Monster Cookies with Oats

These monster cookies are a joyful mashup of everything I crave in a treat chewy oats nutty peanuts crunchy pretzels and pops of colorful candy. They work for any celebration or just a cozy afternoon at home. Feel free to customize with holiday M and M colors or your own favorite snack add ins.

The first time I baked these was after Halloween to use up my kids stash of candy now it is a must for every bake sale and potluck everyone loves picking out the candy combos.

Ingredients

• All purpose flour: gives the cookies structure and balance Look for fresh flour with no off smell for best results
• Baking soda: ensures the cookies stay chewy and do not get dense Check the expiration date so it is active
• Ground cinnamon: adds subtle warmth Just a pinch makes a difference so choose a fresh spice jar
• Kosher salt: highlights the sweet and savory notes Avoid iodized salt for cleaner flavor
• Unsalted butter: brings richness to the dough Soften it for easier creaming with sugars spring for a quality butter if you can
• Granulated sugar: makes the cookies crisp on the edges Use pure cane sugar for great caramelization
• Light brown sugar: offers moisture and deeper flavor Packed measure to boost the chewiness
• Large eggs: help the cookies rise and give moisture Room temperature eggs make a fluffier dough
• Pure vanilla extract: is the background flavor Choose real extract for the best result
• M and Ms: bring color and chocolate crunch Pick your favorite color mix or seasonal bags for extra fun
• Unsalted peanuts: give a nutty bite Use roasted peanuts that are still crunchy
• Rolled oats: are key for a hearty chewy texture Old fashioned oats work best avoid instant oats which get mushy
• Crushed pretzels: create salty contrast and crispness Choose skinny pretzel sticks or twists that stay crunchy

Step by Step Instructions

Preheat the Oven and Prepare Sheets:

Heat your oven to three hundred fifty degrees Place racks in the upper and lower thirds for even baking Line two large baking sheets with parchment making sure corners are flat to prevent sticking

Mix Dry Ingredients:

In a medium bowl whisk together the flour baking soda cinnamon and salt This ensures the leaveners and spices are evenly distributed so there are no salty or bitter bites

Cream the Butter and Sugars:

Use a large bowl and an electric mixer on medium high speed to beat the softened butter with both sugars Keep mixing for two to three minutes until the mixture is pale and fluffy This step adds air for lighter cookies

Add Eggs and Vanilla:

Beat in the eggs and pure vanilla extract on medium low speed until combined The mixture should look well blended and a bit glossy Do not overmix as this changes the cookie texture

Combine Wet and Dry:

With the mixer on low add the dry ingredients slowly to the wet mixture Blend just until the flour is no longer visible This keeps the cookies tender

Fold in Mix Ins:

With the mixer still on low or by hand gently mix in the M and Ms peanuts rolled oats and pretzels The goal is to distribute evenly without crushing the add ins

Portion and Shape the Dough:

Use a quarter cup for each cookie and scoop onto the prepared baking sheets Space them three inches apart for proper spreading Slightly flatten each dough ball with your hand for that signature monster cookie shape

Bake and Cool:

Place the sheets in the oven and bake rotating the pans front to back and switching racks halfway between sixteen and eighteen minutes until the edges are set and the tops are golden Cool the cookies on the baking sheets so they finish setting

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I am obsessed with the combo of crunchy salty pretzels and chocolatey candies it reminds me of road trips when we mixed all our favorite snacks in one bag and everyone had a favorite bite

Storage Tips

Keep baked monster cookies in an airtight container up to five days at room temperature For longer storage portion the dough and freeze on a baking sheet then transfer to a freezer bag Bake straight from the freezer just add a minute or two to the baking time The crisp edges and chewy middles hold up well frozen

Ingredient Substitutions

Switch out the unsalted peanuts for chopped pecans walnuts or even sunflower seeds for a nut free option You can swap M and Ms for chocolate chips or chopped leftover candy bars Pretzels can be replaced with potato chips for a fun salty touch Do not use quick oats as the texture will change

Serving Suggestions

Serve these cookies with a big glass of milk or set them out with other colorful desserts for parties I love packing them in lunchboxes for a sweet pick me up They are also a hit layered in gift jars and given during the holidays Add a handwritten note for a personal touch

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Cultural and Historical Context

Monster cookies take inspiration from classic American kitchen sink recipes using a little bit of everything on hand The origin of the name is debated some say it is because the cookies are monster sized others credit the monster mashup of mix ins Either way they have become a nostalgic bake sale favorite across the Midwest and beyond

Frequently Asked Questions About the Recipe

→ What gives these cookies their chewy texture?

The combination of rolled oats and a balanced mix of brown and granulated sugar contributes to a soft, chewy texture in these cookies.

→ Can I substitute the peanuts with other nuts?

Yes, toasted pecans, almonds, or other nuts can be used to add a different crunch and flavor profile.

→ How do pretzels affect the cookie’s taste?

Crushed pretzels add a subtle salty crunch that balances the sweetness and adds interesting texture.

→ Is it possible to freeze the dough before baking?

Absolutely. Portion the dough into balls and freeze on a baking sheet. Once firm, transfer to a bag for up to three months. Bake directly from frozen, adjusting time if needed.

→ What baking tips ensure even cooking?

Rotate baking sheets halfway through baking to promote even browning and consistent texture throughout.