Christmas Monster Cookies.
These Christmas Monster Cookies are festive, chewy, and loaded with oats, chocolate chips, pretzels, and holiday M&Ms for a perfect holiday treat!
Equipment
- Mixing Bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Baking Sheets
- Parchment paper or silicone baking mats
- Cooling rack
- Cookie scoop or spoon
Ingredients
- 2 sticks salted butter at room temperature
- 1 cup dark brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 egg yolk egg yolk extra
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 2 cups old fashioned oats
- 1 1/4 cups holiday M&Ms
- 1 cup mini pretzel sticks crushed
- 1 cup semi-sweet chocolate chips or chunks
- 1/2 cup white chocolate chips
Instructions
- Begin by removing your butter from the fridge so it reaches room temperature—soft but not melted. Pre-measure all your dry ingredients and crush the mini pretzel sticks into small pieces, but not powder.
- In a large mixing bowl, use an electric mixer to cream together the softened butter, dark brown sugar, and granulated sugar until the mixture is light, fluffy, and pale in color. This usually takes about 3-4 minutes on medium-high speed.
- Beat in the 2 large eggs and 1 egg yolk, one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract for that warm, inviting aroma.
- In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and kosher salt. This ensures the leavening agents and salt are evenly distributed.
- Gradually add the dry ingredients into the wet mixture. Use a spatula or mixer on low speed to blend until just combined. Be careful not to overmix, which can make cookies tough.
- Gently fold in the old fashioned oats, holiday M&Ms, crushed pretzel sticks, semi-sweet chocolate chips, and white chocolate chips. Distribute the mix-ins evenly throughout the dough, ensuring each cookie will be a monster of flavor.
- For thicker cookies and enhanced flavor, cover the dough and chill it in the refrigerator for at least 30 minutes or up to overnight.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Using a cookie scoop or spoon, drop generous mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow spreading. Bake for 12-15 minutes or until the edges are golden but the centers still look slightly soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The centers will set as they cool, giving you that perfect chewy texture.
Notes
- Use butter at room temperature for best creaming and cookie texture.
- Customize mix-ins by adding chopped nuts or dried cranberries for extra festive flavor.
- Do not overbake; cookies should look slightly underdone in the center for chewy texture.
- Use a larger cookie scoop for “monster” sized cookies and adjust baking time accordingly.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.