Family favorite easy Monster Cookies with oatmeal, peanut butter, chocolate chips, and m&m candies! This no chill soft monster cookie recipe includes directions on how to freeze the cookie dough and how to make gluten free monster cookies.
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½cupm&msplus additional for pressing on outside of cookie - optional
½cupchocolate chipsplus additional for pressing on outside of cookie - optional
Preheat the oven to 350º F. In a small bowl, combine the flour and baking soda. Set aside.
In a mixing bowl, cream together the butter, brown sugar and granulated sugar with an electric mixer, for 1-2 minutes. Add in the creamy peanut butter, vanilla and egg, beat again.
Gradually add in the dry ingredients, mixing on low or by hand just until combined. Add in the oats, M&Ms and chocolate chips, mix by hand.
Use a cookie scoop to form large dough balls (my cookie scoop is 1.5 tablespoons) and place them on a silicone mat lined baking sheet. Press additional m&ms and chocolate chips onto the outside of the balls if desired.
Bake for 13-15 minutes or until the edges begin to just turn golden. Allow the cookies to cool for 5-7 minutes before moving them to a cooling rack. For softer baked cookies, pull the cookies out of the oven at 12-13 minutes. They will look slightly undercooked, but will continue cooking once removed from the oven.
How to Freeze Monster Cookie Dough
Drop cookie dough balls onto a silicone mat lined baking sheet. You can place the dough balls close together since you won’t be baking them.
Place the baking sheet in the freezer until the cookies are frozen solid, about 1 hour.
Remove the baking sheet from the freezer and transfer the frozen cookie dough balls to a ziplock freezer bag. Label the bag with baking directions.
Freeze the cookie dough for up to 3 months.
To bake: remove the dough from the freezer. Pre-heat the oven to 350ºF. Bake for 14-17 minutes. Frozen cookies may need to bake for 1-2 minutes longer.
How to Make Gluten Free Monster Cookies
Be sure to use certified gluten free flour and certified gluten free oats. I have made these cookies multiple times with King Arthur’s Gluten Free Measure for Measure Flour with great success.