Ingredients
1 3/4 c. (210 g.) all-purpose flour
1 tsp. baking soda
3/4 tsp. ground cinnamon
3/4 tsp. kosher salt
3/4 c. (1 1/2 sticks) unsalted butter, softened
3/4 c. (150 g.) granulated sugar
1/2 c. (105 g.) packed light brown sugar
2 large eggs, room temperature
1 tsp. pure vanilla extract
1 pt. (170 g.) M&M’s
1 c. (140 g.) unsalted peanuts
1 c. (90 g.) rolled oats
1/2 c. (30 g.) crushed pretzels
Preparation
Step 1Arrange racks in upper and lower thirds of oven; preheat to 350°. Line 2 large baking sheets with parchment.Step 2In a medium bowl, whisk flour, baking soda, cinnamon, and salt.Step 3In a large bowl, using an electric mixer on medium-high speed, beat butter, granulated sugar, and brown sugar until light and fluffy, 2 to 3 minutes. Add eggs and vanilla and beat to combine. With mixer on low speed, slowly mix in dry ingredients until just incorporated. Beat in M&M’s, peanuts, oats, and pretzels on low speed until just combined.Step 4Scoop 16 (1/4-cup; 65-g.) dough and arrange on prepared sheets 3" apart. Slightly flatten balls with the palm of your hand.Step 5Bake cookies, rotating sheets front to back and top to bottom halfway through, until golden brown and edges are set, 16 to 18 minutes. Let cool completely.
The origin of the name “monster” cookies isn’t clear, but it may refer to the fact that they’re like Frankenstein’s monster—they’re a combination of many parts of other cookies. If you’re looking for a version of monster cookies that have a bit more spooky-cute flair, check out our Halloween monster cookies. You can freeze the dough for up to 3 months. Portion the dough into individual balls, then freeze on a parchment-lined baking sheet. Once solid, you can transfer the dough balls to a freezer-safe zip-top bag. Either pull a few portions out at a time and bake according to the recipe, or bake them all at once. Editor’s Note: This recipe was updated on September 27th, 2022, to reflect changes to the recipe and to include more information about the dish.
