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Monster Cookies

Monster cookies are thick, chewy peanut butter cookies loaded with M&Ms, chocolate chips, and oats in every bite. Golden edges and soft centers come from a short bake at 350°F followed by a brief rest on the tray before rack cooling.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 260
Ingredients Method Notes

Ingredients
  

Peanut butter
  • 1.5 cup creamy peanut butter
Brown sugar
  • 1 cup brown sugar, packed
Granulated sugar
  • 0.5 cup granulated sugar
Eggs
  • 3 large eggs
Vanilla extract
  • 2 tsp vanilla extract
Baking soda
  • 1 tsp baking soda
Quick-cooking oats
  • 3 cup quick-cooking oats
M&Ms
  • 1 cup M&Ms (red, white, and blue for patriotic version)
Chocolate chips
  • 0.5 cup chocolate chips
Mini chocolate chips
  • 0.5 cup mini chocolate chips

Method
 

Prep
  1. Preheat the oven to 350°F and line two baking sheets with parchment paper, so you’re ready to bake as soon as the dough is portioned.
Make the dough
  1. Beat creamy peanut butter, brown sugar, and granulated sugar together in a large bowl until combined and glossy.
  2. Add large eggs, vanilla extract, and baking soda and mix until smooth, with no streaks of egg visible.
  3. Stir in quick-cooking oats until fully incorporated, then fold the oats through so the dough thickens and looks evenly speckled.
  4. Fold in M&Ms (red, white, and blue for patriotic version), chocolate chips, and mini chocolate chips until distributed throughout the dough.
Shape and bake
  1. Scoop dough into 2-tablespoon balls and place them 2 inches apart on the prepared baking sheets, flattening slightly with your palm.
  2. Bake at 350°F for 10–12 minutes until edges are set but centers still look slightly underdone, with a golden rim around each cookie.
Cool
  1. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack as the cookies firm up while cooling.

Notes

Pro tip: press the dough balls down only slightly so the centers stay soft while the edges set. Store in an airtight container at room temperature for up to 5 days, or refrigerate for up to 7 days; freeze baked cookies for up to 2 months. For a gluten-free swap, use certified gluten-free quick-cooking oats (the recipe has no flour).