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Christmas Monster Cookies

Festive holiday cookies loaded with oats, chocolate chunks, white chocolate, pretzel pieces, and colorful M&M's with perfectly crisp edges and soft, gooey centers.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter 2 sticks, at room temperature
  • 3/4 cup dark brown sugar packed
  • 1/2 cup granulated sugar
  • 2 tsp vanilla extract
  • 2 large eggs plus 1 egg yolk
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 1 cup old fashioned oats
  • 1 1/4 cups holiday M&M's red and green, divided
  • 1 cup salted pretzel twists broken into pieces
  • 1 cup semi-sweet chocolate chunks or dark chocolate chunks
  • 1/2 cup white chocolate chips

Equipment

  • Large mixing bowl
  • electric mixer
  • Baking sheets
  • parchment paper

Method
 

  1. Preheat oven to 350°F. Line baking sheets with parchment paper.
  2. In large mixing bowl, beat together butter, brown sugar, granulated sugar, and vanilla until combined.
  3. Beat in eggs and 1 egg yolk, one at a time, until combined.
  4. Add flour, baking soda, baking powder, and salt. Beat until combined. Beat in oats.
  5. Fold in 1 cup of M&M's, pretzel pieces, chocolate chunks, and white chocolate chips.
  6. Roll dough into 1/4 cup size balls. Place 3 inches apart on prepared baking sheet.
  7. Transfer to oven and bake for 8 minutes, then rotate pan and bake another 2 minutes.
  8. Pull pan out and push remaining M&M's into tops of cookies. Bake 2-3 more minutes.
  9. Remove from oven and let cookies cool on baking sheet. They will continue to cook slightly as they sit.
  10. Eat warm (highly recommended) or let cool completely before storing.

Notes

Cookies do spread, so leave 3 inches between each cookie. Adding M&M's on top during last few minutes makes them pop visually. For thicker cookies, omit extra egg yolk and use only 2 eggs. No chilling required - can bake immediately. Use room temperature butter for proper mixing. Don't overbake - cookies should look slightly underdone when removed.