Monster cookies are a Midwest classic: big, chewy cookies made with peanut butter and oats and loaded with chocolate chips and colorful candy-coated chocolates. This bar version gives you all of that without scooping dozens of cookies. You press the dough into one pan, bake, and cut.
For Halloween, use orange, brown and yellow candies and they look made for the season.
Why You’ll Love These Bars
- No scooping. One pan, one bake.
- Chewy and thick. Oats and peanut butter make them soft and hearty.
- Easy for a crowd. A 9×13 pan gives about 24 bars.
- Kids love them. And they’re a great use for extra Halloween candy.
What You’ll Need
- Butter. Half a cup, softened.
- Peanut butter. One cup of creamy peanut butter.
- Sugars. Half a cup of granulated sugar and 3/4 cup of brown sugar.
- Eggs. Two large eggs.
- Vanilla extract. One teaspoon.
- Old-fashioned oats. Two and a half cups.
- Flour. One cup of all-purpose flour.
- Baking soda and salt.
- Chocolate chips. One cup.
- Candy-coated chocolates. One cup, plus more for the top.
How to Make Monster Cookie Bars
1. Heat the oven. Preheat the oven to 350°F and grease a 9×13-inch pan or line it with parchment.
2. Cream the butters and sugars. Beat the butter, peanut butter, granulated sugar and brown sugar until creamy. Beat in the eggs and vanilla.
3. Add the dry ingredients. Stir in the oats, flour, baking soda and salt until combined. Fold in the chocolate chips and candies.
4. Press into the pan. Spread the dough evenly in the pan and press a handful of extra candies into the top.
5. Bake. Bake for 20 to 25 minutes, until the edges are golden and the center looks just set. Don’t overbake.
6. Cool and cut. Cool completely in the pan before cutting into bars.
Tips
- Pull them early. The center firms up as it cools. Overbaked bars turn dry.
- Press candies on top. They look brighter than the ones mixed in.
- Cool completely. Warm bars crumble when you cut them.
Variations
- Halloween candy bars: Swap the candies for chopped leftover Halloween candy bars.
- Butterscotch: Use half butterscotch chips and half chocolate chips.
- Cookie version: Scoop 2-tablespoon balls and bake at 350°F for 10 to 12 minutes.
Storage
Keep the bars in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Frequently Asked Questions
Can I use crunchy peanut butter?
Yes. It adds a little extra texture.
Can I use quick oats?
Old-fashioned oats give the best chew, but quick oats work.
Why are my bars crumbly?
They were cut while warm or baked too long. Let them cool all the way, and pull them as soon as the edges are golden.
A pan of these on the counter never lasts long.
Monster Cookie Bars
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Ingredients
- 1/2 cup butter softened
- 1 cup creamy peanut butter
- 1/2 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/2 cups old-fashioned oats
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup chocolate chips
- 1 cup candy-coated chocolates plus more for the top
Instructions
- Preheat the oven to 350°F and grease or line a 9x13-inch pan.
- Beat the butter, peanut butter and sugars until creamy, then beat in the eggs and vanilla.
- Stir in the oats, flour, baking soda and salt, then fold in the chocolate chips and candies.
- Press into the pan, top with extra candies and bake 20 to 25 minutes, until the edges are golden.
- Cool completely before cutting into bars.
