Monster Cookies Are Back: 16 Chunky Oat and Peanut Butter Cookies Made for Christmas Tins
Monster cookies are back on everyone’s baking list, and it is easy to see why. These thick, chewy Midwestern cookies are made with rolled oats, creamy peanut butter, chocolate chips and colorful candy-coated chocolates, and the classic recipe uses no wheat flour at all. Searches for them jumped this fall, and home bakers are now swapping the usual rainbow candies for red and green ones to turn the old church-cookbook favorite into the star of the Christmas cookie tin. They are forgiving, they keep well, and one bowl of dough makes enough to share with half the neighborhood. Below you will find 16 ways to bake them this season, from a giant skillet cookie and chewy bars to no-bake bites, truffles, a cookie pie and a freezer plan, each with a short shopping list and simple steps..
Classic Monster Cookies in Christmas Colors
The classic version is where every baker should start. For classic monster cookies, butter, brown sugar and plenty of peanut butter are beaten together, then rolled oats take the place of flour, which is why the cookies bake up thick, chewy and craggy. A handful of chocolate chips and candy-coated chocolates go in last. For the holidays, buy the red and green candies sold in December and press a few extra on top of each warm cookie so the colors look bright. Stack them in a tin lined with parchment and they stay soft for days..
You will need: 1/2 cup butter softened, 1 cup brown sugar, 1/2 cup granulated sugar, 3 eggs, 1 1/2 cups creamy peanut butter, 1 tsp vanilla, 2 tsp baking soda, 4 1/2 cups old-fashioned rolled oats, 1 cup semisweet chocolate chips, 1 cup red and green candy-coated chocolates.
How to make it: 1. Heat the oven to 350 F and line two baking sheets with parchment. 2. Beat butter, both sugars, eggs, peanut butter, vanilla and baking soda until creamy, then stir in the oats, chips and most of the candies. 3. Scoop 3 tablespoon mounds, press the remaining candies on top and bake 10 to 12 minutes until the edges are golden; cool on the pan for 5 minutes.
Giant Skillet Monster Cookie
A skillet cookie is the fastest way to serve monster cookies to a crowd, because there is no scooping and no batches. Press the dough into a buttered cast iron pan, bake until the edges are deep golden and the middle still looks a little soft, then carry the whole pan to the table. Top it with two scoops of vanilla ice cream and hand out spoons. It is a fun dessert for a family movie night in December, and the leftovers are just as good cut into wedges the next day.
You will need: Half batch of monster cookie dough, 1 tbsp butter for the pan, vanilla ice cream, extra red and green candies.
How to make it: 1. Heat the oven to 350 F and butter a 10 inch cast iron skillet. 2. Press the dough evenly into the pan and scatter candies on top. 3. Bake 20 to 25 minutes until golden at the edges and just set in the center, cool 10 minutes and serve warm with ice cream.
Chewy Monster Cookie Bars
Bars are the smart choice when you need dozens of treats for a school party or office swap. The same dough is spread into a sheet pan and baked in one go, then cut into neat squares that travel well and stack nicely in a tin. Slightly underbake them so the center stays soft and fudgy. Big chunks of dark chocolate on top make them look bakery-style. Let the pan cool completely before slicing, and wipe the knife between cuts for clean edges that look good enough to give as a gift.
You will need: 1 full batch monster cookie dough, 1/2 cup chocolate chunks, nonstick spray, parchment paper.
How to make it: 1. Line a 9 by 13 inch pan with parchment and spray it lightly. 2. Press the dough into the pan and dot the top with chocolate chunks. 3. Bake at 350 F for 22 to 26 minutes, cool completely and cut into 24 bars.
Butterscotch Chip Monster Cookies
Swap half of the chocolate chips for butterscotch chips and the cookies taste like caramel and toasted oats. This is a popular twist in Midwestern church cookbooks, where bakers used whatever chips were in the pantry. Butterscotch also pairs beautifully with peanut butter, so the cookies taste richer even though the method is exactly the same. Bake them a minute less than usual so the chips stay soft. They are a lovely surprise in a holiday cookie tin next to the classic red and green version.
You will need: 1 batch monster cookie dough made without candies, 3/4 cup butterscotch chips, 1/2 cup semisweet chocolate chips, pinch of flaky salt.
How to make it: 1. Make the dough and fold in the butterscotch and chocolate chips. 2. Scoop onto lined sheets and sprinkle each mound with a few flakes of salt. 3. Bake at 350 F for 9 to 11 minutes and cool on the pan.
No-Bake Monster Cookie Bites
When the oven is full of turkey or ham, no-bake bites save the day. Oats, peanut butter, honey and mini chips are stirred together, chilled and rolled into small balls. Kids love helping, and you can serve them on fun straws or sticks for a party table like the ones in this photo. Keep them in the fridge and set them out just before serving. They are a handy snack to keep around during busy December weekends, and they take about 15 minutes from bowl to plate.
You will need: 1 1/2 cups quick or rolled oats, 3/4 cup creamy peanut butter, 1/3 cup honey, 1 tsp vanilla, 1/3 cup mini chocolate chips, 1/3 cup mini candy-coated chocolates, pinch of salt.
How to make it: 1. Stir all ingredients together in a large bowl until evenly mixed. 2. Chill the mixture for 30 minutes so it is easier to roll. 3. Roll into 1 inch balls and refrigerate in a covered container for up to a week.
Monster Cookie Dough Dip
This dip tastes just like a bowl of monster cookie dough, but it is made without raw eggs. Cream cheese, butter, peanut butter and brown sugar are whipped until fluffy, then folded with oats, mini chips and colorful candies. Use oats you have toasted in a dry pan for a nutty taste. Set the bowl on a big platter surrounded by apple slices, pretzels and graham crackers, and watch it disappear at a holiday open house. It also makes a fun gift in a small jar with a bag of pretzels tied on top.
You will need: 8 oz cream cheese softened, 1/4 cup butter softened, 1/2 cup creamy peanut butter, 1/2 cup brown sugar, 1/2 cup powdered sugar, 1 tsp vanilla, 1/2 cup toasted oats, 1/3 cup mini chocolate chips, 1/3 cup mini candy-coated chocolates, apples, pretzels and graham crackers for dipping.
How to make it: 1. Toast the oats in a dry skillet for 3 to 4 minutes and cool. 2. Beat cream cheese, butter, peanut butter, sugars and vanilla until fluffy. 3. Fold in the oats, chips and candies, chill 30 minutes and serve with dippers.
Monster Cookie Ice Cream Sandwiches
Soft monster cookies make the best ice cream sandwiches because the oats keep them chewy even when they are frozen. Bake the cookies slightly smaller and flatter than usual, then sandwich a scoop of vanilla, peppermint or chocolate ice cream between two of them. Roll the edges in mini chips or crushed candies for a party look. Wrap each sandwich tightly and freeze it until firm. They are a great make-ahead dessert for a holiday party, because you can pull them straight from the freezer when guests arrive.
You will need: 16 monster cookies baked 2 1/2 inches wide, 1 quart ice cream slightly softened, mini chocolate chips or crushed candies for rolling, plastic wrap.
How to make it: 1. Place a scoop of ice cream on the flat side of one cookie and press a second cookie on top. 2. Roll the edges in mini chips or crushed candies. 3. Wrap tightly and freeze at least 2 hours before serving.
Vegan Monster Cookies
Plant-based monster cookies are easy because the recipe already skips flour. Use a vegan butter, swap each egg for a flax egg, and choose dairy-free chocolate chips. The oats and peanut butter do all the heavy lifting, so the cookies still turn out chunky and soft, just like the ones in this photo. Many bakers also leave out the candies and add extra chocolate chunks instead. These are a thoughtful option for a cookie exchange, so everyone at the party can grab one from the tin without asking questions.
You will need: 1/2 cup vegan butter, 1 cup brown sugar, 1/2 cup granulated sugar, 3 flax eggs (3 tbsp ground flaxseed plus 9 tbsp water), 1 1/2 cups peanut butter, 1 tsp vanilla, 2 tsp baking soda, 4 1/2 cups rolled oats, 1 1/2 cups dairy-free chocolate chips.
How to make it: 1. Stir the flaxseed and water together and let thicken for 10 minutes. 2. Beat the vegan butter, sugars, flax eggs, peanut butter, vanilla and baking soda, then stir in the oats and chips. 3. Scoop and bake at 350 F for 10 to 12 minutes.
Mini Salted Monster Cookies for Gift Tins
Small monster cookies look neater in a gift tin, and you get many more from one bowl of dough. Use a 1 tablespoon scoop and press a tiny pinch of flaky sea salt on each one before baking. The salt makes the peanut butter and chocolate taste even richer. Minis also cool faster, so you can bake, pack and wrap in one afternoon. If you are planning a swap, our guide to cheap cookie exchange recipes has more tin-friendly ideas that will not break the budget.
You will need: 1 batch monster cookie dough, flaky sea salt, parchment paper, tins or boxes for gifting.
How to make it: 1. Scoop the dough with a 1 tablespoon scoop onto lined sheets, 2 inches apart. 2. Sprinkle each mound with a few flakes of sea salt. 3. Bake at 350 F for 7 to 9 minutes, cool completely and layer in tins with parchment between rows.
Monster Cookie Truffles
Truffles turn a bowl of cookie dough into an elegant holiday candy. Mix an egg-free dough with oats, peanut butter and mini chips, roll it into balls and dip each one in melted chocolate. Before the coating sets, sprinkle the tops with crushed red and green candies or drizzle them with white chocolate. Set each truffle in a small paper candy cup and they look like they came from a sweet shop. Keep them chilled and pack them in a small box for teachers, neighbors and mail carriers.
You will need: 1/2 cup butter softened, 1/2 cup peanut butter, 3/4 cup brown sugar, 1 tsp vanilla, 1 1/2 cups toasted oats, 1/2 cup mini chocolate chips, 12 oz dark or semisweet chocolate for dipping, crushed candies and white chocolate for topping.
How to make it: 1. Beat butter, peanut butter, brown sugar and vanilla, then stir in the oats and mini chips. 2. Roll into 1 inch balls and freeze for 20 minutes. 3. Dip in melted chocolate, decorate the tops and chill until set.
The Big-Batch Monster Cookies Recipe That Fed a Whole Church
Monster cookies became famous in the Midwest through huge batch recipes that were shared in church and community cookbooks. Some old versions call for a dozen eggs, three pounds of peanut butter and around 18 cups of oats, mixed in a dishpan or roaster because no regular bowl was big enough. You can read more about the cookie and its roots in this history of this Midwestern cookie. Today a double batch is plenty for most kitchens, and the dough freezes beautifully.
You will need: Double batch of monster cookie dough (1 cup butter, 2 cups brown sugar, 1 cup granulated sugar, 6 eggs, 3 cups peanut butter, 2 tsp vanilla, 4 tsp baking soda, 9 cups rolled oats, 2 cups chocolate chips, 2 cups candy-coated chocolates), the largest bowl you own, cooling racks.
How to make it: 1. Beat the butter, sugars, eggs, peanut butter, vanilla and baking soda in a very large bowl. 2. Stir in the oats by hand in three parts, then the chips and candies. 3. Bake in batches at 350 F for 10 to 12 minutes and cool on racks before packing.
Monster Cookie Pie
A cookie pie is a fun change from pumpkin and pecan on the holiday dessert table. The dough bakes in a deep pie plate until it is golden on top and soft and gooey inside, so every slice is like the middle of the best cookie. Serve wedges slightly warm with a spoonful of whipped cream. It is easy to make the day before and rewarm for 10 minutes in a low oven. Kids who skip pie for the cookie tray will happily take a slice of this one at Thanksgiving or Christmas.
You will need: 1 batch monster cookie dough, 1 tbsp butter for the dish, 1/2 cup extra candy-coated chocolates, whipped cream for serving.
How to make it: 1. Heat the oven to 325 F and butter a 9 inch deep-dish pie plate. 2. Press the dough into the plate and dot the top with candies. 3. Bake 30 to 35 minutes until golden with a soft center, cool 20 minutes and slice.
Grandma’s Monster Cookies With Raisins
Before candy-coated chocolates were in every pantry, plenty of farm kitchens made oat and peanut butter cookies studded with raisins. Many grandmothers still bake monster cookies that way, and they are a cozy, old-fashioned choice for a winter afternoon. Soak the raisins in warm water for 10 minutes first so they stay plump in the oven. A pinch of cinnamon makes the whole kitchen smell like the holidays. They look humble on the plate, but they are often the first cookies to go at a family gathering.
You will need: 1 batch monster cookie dough made without candies, 1 cup raisins soaked and drained, 1/2 cup chocolate chips, 1 tsp cinnamon.
How to make it: 1. Soak the raisins in warm water for 10 minutes, then drain and pat dry. 2. Mix the cinnamon into the dough and fold in the raisins and chips. 3. Scoop and bake at 350 F for 10 to 12 minutes until lightly golden.
Monster Cookie Granola Clusters
Monster cookie granola turns the same flavors into a crunchy snack you can eat by the handful. Oats are tossed with warm peanut butter, honey and a little brown sugar, pressed flat on a sheet pan and baked low and slow. Once it cools, break it into big clusters and stir in chocolate chips and candies so they do not melt. Pack it in jars with a ribbon for an easy homemade gift, or keep a container on the counter for holiday guests and late-night snacking.
You will need: 4 cups rolled oats, 1/2 cup peanut butter, 1/3 cup honey, 1/4 cup brown sugar, 2 tbsp oil, 1 tsp vanilla, 1/2 tsp salt, 1/2 cup chocolate chips, 1/2 cup candy-coated chocolates.
How to make it: 1. Heat the oven to 300 F; warm peanut butter, honey, sugar, oil, vanilla and salt until smooth. 2. Toss with the oats, press firmly onto a lined sheet pan and bake 30 to 35 minutes without stirring. 3. Cool completely, break into clusters and stir in the chips and candies.
Gluten-Free Monster Cookies With Certified Oats
Because monster cookies use oats instead of flour, they are an easy recipe to adapt for friends who avoid gluten. The key is to buy oats labeled gluten-free, since regular oats are often processed alongside wheat. Check the labels on your chips, candies and baking soda too. Bake them on clean pans with fresh parchment and pack them in their own tin so they stay separate on the dessert table. Your guests will appreciate the care, and nobody else will notice a difference in taste.
You will need: 4 1/2 cups oats labeled gluten-free, plus the rest of the classic monster cookie ingredients, with chips and candies checked for gluten-free labels.
How to make it: 1. Wipe down your bowls, pans and counter and use fresh parchment. 2. Make the classic dough using only labeled gluten-free oats and add-ins. 3. Bake at 350 F for 10 to 12 minutes and store in a separate tin.
How to Freeze Monster Cookie Dough for Easy Holiday Baking
Freezing the dough is the secret to fresh cookies all December long. Scoop the dough into balls, freeze them on a parchment-lined sheet until firm, then pack them in freezer bags. When guests are on the way, bake as many as you need straight from the freezer and add one or two minutes to the baking time. Label the bag with the date and the oven temperature. The dough keeps well for about three months, so a weekend of scooping in November means warm cookies on Christmas Eve.
You will need: 1 batch monster cookie dough, cookie scoop, parchment-lined baking sheet, freezer bags, marker for labels.
How to make it: 1. Scoop dough balls onto a lined sheet, close together but not touching, and freeze 1 to 2 hours. 2. Move the frozen balls to labeled freezer bags and squeeze out the air. 3. Bake from frozen at 350 F for 12 to 14 minutes.
