The BEST no bake monster cookies – oats, peanut butter, chocolate, oh my.
I’ve been on a no bake cookie kick lately. No bake cookies are so easy to whip up quickly, and taste delicious.
To make no bake monster cookies I took our scrumptious no bake chocolate cookies recipe, took out the chocolate and topped the cookies with M&Ms and chocolate chips.
If you love these, you’ll also love our no bake avalanche cookies.
What are monster cookies?
Monster cookies are a bit of everything. Oatmeal cookie, chocolate chip cookie, peanut butter, and usually topped with M & M candies and chocolate chips.
Why are they called monster cookies?
They’re called monster cookies because of Frankenstein! A creature (well, the doctor’s creature, but I think the monster has earned the name “Frankenstein” in popular culture) made of a mish mash of different parts.
Monster cookies are a mish mash of different cookies.
What are no bake monster cookies?
Here, I take the flavors of traditional monster cookies — oats, peanut butter, chocolate chips, and M & Ms — and turn them into a no bake, safe-to-eat (no raw flour or eggs) treat.
More cookies you’ll love
how to make no bake monster cookies
YOU WILL NEED:
My preference is to use 1/2 cup salted butter. I use the Land O’ Lakes brand.
I do not recommend margarine or a butter substitute unless you are making a vegan version.
You’ll need 1 3/4 cups granulated sugar for these cookies.
Choose 1/2 cup of any of your favorite type of milk. I used 2% in this recipe.
Add 1 teaspoon of vanilla extract. I prefer pure extract, not imitation flavoring.
Because consistency and texture are important when making no bake cookies, I recommend a brand of creamy peanut butter that does not separate, such as Jif or Skippy, and you’ll need 2/3 cup.
If you do use a natural peanut butter that separates, be sure to mix very well before adding to the cookies.
It’s important to use 3 cups of QUICK OATS and not OLD-FASHIONED OATS!
If you use salted butter you don’t need to add additional salt. However, I like to cut the sweetness with an additional dash of salt.
mini M & Ms and CHOCOLATE CHIPS
You’ll need 1/4 cup to 1/2 cup EACH of mini M & M candies and semi-sweet chocolate chips.
We’ll top the finished cookies with the candy, rather than stirring into the mixture. You can do the latter, but the candy and chocolate chips are likely to melt too much if you stir directly into the hot mixture.
Tools you’ll need
Let’s get mixing!
STEP ONE: Melt!
Place the butter, milk, and sugar in a large saucepan over medium high heat.
Bring to a full boil and boil for ONE MINUTE. Remove from heat.
STEP TWO: Stir it in!
Stir in the peanut butter and vanilla extract, and a pinch of salt (if using). Keep stirring until the peanut butter is fully melted.
Stir in the quick oats until thoroughly combined.
Let sit in the saucepan for 5 minutes to start to cool.
STEP THREE: Scoop it!
Line two baking trays with parchment paper.
Use a small ice cream scoop (two tablespoons worth, about 1 1/2 inches across) to scoop balls of the dough onto your trays.
Flatten the cookies slightly with your palms.
STEP FOUR: Sprinkle it!
Starting with the first cookies you scooped (the coolest) top with a sprinkle of chocolate chips and mini M&Ms, pressing lightly into the cookies.
If the cookies are too hot, the candy and chocolate will melt. Make sure to let the cookies cool to warm first.
Let set for an hour or two. You can also put the trays in the refrigerator.