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Easy Chewy Back-to-School Monster Cookies No Chill Recipe for Perfect Snacks

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These soft, chewy monster cookies combine oats, peanut butter, and candy-coated chocolates for a quick, no-chill treat perfect for busy school mornings and snacks.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour (160 g)
  • 1 cup old-fashioned rolled oats (90 g)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened (115 g)
  • 1/2 cup granulated sugar (100 g)
  • 1/2 cup light brown sugar, packed (110 g)
  • 1 large egg, room temperature
  • 1/2 cup natural creamy peanut butter (125 g)
  • 1 teaspoon vanilla extract
  • 3/4 cup mini candy-coated chocolates (135 g)
  • Optional: 1/2 cup chopped walnuts or pecans, toasted, or raisins

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
  2. In a medium bowl, whisk together the dry ingredients: all-purpose flour, rolled oats, baking soda, and salt.
  3. In a large bowl, cream the softened butter, granulated sugar, and light brown sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
  4. Add the egg, peanut butter, and vanilla extract to the creamed butter and sugar. Beat until smooth and well combined, scraping down the sides if needed.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing.
  6. Fold in the mini candy-coated chocolates and optional nuts or raisins by hand with a spatula.
  7. Use a cookie scoop or spoon to drop 1.5-tablespoon-sized mounds of dough onto the prepared baking sheet, spaced about 2 inches apart.
  8. Bake in the preheated oven for 9-11 minutes, until the edges are set but the centers still look soft.
  9. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use softened but not melted butter to trap air for a lighter, chewier cookie. Avoid overmixing once flour and oats are added to keep cookies tender. If dough gets sticky, chill for 10 minutes but chilling is not required. Baking time affects texture: 8-9 minutes for softer cookies, 10-11 minutes for slightly crispier edges. Store cookies in an airtight container with a slice of bread to retain moisture. Freeze dough balls or baked cookies for longer storage.

Nutrition

Keywords: monster cookies, chewy cookies, no chill cookies, back to school snacks, peanut butter cookies, oatmeal cookies, easy cookies, quick cookies

Find it online: https://jodierecipes.com/easy-chewy-back-to-school-monster-cookies-no-chill-recipe-for-perfect-snacks/