Thick and Chewy Monster Cookies (No Chill)

Monster cookies are basically the cookie that said yes to everything. Oats, peanut butter, M&M’s, chocolate chips – all of it, in one giant, chewy, soft-centered cookie. No rules, no apologies.

The dough comes together in one bowl, no chilling required, and the whole thing is pretty hard to mess up. You scoop big, leave the tops rough, and let the oven do the work. It’s the same easy, no-fuss approach as these crispy chewy oatmeal cookies – just with way more going on.

Fair warning – these disappear fast. Make a full batch and don’t feel bad about it.

Step-by-step photos and instructions are below. Jump to the recipe card if you wish!

Why you’ll love this

If you’ve never made monster cookies before, this is a great place to start. The dough is straightforward, the results are reliable, and they’re hard to stop eating.

• No chill required. Scoop and bake straight away.
• Makes a big batch. 20 large cookies from one bowl of dough.
• They keep well. Soft and chewy for days when stored properly.
• Adaptable. Swap the mix-ins for whatever you’ve got.

Do I need to chill the dough?

Nope! These are designed to be scooped and baked right away. If your kitchen runs warm and the dough feels a little loose, a quick 15-minute chill can help, but it’s not required.

Can I make smaller cookies?

Absolutely. Use about 1½ tablespoons of dough and reduce the bake time by 1 to 2 minutes. Keep an eye on the edges – same rules apply, pull them while the centers still look soft.

Can I freeze the dough?

Yes. Scoop the dough into balls, freeze solid on a baking sheet, then transfer to a bag or container. Bake from frozen and add 1 to 2 minutes to the bake time.

Do these stay soft?

They do. Stored in an airtight container at room temperature, these stay chewy for days. If anything, they’re even better the next day.

Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead

• Butter. Use butter at room temperature so it creams smoothly without melting. Cold butter won’t mix properly and warm butter will cause spreading.
• Brown sugar and white sugar. Using both gives you the best of both worlds – brown sugar adds chew and moisture, white sugar helps the edges crisp up slightly.
• Peanut butter. Stick with standard creamy or smooth peanut butter for consistent texture. Natural peanut butter can make the dough oily or crumbly and affect how the cookies bake. I like Jif and Skippy brands for these.
• Eggs. Always use large eggs at room temperature. They mix more evenly and help the dough hold together.
• Quick oats. These give the cookies their signature chew. Old fashioned oats work too if that’s what you have.
• M&M’s and chocolate chips. Keep your total mix-ins to around 2 cups so the cookies don’t fall apart. Feel free to swap in whatever you like. I like butterscotch and peanut butter chips in mine!

How to make this recipe

Start by creaming the butter and sugars together until smooth, then mix in the peanut butter, eggs, and vanilla. The base should look thick and a little glossy before you add anything else.

Stir in the dry ingredients and fold in the oats, then add the M&M’s and chocolate chips. The dough will be thick and chunky – that’s what you want.

Scoop into large, tall mounds on a parchment-lined baking sheet. Don’t flatten them. Bake until the edges are set but the centers still look soft, then press a few extra M&M’s on top while they’re warm. Let them cool on the pan for 5 to 10 minutes – they’ll firm up as they sit.

Troubleshooting

• Cookies spread too much. The butter was too warm. Chill the dough for 15 minutes before baking.
• Cookies didn’t spread. The dough was too cold or the flour was over-measured. Let it sit at room temperature for a few minutes before scooping.
• Cookies are crumbly. Too many mix-ins or not enough peanut butter. Stick to the 2-cup mix-in limit.
• Cookies seem dry. They were overbaked. Pull them sooner next time – even if the centers look underdone, they’ll firm up on the pan.

FAQs

More recipes to love:

• Cowboy Cookies. Thick, chewy, and loaded with chocolate, coconut, and pecans.
• Chocolate Chip Cookies. The classic, crispy-edged, chewy-centered cookie you’ll make on repeat.
• Cornflake Cookies. Buttery and crispy with a satisfying crunch in every bite.
• Oatmeal Cookies. Thin, crispy edges with a chewy center and loads of vanilla flavor.
• Cosmic Brownies. Fudgy, ganache-topped brownies with rainbow chips that taste just like the lunchbox classic.

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Monster Cookies

Author Kylee Ayotte

Servings 20

Prep Time: 15 minutes mins

Cook Time: 12 minutes mins

Total Time: 27 minutes mins

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These monster cookies are thick, chewy, and packed with oats, peanut butter, M&M's, and chocolate chips. They bake up soft in the middle with sturdy edges, don't require chilling, and are meant to look a little messy in the best way. Big scoops encouraged.

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Ingredients

 

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• ▢ 1 cup butter softened
• ▢ 1 cup packed brown sugar 200g
• ▢ 1/2 cup granulated white sugar
• ▢ 1 cup creamy peanut butter
• ▢ 2 large eggs room temperature
• ▢ 1 tablespoon vanilla extract
• ▢ 3/4 cup flour 100g
• ▢ 1 teaspoon baking soda
• ▢ 1/2 teaspoon salt
• ▢ 1 1/2 cups quick oats
• ▢ 1 cup M&M’s 200g
• ▢ 1 cup chocolate chips 200g

Instructions

• Get prepped. Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Let the butter soften and bring the eggs to room temperature.
• Make the cookie dough. In a large bowl cream the butter, brown sugar, and granulated white sugar until smooth and creamy.
• Add the peanut butter and mix until fully combined.
• Stir in the eggs and vanilla extract until the dough looks thick and cohesive.
• Add the dry ingredients. Stir in the flour, baking soda, and salt over the dough and mix just until combined. Fold in the oats. The dough will be thick and slightly sticky, which is exactly what you want.
• Fold in the mix-ins. Gently stir in the M&M’s and chocolate chips until evenly distributed. Avoid overmixing once the mix-ins are added.
• Scoop and bake. Use a large cookie scoop, to scoop the dough into large mounds, and place on the prepared baking sheets with space to spread. Leave the tops tall and rough. Do not flatten. Bake for 10 to 12 minutes, until the edges are set and lightly golden but the centers still look soft and slightly underbaked.
Watch for set edges and soft centers instead of waiting for browning across the whole cookie.
• Press extra m&ms in the the warm cookies.
• Cool. Let the cookies cool on the baking sheet for 5 to 10 minutes before transferring to a wire rack. They will finish setting as they cool.

Notes

Monster cookie dough should feel thick and a little chaotic. If it looks slightly uneven or chunky, you’re doing it right.

If your kitchen runs warm and the dough feels loose, a quick 15-minute chill can help, but it’s not required.

For extra thickness, use a larger scoop and space the cookies well so they don’t run into each other.

Don’t overbake. These cookies go from perfect to dry fast if left in too long.

⭐️ Don’t Forget! I love to hear how this turned out for you! Share your thoughts by leaving a review and rating below.

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About Kylee Ayotte

I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee