Monster Cookies
These Monster Cookies are packed with creamy peanut butter, hearty old-fashioned oats, semi-sweet chocolate chips, and milk chocolate M&M candies. They’re soft, chewy, and full of chocolate and peanut butter flavor.
Equipment
- Rimmed baking sheets
- parchment paper
- Measuring cups and spoons
- Stand mixer or hand mixer
- Silicone spatula
- Kitchen scale
Ingredients
- ½ cup (113.5 g) unsalted butter, slightly cold
- ¾ cup (159 g) light brown sugar, packed
- ¼ cup (50 g) granulated sugar
- ¾ cup (192 g) creamy peanut butter
- 2 (100 g) large eggs, room temperature
- 1 teaspoon vanilla extract
- 1½ cups (180 g) all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 2½ cups (200 g) old-fashioned oats
- 1 cup (170 g) semi-sweet chocolate chips
- 1 cup (175 g) M&Ms, plain
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Line rimmed baking sheets with parchment paper and set aside.
- Cream the butter, sugars, and peanut butter: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth. Add the brown sugar and granulated sugar and beat until light and fluffy, about 2–3 minutes. Add the peanut butter and mix until smooth.
- Add the eggs: Add the eggs one at a time, mixing until smooth after each addition. Scrape down the sides of the bowl after adding each egg.
- Add the vanilla: Add the vanilla extract and mix for about 20–30 seconds.
- Add the dry ingredients: With the mixer on low speed, add the all-purpose flour, salt, baking soda, baking powder, and old-fashioned oats. Mix just until the ingredients are combined. Be careful not to overmix.
- Add the chocolate: Add the semi-sweet chocolate chips and M&Ms. Mix on low speed just until incorporated.
- Portion the dough: Portion about 3 tablespoons of dough and roll into balls. Place the dough balls on the prepared baking sheet about 2 inches apart.
- Bake: Bake for 10–12 minutes. The edges should look set while the centers still look slightly soft.
- Cool: Let the cookies cool on the baking sheet for 5–10 minutes. Transfer them to a wire cooling rack to finish cooling.
Notes
Storage: Store cookies in an airtight container at room temperature for up to 5 days. For the best texture and flavor, enjoy them within 2–3 days.
Freezing: Cookie dough can be portioned and frozen for later. Bake directly from frozen, adding a few extra minutes to the baking time as needed.