Patriotic Monster Cookies (Printable)

Chewy peanut butter-oat cookies with chocolate chips, colorful candies, and optional pretzel crunch.

# 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 and 1/2 cups creamy peanut butter
05 - 3 large eggs
06 - 1 teaspoon vanilla extract

→ Dry Ingredients

07 - 4 and 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 and 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 mixing bowl, beat butter, granulated sugar, and brown sugar together with an electric mixer until light and fluffy.
03 - Mix in peanut butter until fully blended, then add eggs one at a time, beating well after each addition. Stir in vanilla extract.
04 - In a separate bowl, whisk oats, flour, baking soda, and salt together.
05 - Gradually add the dry mixture to the creamed wet ingredients, stirring just until combined.
06 - Gently fold in chocolate candies, chocolate chips, and pretzels if using.
07 - Scoop rounded tablespoons of dough onto prepared baking sheets, spacing each about two inches apart.
08 - Bake 10 to 12 minutes, until edges are golden and centers remain soft.
09 - Let cookies rest on baking sheets for five minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • Each bite is a secret pinch of salty-sweet nostalgia with a festive pop of color.
  • It is impossible not to smile while mixing in gooey peanut butter and crunchy, colorful candies.
02 -
  • If you pull them from the oven when they still look a touch underdone, you will get the chewiest cookies ever.
  • One time I pressed candies into the tops right after baking and learned they add a glossy finish and extra color—they never melt away.
03 -
  • Chilling the dough for fifteen minutes keeps the cookies from spreading too thin in the oven.
  • Layering parchment between baked cookies prevents any color transfer and sticky bottoms.

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