With Memorial Day approaching, it was time to bake up some festive, patriotic recipes to grace our picnic table. These irresistible Patriotic Monster Cookies are chewy peanut butter oatmeal cookies chock full of red, white and blue M&M’s and chocolate chips.
Patriotic Monster Cookies
Hot dogs and apple pie are classic Americana as far as foods go. Plus anything red, white and blue. I’ve made those desserts topped with blueberries and raspberries to look like an American flag, s’mores desserts and grilled a slew of burgers and dogs. When the Sunday Supper crew decided to make patriotic foods for this coming Memorial Day, I remembered these festive, patriotic monster cookies dotted with red, white and blue.
My mom introduced my sisters and me to classic monster cookies in the ’70s. Her recipe was huge, calling for 2 pounds of peanut butter and nuts in addition to the chocolate.
Extras were stored in our deep freeze and we were known to munch on them frozen. They were dubbed “monster” cookies due to their massive size–which our teenage metabolism could handle quite well.
This is a scaled-down version–and one where you don’t have to calculate how many cups are in a pound of peanut butter! These cookies are super chewy and outrageously delicious. After you try this recipe and fall in love with these cookies, I recommend baking up a batch of Monster Cookie Dough Cupcakes!
Tips for Making These Festive Monster Cookies:
- Use a cookie disher to scoop out consistent size dough balls.
- Roll between the palms of your hands to make dough balls more symmetrical (chilling the dough first makes this easier)
- If your cookies come out of the oven misshapen, hold onto the cookie sheet using an oven mitt and with the other hand, use a spatula to reshape the hot cookies into rounds.
- M&M’s tend to crack in the oven, so reserve what’s left in your bag to press into the hot, fresh out of the oven cookies for a more professional look.
- Use other color combinations depending on the time of year to make festive monster cookies—red and green at Christmas, black and orange for Halloween.
Our Newest Family Member!
Here’s our newest addition to our family, Miss Isabelle, or Izzy. She’s now 8 weeks old, darling as can be, but full of mischief.
She was pulling out bookmarks from my cookbooks as well as chewing on them, so I removed all temptation from the bottom of the above bookshelf. She decided it was the perfect spot to perch. I’m sure Izzy will be making a few more appearances on the blog.
Note: This post was originally shared in 2015. Izzy is still a little rascal at 3 years old!
More Recipes You’ll Love
- Fireworks Pudding Cookies from Crazy for Crust
- White Chocolate Berry Parfaits from That Skinny Chick Can Bake
- 4th of July Meringue Cookies from Shugary Sweets
- Berry Cheesecake Flag Cake from That Skinny Chick Can Bake
- Patriotic Funfetti Cookies from Rachel Cooks
Do you have a favorite dish to make on Memorial Day, Independence Day and/or Labor Day? I’d love to hear about your traditions in the comments.
- 1 cup dark brown sugar
- 1 cup sugar
- 1/2 cup butter, at room temperature
- 3 eggs
- 1 1/2 cups creamy peanut butter
- 1 teaspoon vanilla
- 1 teaspoon light corn syrup
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 4 1/2 cups regular oats
- 1 cup semisweet chocolate chips
- 1 cup red, white, and blue M&M's, plus more to garnish
- Preheat oven to 350º. Line baking sheets with parchment and set aside.
- Beat brown sugar, sugar and butter at low speed with an electric mixer until creamy. Add eggs, peanut butter, vanilla, corn syrup, baking soda and salt beating until combined. Stir in oats, chocolate chips and M&M's.
- Scoop out rounded tablespoonfuls (or use medium sized cookie disher) onto prepared baking sheets.
- Bake for 15 minutes. Remove to wire racks to cool.
Serving Size:1 cookie
Amount Per Serving: Calories: 224 Total Fat: 12g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 23mg Sodium: 183mg Carbohydrates: 27g Net Carbohydrates: 0g Fiber: 2g Sugar: 18g Sugar Alcohols: 0g Protein: 5g