Description
Delightfully festive Christmas Monster Cookies packed with oats, chocolate chips, pretzels, and holiday M&M’s. These chewy, colorful cookies are perfect for holiday celebrations or gifting, combining the richness of buttery dough with crunchy pretzels and the sweetness of multiple chocolates in every bite.
Ingredients
Scale
Wet Ingredients
- 2 sticks (1 cup) salted butter at room temperature
- 1 cup dark brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 egg yolk
- 1 tablespoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 2 cups old fashioned oats
Add-ins
- 1 1/4 cups holiday M&M’s (divided)
- 1 cup mini pretzel sticks, crushed
- 1 cup semi-sweet chocolate chips or chunks
- 1/2 cup white chocolate chips
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Cream Butter and Sugars: In a large mixing bowl, beat together the softened butter, dark brown sugar, granulated sugar, and vanilla extract until the mixture is smooth and creamy, ensuring your cookies will have a rich texture.
- Add Eggs: Beat in the 2 whole eggs and 1 egg yolk one at a time, mixing well after each addition to fully incorporate the eggs into the batter and create a smooth dough.
- Combine Dry Ingredients: In the same bowl, add the all-purpose flour, baking soda, baking powder, and kosher salt. Beat the mixture until just combined, being careful not to overmix, which could make the cookies tough.
- Incorporate Oats and Mix-ins: Beat in the old fashioned oats until evenly distributed. Then fold in 1 cup of the holiday M&M’s, the crushed mini pretzels, semi-sweet chocolate chips, and white chocolate chips, mixing gently to retain texture without breaking the add-ins.
- Form Cookies: Roll the dough into 1/4 cup-sized balls, spacing them about 3 inches apart on the prepared baking sheet to allow room for spreading.
- Bake: Place the tray in the oven and bake for 8 minutes. Rotate the pan to ensure even baking, then bake for an additional 2 minutes.
- Add Remaining M&M’s and Finish Baking: Remove the pan from the oven and gently press the remaining 1/4 cup of holiday M&M’s onto the tops of the partially baked cookies. Return to the oven and bake for 2 to 3 more minutes until the cookies are set.
- Cool and Serve: Remove the cookies from the oven and allow them to cool on the baking sheet. They will continue to cook slightly as they rest. For best flavor, enjoy them warm, or store cooled cookies in an airtight container for up to 4 days.
Notes
- You can substitute salted butter with unsalted butter plus a pinch of extra salt if desired.
- Use old fashioned oats rather than quick oats for better texture in the cookies.
- Adjust the amount of pretzels or chocolate chips to your preference for more or less crunch and sweetness.
- These cookies freeze well if stored in an airtight container, allowing you to enjoy them later.
- Pressing additional M&M’s on top prior to final baking adds festive color and a fresh candy crunch.
