Preheat your oven for a classic flourless Monster Cookies recipe that’s been in my family for more than two decades.
Chocolatey, chewy, peanut buttery goodness. There’s no better way to describe this tried and tested family recipe for Monster Cookies.
My mom got this recipe from a friend more than 25 years ago, and it’d be impossible to count just how many dozens of Monster Cookies have been baked and enjoyed since that glorious recipe exchange.
These cookies became a staple of mine when I was in college and grad school, and to this day, I’m remembered for their impossibly chewy and soft texture, and of course their unbeatable taste.
My husband jokes that these are a healthy dessert, courtesy of the lack of flour and addition of oats and peanut butter. While “health food” may be a stretch, you can guarantee they are a crowd-friendly dessert. (But if you are looking for a healthy sweet, don’t miss my famous 5-Minute Frozen Yogurt!)
The creepy candy eyes are an optional addition, but they’re a festive decorative touch in October when all things Halloween rule the food scene.
No stand mixer? No problem! I made these cookies dozens of times all through college sans mixer. (Consider the stirring your workout for the day.) And both smooth and chunky peanut butter will work, but I love the added crunch that chunky offers.
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Ingredients
- 1 cup sugar
- 1 cup packed light 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 oats (Old Fashioned or Quick)
- 1 cup mini M&Ms
- 1 cup mini-chocolate chips
- Candy eyes (optional)
Instructions
- Pre-heat the oven to 350°F. Line two baking sheet with parchment paper or Silpat baking mats.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the sugar, brown sugar and butter until light and fluffy.
- Beat in the eggs, one at a time, and then beat in the peanut butter, vanilla, baking soda and salt until well combined.
- Add the the oats and mix until combined, then add the mini M&Ms and mini-chocolate chips.
- Scoop 2-to 3-tablespoon mounds of the dough onto the prepared baking sheets, spacing the mounds at least 2 inches apart.
- Bake the cookies for 12-15 minutes then remove them from the oven and allow them to cool for 5 minutes on the baking sheets before transferring them to a rack to cool completely. (See Kelly's Note.)
Kelly's Note:
- The best way to guarantee your cookies are chewy and not too crispy is to underbake them slightly then remove them from the oven and allow them to cool for 5 to 10 minutes on the baking sheets.
- If you're using the candy eyes, add them to the cookies immediately after you remove them from the oven.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
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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.
I love this recipe!!!! I get compliments on it every time. I leave out the m&m’s and double the chocolate chips (I use nestle dark chocolate morsels) when I make them for myself. My kids love the traditional recipe with the m&m’s.
Love reading this, Katrina! I’m so thrilled you’ve been enjoying the recipe!
These monster cookies are the best. I used both kinds of oatmeal as I had some of both. Absolutely loved these monster cookies! No googly eyes in mine though!
ha! I’m so thrilled you enjoyed the recipe, Mary!
Hello! I am trying right now to bake these. But I’m having trouble with first step. I would like to make x2, but the recipe says 1 stick of butter (for x1-x3 quantities) but the measurements in cups vary . My mixer has been working for almost 40 minutes with no creaming happening. Am I doing something wrong? Please help! Thank you.
Hi Sylvie – Thanks for catching that! Please follow the cup measurements. :)
Great cookies! As cookie dough without the eggs is so delicious chilled too!
YESSSS! I’m so thrilled you enjoyed the recipe, Clarissa!
Turned out very good. Made several times now trying to use up oatmeal.
I’m so thrilled you’ve been enjoying the recipe, Jerry!
Hi! I just made your recipe last night for my friends, but I’m seeing some of them in a week. Will the cookies last a week or should I make another batch next week? Please let me know, thank you!
Also, I was skeptical initially because this recipe uses no flour and a lot of oats, but they turned out perfectly!
Best,
Philip
I’m so glad you enjoyed the recipe, Philip! And the cookies will keep for up to a week when stored at room temp in an airtight container. :)
I made this recipe a while back and searched it up to make them again. They are so delicious and Great for me being gluten-free. I just can’t remember if quick oats or rolled oats was yummier. I want them soft and chewy, would the kind of oat matter?
Hi Jessica! Quick-cooking oats offer a more delicate texture whereas old-fashioned oats offer a heartier one. :)
My husband has had many, many cookies in his life and says these are “the best cookies he’s ever had.” I don’t even typically love monster cookies and I love these!!! Do you have nutrition information for these? Thanks for the recipe!
Woohoo! Love reading this, Megan! You can find the estimated nutritional info by clicking on the purple button below the recipe that says ESTIMATED NUTRITION INFORMATION. :)
I had to search for this recipe because Mom tossed it when she pared down her recipe collection. This is the one I remember! No flour. Which also really helps for anyone on FODMAP or gluten free. Obviously it’s not recommended, but when are amazing and delicious cookies ever?!? Thank you, this is the recipe i was searching for! As noted in other comments, be careful, these are MASSIVELY addictive… so yumm!
Woohoo! I’m so thrilled you enjoyed the recipe, JoAnne!
These taste much more like a granola bar than a cookie. They’re not bad. But not what I was expecting
Interesting! I’ve never thought these tasted like a granola bar, Rosie. Did you follow the recipe as written?
Hi! What kind of mini chocolate chips? Semi sweet?
Hi Kelsey! Any variety will work but I prefer semi-sweet. :)
Easy. Delicious. The perfect recipe you can’t go wrong. I went out of my way to leave a 5-star review because these are so worth it! I can’t tell you how many people have asked me for this recipe, it’s soooo good!!
Thank you so much for leaving a review, Sarah! I’m thrilled you’ve been enjoying the recipe!
Warning. Making these cookies will ruin your week. But only if you’re on a diet. I am unable to stop eating these things and I am trying so hard- I’ve put them I the freezer but that just makes them better
11/10 recipe will make again
haha, love this! I’m so thrilled that you’re enjoying the cookies, Amy!
I made these and brought them to work for people to try and people loved them. People were very surprised that it didn’t have flour in them. These cookies will be a go to recipe, very simple and quick to make.
I’m so thrilled to read this, TJ!
Was just “gifted” some….YUMMY…….went searching for the recipe!
Woohoo! Love reading this!