20 Frequently Asked Questions (FAQs)
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Can I use quick oats instead of old-fashioned oats?
Yes, but the texture will be slightly softer and less chewy. -
Do I have to use creamy peanut butter?
Creamy works best for smooth texture, but crunchy peanut butter adds a nice crunch. -
Can I make these without peanut butter?
Yes—replace peanut butter with almond butter, sunflower seed butter, or cookie butter. -
What’s the best way to make these gluten-free?
Use certified gluten-free oats and a 1:1 gluten-free flour blend. -
Can I use natural peanut butter?
Yes, but make sure it’s well-stirred; natural peanut butter can make the bars more crumbly. -
Can I double the recipe?
Absolutely—use a larger pan or make two batches. -
Can I use regular-size M&Ms instead of mini?
Yes, but mini ones distribute more evenly throughout the bars. -
Can I use dark chocolate chips instead of milk chocolate?
Yes, any type of chocolate chips will work. -
Can I add nuts to this recipe?
Yes—pecans, walnuts, or peanuts make great additions. -
Can I make these ahead of time?
Yes, they stay fresh for up to 5 days in an airtight container. -
How do I store them?
Store in an airtight container at room temperature or refrigerate for longer freshness. -
Can I freeze these bars?
Yes—wrap tightly and freeze for up to 3 months. -
How do I thaw frozen bars?
Let them thaw at room temperature for a few hours before serving. -
How do I make them chewier?
Slightly underbake by 1–2 minutes and let them cool in the pan. -
How do I make them more crispy?
Bake for the full time or 1–2 minutes longer. -
Can I use white sugar only?
Not recommended—brown sugar adds moisture and chewiness. -
Can I add coconut flakes?
Yes, shredded coconut adds a nice texture and flavor. -
Can I use honey instead of sugar?
Not as a full swap—it will make the bars too wet, but you can replace up to ¼ cup sugar. -
Do I have to use parchment paper?
No, but it makes removing and cutting the bars easier. -
Can I make them into cookies instead of bars?
Yes—drop spoonfuls onto a baking sheet and bake for 9–11 minutes.
20 Best Tips for Perfect Monster Cookie Bars
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Use room temperature butter for smooth creaming with the sugars.
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Pack the brown sugar tightly to ensure the right sweetness and moisture.
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Beat the eggs one at a time for a smoother batter.
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Don’t overmix after adding flour to avoid tough bars.
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Reserve some M&Ms to sprinkle on top before baking for a prettier look.
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Use mini chocolate chips for better distribution in every bite.
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Press the dough evenly in the pan for even baking.
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Line with parchment paper for easy lifting and cutting.
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For extra chewiness, slightly underbake them.
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Cool completely before cutting to prevent crumbling.
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Use an offset spatula to spread dough evenly.
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Mix add-ins gently to avoid crushing M&Ms.
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Toast oats lightly before adding for extra flavor.
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Add a pinch of cinnamon for a warm, subtle spice.
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Chill the dough for 15–20 minutes if it feels too sticky.
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Cut with a sharp knife dipped in hot water for cleaner edges.
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Double the vanilla for richer flavor.
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Swap some M&Ms for peanut butter chips for extra peanut butter goodness.
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Use a glass baking dish for even browning.
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Let flavors develop overnight—they taste even better the next day.