Description
These Monster Cookies are a delightful mix of chewy oats, crunchy peanuts, colorful M&M’s, and salty pretzels, all baked to golden perfection. With a hint of cinnamon and a soft buttery base, these cookies offer a perfect balance of sweet and salty flavors, making them a fun and satisfying treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups (210 g) all-purpose flour
- 1 tsp baking soda
- 3/4 tsp ground cinnamon
- 3/4 tsp kosher salt
Wet Ingredients
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (105 g) packed light brown sugar
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
Add-ins
- 1 pt. (170 g) M&M’s
- 1 cup (140 g) unsalted peanuts
- 1 cup (90 g) rolled oats
- 1/2 cup (30 g) crushed pretzels
Instructions
- Preheat and prepare baking sheets: Arrange oven racks in the upper and lower thirds and preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and kosher salt. This evenly distributes the leavening and spices within the flour mixture.
- Cream butter and sugars: Using an electric mixer on medium-high speed, beat the softened unsalted butter, granulated sugar, and light brown sugar in a large bowl until the mixture is light and fluffy, about 2 to 3 minutes. This helps to incorporate air for a tender cookie texture.
- Add eggs and vanilla: Beat in the eggs one at a time along with the pure vanilla extract to combine thoroughly, ensuring a smooth and consistent dough base.
- Incorporate dry ingredients: With the mixer on low speed, slowly add the dry flour mixture into the wet ingredients until just incorporated to avoid overmixing, which can toughen the cookies.
- Fold in add-ins: On low speed, beat in the M&M’s, unsalted peanuts, rolled oats, and crushed pretzels just until combined to distribute them evenly throughout the dough without breaking them down.
- Portion and shape dough: Using a 1/4-cup (65 g) measure, scoop 16 portions of dough and arrange them on the prepared baking sheets about 3 inches apart. Slightly flatten each dough ball with the palm of your hand for even baking.
- Bake the cookies: Bake in the preheated oven for 16 to 18 minutes, rotating the baking sheets front to back and switching top to bottom halfway through to ensure even baking. Cookies should be golden brown with set edges.
- Cool completely: Remove cookies from the oven and let them cool completely on the baking sheets before transferring to a wire rack or serving to allow them to set up properly.
Notes
- For chewier cookies, underbake slightly and allow to cool on the sheet for a few minutes.
- You can substitute peanuts with walnuts or pecans if preferred.
- Store baked cookies in an airtight container at room temperature for up to one week.
- Make sure butter is at room temperature for easier creaming and better texture.
- Using parchment paper makes cleanup easier and prevents cookies from spreading too much.
Nutrition
- Serving Size: 1 cookie
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg
