Patriotic Monster Cookies (Printable Version)

Chewy oat and peanut butter cookies studded with semisweet chips and red, white, and blue candy — yields 24.

# 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)

# Directions:

01 - Preheat oven to 350°F and line two large baking sheets with parchment paper.
02 - In a large bowl, cream butter, granulated sugar, and brown sugar together with an electric mixer until light and fluffy.
03 - Blend in peanut butter, then add eggs one at a time, mixing thoroughly after each addition. Mix in vanilla extract.
04 - Whisk oats, all-purpose flour, baking soda, and salt together in a separate bowl.
05 - Gradually add dry ingredients to wet mixture, mixing just until combined.
06 - Gently fold in chocolate candies, semisweet chocolate chips, and pretzels if using.
07 - Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing about two inches apart.
08 - Bake for 10 to 12 minutes, until cookie edges are golden but centers remain soft.
09 - Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

# Expert Tips:

01 -
  • Nobody expects the crunchy little bites of pretzel hiding in each chewy cookie—they get the first taste and instantly want more.
  • This recipe turns any gathering into a festive moment, no matter the holiday.
02 -
  • If you leave the cookies in the oven until they look done, they’ll come out overbaked—pull them when they’re just a bit underdone in the center.
  • Adding a few candies on top before baking makes the finished cookies bakery-worthy, with color that stays bright.
03 -
  • Always bake a test cookie first to check spread and adjust spacing on your trays.
  • Don’t skip resting the dough—even 10 minutes in the fridge deepens the flavors and keeps the cookies from thinning out.

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