Bakery Style Monster Cookies
Published: October 29, 2022 | Last modified: September 26, 2023.
These classic, flourless Bakery Style Monster Cookies are PACKED with oats and all-natural peanut butter and require no chill time!
Quite possibly the best cookie ever, these Bakery Style Monster Cookies combine four great ingredients – peanut butter, oats, chocolate chips and Reese’s Pieces or M&Ms.
Everyone’s favourite, they’re soft and chewy with crispy edges and loads of melty chocolate throughout.
I love that you can change up the chocolate pieces to suit any occasion and they make a delicious breakfast, too!
Bakery Style Monster Cookies
Makes 30 cookies; prep time 25 minutes, bake time 12-15 minutes.
Ingredients:
1 stick (½ cup) salted or dairy free butter, softened
1 cup plus 2 tablespoons packed dark brown sugar
1 cup granulated sugar
3 large eggs
2 cups all-natural peanut butter
2 teaspoons maple syrup
1 teaspoon vanilla extract
4 cups quick oats
2 teaspoons baking soda
¼ teaspoon sea salt
1 cup semi-sweet chocolate chips
½ to 1 cup mini-Reese’s Pieces or M&Ms, reserving a small handful for the tops
Instructions:
Preheat oven to 350° and prepare non-stick baking sheets.
In a large mixing bowl, cream together butter and both sugars until smooth.
Add eggs, peanut butter, maple syrup and vanilla extract and continue mixing until combined.
Add oats, baking soda and salt and stir together well.
Fold in chocolate chips and Reese’s Pieces/M&Ms. The cookie dough will be thick and stiff.
Pack dough into ¼ cup measuring cup and drop 4 inches apart onto prepared cookie sheets (a 12 x 17 ½-inch baking sheet will hold 6 cookies at a time). Using the back of a flipper spatula, lightly press each cookie into a 3 ½-inch circle then press reserved Reese’s Pieces or M&Ms into the top of each cookie.
Bake for 12-15 minutes until golden. The centres will be slightly soft.
Remove cookies from oven and let sit for 1 minute, then lift from baking sheet and transfer to wire cooling rack. Let cool for 10-15 minutes until chocolate pieces firm up. Continue to bake in batches until all cookies have been baked.
Notes:
Butter: Both salted and vegan butter may be used for this recipe. I used dairy free butter to make the cookies you see above with great results.
Sugar: I rarely use granulated sugar in my recipes, but the combination of granulated and dark brown sugar produces what to me is a true, classic bakery style texture and the best, richly flavoured cookie. If you have to choose between the two, I recommend baking them with my go-to dark brown sugar.
Oats: I prefer the texture of quick oats for this recipe. Old-fashioned rolled oats can also be used and will result in a firmer, more fibrous cookie.
Storage: Leftover cookies will keep well on the counter in a well-sealed container for up to a week, in the refrigerator for up to 2 weeks and may be frozen for up to 3 months.
