Monster Cookie Recipe

These scrumptious soft and chewy Monster Cookies are loaded with flavor from peanut butter, oatmeal, chocolate chips, and M&M's. Enjoy a batch today, or freeze a batch for freshly baked cookies anytime.

Course Dessert

Cuisine American

Keyword homemade monster cookies, how to make monster cookies, what's in monster cookies

Prep Time 10

Cook Time 11

Servings cookies

Calories 167kcal

Author Beth Pierce

Ingredients

1 cup all purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup butter softened
2/3 cup brown sugar
¼ cup granulated sugar
½ cup creamy peanut butter
1 large egg room temperature
1 teaspoon vanilla extract
1 cup old fashioned rolled oats
1 cup semi-sweet chocolate chips
¾ cup mini M&M candy or regular sized M&M'S

Instructions

Preheat oven to 350 degrees. Cover a baking sheet with parchment paper.
In a medium bowl whisk together the flour, baking powder, baking soda, and salt.
In the bowl of a stand mixer with the paddle attachment or hand mixer cream the butter, brown sugar, and granulated sugar until light and fluffy. Blend in the peanut butter until smooth and creamy.
Reduce the mixer to low and add the egg and the vanilla extract. Mix just until combined. Add the flour mixture in several intervals mixing just until combined. Scrap down the bowl and beater as needed.
Remove the bowl from the mixer and stir in the rolled oats, semi-sweet chocolate chips, and the M&M'S. Using a 1 1/2 tablespoon cookie scoop drop the dough by rounded tablespoons onto a parchment covered baking sheet.
Bake for 10-12 minutes or until very lightly browned. Let the cookies cool for 5 minutes on the baking sheet before carefully moving to cool on wire racks.

Notes

Both regular and mini-size M&M'S work in this recipe.
Soften the butter and warm the egg to room temperature.
Use old-fashioned oats not quick oats for a bit of a chewy bite.
For best results use regular creamy peanut butter, not all-natural peanut butter. I am a Jif gal but Skippy and Planters work just as well.
Cover your baking sheets with parchment paper or silicone baking mats. They help the cookies bake evenly, brown better, and lift off the cookie sheet without breaking.
For optimum results, bake one sheet of cookies at a time. Use multiple cookie sheets or let the single cookie sheet cool before dropping more dough on it as a warm cookie sheet can cause cookies to spread too fast.
Pro-Tip – Make the first batch a test run. Bake one or two cookies. This allows you to make sure the dough will not spread too much and to test the baking time. If the cookies spread too much. Cover the bowl with wrap and refrigerate for 1-2 hours.
Store the cookies on the counter in an airtight container for up to 5 days or freeze for up to 2 months. See more below about freezing the dough for fresh cookies anytime.

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