marilynpeight
These Christmas Monster Cookies are inspired by a recipe from my Gramma’s Amish recipe collection for Chunky M&M Cookies. The festive red and green M&Ms along with white chocolate baking bits tucked inside these monster cookies makes them a great option for adding to your Christmas cookie platters! These chewy oatmeal cookies are loaded with goodies and a tasty treat you can enjoy over the holidays even if you are on a gluten free diet. If you would enjoy more cookie options for your holiday cookie trays, be sure to try my Christmas themed Amish sugar cookie whoopie pies, The Best peanut butter blossoms and Amish sand tart cookies.
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Christmas Monster Cookies (flourless)
Equipment
- baking sheets (linked below)
- Mixing bowl (linked below)
- measuring cups (linked below)
- Whisk (linked below)
Ingredients
- 6 tablespoons butter softened
- 1 cup brown sugar packed
- 1 cup granulated sugar
- 3 large eggs
- 1 1/2 cups creamy peanut butter
- 2 teaspoons baking soda
- 4 1/2 cups old fashioned rolled oats (use gluten free if following the GF diet)
- 1 cup Christmas M&Ms *see note
- 1/2 cup white chocolate baking bits
Instructions
Preheat oven to 350:
- In a medium sized bowl, cream butter and sugars together. Add eggs and peanut butter, then mix well until the mixture is fluffy and well incorporated. Add baking soda and rolled oats, then mix again until well combined with the wet ingredients.
- Fold the Christmas M&Ms and white chocolate baking bits into the cookie dough, then chill the cookie dough for 30 minutes (for less spread while the cookies are baking). Drop the cookie dough by tablespoonfuls (or with an ice cream scoop) onto a greased cookie sheet, keeping the cookies several inches apart. *see note.
- Bake the cookies in the preheated oven for 12-15 minutes until the bottoms and edges are starting to brown and the cookies are set in the centers. Allow the cookies to rest for 5-10 minutes, then remove them from the baking sheets. Enjoy!
Notes
Equipment needed for these Christmas Monster Cookies:
- Baking sheets I like to use my Nordic ware baking sheets for baking these cookies on. I also like to use parchment paper to line the baking sheets. But, you can also spray the sheets with cooking spray or grease them with butter.
- Mixing bowl Stainless steel mixing bowls are my go-to for mixing up cookie dough, making other baked goods and more!
- Measuring cups Measuring cups are needed to measure out the sugars, creamy peanut butter, rolled oats and candy needed in these Christmas monster cookies.
- Whisk I like to use a whisk for whisking together the creamed butter and sugar mixture with the eggs and peanut butter. A baking spoon is nice to have for mixing in the rolled oats, baking soda and candy.
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Ingredients needed for these Christmas Monster Cookies: butter, creamy peanut butter, brown sugar, granulated sugar, rolled oats, eggs, white chocolate baking chips and Christmas M&Ms.
Step 1: Preheat the oven to 350. In a medium sized bowl, cream butter and sugars together. Add eggs and peanut butter, then mix well until the mixture is fluffy and well incorporated. Add baking soda and rolled oats, then mix again until well combined with the wet ingredients.
Do I really need to chill these cookies before baking them?
Actually, I have made multiple batches of these M&M cookies without chilling them before baking them. The cookies do spread a bit more if they are not chilled prior to baking, and will be more of a thin monster cookie. If you like to have your monster cookies thicker without spreading much, then I would definitely chill the cookie dough for 30-60 minutes before baking the cookies.
Step 2: Fold the Christmas M&Ms and white chocolate baking bits into the cookie dough, then chill the cookie dough for 30 minutes if you wish to avoid the cookies spreading in the oven. Drop the cookie dough by tablespoonfuls (or with an ice cream scoop) onto a greased cookie sheet, keeping the cookies several inches apart.
Step 3: Bake the cookies in the preheated oven for 12-15 minutes until the bottoms and edges are starting to brown and the cookies are set in the centers. Allow the cookies to rest for 5-10 minutes, then remove them from the baking sheets. Enjoy!
Storage options for these Christmas M&M Cookies:
These Christmas M&M Cookies can be kept in an airtight container at room temperature for 5-7 days. These cookies also freeze well and can be frozen in an airtight container for up to 3 months. The cookie dough can be frozen before baking if you wish to make the dough ahead of time to pull out and thaw for a batch of fresh cookies during the holidays (or anytime).
Feel free to pin this recipe for later and don’t forget to tag me on Instagram to show off a photo of your own Christmas Monster Cookies. Thank you for your support!
