Patriotic Monster Cookies (Print Version)
Festive, chewy oat and peanut butter cookies studded with chocolate chips and red, white, and blue candies.
# Recipe Ingredients:
→ 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) and line two large baking sheets with parchment paper.
02 - In a large bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until pale and fluffy.
03 - Add the peanut butter to the creamed mixture, then incorporate eggs one at a time, beating thoroughly after each addition. Stir in vanilla extract.
04 - In a separate bowl, whisk together old-fashioned oats, all-purpose flour, baking soda, and salt.
05 - Gradually add the dry mixture to the wet ingredients, mixing gently until just combined. Do not over-mix.
06 - Fold in the chocolate candies, semisweet chocolate chips, and crushed mini pretzels, if desired.
07 - Scoop rounded tablespoons of dough onto prepared baking sheets, spacing each approximately two inches apart.
08 - Bake for 10 to 12 minutes until the edges are golden and the centers appear soft.
09 - Allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- Your friends will think you bought these from a bakery, but only you’ll know how easy (and fun) they are to make at home.
- The chewy, peanut buttery bite studded with colorful candies has a way of making everyone smile—no matter your age or the occasion.
02 -
- If you overmix the dough after adding flour, the cookies will turn out tough and not tender.
- Letting the cookies cool on the baking sheets is the trick to maximum chewiness—they firm up as they rest so don’t rush them.
03 -
- Chill the dough for fifteen minutes if you want thicker cookies—they spread less and hold their chunky texture.
- Pressing candy pieces on top before baking makes the cookies look bakery-perfect every time.