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Monster Cookies with Coconut Recipe

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  • Author: Sara
  • Total Time: 23 minutes
  • Yield: 48 servings

Description

These Monster Cookies with Coconut are a delightful and colorful treat that combines the chewy goodness of oats with crunchy toffee bits, sweet M&Ms, semi-sweet chocolate chips, and shredded coconut. Rich with peanut butter and brown sugar, these cookies offer a perfect balance of flavors and textures, baked to perfection with a soft center and slightly crisp edges. Ideal for cookie lovers who enjoy a mix of chocolate, nuts, and coconut in every bite.

Ingredients

Wet Ingredients

  • 1/2 cup butter (softened)
  • 1 cup creamy peanut butter
  • 2 teaspoons vanilla extract
  • 3 large eggs

Sugars

  • 1 cup light brown sugar (packed)
  • 1 cup granulated sugar

Dry Ingredients

  • 2 1/2 cups quick 1-minute oats
  • 1 cup all-purpose flour
  • 2 teaspoons baking soda

Add-ins

  • 1 1/2 cups M&Ms
  • 1 cup semi-sweet chocolate chips (or milk chocolate)
  • 1/2 cup toffee bits
  • 1/2 cup shredded coconut

Instructions

  1. Preheat the Oven: Preheat your oven to 350 degrees F (175 degrees C). Line a large cookie sheet with parchment paper or a silicone baking mat and set it aside to prepare for baking.
  2. Cream Butter and Sugars: In a stand mixer fitted with a paddle attachment, beat together the softened butter, creamy peanut butter, light brown sugar, granulated sugar, and vanilla extract on medium speed until the mixture is smooth and creamy. Alternatively, this step can be done using a hand mixer and a large mixing bowl.
  3. Add Eggs: Reduce the mixer speed to low and add the eggs one at a time, mixing after each addition and scraping down the sides of the bowl as needed to incorporate all ingredients evenly.
  4. Combine Dry Ingredients: In a separate medium bowl, stir together the quick oats, all-purpose flour, and baking soda until well mixed. Gradually add these dry ingredients to the wet mixture in two additions, mixing just until combined after each addition to avoid overmixing.
  5. Incorporate Add-ins: Using a rubber spatula or wooden spoon, fold in the M&Ms, semi-sweet chocolate chips, toffee bits, and shredded coconut, ensuring the mix-ins are evenly distributed throughout the cookie dough.
  6. Shape Cookies: Use a medium cookie scoop (about 1.5 tablespoons) to portion out the dough. Roll each portion between the palms of your hands to form dough balls, then place them on the prepared cookie sheet spaced at least 2 inches apart to allow for spreading.
  7. Bake the Cookies: Bake in the preheated oven for 11 to 13 minutes or until the cookies start to brown around the edges. The cookies may appear slightly underdone in the center when removed from the oven, which is normal.
  8. Cool: Let the cookies rest on the baking sheet for 2 to 3 minutes to firm up before transferring them to a wire rack to cool completely. This step helps the cookies to set without breaking.

Notes

  • Use quick 1-minute oats for the best texture; old-fashioned oats can be used if quick oats are not available but may change the cookie texture slightly.
  • For a softer cookie, slightly underbake them as indicated; they will firm up on cooling.
  • Feel free to substitute M&Ms with other colorful candy-coated chocolates or reduce the sugar content slightly for a less sweet cookie.
  • To store, keep the cookies in an airtight container at room temperature for up to a week or freeze for longer storage.
  • Prep Time: 10 minutes
  • Cook Time: 13 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/monster-cookies-with-coconut-recipe/