monster cookies – a smaller batch…

These flour-less cookies are a favorite in my family!  I love how I can change them up to suit my mood just by using different colors of m&ms!

Here I’ve used red & green – for Christmas.

But I’ve also done pink – for a baby shower… orange & black – for halloween… red & pink – for valentine’s day… you get the idea!


My usual recipe for Monster Cookies makes a HUGE batch, which is great most of the time…

But I wanted something a little more manageable for everyday baking and for a regular-sized mixer, so I’ve modified the recipe to a much smaller and more manageable batch.

monster cookies, smaller batch recipe

Yield: about 4-5 dozen medium sized cookies


  • 1/2 cup (1 stick) softened butter
  • 1 1/4 cups creamy peanut butter
  • 1 1/4 cup firmly packed brown sugar
  • 1 cup white sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking soda
  • 4 1/2 cups old-fashioned rolled oats
  • 1/2 cup packed sweetened flaked coconut
  • 1/2 cup chocolate chips
  • 1 cup m&ms, divided (1/2 cup + 1/2 cup)


Preheat your oven to 325ºF.

Cream together the butter, peanut butter and sugars. Mix in the eggs, vanilla and baking soda until smooth. Mix in the oats, and then the rest of the ingredients until combined... except for 1/2 cup of the m&ms.

Drop by rounded tablespoons or use a medium scoop onto a parchment lined baking sheet. Flatten slightly with a fork dipped in cold water. Press a few of the reserved m&ms into the top of the cookies that have no m&ms showing.

Bake for 10-12 minutes, until just set and barely golden brown around the edges.

These cookies are best slightly under-done, so err on the side of taking them out too soon rather than letting them get overdone!

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