Description
Deliciously chewy and packed with a delightful mix of textures, these Monster Cookies combine classic oats, crunchy peanuts, sweet M&M’s, and salty pretzels for a fun and indulgent treat perfect for any occasion.
Ingredients
Units
Scale
Dry Ingredients
- 1 3/4 cups (210 g) all-purpose flour
- 1 tsp baking soda
- 3/4 tsp ground cinnamon
- 3/4 tsp kosher salt
Wet Ingredients
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (105 g) packed light brown sugar
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
Mix-Ins
- 1 pt (170 g) M&M’s
- 1 cup (140 g) unsalted peanuts
- 1 cup (90 g) rolled oats
- 1/2 cup (30 g) crushed pretzels
Instructions
- Preheat and Prepare Baking Sheets: Arrange racks in the upper and lower thirds of the oven and preheat it to 350°F (175°C). Line two large baking sheets with parchment paper to prevent sticking and for easy cleanup.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and kosher salt. This ensures an even distribution of the leavening agent and spices.
- Cream Butter and Sugars: In a large bowl, use an electric mixer on medium-high speed to beat the softened unsalted butter, granulated sugar, and light brown sugar until the mixture becomes light and fluffy, approximately 2 to 3 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time along with the pure vanilla extract until fully incorporated, ensuring a smooth and homogenous batter.
- Incorporate Dry Ingredients: With the mixer on low speed, slowly add the dry flour mixture to the wet ingredients until just combined, being careful not to overmix.
- Mix in Add-Ins: Beat in the M&M’s, unsalted peanuts, rolled oats, and crushed pretzels on low speed until all ingredients are evenly distributed throughout the dough.
- Shape the Cookies: Using a 1/4-cup (about 65 g) scoop, form 16 dough balls and place them onto the prepared baking sheets about 3 inches apart. Slightly flatten each ball with the palm of your hand to help them spread evenly during baking.
- Bake: Place the baking sheets in the oven and bake the cookies for 16 to 18 minutes, rotating the sheets front to back and switching their positions between upper and lower racks halfway through baking. The cookies should be golden brown and set around the edges when done.
- Cool: Remove the cookies from the oven and let them cool completely on the baking sheets. This helps the cookies firm up and develop their chewy texture.
Notes
- For best results, use room-temperature eggs to ensure even mixing.
- Make sure to slightly flatten the cookie dough balls to promote even baking and proper spreading.
- Store cookies in an airtight container at room temperature for up to one week to maintain freshness.
- Feel free to substitute peanuts with other nuts like walnuts or almonds if preferred.
- If you do not have crushed pretzels, you can finely chop regular pretzels or omit them altogether.
Nutrition
- Serving Size: 1 cookie (approx. 65 g)
- Calories: 250 kcal
- Sugar: 17 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 35 mg
