Monster Cookie
A delicious and hearty cookie packed with peanut butter, oats, and chocolate.
dessertcookiessnack
vegetarianpescatarian
dessertsnack
Prep
0
min
Cook
0
min
Serves
4
people
Level
beginner
📝 Ingredients
🥛Dairy & Eggs(1)
- 1/2 cup butter
🫙Pantry Staples(7)
- 2 tsp. baking soda
- 1 cup brown sugar
- 1 cup chocolate chips
- 1 cup granulated sugar
- 4 & 1/2 cups oats
- 1 & 1/2 cup peanut butter
- 1 tsp. vanilla
📦Other(2)
- 3 eggs
- 1 cup mini m&ms
Nutrition (per serving)
Calories
296
Protein
6g
Carbs
38g
Fat
13g
Fiber 3g·Sugar 28g·Sodium 162mg
👨🍳 Instructions
💡 Pro Tips
- ✓Cream peanut butter and butter together at 68-72°F for 3-4 minutes until the mixture reaches 165-170°F from friction, which incorporates 40-50% more air than creaming room-temperature ingredients alone, creating a lighter crumb structure.technique68-72°F ingredients, 3-4 minutes creaming
- ✓Add eggs one at a time and beat for 30 seconds after each addition to ensure proper emulsification; skip this step and the batter may break, reducing rise by up to 15% due to separated fat droplets.technique30 seconds per egg
- ✓Reduce baking soda to 1.5 tsp instead of 2 tsp because the 2:1 sugar ratio (2 cups total sugar) generates excess alkalinity that turns cookies dark brown and creates a soapy taste above pH 8.5.ingredient1.5 tsp baking soda (vs. 2 tsp)
- ✓Chill dough for 30 minutes at 40°F before baking to reduce spread from 12-15% to 8-10%, since cold fat sets slower and allows more Maillard browning before the edges flatten.timing30 minutes at 40°F
- ✓Bake at 325°F for 13-14 minutes instead of standard 350°F because the high oat and mix-in content (6.5 cups total) insulates the center; the lower temperature prevents burnt edges before the center sets.equipment325°F, 13-14 minutes
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Prep
0
min
Cook
0
min
Serves
4
people
Level
beginner
Be the first to rate
Share this recipe
Monster Cookie
A delicious and hearty cookie packed with peanut butter, oats, and chocolate.
dessertcookiessnack
vegetarianpescatarian
dessertsnack
📝 Ingredients
🥛Dairy & Eggs(1)
- 1/2 cup butter
🫙Pantry Staples(7)
- 2 tsp. baking soda
- 1 cup brown sugar
- 1 cup chocolate chips
- 1 cup granulated sugar
- 4 & 1/2 cups oats
- 1 & 1/2 cup peanut butter
- 1 tsp. vanilla
📦Other(2)
- 3 eggs
- 1 cup mini m&ms
Nutrition (per serving)
Calories
296
Protein
6g
Carbs
38g
Fat
13g
Fiber 3g·Sugar 28g·Sodium 162mg
👨🍳 Instructions
💡 Pro Tips
- ✓Cream peanut butter and butter together at 68-72°F for 3-4 minutes until the mixture reaches 165-170°F from friction, which incorporates 40-50% more air than creaming room-temperature ingredients alone, creating a lighter crumb structure.technique68-72°F ingredients, 3-4 minutes creaming
- ✓Add eggs one at a time and beat for 30 seconds after each addition to ensure proper emulsification; skip this step and the batter may break, reducing rise by up to 15% due to separated fat droplets.technique30 seconds per egg
- ✓Reduce baking soda to 1.5 tsp instead of 2 tsp because the 2:1 sugar ratio (2 cups total sugar) generates excess alkalinity that turns cookies dark brown and creates a soapy taste above pH 8.5.ingredient1.5 tsp baking soda (vs. 2 tsp)
- ✓Chill dough for 30 minutes at 40°F before baking to reduce spread from 12-15% to 8-10%, since cold fat sets slower and allows more Maillard browning before the edges flatten.timing30 minutes at 40°F
- ✓Bake at 325°F for 13-14 minutes instead of standard 350°F because the high oat and mix-in content (6.5 cups total) insulates the center; the lower temperature prevents burnt edges before the center sets.equipment325°F, 13-14 minutes