Description
These July Monster Cookies are soft, chewy, and bursting with patriotic flair thanks to red, white, and blue candy-coated chocolates. Loaded with oats, peanut butter, and chocolate chips, they’re the ultimate all-American cookie—perfect for your summer cookout or holiday party!
Ingredients
-
1 cup creamy peanut butter
-
1/2 cup unsalted butter, softened
-
1 cup light brown sugar, packed
-
1/2 cup granulated sugar
-
2 large eggs
-
1 teaspoon vanilla extract
-
1 teaspoon baking soda
-
1/2 teaspoon salt
-
1 1/2 cups quick oats
-
1 cup all-purpose flour
-
3/4 cup semisweet chocolate chips
-
3/4 cup red, white, and blue M&M’s or similar candies
-
1/4 cup patriotic sprinkles (optional)
Instructions
-
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
-
In a large bowl, beat peanut butter, softened butter, brown sugar, and granulated sugar until smooth and creamy.
-
Add eggs and vanilla extract, and beat until fully combined.
-
Mix in baking soda and salt.
-
Stir in oats and flour until well mixed.
-
Fold in chocolate chips and red, white, and blue M&M’s. If using, gently fold in sprinkles.
-
Scoop dough by rounded tablespoons and place on the prepared baking sheet about 2 inches apart.
-
Bake for 10–12 minutes, or until edges are golden and centers are just set.
-
Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
-
For extra color, press a few M&M’s on top of each cookie dough ball before baking.
-
Use old-fashioned oats for a chewier texture if preferred.
-
Cookies will stay fresh in an airtight container at room temperature for up to 1 week.