Description
These peanut butter oatmeal monster cookies are thick, deeply chewy, and loaded with so much chocolate chips and M&Ms that every bite feels like a small celebration. They stay soft for days, require no chilling, and come together in no time. Bakery style, chewy monster cookies you can make at home. This foolproof recipe unites creamy peanut butter, chocolate chip oatmeal cookies, and M&Ms for the best monster cookie recipe that delivers every time.
Ingredients
- 1/2 cup Unsalted Butter
- 1 cup White Sugar
- 1 cup Brown Sugar
- 1 cup Peanut Butter
- 1 1/2 tsp Vanilla
- 4 Eggs
- 4 1/2 cup Quick Oats
- 2 tsp Baking Soda
- 1/2 tsp Salt
- 1/2 cup Flour
- 1 cup Chocolate Chips
- 1 cup M& Ms
Instructions
- Pre-heat oven to 350 degrees.
- Cream butter and both sugars in a large bowl or the bowl of a stand mixer on medium speed with a paddle attachment. Note, the butter must be at room temperature and soft but not melted for this to work. Do not use margarine.
- Add in the peanut butter, egg, and vanilla and mix again until combined.
- In a separate mixing bowl whisk together the dry ingredients (baking soda, salt, flour, and oats).
- Slowly mix the flour mixture into the bowl with the wet ingredients one cup at a time, mixing until combined. Do not over mix.
- Once the cookie dough is combined, mix in the chocolate chips and M&Ms. Mixing the M&Ms in by hand so the candy coatings don’t break or smash.
- Using a cookie scoop, scoop dough into balls and place on a prepared baking sheet. To make more uniform cookies roll the dough balls in your hands to make them smooth. Do not press down.
- To make the cookies more bakery style, press extra M&Ms and chocolate chips into the tops before baking. This makes the cookies look loaded and makes each cookie visibly chocolaty.
- Bake for 6-12 minutes. I find 9 minutes in my oven to be perfect. Baking time may vary so watch them carefully.
- Cool cookies on the cookie sheet for 5 minutes and then transfer them to a wire rack.
- Serve with a glass of milk!
Notes
Bake time will vary. These cookies are tricky because they don’t look “done” when they come out of the oven. The edges should be firm and lightly golden, but the centers will look soft, almost underbaked. That’s exactly what you’re going for. If you wait until the centers look fully set, you’ve overbaked them and they’ll turn hard as they cool.
Makes about 40 cookies depending on size.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: desserts
- Method: Bake
- Cuisine: American
