These Fresh Milled Flour Monster Cookies are everything you want in a classic monster cookie — soft, chewy, peanut‑buttery, and packed with oats, M&Ms, and chocolate chips — but with the warm, wholesome flavor of freshly milled soft white wheat. They’re the kind of cookie that feels right at home in a busy homestead kitchen: simple ingredients, pantry‑friendly, and perfect for sharing with little hands that always seem to wander toward the cookie jar.
Fresh milled flour adds a depth of flavor you just can’t get from store‑bought flour, and the oats help keep the cookies tender and hearty. This is one of those recipes that comes together quickly, bakes beautifully, and disappears even faster.
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. I only recommend products I use and trust in my own homestead kitchen.
Fresh Milled Flour Monster Cookies (Soft, Chewy & Loaded with Mix‑Ins)
- Total Time: 30
- Yield: about 30 cookies 1x
Description
Description: Soft, chewy Monster Cookies made with fresh milled soft white wheat, peanut butter, oats, M&Ms, and chocolate chips. A cozy, whole‑grain twist on a classic favorite.
Ingredients
-
1/2 cup butter, softened
-
1/2 cup sugar
-
1/2 cup brown sugar
-
1/2 cup peanut butter
-
1 egg
-
1 teaspoon vanilla
-
140 grams fresh milled soft white wheat
-
1 1/4 cups old fashioned rolled oats
-
1/2 teaspoon baking powder
-
1/2 teaspoon baking soda
-
3/4 cup M&Ms
-
1/2 cup semi‑sweet chocolate chips
Instructions
-
Preheat oven to 350°F and spray baking sheets.
-
Weigh and mill wheat berries to make 140g fresh milled soft white wheat flour.
-
Cream together the butter, sugar, and brown sugar. Add in the peanut butter.
-
Add the egg and vanilla and mix until well combined.
-
Add the baking powder, baking soda, and freshly milled flour. Mix until just combined.
-
Fold in the rolled oats, M&Ms, and chocolate chips.
-
Scoop onto baking sheets, leaving about 2 inches between each cookie.
-
Bake for 10–12 minutes, or until just set. Do not overbake.
-
Let cool slightly on the pan before transferring to a cooling rack.
Notes
-
Weigh your wheat berries before milling. Fresh milled flour varies in volume, so weighing ensures accuracy.
-
To soften cold butter quickly, microwave it on a low power setting in short bursts. This softens it evenly without melting.
- Prep Time: 10
- Cook Time: 20
🧺 Why You’ll Love These Cookies
- Soft and chewy with crisp edges
- Packed with oats, peanut butter, M&Ms, and chocolate chips
- Made with fresh milled soft white wheat for rich, whole‑grain flavor
- No chilling required
- Perfect for lunchboxes, after‑school snacks, or gifting
🧰 Tools I Used
- Grain mill (for milling soft white wheat)
- Kitchen scale (for weighing wheat berries — essential for accuracy)
- Stand mixer
- Cookie scoop (1–2 tablespoon size)
- Baking sheets
- Cooling rack
🍪 How to Serve
These cookies are perfect:
- Warm from the oven with a glass of cold milk
- Packed into lunchboxes
- Crumbled over vanilla ice cream
- Shared at potlucks or gatherings
- Stored in the freezer for quick treats on busy days
They’re the kind of cookie that feels cozy and familiar — the ones kids remember and ask for again.
📝 Ingredients
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup peanut butter
- 1 egg
- 1 tsp vanilla
- 140g fresh milled soft white wheat
- 1 1/4 cups old‑fashioned rolled oats
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup M&Ms
- 1/2 cup semi‑sweet chocolate chips
👩🍳 Instructions
- Preheat oven to 350°F and spray baking sheets.
- Weigh and mill wheat berries to make 140g fresh milled soft white wheat flour.
- Cream together the butter, sugar, and brown sugar. Add in the peanut butter.
- Add the egg and vanilla and mix until well combined.
- Add the baking powder, baking soda, and freshly milled flour. Mix until just combined.
- Fold in the old‑fashioned oats, M&Ms, and chocolate chips.
- Scoop onto baking sheets, leaving about 2 inches between each cookie.
- Bake for 10–12 minutes, or until just set. Be careful not to overbake.
- Let cool slightly on the pan before transferring to a cooling rack. Enjoy.
🗒️ Notes
- Weigh your wheat berries before milling. Fresh milled flour is naturally fluffier and varies in volume, so weighing the berries ensures you get the correct amount of flour every time.
- Need softened butter fast? Microwave cold butter on a low power setting in short bursts. This gently softens it through the center without melting, which keeps your cookie texture perfect.
🌾 Variations
Add nuts: Chopped pecans or peanuts add crunch.
Swap the chocolate: Use white chocolate chips or peanut butter chips.
Holiday version: Use seasonal M&Ms for color.
Extra peanut butter: Add 1–2 tbsp more for a richer flavor.
🔄 Substitutions
- Butter: Use softened coconut oil for dairy‑free.
- Peanut butter: Almond or sunflower seed butter works well.
- Oats: Quick oats can be used but will make the cookies slightly softer.
📦 Storage
- Room temperature: 3–4 days in an airtight container.
- Refrigerator: Up to 1 week.
- Freezer: Freeze baked cookies for up to 3 months.
- Freeze dough: Scoop onto a tray, freeze, then store in a bag. Bake from frozen, adding 1–2 minutes.
❓ FAQs
Can I use hard white or red wheat?
Soft white wheat gives the best cookie texture, but hard wheat will work — the cookies will just be slightly heartier.
Do I need to chill the dough?
Nope! These bake beautifully without chilling.
Can I double the recipe?
Yes — this recipe doubles perfectly.
More Recipes Like This
- Fresh Milled Flour Peanut Butter Cookies
- Fresh Milled Flour Chocolate Chip Cookies
- See all of my Fresh Milled Flour recipes here
📣 Call to Action
If you try these Fresh Milled Flour Monster Cookies, leave a comment or tag me on Pinterest — I love seeing your fresh‑milled creations come to life in your kitchen.
