You are going to love these bakery-style Monster Cookies. They’re huge, chewy and with have that buttery crispy edge and exterior. Everyone in my home loves the sweet and salty combo of the pretzels and against the M&Ms, of course I had to throw in chocolate chips for some extra chocolate in every bite.
These is also a cookie that ships well, so it made the cut for the holiday cookie line-up.
Along with that I feel like monster cookies are the precursor to the ever popular compost cookies. That said, if you have bags of little bits and pieces that need to be used up—throw them in! I’ve made this recipe with coconut, pecans and chopped up candy like Snickers, Rolos, and others. Although you have to keep the M&Ms and pretzels, that’s the Monster cookie base. That is according my boys and me. But get creative and have fun. This cookie is highly adaptable.
And don’t forget to check out the other cookies in holiday line-up so far:
- Holiday Cookie #1: Sour Cherry and Oatmeal Cookies
- Holiday Cookie #2: Dulce de Leche Cookie Sandwich Cookies
- Holiday Cookie #3:Pumpkin Spice Macarons
Yield: Makes 16-20 cookies
- 1 /2 cup plus 6 tablespoons unsalted butter
- 1 cup granulated sugar
- 1/2 cup plus 2 tablespoons packed brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup unbleached all-purpose flour
- 1 teaspoon baking soda
- 3/4 cup old fashion oatmeal
- 1 cup (7oz) mini M&Ms
- 1 cup (51/2oz) mini chocolate chips
- 1 cup (1 1/2 oz) pretzels
Preparation: Heat oven to 350 degrees F. Line bakesheets with parchment paper.
- Place butter in a shallow pan and cook until browned and fragrant, about 3-5 minutes. Remove from heat and allow to cool slightly. In a large bowl, combine and whisk both sugars. Whisk in butter and mix to combine. Add in eggs and vanilla, whisk until mixture is combined and shiny.
- In a separate bowl, sift flour and baking soda. Whisk in oatmeal and mix combine. Add flour mixture into wet mixture and fold until combined and no flour streaks are visible. Fold in M&Ms, chocolate chips and pretzels. Transfer dough to refrigerator to chill for 45-60 minutes before baking.
- Place 3 tablespoons size cookie dough balls onto a bakesheet 2 inches apart. Bake for 12-14 minutes or until bottoms of cookies are golden brown.
- Cookie dough can be prepared 1 week ahead of time and kept tightly covered in the refrigerator prior to baking.
- Make sure to use old fashion oats and not quick cooking.