Monster Cookies

By Nigella Lawson

Updated April 12, 2018

  • Mark Weinberg for The New York Times
Media 1 of 1
Total Time
45 minutes
Rating
4(2,455)
Comments
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Studded with colored candies (delicious if they are peanut-filled, too), these treats are an amazing way to end a grown-up supper, and a very useful way to keep a roomful of boisterous children happy.

Featured in: AT MY TABLE; A Lot Tastier Than a Jack-o'-Lantern

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Ingredients

Yield:12 3½- to 4-inch cookies

  • 1 cup flour

  • ½ teaspoon baking powder

  • ½ teaspoon salt

  • 1 cup rolled oats

  • 9 tablespoons butter, at room temperature

  • ½ cup light brown sugar

  • ½ cup superfine sugar

  • 1 large egg

  • 1 teaspoon vanilla extract

  • ¾ cup chopped pecans

  • 1 cup M&M's or other sugar-coated candies like Reese's pieces

Ingredient Substitution Guide
Nutritional analysis per serving

37 grams carbs; 38 milligrams cholesterol; 325 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 9 grams saturated fat; 18 grams fat; 2 grams fiber; 152 milligrams sodium; 5 grams protein; 23 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 350 degrees. In a small bowl combine flour, baking powder, salt and rolled oats. Set aside. In the bowl of an electric mixer combine butter, light brown sugar and superfine sugar. Beat until creamy. Add egg and vanilla, and beat again until smooth.

  2. Step 2

    Add flour mixture to butter mixture, and beat until smooth. By hand, fold in chopped pecans and M&M's.

  3. Step 3

    Roll quarter-cup measures of dough into balls and flatten them into fat disks (about ½ inch thick). Place on a parchment-lined or greased baking sheet, about 6 at a time, so they have room to spread.

  4. Step 4

    Bake until cookies are risen, dry on surface and very lightly browned, 15 to 20 minutes. They will be too soft to lift from baking sheet. Set aside to harden for 5 minutes, then transfer to a wire rack to cool.

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Ratings

4 out of 5
2,455 user ratings
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Comments

Jake Wagman

These were awesome! I’m eight years old and I made them without any help.

Catherine

Actually, I just made these, as directed, using Reese's Pieces instead of M&Ms and they turned out exactly as pictured.

NYC Chef Mama

the photo above does not honestly represent this recipe. the MnMs in the photo have been pressed into the cookie by hand after, or near the end of, baking. If you follow the recipe above, and fold the candies into the dough, as told to, the MnMs will be covered in dough and the colors will bleed into the dough as they bake.

Ruby Mendoza

These are "so yummy" according to my 2 & 4 year old (and myself)! They are very easy to make as well and I bet for those cinnamon lovers out there, a little sprinkle of cinnamon would make them even better.

Katherine

These were ok. Nothing special. I used the tiny M&Ms and they had a nice crunch but I would not rush to make these again.

Adrienne

I doubled the recipe. Didn’t have enough Reese’s Pieces so I subbed chocolate chips for about half the candies. Baked on parchment paper and they spread quite a bit. Thin. Flavor and texture were good.

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