These Christmas Monster Cookies are the perfect sweet indulge for the entire family during the Holidays, especially as Santa's cookies the night before Christmas as a tradition. The best kid-approved, adult-loving cookies you'll ever try-----made with rich chocolate flavor, festive M&M's, and great texture from the oats. Super easy to make. No chill option. Gluten-free option.
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When it comes to cookies during the holidays, I'm always ready to get baking! I now understand why they call is cookie season for a reason and these Christmas Monster Cookies are so worth making! Every year, I bake cookies with my son so that he can leave them out with a glass of milk for Santa and these cookies will be this year's highlight for us.
The best part is that these cookies make for a great family baking experience and most kids will LOVE adding in the chopped chocolate, chocolate chips, and the M&M's. I literally had to stop my son from sneaking in a few M&M's in his mouth in the process. Haha.
If you're looking for something a little less festive for everyday consumption, these Big Bakery-Style Oatmeal Chocolate Chip Cookies are the perfect thing for you!
Don't worry---I'll be talking more about how to make the perfect cookies further below for anyone else who struggles like I did.
Basically, monster cookies are loaded with many different ingredients and can sometimes be referred to as "kitchen sink cookies". Usually, they come loaded with chocolate chips, cookie pieces, and stuffed with an oreo in the center. However, my rendition of these Christmas Monster Cookies is much more traditional to a standard chocolate chip cookie with the addition of chocolate candy (M&M's) and oats for a healthier take.
These monster cookies take just less than 20 minutes (in total) to whip up. You’ll need a few important ingredients to achieve the thick, chewy texture perfectly:
OK, so when it comes to making these Christmas Monster Cookies or any cookie rather, chilling your dough or not chilling it makes a difference in the results of the actual cookie once it's baked. Personally, I lean towards not chilling my cookie dough sometimes because I'm less concerned with the coming out perfectly, however, in other cases, I do chill for at least 1 hour!
The #1 reason why you should chill your dough is to prevent your cookies from spreading too much---which results in a thinner, more crispy cookie. In addition, higher fat butters (depending on the brand), you'll definitely NEED to chill your dough!
Secondly, chilled cookie dough creates more flavor (and a more beautiful color) based on it becoming more hydrated-----this happens from the dry ingredients gaining moisture from the wet ingredients.
So, if you're thinking of chilling your dough, you can do so in as little as 30 minutes and as much as 2hours (the best results).
Prepping the dough for these Christmas Monster Cookies so you can have cookies anytime is a great time saver during holiday craziness is such a lifesaver! Here's how you can do it:
TO MAKE AHEAD - Make the Christmas monster cookie dough and store it covered in the refrigerator for 3-4 days. Roll out and cut into cookies when ready to bake up a Christmas storm.
FREEZING - Make a ball out of the Christmas monster cookie dough and wrap it well in plastic wrap. Put it in a bag that can be frozen and keep it in the freezer for up to 3 months. Let the dough thaw in the fridge overnight before you try to roll it and bake!
Baking the best Christmas Monster Cookies as I stated before is kind of like a science, however, I've gathered a few tips that have helped me to master them along the years:
This is a must! In the past, I never understood how important this step was, but I've now realized that it is. I like to let my butter sit out for at least 1-2 hours so that it's the softest it can get without melting. If you forget to leave your butter out, I sometimes add hot water to a glass, pour it out, and then add the butter to that heated glass for a few minutes and it works!
Yet another step that I often overlooked, however, creaming your butter with a mixer until pale and fluffy, helps to make the most softest cookies ever!
I can't stress this enough. Lining your baking sheet with parchment makes things seamless and avoids your cookies from browning too quickly and sticking to the pan.
We might think that dumping in all the dry ingredients to the wet ingredients at once might seem right, but it's not the best thing to do. I definitely recommend adding in the flour/dry ingredients in increments, mixing as you add to create a nicely combined batter without having to over-mix.
Never use a mixer when adding in chopped chocolate or chocolate chips. For one----you risk breaking the chocolate up into small pieces while mixing and two----again, you end up making the chocolate melt or get a little moist, which affects the batter. Simply fold in chocolate by hand a few times and you're done!
OK, so if you're not a fan of using molasses, then I completely understand. While molasses usually plays the most important role for the beautiful brown color in anything Gingerbread, there are definitely other options!
Once properly stored in an air-tight container, cookies last for 3-4 days at room temperature or in the refrigerator for a little longer. Reheat slightly (a few seconds) in the oven, toaster oven, or microwave when ready to serve.
You can also freeze the uncooked dough. When you want to bake a batch, let the dough defrost in the fridge overnight before scooping out your cookies and baking as directed in the recipe.
I love making my cookies chunky, however, if you chose to use the “banging method” in this recipe to avoid cookies from being too puffy, it’s definitely optional-----this is only needed if you decide to chill the dough prior to baking.
Yes absolutely! These Christas Monster cookies can be altered to suit the whole family's dietary needs! To make this cake GF, I recommend using a GF Flour Blend (Bob’s Red Mills has a great version!). FYI If the batter mixture is too ‘thin + runny’, simply add additional GF flour, ¼ cup at a time.
If you make this Christmas Monster Cookies, tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea
Christmas Monster Cookies.