Recipe Image

One-Bowl Monster Cookies

  • 20 m
  • 1 h
Carolyn Casner
“If you thought it wasn't possible to make healthier monster cookies, think again. These peanut butter, oatmeal, chocolate chip and M&M cookies have less butter and sugar than traditional recipes, but they have just as much flavor and tenderness, thanks to more peanut butter. Even better, they're made in one bowl for easy cleanup.”


    • ¾ cup creamy natural peanut butter
    • 6 tablespoons unsalted butter, melted
    • ⅓ cup packed light brown sugar
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 1 cup quick-cooking oats (see Tip)
    • ½ teaspoon baking soda
    • ¼ teaspoon salt
    • ¼ cup semisweet chocolate chips
    • ⅓ cup candy-coated milk chocolate pieces


  • 1 Preheat oven to 350°F. Coat a large baking sheet with cooking spray.
  • 2 Beat peanut butter, butter and sugar in a large bowl with an electric mixer until creamy. Add eggs and vanilla and beat until combined. Sprinkle oats, baking soda and salt evenly on top of the dough and beat on low speed until combined. Stir in chocolate chips. Roll level tablespoons of the dough into balls and place on the prepared baking sheet, making 12 cookies per batch. Press 3 or 4 candy-coated chocolates into the top of each cookie.
  • 3 Bake until barely brown on the bottom, 8 to 10 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Repeat with the remaining batter and candy-coated chocolates.
  • To make ahead: Store airtight at room temperature for up to 3 days.
  • Tip: People with celiac disease or gluten sensitivity should use oats that are labeled "gluten-free," as oats are often cross-contaminated with wheat and barley.
ALL RIGHTS RESERVED © 2019 Printed From 9/17/2019