Small Batch Monster Cookies
One large egg yolk, six large chewy monster cookies! Oats, peanut butter, candies and packed with loads of chocolate. A cinch to make and ready in twenty!
One large egg yolk, six large chewy monster cookies! Oats, peanut butter, candies and packed with loads of chocolate. A cinch to make and ready in twenty!
This is likely the last in the small-batch cookie, at least for awhile. Honestly, it’s been really fun to experiment with such small batches because a. they are so quick and easy, and b. when they don’t work out I don’t feel as bad as I do when say, a whole cheesecake fails. The original chocolate chunks are the crown jewel of this site, the double dark are so beloved and those two are hard to beat! But I made two more because I am alway disappointed by regular ‘birthday’ funfetti cookies (mine actually taste like bday cake and have white chocolate in them) and I am not a huge fan of the average oatmeal raisin cookie but still love oats in cookies.
Sometimes I use oat flour in regular cccs just cause, but also, like any child who grew up in the US mid-west in the 80s, I LOVE PEANUT BUTTER. So these are a homage to mostly chocolate, oats and peanut butter. Traditionally a monster mix would have nuts and raisins but I’m not a fan of those textures in cookies, so mine have more chocolate! You are welcome to do them any way you like.
Ingredients & Substitutions for Small Batch Monster Cookies
Flour: you could sub all-purpose flour with oat flour 1:1. I’m thinking a white whole wheat could work in these too or even buckwheat.
Oats: I use old-fashioned rolled oats but you could also use quick cooking if that’s what you have on hand. Don’t use steel-cut.
Peanut Butter: I typically use JIF natural. Skippy would work too. I don’t know about homemade but I think a natural brand with oils that have separated, if you stirred it well, would be a fine substitute here.
Sugar: light brown! You could use dark too I think but the cookies might spread a bit less (dark is more acidic and when it interacts with the soda it causes the cookies to puff up rather than spread).
Mix-Ins: Anything! Peanut butter chips, chocolate chips, raisins, nuts…etc. I like a mix of chopped chocolate and candy covered chocolates. If you have a monster mix on hand, you could use that too! You could also just go all in with chocolate
Recipe for Small Batch Monster Cookies
Note: the more chocolate you add in (especially if it’s chopped chocolate) the more these will spread (a good thing!).
Small Batch Monster Cookies
Ingredients
- 4 tablespoons unsalted butter softened, 57g
- ⅓ cup brown sugar 75g
- 2 tablespoons peanut butter 36g
- Pinch salt
- 1 teaspoon pure vanilla extract
- 1 egg yolk
- 1/4 cup all-purpose flour 35g
- ½ cup old-fashioned rolled oats 60g
- ¼ tsp baking soda
- ½ cup - ⅔ cup of mix-ins chopped chocolate, chocolate candies, monster mix, etc.
Method
- Preheat oven to 350 and line a cookie sheet with parchment paper. Use a large cookie sheet, these are big cookies!
- In a bowl, using a hand mixer, beat butter, brown sugar, peanut butter, salt and vanilla until light and fluffy.
- Add the yolk and baking soda and beat to combine.
- Mix in the flour and rolled oats.
- Fold in the mix-ins with a spatula.
- Drop 2 tablespoons of dough onto cookie sheet. Keep enough space between them, these will spread. You should have enough for six large cookies.
- Bake for 12 minutes, until edges turn golden.
- Let cool on the pan until firm, this may take awhile – the resulting cookies are soft and chewy!
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Just made these today! They were so quick and easy to throw together, loved that. I added mini m&ms, caramel chips and white chocolate chips. They didn’t spread very well for me (maybe because of my add ins)? But a quick bottom of a glass flattened them into beautiful cookies. And bonus, toddler approved! <3
Hi! I love your page — so inspiring! Just wanted to drop a note regarding the recipe quantity converter. The weight measurements for dry ingredients stays static so when converting to a 3x formula, the recipe was a bit off (vanilla and egg yolk did convert). I didn’t realize until I was scooping :(.
Oh Danielle, I’m so sorry that happened =( We’re working on fixing it!
No worries! Thank you!! Looking forward to trying these again 🙂
I quadrupled this recipe but will definitely go back to it when I only have a single yolk to use up! They’re chewy and just peanut-buttery enough and have been a hit with everyone I’ve given them to. This time I used a chopped ruby chocolate bar, dark chocolate chips, and bittersweet chocolate chips, but it’ll be super fun to try all different mix-ins, too!
Wonderful cookies! These mix up fast and are a great use of extra ingredients you have. I mixed in Reese’s pieces, chocolate chunks and morsels. Used my small cookie scoop and ended up with 17 cookies total. They didn’t spread for me and took about 13-14min. I’ll definitely be making these again!
These cookies were amazing! I am a big fan of the one yolk chocolate chunk cookies, so I decided to give these a try. They have become the new favorite cookie in my house. I made a double batch and used a stand mixer with no issues. I also used butterscotch chips which were fantastic in the cookie.
The only change I suggest is to include the weights for the flour, oats, and brown sugar like you have done with the other one yolk cookie recipe. I prefer to weigh ingredients when baking, but the volume measurements did work out fine.
These cookies are incredible, my whole family adored them!! Someone even brought back a bag of m&ms from grocery store the day I after I first made them so I could bake another batch lol. For reference I’ve tried baking these immediately, as well as freezing pre-portioned dough balls and baking from frozen; they were delicious both ways but the frozen dough did not spread as well, probably because of the oats!
Thanks for the recipe. My cookies hardly spread. Any idea why?
I made these yesterday due to an extra egg yolks at breakfast. I used chopped up mini reeses and peanut butter chips. All my husband wanted to know was why didn’t I make more! Thank you for a great and easy recipe.
So good!! I’d comment on whether they’re spreadable if frozen, but since we definitely ate all 6 I have nothing to offer. Delicious!
These cookies have been my go to during quarantine. We throw in whatever goodies are in the pantry, but butterscotch chips have been my favorite addition so far! Thank you Sam for another fail proof, addicting recipe!
Kristen, that’s awesome to hear! I have never tried butterscotch chips (but have done chopped up reeses) might have to break an egg to try that!
Hi! Love your recipes!!! I just wanted to ask if we doubled the recipe for the one yolk, 6 cookies recipes, would it affect the bake? Thanks!!!
Hi Alaina! It should be fine to double, or triple them.
on my second batch…they are in the oven…
just made these as soon as you posted them on instagram – so good!! cant believe how easy they were. i used natural almond butter as i didnt have peanut butter at home and they were still great. used smarties and chocolate chips as mix ins.
Smarties???? Like the chalky little candies in the crinkle paper? That might be the most disgusting substitution I’ve ever seen.
I believe she was referring to the chocolate covered candy made by nestle, “smarties”: https://en.wikipedia.org/wiki/Smarties They are a lot like the candy covered chocolate drops trader joe’s sells.
Oh my gosh Atiya – you are awesome! So glad to hear it! Thanks so much for making them <3