Monday, February 13

Best Ever Monster Cookies

I make these cookies for different holidays, so this week, they're for Valentines Day!

Monster Cookies are not new and the recipes for making them are endless. Probably 95% of my cookies are homemade, but sometimes you just need a quick and easy recipe. 
I decided to come up with my own version of Monster Cookies which are easy and great to throw together when we have unexpected visitors or to serve at club meetings or any other last minute function I need to take something to.
For me, there will always be room in my recipe collection for a few super easy and fast recipes for busy days.

They're called Monster Cookies, I believe, because it's easier than saying “peanut butter chocolate chip oatmeal M & M super yummy cookies!”

Besides easy, did I mention they're a wonderful tasting soft chewy moist delicious cookie?

Tips and Suggestions:
You can add different ingredients like:
nuts, raisins, coconut, chunks of chocolate, cranberries, etc.

Since it is almost Valentines Day I used red, pink and white M & M's.
But I also use other holiday colors of M & M's like green and red for Christmas, 
brown, yellow and orange for fall and 
green for St. Patrick's Day.
There's even pastel M & M's for Easter and Red White and Blue for the 4th of July!

Use different color M & M's depending on the holiday or party theme 

Easy Holiday Monster Cookies


1 pouch (1 lb 1.5 oz) Betty Crocker chocolate chip cookie mix
1 pouch (1 lb 1.5 oz) Betty Crocker peanut butter cookie mix
1 ½ cups quick-cooking oats
1 cup (2 sticks) butter, softened
3 eggs, slightly beaten
1 tablespoon vanilla
1 to 1½ cups M & M's milk chocolate candies
1 cup chopped walnuts or pecans (optional)

Mix the butter, vanilla, and eggs into the cookie mixes


Heat oven to 375°F.
In a large bowl, stir together the two pouches of cookie mix and the oats.
Mix in the butter, vanilla, and eggs until soft dough forms.
Gently fold in M & M's and nuts.

Gently fold in the nuts and M & M's

On ungreased cookie sheets, place about 1/4 cupfuls dough for large (monster) cookies, about 3 inches apart.
For smaller cookies place about 1 ½ to 2 tablespoons 2 inches apart on an ungreased cookie sheet.
If you want you can gently push 2 or 3 M & M's into the top of the dough right before baking. 
Bake 12 to 13 minutes or until light golden brown. The best tip I could ever pass along about cookie making is this: Do Not Over Bake!

Place on ungreased cookie sheet 2 inches apart

Cool 2 minutes, then remove from cookie sheets onto wax paper.
Cool completely.

Cool on wax or parchment paper

Store in covered container at room temperature for few days (if they even last a few days) or store in the refrigerator. Cookies can also be flash frozen then placed in a container with layers separated by wax paper and kept in the freezer. Thaw before serving. 

Now try not to eat too many!! 


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Anonymous said...

I'm going to try a batch of these for Easter. I like that they can be frozen too. Sarah

Elizabeth Ohiothoughts said...

I'm sure you're going to love them!