for a cookie to bake, which is why these 10 minute bake-time cookies are a big win at my house.
This recipe makes about 4 dozen cookies. I love peanut butter and oats, and tried to make the combo healthy by making peanut butter banana oat muffins, but for these cookies, I threw the healthy factor out the window and just went for flavor. Success!
There is just something about the creamy, sweet, nutty goodness of peanut butter combined with the richness of oats that gets to me every time, and when you have things like butter scotch chips, mini M&M’s and of course coconut (which by the way is totally optional for all you coconut haters out there), you get a completely satisfying and tasty cookie. I loved that it had enough heft that I was happy to just eat one, but was good enough that I wanted ten.
I baked up a batch just to take with me on a trip overseas, so I will let you know how they fare across the pond.
Monster CookiesPrint Pin Rate
- 3/4 cups creamy peanut butter
- 3/4 cup chunky peanut butter
- 1 cup light brown sugar packed
- 1 cup sugar
- 1/2 cup butter room temperature
- 3 eggs
- 1 Tbsp vanilla
- 4 cups quick cooking oats
- 3/4 cup flour
- 2 tsp baking soda
- 1/2 cup chocolate chips
- 1/2 cup butterscotch chips
- 1/2 cup mini M&M's
- 1/4 cup sweetened coconut flakes
- Preheat oven to 350 F degrees.
- Line cookie sheet with parchment paper and spray with non-stick cooking spray.
- Cream together the butter and peanut butters.
- Add in the sugars and cream on high until smooth.
- Add the eggs one at a time.
- Mix after each addiction
- Add in vanilla
- In separate bowl, mix together flour, oats, and baking soda.
- Add to sugar and butter, and mix well, ensuring everything gets combined.
- Fold in the chocolate chips, butterscotch chips, coconut, and mini M&M's.
- Scoop balls onto baking sheet
- Bake for 9-11 minutes or until edges begin to brown
- Cookies should look set in the middle, you do not want to overcook these.
- Let sit on pan 1 minute, remove to cooling rack
- Let cool completely.
- Store in airtight container for up to a week.
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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