Looking for a crowd-pleasing bake that comes together fast? Meet Big Giant Monster Cookies. These giant cookies are packed with creamy peanut butter, oats, chocolate chips, and colorful M&M’s. They bake into soft, chewy centers with slightly crisp edges, delivering mega flavor in every bite. Best of all, this flourless recipe keeps things simple for busy families. Natural sweetness comes from brown sugar and corn syrup, while the oats add hearty texture. Ready to bake your next showstopper today at home?
Table of Contents
Why You’ll Love These Big Giant Monster Cookies
These giant cookies check all the boxes for busy bakers.
- They stay irresistibly chewy and soft.
- Each bite bursts with your favorite mix-ins.
- Naturally gluten-free, with no flour needed.
- Simple, one-bowl prep saves time.
- Perfectly sized for sharing or big appetites.
They bake into a generous cookie that satisfies even the heartiest sweet tooth. Plus, their vibrant mix-ins bring a playful look to any table.
Ingredients
- Creamy peanut butter: 2 cups
- Unsalted butter, softened: 2/3 cup
- Granulated sugar: 1-1/3 cups
- Packed brown sugar: 1-1/3 cups
- Large eggs, room temperature: 4
- Baking soda: 2-1/2 teaspoons
- Vanilla extract: 1 teaspoon
- Light corn syrup: 1 teaspoon
- Old-fashioned oats: 6 cups
- Semisweet chocolate chips: 1 cup
- Milk chocolate M&M’s: 1 cup
Notes & Substitutions
- Peanut Butter: Natural peanut butter benefits from occasional stirring, while no-stir varieties keep the dough smoother.
- Oats: Old-fashioned oats deliver chew; quick oats can be used but may yield a softer texture.
- Corn Syrup: The syrup helps create the signature chewy bite by tenderizing the dough.
- Butter & Eggs: Aim for room temperature to ensure a smooth emulsion and even bake.
- Chocolate: Try a mix of chips or swap in white chocolate for contrast.
- M&Ms: Mini M&Ms or holiday-themed candies work beautifully for color.
Step-by-Step Instructions to Make Big Giant Monster Cookies
- Prepare Oven & Pans: Preheat to 350°F. Line baking sheets with parchment.
- Cream Wet Ingredients: In a large bowl, beat peanut butter, butter, and sugars until fluffy.
- Add Eggs & Leaveners: Beat in eggs, baking soda, vanilla, and corn syrup until homogeneous.
- Incorporate Oats: Add oats and beat until just combined.
- Fold in Mix-Ins: Gently fold in chocolate chips and M&M’s.
- Chill Dough: Cover and refrigerate for one hour.
- Scoop Cookies: Drop dough by 1/4 cupfuls, spacing 3 inches apart.
- Bake to Perfection: Bake 14–18 minutes, until edges are lightly browned.
- Cool Cookies: Cool on the sheets for five minutes, then transfer to a rack to cool completely.
- Store Properly: Once cooled, store in an airtight container.
Pro Tips & Troubleshooting for Perfect Monster Cookies
- Room Temperature Ingredients: They mix evenly and deliver a smoother texture.
- Avoid Overmixing: Mix until just combined to keep cookies tender.
- Chilling is Crucial: Helps prevent excessive spreading during bake. According to King Arthur Baking, chilling cookie dough solidifies the fat and prevents overspreading for a chewier cookie.
- Consistent Scoop Size: Ensures uniform, giant cookies.
- Do Not Overbake: Keeps a soft, chewy interior.
- Patience While Cooling: Prevents cookies from crumbling.
- Troubleshooting Flat Cookies: Extend chilling time and check butter temperature.
- Troubleshooting Crumbly Cookies: Reassess cooling duration and balance of ingredients.
Serving, Storage & Big Monster Cookie Variations
- Serving Suggestions: Serve warm with milk, or use as ice cream sandwich cookies.
- Room Temperature Storage: Airtight container up to 4 days.
- Freezing Baked Cookies: Freeze on a tray, then transfer to a bag for up to 3 months.
- Freezing Cookie Dough: Scoop, flash-freeze, then store in an airtight container to bake from frozen.
Creative Variations
- Nut Butter Swaps: Try almond or cashew butter for different flavors.
- Allergen-Friendly: Use sunflower seed butter for nut allergies.
- Extra Mix-ins: Add pretzels, chopped nuts, shredded coconut, or sprinkles.
- Chocolate Types: Use white chocolate, dark chocolate, or peanut butter chips.
- Decorating Ideas: Add candy googly eyes for a fun monster look.
- Flavor Boost: A pinch of cinnamon or pumpkin spice enhances depth.
Monster Cookies Nutrition Information
Approximate per-cookie nutrition (based on recipe yield and standard ingredients):
| Nutrition per cookie | Amount |
|---|---|
| Calories | 320 |
| Fat | 17 g (6 g saturated) |
| Cholesterol | 34 mg |
| Sodium | 213 mg |
| Carbohydrates | 39 g (27 g sugars, 3 g fiber) |
| Protein | 7 g |
Frequently Asked Questions (FAQ)
Why are they called monster cookies?
Monster cookies earned their name from being loaded with a mountain of mix-ins like peanut butter, oats, and candy. The bold, oversized nature stuck as a playful badge of honor.
Do monster cookies have flour?
No flour is in the dough. These Big Giant Monster Cookies are naturally flourless, relying on oats and binding ingredients for structure.
Are these monster cookies gluten-free?
They’re inherently gluten-free if you use certified gluten-free oats and verify all add-ins. Cross-contamination is possible, so check labels if GF is required.
Conclusion
Big Giant Monster Cookies bring a smile to the table with their mega size, chewy center, and colorful mix-ins. Flourless, naturally gluten-free, and incredibly forgiving, they’re ideal for busy parents and baking beginners alike. Give these a try and share the joy with family and friends. Have questions or photos of your monster cookies? Leave a comment below and happy baking!
Big Giant Monster Cookies
Equipment
- Hand mixer
- Stand mixer
- Large bowl
- Parchment paper
- Baking sheets
- wire racks
- airtight container
Ingredients
Main Ingredients
- 2 cups creamy peanut butter
- 2/3 cup butter, softened
- 1-1/3 cups sugar
- 1-1/3 cups packed brown sugar
- 4 large eggs room temperature
- 2-1/2 teaspoons baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon light corn syrup
- 6 cups old-fashioned oats
- 1 cup semisweet chocolate chips
- 1 cup milk chocolate M&M’s
Instructions
Preparation
- Preheat the oven to 350°F. In a large bowl, cream together the peanut butter, softened butter, sugar, and brown sugar using a mixer for five to seven minutes until light and fluffy. Then, beat in the eggs, baking soda, vanilla extract, and corn syrup until the mixture is homogenous.
- Add the old-fashioned oats and beat well. Gently fold in the semisweet chocolate chips and milk chocolate M&M’s, then cover the dough and refrigerate for one hour.
- Drop the chilled dough by 1/4 cupfuls onto parchment-lined baking sheets, ensuring each cookie is spaced about 3 inches apart.
- Bake the cookies for 14 to 18 minutes, or until the edges are lightly browned. Allow the cookies to cool on the baking sheets at room temperature for five minutes before transferring them to wire racks to cool completely. Store the cooled cookies in an airtight container.
