These cookies are filled to the brim with every kind of candy you love.
The edges of monster cookies have a nice crispy texture, while the middle is soft and chewy.
The oats make the cookies more filling.
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The M&Ms, chocolate chips, and toffee bits add extra sweetness.
Don’t overlook the quick oats.
They lend a nice chewy texture and a mild nuttiness.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
If you’re baking them for a party, match the candies to the party’s colors.
Why Are They Called Monster Cookies?
It’s unclear where the name monster cookies comes from.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
They’re unique, special, and made with the best parts of other favorite cookies.
So we’ll go with that theory, but we welcome any formal explanations.
Then, gently press the sugar pieces into the still-soft cookie top.
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Ingredients for Monster Cookies
Head to the pantry.
Most everything you’ll need to make monster cookies is thereas long as you have a full-stocked candy drawer.
Combine it with the butter-sugar mixture, just before adding the eggs and vanilla.
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About 1/2 cup will do.
Here, other ideas for things you might mix in to make these monster cookies even more fun.
Just be sure to substitute equal parts of ingredients so you don’t get too many stir-ins.
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Cookies will likely crumble if there are too many pieces.
Or scoop the dough into individual cookie dough balls, and freeze on the cookie sheet until hard.
You may need to add an extra minute or two to the baking time when cooking from frozen.
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How To Serve Monster Cookies
These cookies are obviously fine all on their own.
They’re sweet, chewy, crispy, and filled with outstanding flavors.
But you could get a little creative if you want!
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Serve with a scoop of vanilla ice cream, or grab two cookies and make an ice cream sandwich.
Don’t want to bake all 28 cookies?
Get a cake pan, and make a cookie cake.
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)unsalted butter, at room temperature
2largeeggs
2tsp.vanilla extract
2 1/2cups(about 10 5/8 oz.
)all-purpose flour
1 1/2tsp.kosher salt
1tsp.baking soda
1 1/2cupsuncooked quick-cooking oats
1 1/2cups(9 oz.
)milk chocolate chips(from 1 [12-oz.]
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2/3cup(4 oz.
)toffee bits(such as Bits of Brickle) (from 1 [8-oz.]
2/3cup(5 1/2 oz.
Line 2 large rimmed baking sheets with parchment paper.
Scoop cookie dough:
Scoop half of dough using a 2 1/2-tablespoon (1 1/2-oz.)
Cover remaining dough with plastic wrap, and set aside at room temperature until ready to use.
Repeat procedure with remaining cookie dough.
Optional mix-ins include pretzel pieces, marshmallow bits, and dried raisins or cranberries.
Monster cookies will fall apart if they don’t cool properly.
If you follow this recipe, you won’t have flat cookies.
But another culprit could be responsible: heat.
