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+ servings

Bird Bakery Monster Cookies Copy Cat

Monster Cookies are big peanut butter oatmeal cookies filled with M&Ms and chocolate chips. They are gluten-free.
Course Dessert
Cuisine American
Keyword Monster Cookies
Prep Time 10 minutes
Cook Time 15 minutes
Servings 16


  • 1 stick unsalted or salted butter softened (114 grams)**
  • 1 cup brown sugar 200 grams, use half dark and half light
  • 1 cup fine sugar 200 grams
  • 3 eggs
  • 3/4 teaspoon vanilla extract
  • 3/4 teaspoon light Karo syrup
  • 1 1/4 cups chunky peanut butter 320 grams
  • 2 teaspoons baking soda
  • ½ teaspoon of salt IF YOU USED UNSALTED BUTTER
  • 2 1/4 cups quick-cooking rolled oats 220 grams
  • 2 1/4 cups old-fashioned oats 220 grams
  • 3/4 cup semisweet chocolate chips 114 grams (feel free to add more!)
  • 3/4 cup regular M&Ms
  • 3/4 cup peanut M&Ms


  • Preheat oven to 350 degrees F. Have one or two large rimmed baking sheets lined with parchment paper.
  • With an electric mixer, beat the butter and all sugars until blended. Add eggs one at a time and beat on medium until pale and fluffy. Add vanilla, corn syrup and peanut butter and mix until smooth.
  • Beat in the baking soda, then beat in the salt ONLY if you used unsalted butter.
  • Add oats one cup at a time, mixing well. Stir in the chocolate chips and M&Ms mixing until completely incorporated.
  • Using a heaping 1/3 cup measure or a more level ½ cup, scoop out large chunks of dough. Each should weigh around 4 ½ oz. Shape into firm balls and press tops to make mounds.
  • Arrange about 5 to a baking sheet and bake one sheet at a time for 15 minutes. Scoop onto baking sheet using a serving spoon or small ice cream scoop. Bake at 350 degrees for 15 minutes. Enjoy!