Monster Cookies

How to Make Monster Cookies

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1. Heat the oven to 175°C / 350°F and line two baking trays with baking paper.

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2. Beat the peanut butter, butter, brown sugar and caster sugar for 2 minutes, until smooth and creamy. Beat in the eggs and vanilla.

   Mark done Start 2 min timer

3. Stir in the bicarbonate of soda and salt, then the oats, until evenly mixed.

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4. Fold in the candy-coated chocolates and chocolate chips.

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5. Scoop 24 mounds of about 50 g onto the trays, 5 cm apart, and press each down slightly.

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6. Bake for 11 to 12 minutes, until the edges are set and the centres still look soft. Cool on the tray for 5 minutes, then move to a wire rack.

   Mark done Start 11 min timer

Tips for Making Monster Cookies

• Take them out while the centres are soft. The cookies set as they cool, and they turn hard and dry if they are baked until firm.
• Use regular oats and not instant. They hold their shape and give the cookies a hearty chew.
• Fold in the candies last and do not overmix. It keeps the colours bright, and they do not smear into the dough.

What to Serve with Monster Cookies

• Cold milk
• Vanilla ice cream
• Hot coffee

Storing & Reheating Monster Cookies

Keep in an airtight container at room temperature for up to 4 days. Freeze the baked cookies for up to 3 months, or freeze scooped dough balls and bake from frozen for 14 minutes.

Monster Cookies FAQ: Common Questions

Monster Cookies Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.