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Holiday Cookie #4: Monster Cookies

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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.

Monster Cookies via Bakers Royale

 

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.

Monster Cookies with Bakers Royale

And don’t forget to check out the other cookies in holiday line-up so far:

Monster Cookies via Bakers Royale 210x260

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Monster Cookies

Yield: Makes 16-20 cookies

Ingredients:

  • 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

Directions:

Preparation: Heat oven to 350 degrees F. Line bakesheets with parchment paper.

  1. 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.
  2. 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.
  3. 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.

Notes:

  • 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.

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Comments

  1. These monster cookies look fantastic! Loaded with candy and piled high – I know I would LOVE these!

  3. I love a cookie that can hold a ton of add-ins, and this one looks amazing too! This will be the perfect thing to make after Halloween, when I know I’ll have tons of excess candy. Awesome recipe!

  5. I love finding new ways to use up all of those annoying little bags of leftovers in the cabinet. These look delicious thanks for sharing!

  10. A huge, mile high cookie like this is so what I need right now! Love their versatility!

  11. Oh my, these look absolutely delicious…even monsterous? lol, love a good monster cookie and these are calling my name!

  12. The more stuff in a cookie the better in my opinion! Love the salty-sweet going on here!

  19. I love a good cookie that is nice and thick with a ton of add-ins. Plus sweet and salty is the best. Pinned.

Naomi Robinson

Avatar for Naomi RobinsonWelcome to my cozy corner where baking meets random thoughts and musings. I’m a self-taught baker sharing all things sweet (and some savory—okay, and cocktails) with a whisk in one hand and a camera in the other. More about Naomi »

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