M&M Monster Cookies combine ALL of the good stuff – peanut butter, oatmeal, chocolate chips, and m&ms. There is no flour in these cookies, and you won’t even miss it!
Another recipe re-do, and it’s a good one from Norma Jean’s Kitchen. Mom made the BIGGEST monster cookies. If SHE was making them, this recipe would make 24 cookies instead of the 32 that I made from the ingredients listed. Hers were GIANT monsters while mine are medium sized. So if I’m not satisfied after having just one, I’ll break one in half and eat that too. 🙂
When Mom and Dad were still able to travel on their own, they’d come down to Texas and spend a week to ten days with us. They’d come to all the soccer-baseball-football games and happily cheer on their two grandsons. Mom was known to make up a batch of these M&M Monster Cookies (or her famous Chocolate Scotcheroo Pinwheels) and bring them to the ball fields to share with the team. She loved treating the kids and parents, and I know they always appreciated Norma Jean’s homemade surprises.
Tips for making the best M&M Monster Cookies.
- Set your butter out a couple of hours before mixing so it comes to room temperature.
- Refrigerate the dough for at least two hours prior to baking.
- Use a cookie scoop to get uniform looking cookie balls. Press down slightly.
- Bake until they are slightly browned on top. These cookies look and taste better when they aren’t under-cooked.
- Use any mix-ins you want – different color m&ms for other occasions, nuts, or different kinds of chips.
- You can store the pre-cooked cookie balls in the freezer. Just quick freeze them first so they don’t stick to each other.
- TRY not to eat all the dough. 🙂
Here’s the truth about why this is one of my favorite cookies EVER.
- All that oatmeal makes them chewy.
- All that oatmeal makes me feel healthy eating them.
- All that oatmeal means you (and me) can eat them for breakfast.
Heck yes. Good thing I have a bunch of them in my freezer!
P.S. These aren’t just for Christmas time. They are for ALL the time. 🙂
Make these cookies next: Dark Chocolate Chunk Cookies
Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.
xoxo ~Sue
A delicious flour-less cookie full of m&ms, chocolate chips, peanut butter, and oatmeal!
- 1/2 cup butter softened to room temperature
- 1 1/4 cups brown sugar
- 1 cup white sugar
- 3 large eggs at room temperature
- 1 1/2 cups creamy peanut butter
- 1 teaspoon vanilla
- 2 teaspoons baking soda
- 4 1/2 cups quick oats
- 1 cup chocolate chips
- 1 cup m&ms
Cream butter (that is at room temperature) and sugars together until smooth. Add eggs, peanut butter, and vanilla - and mix well.
Add oatmeal and baking soda - and combine. Add chocolate chips and m&ms and mix again.
- Refrigerate dough for at least two hours.
- Roll dough into balls (you determine the size) and press down slightly. Bake at 350 degrees for 12 - 14 minutes, or until lightly browned on top.
- These freeze nicely.
- Set your butter out a couple of hours before mixing so it comes to room temperature.
- Refrigerate the dough for at least two hours prior to baking.
- Use a cookie scoop to get uniform looking cookie balls. Press down slightly.
- Bake until they are slightly browned on top. These cookies look and taste better when they aren't under-cooked.
- Use any mix-ins you want - different color m&ms for other occasions, nuts, or different kinds of chips.
- You can store the pre-cooked cookie balls in the freezer. Just quick freeze them first so they don't stick to each other.
 
 
  
  
 
  
Visiting my sister Mary and she has just made a batch. We each ate two as they are delicious!
We love Aunt Norma Jean!
So glad you made Mom’s recipe! She’d be proud. Thanks for your sweet review, Jean! 🙂
These are loved by all! Love the green and red m&m’S for Christmas time especially. What a treat to give to others as well as for your own family to enjoy. They are SO good!!
Monster Cookies are a great cookie for any time of year! Thanks for your sweet comments!
The best cookie of all time and this recipe is timeless! A classic for sure as I have been eating these buy the dozen since the 1980’s…… I do wish we could return to the size of Norma Jean’s! By the way, 24 is my #!