These sourdough monster cookies have a little bit of everything. Oats, peanut butter, chocolate chips, M&M's, and a slight sourdough tang. They are the rockstars of the cookie world and have lots of different textures and flavors to please any cookie lover.
Do you love cookies? Then get ready because these sourdough monster cookies are everything!
They harness what we love about sourdough chocolate chip cookies, sourdough peanut butter cookies, AND sourdough oatmeal cookies but all wrapped up into one cookie.
To make them even better, throw in some M&M's for a truly special cookie your family and friends will devour! They are also a great way to use up that extra Halloween candy sitting around.
Be sure to check out all my sourdough cookie recipes and other sourdough discard recipes for more baking inspiration.
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🍫Ingredients
Sourdough Starter: This recipe calls for inactive, unfed sourdough to discard, but active can be used as well. Learn more about what sourdough discard is or learn how to make a sourdough starter.
Chocolate Chips and M&M's: While just chocolate chips can be used, M&M's is what makes these cookies special.
Unsalted Butter: Make sure your cube of butter is at room temperature before starting. This will help with creaming the butter and sugars together.
See full information on ingredients and quantities in the recipe card.
📝Tips to Make Them Better
- Use softened butter: Make sure the butter is at room temp and soft to the touch. It should not be melted. This will help it cream with the sugars and not be lumpy.
- Completely cream the butter and sugar: Do not move on until the butter and sugars are completely mixed and have a fluffy texture. This step is really important.
- Fluff, scoop and level the flour: Do not just scoop the flour with the measuring cup. Make sure to fluff the flour and then spoon it into the cup. If too much flour is added the cookies will be dense.
- Do not overmix: Once the butter and sugars are creamed together mix everything else in, just until they are combined. Overmixing will lead to dense cookies.
- Spoon sourdough discard: Like with the flour, use a spoon to scoop your discard into the cup measurement.
🥣How to Make
Step 1: Preheat oven to 350 degrees Fahrenheit and line a 9"x13" baking sheet with parchment paper.
Step 2: In a medium bowl mix together the flour, oats baking powder, baking soda, and salt. Whisk well and set aside. (Image 1).
Step 3: In the bowl of a stand mixer cream together the butter and sugars. it should take 2-3 minutes. Do not move on until they are completely mixed and have a fluffy texture. (Image 2).
💡Pro Tip: After step 2, while adding each ingredient only mix until everything is combined. Try to avoid overmixing which will lead to a dense cookie.
Step 4: Add in the peanut butter and sourdough discard. Mixing just until they are fully incorporated. (Image 3).
Step 5: Add in the egg and vanilla extract. (Image 4).
Step 6: Mix in the dry ingredients just until they are fully combined with the wet. (Image 5).
Step 7: Fold in the M&M's and chocolate chips. (Image 6).
Step 8: Use a 1.5 Tablespoon cookie scoop to form the dough into balls then place them on the prepared cookie sheet. (Image 7). This will make about 30 cookies depending on how big the balls are.
Step 9: Bake for 12-14 minutes or until the cookies are set and slightly golden brown. (Image 8).
💡Pro Tip: If the cookies are too fluffy, give the pan a light tap on a hard surface to help flatten them out.
Step 10: Allow the cookies to cool on the baking sheet for 5 minutes. They will continue to cook and set. (Image 9).
Step 11: Remove from the pan onto a wire cooling rack to finish cooling or enjoy while they are still warm!
❓Recipe FAQs
A monster cookie is a basic chocolate chip cookie recipe that also has peanut butter, oats, and M&M's.
Yes! These cookies freeze really well. Just allow to completely cool before storing in a freezer-safe bag or container.
🍪 Other Sourdough Cookies
📋Recipe
Sourdough Monster Cookies
Ingredients
- ½ Cup Unsalted Butter - Softened at room temperature
- ½ Cup Granualted Sugar
- ½ Cup Light Brown Sugar - Packed
- ½ Cup Peanut Butter
- 1 Cup Sourdough Discard
- 1 Large Egg
- 2 teaspoons Vanilla Extract
- 1 & ¼ Cups All Purpose Flour - Scooped with a spoon and leveled.
- 1 & ¾ Cups Old Fashioned Rolled Oats
- ½ teaspoon Fine Sea Salt
- ½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- 1 Cup M&M's Candies
- 1 Cup Semi-sweet Chocolate Chips
Instructions
- Preheat oven to 350 degrees Fahrenheit and line a 9"x13" baking sheet with parchment paper.
- In a medium bowl mix together the flour, oats, baking powder, baking soda, and salt. Whisk well and set aside.
- In the bowl of a stand mixer cream together the butter and sugars. it should take 2-3 minutes. Do not move on until they are completely mixed and have a fluffy texture. After this step, while adding each ingredient, only mix until everything is combined. Try to avoid overmixing which will lead to a dense cookie.
- Add in the peanut butter and sourdough discard. Mixing just until they are fully incorporated. Add in the egg and vanilla extract.
- : Mix in the dry ingredients just until they are fully combined with the wet. Fold in the M&M's and chocolate chips.
- Using a cookie scoop, form the dough into balls then place them on the prepared cookie sheet. This will make about 30 cookies depending on how big the balls are.
- Bake for 12-15 minutes or until the cookies are set and slightly golden brown.Pro Tip: If the cookies are too fluffy, give the pan a light tap on a hard surface to help flatten them out.
- Allow the cookies to cool on the baking sheet for 5 minutes. They will continue to cook and set.
- Remove from the pan onto a wire cooling rack to finish cooling or enjoy while they are still warm!
Notes
- Use softened butter: Make sure the butter is at room temp and soft to the touch. It should not be melted. This will help it cream with the sugars and not be lumpy.
- Completely cream the butter and sugar: Do not move on until the butter and sugars are completely mixed and have a fluffy texture. This step is really important.
- Fluff, scoop and level the flour: Do not just scoop the flour with the measuring cup. Make sure to fluff the flour and then spoon it into the cup. If too much flour is added the cookies will be dense.
- Do not overmix: Once the butter and sugars are creamed together mix everything else in, just until they are combined. Overmixing will lead to dense cookies.
- Spoon sourdough discard: Like with the flour, use a spoon to scoop your discard into the cup measurement.
These are absolutely amazing. Thank you for the informative description from the ingredients through the mixing and baking. I will be making these again!
Love to hear you enjoyed these cookies Melissa. They are a favorite of ours as well.