Big, chewy, chunky, and delicious. An easy-to-make monster cookie recipe that is especially perfect for fall. The name alone makes them a great choice to make for fall activities and parties. Bursting with chopped pecans, butterscotch chips, chocolate chips, M&M’s (Ghoul’s Mix), peanut butter, and gluten-free oats, they are the best monster cookies!
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Ingredients
- Granulated and brown sugar
- unsalted butter
- peanut butter, smooth
- eggs
- vanilla
- gluten-free oats
- baking soda
- M&M’s Ghoul’s Mix
- butterscotch chips
- chocolate chips
- chopped pecans
A note about the Peanut butter
This recipe uses smooth peanut butter. However, if you want to use crunchy peanut butter, use crunchy peanut butter!
Just avoid using natural peanut butter. Natural peanut butter won’t quite work the same way in this recipe.
Use regular ol’ peanut butter, such as JIFF or Skippy’s.
a note about the gluten-free oats
There is no flour in this recipe. So, with the use of gluten-free oats, the cookies are gluten-free.
In the recipe, I used Bob’s Red Mill Gluten Free Organic Old Fashioned Rolled Oats. According to Bob’s Red Mill, the product is handled exclusively in their dedicated gluten-free facility. Also, the oats are tested for gluten-free integrity in their quality control laboratory.
Of course, there are other gluten-free oat brands to choose from. Also, they are usually available in most grocery stores.
a note about The Good Stuff
I think the addition of M&M’s Ghoul’s Mix is perfect for fall. I love the color combination of purple, green, and orange. There are so many holiday M&M’s or mini M&M’s. Provided that, the recipe can easily work for any season or occasion.
And, the more tasty morsels, the merrier. That’s why these cookies have butterscotch and chocolate chips.
Finally, pecans are added for texture. Pecans just taste like fall to me, so they were a must for these cookies!
This recipe is so versatile. Emphasize the ingredient that’s your favorite and add or remove ingredients. For example, you may want to add raisins. (Not for this gal, though.) It’s easy to substitute ingredients and still keep the integrity of the cookie!
Jump to RecipeMaking & Baking the Best Monster Cookies
Mix the cookie dough
- In a large mixing bowl, combine peanut butter, butter, brown sugar, & granulated sugar. Stir until well-combined and smooth.
- Add eggs and vanilla. Stir until combined.
- Add the oats and baking soda. Stir until well-mixed.
- Fold in the M&M’s, butterscotch chips, chocolate chips, and pecans. Mix until just incorporated.
form the cookies and bake
- Use a 1/3 cup to measure out the dough & form into balls. (The recipe makes 18 cookies.)
- Place the dough-balls on a parchment-lined baking sheet(s). Allow them enough room to spread. (I was able to fit 6 cookies per sheet-pan.)
- Bake for 11 minutes. Check to see if the cookies need to be pressed down to flatten slightly. Continue baking for another 6-7 minutes, or until the cookies are set and slightly brown around the edges.
- Allow the cookies to cool on the baking sheet for 5 minutes.
- Transfer the cookies to a cooling rack to cool completely.
Enjoy!
I made these cookies recently on a blustery fall day and they were so perfect and comforting!
The recipe makes 18 cookies. Also, I measured the cookies at approximately 4-inches! That’s a big cookie.
Enjoy!
The Best Monster Cookies
Ingredients
- 16 oz jar peanut butter creamy or crunchy
- ½ cup unsalted butter room temperature
- ½ cup brown sugar
- ½ cup granulated sugar
- 3 eggs
- 1 tsp vanilla
- 4½ cups old fashioned oats, gluten-free
- 2 tsp baking soda
- 1 cup M&M's Ghoul's Mix or another holiday or mini M&M's
- ½ cup butterscotch chips
- ½ cup semi-sweet chocolate chips
- ½ cup pecans chopped
Instructions
- Pre-heat oven to 350°F. Line 2 or 3 cookie sheets with parchment paper.
- In a large mixing bowl, combine peanut butter, butter, brown sugar, & granulated sugar. Stir until well-combined and smooth.
- Add eggs and stir until incorporated. Add vanilla and stir until smooth.
- Add the oats and baking soda. Stir until well-mixed.
- Fold in the M&M's, butterscotch chips, semi-sweet chocolate chips, and chopped pecans. Mix until just incorporated.
- Use a ⅓ cup measuring cup and press the dough into the cup. Then, with your hands, form the portion into a smooth ball. Finish measuring out the dough and rolling it into balls. The recipe makes approximately 18 cookies.
- Place the balls on the parchment-lined baking sheet(s). Allow them enough room to spread, approximately 2 inches between each ball. Gently push down on each ball to slightly flatten out.
- Bake for 11 minutes. Check the cookies and press down with a spoon or fork to flatten slightly, if needed. Continue baking for another 6-7 minutes or until the cookies are set and slightly brown around the edges.
- Allow the cookies to cool on the baking sheet, approximately 5 minutes. Remove with a spatula and transfer the cookies to a cooling rack to cool completely.
Nutrition
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