Monster Cookies have been around forever and a day. Most home bakers have their own version of these tasty oatmeal peanut butter cookies. I don’t know why I have taken so long to share mine, probably because there are so many recipes already online. But I was inspired by these lovely autumn coloured smarties (like M&Ms) that I saw in the shops. So I thought, why not pop them into monster cookies and share them with you guys.
For those of you not in the know, monster cookies are basically a peanut butter oatmeal cookie. Some people use just old fashioned oats and some people exclusively use quick oats. I find having a combination of the two gives the best texture. They are also stuffed with M&Ms and chocolate chips, this time I packed them full of autumn inspired Smarties. I guess you could add raisins, or other inclusions if you wish to.
To help keep these cookies soft and chewy I used melted butter, as I find this really helps. And have taken to using melted butter in a lot of my cookies these days. As opposed to the creaming method.
You can use smooth or crunchy peanut butter in these monster cookies. Personally used smooth as that is what I have in my cupboard, but I have used crunchy in the past. I used just regular good old fashioned peanut butter, not the type that you have to stir or the super drippy stuff. I’m not saying you can’t use this kind of peanut butter, I am just saying I have never tried these monster cookies with that type before. So I am not too sure what the results may be. As a side note, I did use no added sugar peanut butter, but that is just my preference.
Another great bonus of these cookies is they require no resting or chilling time. So it’s straight from the bowl to the oven and then straight onto my plate. They are so good when they are still a little warm as the chocolate is all melty! I’m just saying.
Seasonal Coloured Autumn Monster Cookies
- 115 grams unsalted butter - melted (1 stick)
- 100 grams of light brown sugar (1/2 cup)
- 50 grams granulated sugar (1/4 cup)
- 1/2 teaspoon salt
- 200 grams peanut butter* (3/4 cup)
- 2 large eggs
- 1 teaspoon vanilla extract
- 125 grams plain/all purpose flour (1 cup)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 40 grams quick oats* (1/2 cup)
- 90 grams old fashioned oats (1 cup)
- 180 grams smarties* (1 cup)
- 100 grams dark chocolate chips (1/2 cup)
- Preheat your oven to 180C/350F/Gas mark 4 and line a large baking sheet with baking parchment or a silicone baking mat.
- Melt the butter in the microwave, then pour it into a medium sized mixing bowl.
- Add both sugars, salt and peanut butter to the melted butter and mix it all together until everything is well combined.
- Then add the eggs and vanilla extract and mix well to incorporate everything together.
- Gently fold in the flour, baking soda, baking powder and the ground cinnamon.
- Then add in the quick oats and old-fashioned oats and fold in along with the smarties and chocolate chips.
- I used a standard ice cream scoop to measure my cookies, but a 1/4 cup will also work well. Scoop the batter out and gently press down on the cookie dough just a little. As these cookies do not spread too much.
- Bake for 13 to 15 minutes. Be careful not to over bake these cookies as they are meant to be soft.
- Place them on a wire rack to fully cool down. Keep them at room temperature in an airtight container and consume within 5 days.