Preheat your oven for the ultimate soft and chewy Monster Cookie Bars recipe made with oatmeal, chocolate chips and peanut butter.
The best recipes stand the test of time (and technology). Monster Cookies are no exception. It’s been six years since I first hit publish on that recipe for Monster Cookies, and dozen after dozen, month after month, year after year, the cookies have popped up at birthday parties and at sports games, as an after-school snack and as a cold weather comfort. Now, they’re getting a makeover, and I don’t know who is more excited about it, me or my sous chef, Wiley.
Monster Cookies, meet your culinary cousin, Monster Cookie Bars. The bars are denser, chewier and more durable for on-the-go snacking than their drop-cookie counterpart. Both desserts are flourless and both desserts contain a whole lot of peanut butter and chocolate. And because they also contain a hearty serving of oats, Monster Cookie Bars are technically a breakfast food. How convenient is that?
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- 1 cup sugar
- 1 cup brown sugar
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 3 large eggs
- 1 1/2 cups peanut butter (smooth or chunky)
- 1 Tablespoon vanilla extract
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 4 1/2 cups Old Fashioned oats
- 1 cup M&Ms
- 1 cup chocolate chips
- Pre-heat the oven to 350°F and line a 13x9-inch metal baking pan with greased parchment paper with a 2-inch overhang on each short side of the pan.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the sugar, brown sugar and butter until light and fluffy, about 2 minutes.
- Add the eggs to the bowl, one at a time, beating between each addition then add the the peanut butter, vanilla extract, baking soda and salt and mix until well combined.
- Add the oats and mix just until combined. Stir in the M&Ms and chocolate chips.
- Transfer the cookie dough into the prepared pan, pressing it into an even layer. Bake for about 30 minutes until a toothpick inserted comes out clean. (See Kelly's Notes.) Remove the pan from the oven and allow the cookie to cool in the pan for 20 minutes. Using the parchment paper overhang, lift the cookie out of the pan and onto a cutting board. Slice the cookie into 24 bars and serve.
- For chewier, softer cookie bars, underbake the cookie and allow it to cool in the pan for 30 to 45 minutes before slicing and serving.
- If you are using a glass 13x9-inch baking pan, you may need to decrease the oven temperature to 325°F based on how the heat circulates in your oven.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.