text: - Food: Monster Cookies
  - Writer: Nicolas Wilson
  - Content-Type: Food Blog
  “However, what is a monster cookie?” I recently inquired, recalling foggy memories of M&M-filled cookies.
  “Oat cookies with peanut butter, chocolate, and oats.”
  “Well, that’s it. I’m sold.”
  This monster cookie recipe took me eight (nine?) tries to perfect, but they’re perfect now.
  To tell you the truth, I was about to give up on them. I knew I was near when my guy took a batch to work and overheard a coworker comment, “This is the best cookie I’ve ever had.”
  They’re here, just in time for a weekend baking project or Valentine’s Day treat. Let’s bake some cookies together!
  The ingredients in these monster cookies are healthier than most. They have a characteristic bakery appearance and flavor, as well as the sugar level that goes with them.
  (If you’re searching for a lighter, lower-sugar cookie, try these, or make half-sized cookies.)
  Peanut butter, eggs, coconut sugar or brown sugar, melted coconut oil or butter, and chocolate is the main ingredients in these cookies.
  As long as your oats are gluten-free, they’re flourless and gluten-free. I like to think that the addition of nut butter and oats makes them more palatable.
  Monster Cookies Instructions
  With only a few basic ingredients, these cookies are really simple to make. You don’t even have to soften the butter! Here’s how it works:
  - In a large mixing basin, combine the peanut butter, sugar, and melted oil or butter, and stir well. You could use a stand mixer for this, but I despise hauling mine out. I whip up a batch with my trusty hand mixer (affiliate link). You can also mix these cookies by hand with a large spoon, which will take some effort but is completely achievable.
  - Combine the eggs, baking soda, and vanilla extract in a mixing bowl. Recombine the ingredients. You might as well put on some music and move around while you’re working on these because they’re so simple.
  - Combine the oats and chocolate in a mixing bowl. Recombine the ingredients.
  - Scoop the dough onto a baking sheet lined with parchment paper. I can fit six cookies per half-sheet pan because these are large cookies that expand while baking.
  - Bake for 10 to 12 minutes, or until the edges are just beginning to turn golden, then set aside to cool while you prepare the next batch. You’re done after one more repetition. (If you’re in a rush, I believe you could bake two batches of six cookies at once, using racks in the top and lower thirds of the oven.)
  Ingredients to Consider When Baking Monster Cookies
  Old-fashioned oats vs. quick-cooking oats
  Old-fashioned oats have a more robust and visible texture than quick oats, which vanish more into the cookies. Did you know that quick-cooking and traditional oats are practically comparable in terms of nutritional value? Quick-cooking oats are simply chopped into smaller pieces.
  Butter vs. coconut oil (and other oils)
  In this recipe, I like to use unrefined (virgin) coconut oil since it adds a subtle depth of complexity. Although I can’t taste the coconut, the cookies are a little more interesting.
  You may use a mild extra-virgin olive oil (such as California Olive Ranch every day) or a neutral oil like sunflower seed oil, although these are more refined.
  If you want to make a super classic monster cookie, butter also works well.
  Brown sugar vs. coconut sugar
  Coconut sugar is a less refined, more natural sweetener prepared from evaporated coconut nectar that I like. It doesn’t have a coconut flavor; rather, it has a brown sugar flavor. It has been increasingly popular in recent years. It’s something I get from Trader Joe’s or Whole Foods.
  Brown sugar also works and is less expensive. You might be asking why the recipe calls for 2 1/2 cups of coconut sugar or 2 cups of brown sugar when the weights are nearly identical. Coconut sugar is just lighter per cup.
  Candies with chocolate coating versus. chips with chocolate coating
  The majority of monster cookies contain an equal amount of chocolate chips and chocolate-coated candies (think M&Ms).
  The candies are enjoyable since you may purchase colors that correspond to specific seasons or festivals (for example, red and pink for Valentine’s Day, pastels for Easter, red and green for Christmas, multi-colored for Halloween, and so on).
  My naturally colored candy was purchased at Whole Foods, near the bulk bins.
  These cookies, however, are also delicious with all chocolate chips. I purchase bittersweet chocolate chips to satiate my dark chocolate cravings.
  Switch It Up
  Combine the ingredients for your mix-ins.
  As I previously stated, I adore these chocolate chip cookies (no candy-coated chocolate). You may even replace part or all of the chocolate with chopped almonds, raisins, or other dried fruit.
  Other nut butter can be substituted.
  I can’t get enough of the peanut butter version, but almond butter or sunflower seed butter would work well as well.
  Make the cookies smaller.
  This recipe makes 18 large cookies, each using 1/4 cup of batter. Using 2 tablespoon scoops, you could easily make 36 smaller cookies.
  Your cookies will bake in 6 to 9 minutes, depending on their size. When they start to turn golden around the edges, they’re done.
  15-minute prep time
  30 minutes to cook 45 minutes in total |
  This is the finest monster cookie recipe I’ve ever seen! The surface of these peanut butter, oatmeal, and chocolate chip cookies is wonderfully crunchy, while the middle is delicate. This recipe makes 18 cookies.
  - 1 ½ cups creamy or chunky peanut butter (that’s one full 16-ounce jar minus ¼ cup)
  - 2 ½ cups packed coconut sugar or 2 cups lightly packed brown sugar
  - ⅓ cup melted coconut oil or 5 tablespoons melted butter
  - 2 teaspoons baking soda
  - 2 teaspoons vanilla extract
  - 3 large eggs
  - 2 ½ cups quick-cooking oats or old-fashioned oats (certified gluten-free if necessary)
  - ¾ cup bittersweet chocolate chips
  - ¾ cup candy-coated chocolates (like M&M’s) or additional chocolate chips
  - Optional: flaky sea salt, for sprinkling
  - Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). For easier cleanup, line two big, rimmed baking pans with parchment paper or silicone mats.
  - Combine the peanut butter, sugar, and coconut oil in a large mixing basin. Mix everything with an electric mixer or a large spoon until everything is fully blended. Mix in the eggs, baking soda, and vanilla extract thoroughly. Mix in the oats and chocolate chips until they are uniformly distributed.
  - Drop the cookies onto the prepared baking sheets using an ice cream scoop or a 14-cup measuring cup. Because these cookies stretch out while baking, leave several inches between each one (I can bake six at a time). If the base of the plant is oddly formed, gently mold it into a more spherical mound. Dot a few additional M&Ms and chocolate chips on each mound of dough before baking if you want your cookies to look extra lovely.
  - Bake for 10 to 12 minutes, or until the edges are just beginning to turn brown. Don’t overcook. Allow 10 minutes for the cookies to cool before moving them to a cooling rack. Bake the next six cookies in the meantime, and so on.
  - If desired, lightly season the cookies with flaky sea salt. Allow for thorough cooling before storing in an airtight container. At room temperature, cookies will keep for several days.
  - USE CERTIFIED GLUTEN-FREE OATS TO MAKE IT GLUTEN-FREE.
  - MAKE IT VEGAN/EGG-FREE: Flax eggs, according to commenters, work nicely (you might need to press the cookies down into a cookie-like shape before baking, and they might need a couple more minutes in the oven).
  - Use coconut oil instead of butter to make it vegan, and be sure to use vegan chocolate chips and chocolate candies.
  - USE COCONUT OIL INSTEAD OF BUTTER TO MAKE IT DAIRY-FREE.
  - MAKE IT NUT-FREE: Sunflower seed butter is a good substitute for nut butter. If you’re merely trying to avoid peanuts, almond butter will suffice.