No Bake Monster Cookies
These no bake monster cookies combine peanut butter, quick oats, chocolate chips and mini M&M's in soft, chewy cookies that set without the oven.
Servings: 38 cookies
Equipment
- Cookie Scoop Medium
Ingredients
- ½ Cup salted butter
- 1½ Cups granulated white sugar
- ½ Cup brown sugar packed
- ½ Cup milk
- 1 Cup creamy peanut butter
- 1 Teaspoon vanilla extract
- 3¼ Cups quick oats 1-minute oats
- ½ Cup semisweet chocolate chips
- ½ Cup mini M&Ms
Instructions
- Line a cookie sheet with parchment paper. Set aside.
- In a saucepan, add the butter, granulated sugar, brown sugar, and milk.
- On medium heat, mix well and cook until all ingredients are combined and the sugar is dissolved.
- Bring the mixture to a boil and boil for 1 minute. Make sure the boiling bubbles are in the middle, not the small ones on the side of the saucepan.
- Take off the heat and add peanut butter and vanilla extract.
- Mix well to combine the ingredients with the butter mixture.
- Stir in the oatmeal. Mix well. Let the mixture sit for 8 to 10 minutes to cool off.
- Add the chocolate chips and mini M&M's and gently fold until evenly distributed.
- Use a medium cookie scoop (about 1½ Tablespoons) to portion the mixture onto the prepared baking sheet.
- Arrange them on the prepared cookie sheet.
- Let the cookies cool and set at room temperature for 45 minutes to 1 hour.
Let the mixture cool before adding the chocolate chips and M&M's so they stay intact instead of melting into the cookies.
Notes
Wait for a full boil: Start timing the 1 minute once the mixture is bubbling across the surface, not when you first see little bubbles around the edge of the saucepan.
Don't skip the cooling time: I know 8 to 10 minutes feels long when there's chocolate waiting to go in, but adding the chips and M&M's too soon will melt them into the oat mixture.
Use quick oats: I use quick or 1-minute oats because they soften enough for a no-bake cookie. Steel-cut oats won't work here, and old-fashioned rolled oats will give you a noticeably chewier texture.
Have everything ready: Once the mixture reaches the right stage, this recipe moves fairly quickly. Measure the peanut butter, oats, chocolate chips and M&M's before you start cooking.
Give them time to set: Leave the cookies alone until they've cooled and firmed up. Depending on the temperature of your kitchen, that can take close to an hour.
Don't skip the cooling time: I know 8 to 10 minutes feels long when there's chocolate waiting to go in, but adding the chips and M&M's too soon will melt them into the oat mixture.
Use quick oats: I use quick or 1-minute oats because they soften enough for a no-bake cookie. Steel-cut oats won't work here, and old-fashioned rolled oats will give you a noticeably chewier texture.
Have everything ready: Once the mixture reaches the right stage, this recipe moves fairly quickly. Measure the peanut butter, oats, chocolate chips and M&M's before you start cooking.
Give them time to set: Leave the cookies alone until they've cooled and firmed up. Depending on the temperature of your kitchen, that can take close to an hour.
Nutrition
Calories: 148kcal | Carbohydrates: 19g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 51mg | Potassium: 85mg | Fiber: 1g | Sugar: 13g | Vitamin A: 81IU | Calcium: 16mg | Iron: 1mg
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