Toronto Star Monster Cookies
Meet your new favorite indulgence: Toronto Star Monster Cookies, a delightful mash-up of all your dessert dreams in one irresistible bite. Packed with creamy peanut butter, hearty rolled oats, and a sweet medley of semi-sweet chocolate chips and colorful mini M&M’s, these cookies deliver a satisfying chewy texture with bursts of melty richness. A hint of chopped nuts adds an optional crunch, making them perfectly customizable. With just 20 minutes of prep time and a dozen minutes in the oven, these oversized treats are perfect for bake sales, thoughtful gifts, or simply satisfying your inner cookie monster. Easy to make yet utterly decadent, this crowd-pleasing recipe promises to fill your kitchen with the comforting aroma of home-baked goodness. Bake a batch today and watch them disappear!
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Recipe Information
Ingredients
- 113 grams unsalted butter, softened
- 250 grams packed brown sugar
- 100 grams granulated sugar
- 260 grams creamy peanut butter
- 3 pieces large eggs
- 2 teaspoons vanilla extract
- 450 grams old-fashioned rolled oats
- 120 grams all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 200 grams semi-sweet chocolate chips
- 150 grams mini M&M's candies
- 100 grams chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter, brown sugar, granulated sugar, and peanut butter until smooth and fluffy, about 2 to 3 minutes.
Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the rolled oats, all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients into the wet mixture, mixing until just combined.
Fold in the chocolate chips, M&M's, and chopped nuts (if using), ensuring they are evenly distributed throughout the dough.
Using a large cookie scoop or tablespoon, drop dough onto the prepared baking sheets about 2 inches apart. These cookies will spread slightly as they bake.
Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden but the centers still look slightly underdone. The cookies will firm up as they cool.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store any leftover cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition Facts
Calories |
345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.6 g | 23% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 264 mg | 11% | |
| Total Carbohydrate | 42.7 g | 16% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 22.4 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 35 mg | 3% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 190 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
