These easy flourless monster cookies are made with oats, peanut butter, mini chocolate chips, and M&M’s. The cookies can be made from scratch in less than 30 minutes.
Monster cookies are one of those fun recipes that throws all kinds of good stuff in for a cookie that’s packed with deliciousness.
The base for these cookies is a simple oatmeal peanut butter dough. You may notice that there’s no flour listed in the ingredients. It isn’t a typo; there’s no flour necessary for these cookies.
I use M&M’s and mini chocolate chips in these cookies, but other mix-in ideas are given below. Also, since there’s no need to chill the cookie dough, so the cookies can be ready in about 20 minutes.
“We just finished off these cookies. Everyone loved them and went back for seconds.” – Janis
Ingredient notes and substitutions
- Brown sugar: Light brown sugar or dark brown sugar will work in this recipe.
- Butter: I use salted butter. The butter should be warm enough that it dents when pressed but cool enough that it doesn’t lose its shape.
- Peanut butter: You’ll want to use regular peanut butter like Jif or Skippy, not natural-style peanut butter, in these cookies. Either creamy peanut butter or crunchy peanut butter will work.
- Vanilla extract: Feel free to use less vanilla extract, 1-2 teaspoons, if you prefer.
- Kosher salt: If using table salt, use half the amount, or 1/2 teaspoon, of salt.
- Oats: Either old-fashioned oats or quick oats will work in this recipe.
- M&M candies: I use regular M&M’s in these cookies.
- Chocolate chips: I like to use mini chocolate chips, but you could use regular chocolate chips. You could also mix it up by using part butterscotch chips or peanut butter chips.
How to make monster cookies
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Begin by beating butter and sugars together in a large mixing bowl until well-combined.
Step 2: Mix in the eggs one at a time until combined.
Step 3: Mix in the peanut butter and vanilla until combined. Creamy or crunchy peanut butter works.
Step 4: Stir in the dry ingredients (oats, baking soda, and salt).
Step 5: Mix in the M&M’s, chocolate chips, and any other mix-ins.
Step 6: Place scoops of cookie dough 2 inches apart on the prepared cookie sheet.
Step 7: Bake. Since there isn’t any flour in this recipe, the dough will be sticky. There is no need to flatten the cookies before baking; they will spread as they bake.
Recipe FAQs
You can swap raisins, coconut, chopped nuts, flavored baking chips, and more for part or all of the M&M’s and/or chocolate chips.
You can! To freeze the dough, place cookie dough balls on a baking sheet and freeze until solid. Then, place the frozen scoops of dough in an airtight, freezer-safe container.
When baking the frozen dough, add about 2-3 minutes to the baking time (baking time will vary from oven to oven).
The baked cookies can also be frozen. Let the cookies cool to room temperature on a wire cooling rack. Then place in a single layer in an airtight, freezer-safe container. If adding multiple layers, place a sheet of wax paper between the layers of cookies.
Storage
Store any leftover monster cookies in an airtight container at room temperature. The cookies will keep for up to 4 days when properly stored.
More easy cookie recipes!
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Monster Cookies
Ingredients
- 1 cup brown sugar packed
- ¾ cup granulated sugar
- ½ cup butter at room temperature
- 3 large eggs
- 1 ½ cups peanut butter
- 1 tablespoon vanilla extract
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
- 4 ½ cups oats
- 1 ¼ cups M&Ms
- 1 cup mini semisweet chocolate chips
Instructions
- Pre-heat the oven to 350F. Line two baking sheet with parchment paper or silicone baking mats. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the sugars and butter until light and fluffy, about 3 minutes on medium.1 cup brown sugar, ¾ cup granulated sugar, ½ cup butter
- Mix in the eggs, one at a time.3 large eggs
- Beat in the peanut butter and vanilla until well combined.1 ½ cups peanut butter, 1 tablespoon vanilla extract
- Add the the baking soda, kosher salt, and oats. Stir in until combined2 teaspoons baking soda, 1 teaspoon kosher salt, 4 ½ cups oats
- Stir in the M&Ms and mini chocolate chips just until incorporated.1 ¼ cups M&Ms, 1 cup mini semisweet chocolate chips
- Scoop 1.5 tablespoon scoops (medium cookie scoop) of the dough about 2 inches apart onto the prepared baking sheets
- Bake for 8-12 minutes.
- Let cookies cool on baking sheet for 5 minutes.
- Remove to wire cooling rack to finish cooling.
Notes
- Brown sugar: Light brown sugar or dark brown sugar will work in this recipe.
- Butter: I use salted butter. The butter should be warm enough that it dents when pressed but cool enough that it doesn’t lose its shape.
- Peanut butter: You’ll want to use regular peanut butter like Jif or Skippy, not natural-style peanut butter, in these cookies. Either creamy peanut butter or crunchy peanut butter will work.
- Vanilla extract: Feel free to use less vanilla extract, 1-2 teaspoons, if you prefer.
- Kosher salt: If using table salt, use half the amount, or ½ teaspoon, of salt.
- Oats: Either old-fashioned oats or quick oats will work in this recipe.
- M&M candies: I use regular M&M’s in these cookies.
- Chocolate chips: I like to use mini chocolate chips, but you could use regular chocolate chips. You could also mix it up by using part butterscotch chips or peanut butter chips.
- Nutrition values are estimates.
Nutrition
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Comments & Reviews
Janis says
We just finished off these cookies. Everyone loved them and went back for seconds.
Kate says
Thank you!
Michelle says
Great cookie recipe! I made these cookies for my son’s soccer team. The kids loved them. Thanks for the recipe!
Kate says
Thank you! And thanks for commenting! =)