Patriotic Monster Cookies (Printable version)
Festive, chewy monster cookies with oats, peanut butter, chocolate chips, and red, white, and blue candies.
# Ingredient list:
→ Wet Ingredients
01 - 1 cup unsalted butter, softened
02 - 1 cup granulated sugar
03 - 1 cup packed light brown sugar
04 - 1 1/2 cups creamy peanut butter
05 - 3 large eggs
06 - 1 teaspoon vanilla extract
→ Dry Ingredients
07 - 4 1/2 cups old-fashioned oats
08 - 2 cups all-purpose flour
09 - 2 teaspoons baking soda
10 - 1/2 teaspoon salt
→ Add-Ins
11 - 1 1/2 cups red, white, and blue chocolate candies
12 - 1 cup semisweet chocolate chips
13 - 1 cup mini pretzels, lightly crushed
# Directions:
01 - Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
02 - In a large mixing bowl, beat together softened butter, granulated sugar, and light brown sugar using an electric mixer until the mixture is pale and fluffy.
03 - Blend in creamy peanut butter followed by the eggs, adding one at a time and beating well after each addition. Stir in vanilla extract until incorporated.
04 - In a separate bowl, whisk together old-fashioned oats, all-purpose flour, baking soda, and salt until evenly mixed.
05 - Gradually incorporate the dry ingredient mixture into the creamed wet ingredients, mixing only until no streaks of flour remain.
06 - Using a spatula, gently fold in chocolate candies, semisweet chocolate chips, and mini pretzels if desired.
07 - Scoop rounded tablespoons of dough onto the prepared baking sheets, ensuring at least 2 inches between each portion.
08 - Transfer sheets to the oven and bake for 10–12 minutes, or until edges turn golden while centers remain soft.
09 - Allow cookies to cool on baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
# Expert Tips:
01 -
- They’re irresistible when warm with gooey chocolate and a satisfying crunch of pretzel in every bite.
- You can swap in your favorite nut butter or add any mix-ins you crave, so the cookies never get old.
02 -
- If you overbake them, the cookies will lose their gooey centers and become just ordinary.
- Switching regular oats for quick oats made my cookies fall apart—stick to the old-fashioned kind for best results.
03 -
- Cream your butter and sugars longer than you think for a light, even dough.
- Add add-ins by hand for chunky, bakery-style cookies every time.