Patriotic Monster Cookies (Print View)
Chewy, candy-studded oat and peanut butter cookies with patriotic colors - ideal for parties.
# What You Need:
→ Wet Ingredients
01 - 1 cup unsalted butter, softened
02 - 1 cup granulated sugar
03 - 1 cup packed light brown sugar
04 - 1 1/2 cups creamy peanut butter
05 - 3 large eggs
06 - 1 teaspoon vanilla extract
→ Dry Ingredients
07 - 4 1/2 cups old-fashioned oats
08 - 2 cups all-purpose flour
09 - 2 teaspoons baking soda
10 - 1/2 teaspoon salt
→ Add-Ins
11 - 1 1/2 cups red, white, and blue chocolate candies
12 - 1 cup semisweet chocolate chips
13 - 1 cup mini pretzels, lightly crushed (optional)
# How to Make It:
01 - Preheat oven to 350°F (175°C) and line two large baking sheets with parchment paper.
02 - In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar using an electric mixer until the mixture is pale and fluffy.
03 - Add creamy peanut butter to the mixture, then incorporate the eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract.
04 - In a separate bowl, whisk together old-fashioned oats, all-purpose flour, baking soda, and salt.
05 - Gradually blend the dry ingredients into the wet mixture until just combined; do not overmix.
06 - Gently fold in red, white, and blue chocolate candies, semisweet chocolate chips, and crushed mini pretzels if using.
07 - Using a cookie scoop or rounded tablespoon, portion dough onto prepared baking sheets, spacing each two inches apart.
08 - Bake in the preheated oven for 10 to 12 minutes until edges are golden and centers appear slightly soft.
09 - Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
# Expert Tips:
01 -
- These cookies are so packed with colorful candies and chocolate that no two bites are the same—like dessert roulette, but everyone wins.
- The batch is big enough for a crowd, but I have yet to see any leftovers last until the fireworks start.
02 -
- Once I overbaked them thinking they needed more color—the result was crumbly cookies instead of soft, chewy ones.
- Saving a few chocolate candies to gently press into the tops right after baking keeps them vivid instead of disappearing inside.
03 -
- Mixing add-ins by hand at the end keeps the dough from getting too tough—my mixer always seemed to crush the candies if I got impatient.
- Slightly underbaking and letting the cookies cool on the sheets guarantees that perfect chewy texture.