Patriotic Monster Cookies (Printable View)

Chewy oat and peanut butter cookies studded with chocolate chips and patriotic candies for holidays and gatherings.

# What You'll 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 Steps:

01 - Preheat the oven to 350°F. Line two large baking sheets with parchment paper.
02 - In a large bowl, beat together butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy.
03 - Mix in the creamy peanut butter. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
04 - In a separate bowl, whisk together oats, flour, baking soda, and salt.
05 - Gradually mix the dry ingredients into the wet mixture until just combined.
06 - Fold in chocolate candies, chocolate chips, and mini pretzels if using.
07 - Scoop rounded tablespoons of dough onto prepared baking sheets, spacing each two inches apart.
08 - Bake for 10 to 12 minutes until the edges are golden and centers remain soft.
09 - Allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • This recipe makes a cookie so packed with texture, there&rsquos something new in every single bite.
  • The colors and crunch turn any gathering&mdashnot just the Fourth of July&mdashinto a cheerful, cookie-packed party.
02 -
  • If you overbake these, they lose their magical chewiness&mdashso trust that slight underbaked look.
  • I once added the candies too early and they melted into stripes; always fold them in last for the prettiest speckles.
03 -
  • Let the cookies cool on the tray a bit so they stay moist and keep their shape.
  • Press a few spare candies on top of each mound of dough just before baking for that bakery-style pop of color.

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