Soft, chewy cookies with a slightly crisp edge and a melty chocolate center.
These Soft Monster Cookies are a chewy, chocolate-filled dream packed with nostalgic flavors and a colorful candy crunch. Perfect for when you can't decide between cookies and candy, these bakery-style treats are impossible to resist.
Why you'll want it now — Colorful, candy-filled cookies that are a nostalgic treat for all ages.
Why this recipe works
Using a combination of brown sugar and quick oats ensures these cookies stay soft and chewy, while the mix of chocolate chips and colorful candies adds a fun, nostalgic touch. A touch of vanilla enhances the overall flavor, making these cookies a delightful indulgence.
Equipment
Mixing bowls
Electric mixer with paddle attachment
Baking sheets
Parchment paper
Cooling rack
How to make it
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Fold in the quick oats, chocolate chips, and candy-coated chocolates until evenly distributed.
Scoop the dough into 2-tablespoon balls (about 55 g each) and place them on the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden and the centers are set.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a cooling rack to cool completely.
Enjoy these colorful, chewy monster cookies with a glass of milk for a truly nostalgic treat. Happy baking!
How you'll know it's ready
The cookies are ready when the edges are golden and the centers are set but still soft. They will continue to firm up as they cool on the baking sheet.
Convection oven? (and if you don't have one)
If using a convection oven, reduce the temperature to 325°F (160°C) and begin checking the cookies a few minutes earlier, as they may bake faster.
Troubleshooting
If cookies spread too much, ensure your butter isn't too soft or try chilling the dough for 30 minutes before baking.
For cookies that are too dry, double-check your flour measurements and ensure you're using the correct type of oats.
If cookies are too sweet, reduce the amount of chocolate chips or candy-coated chocolates slightly.
Storage
Store in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a single layer and transfer to a sealed container for up to 3 months.
Make ahead
The cookie dough can be prepared and refrigerated for up to 24 hours before baking. Alternatively, scoop and freeze dough balls for baking later.
Variations
Swap the semisweet chocolate chips for white chocolate chips for a different flavor profile.
Add chopped nuts like pecans or walnuts for extra crunch.
Use dark chocolate candies for a richer chocolate experience.
Frequently asked questions
Can I use old-fashioned oats instead of quick oats?
Yes, but the texture will be chewier. Quick oats are recommended for softer cookies.
How do I keep monster cookies soft?
Store them in an airtight container with a slice of bread to maintain moisture.
Can I make these cookies gluten-free?
Yes, use a gluten-free flour blend in place of all-purpose flour and ensure your oats are certified gluten-free.
What's the best way to freeze the cookie dough?
Scoop the dough into balls, freeze on a baking sheet, then transfer to a zip-top bag for longer storage.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
