Monster Cookies
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.
Servings 20
Ingredients
- 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.
- 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.
Watch for set edges and soft centers instead of waiting for browning across the whole cookie.
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.
