The BEST Oatmeal Monster Cookies
I think everyone has their own version of the best oatmeal monster cookies, or if they don’t they should! This is mine. I am aware that some monster cookies also use peanut butter in the recipe, mine does not. These Best Oatmeal Monster Cookies are more of an oatmeal cookie with the addition of raisins and M&M’s. Made especially for the little “monsters” in your life. Mine is my grandson, he loves these cookies and we often make them together. He loves to help grandma bake and I love teaching him in the kitchen.
If you have little ones in your life, this is a great starter cookie recipe. It’s pretty straight forward and easy to assemble. You can portion out the cookie balls on your parchment lined baking sheet, then freeze them or bake them right away. If you’re like me, I like to bake at least a few so that we can all have one and then my grandson can take some home with him as a treat for the week. If you do freeze some, once they’re firmly frozen, transfer them to a freezer bag and when you want to bake a few, just bake from frozen and add at least 5 minutes extra baking time.
These oatmeal monster cookies are easily customizable, use whatever you like for the add-ins. I have used to make just oatmeal raisin cookies with this basic recipe because my little grandson hated chocolate. For some reason! It took him until the age of almost 4 before he decided he liked chocolate and now that he does….well, he REALLY does! He might be making up for lost time…or lost sweets. lol
The BEST Oatmeal Monster Cookies
Equipment
- 1 Stand Mixer (Optional)
Ingredients
Cream together with mixer or in stand mixer
- 1 cup butter, softened
- 1 cup brown sugar
- ⅓ cup granulated sugar
Combine Dry Ingredients
- 1½ cups all-purpose flour
- 3 cups Oats
- 2 tsp Ground cinnamon
- 1 tsp baking soda
- 1 tsp kosher salt
Add In's
- 1½ cups raisins
- 1 cup mini M&M's
Instructions
- Preheat oven to 350℉
- In the bowl of your stand mixer, whip the 1 cup butter, softened until light yellow then add 1 cup brown sugar and ⅓ cup granulated sugar and continue mixing until well combined.
- In another bowl combine, 1½ cups all-purpose flour, 3 cups Oats, 2 tsp Ground cinnamon, 1 tsp baking soda, and 1 tsp kosher salt. Mix well
- With the mixer on low, slowly add the dry ingredients to the butter and sugar mixture, until well combined then add 1½ cups raisins and 1 cup mini M&M's
- Scoop onto parchment lined baking sheets about 1.5 Tbs per small cookie or 3 T for larger ones.
- Bake for 12 minutes for small cookies and 14 minutes for larger ones until the bottoms and edge starts to turn golden brown.
- Remove from oven and let sit one minute, then move to cooling racks to cool completely.
- Store in air tight containers or freeze for up to 3 months. Enjoy!