Chewy monster cookies are soft cookies with crisp edges! They are filled with peanut butter, brown sugar, M&M's, and oats.
Monster cookies have it all. They are seriously loaded up with the yummiest ingredients!
The peanut butter oat dough is made in one bowl with simple, everyday ingredients. Then you add in mini M&M's, regular sized M&M's, and chocolate chips.
These are the best cookies because it has everything you want and more. There's a little bit of everyone's favourite in this one!
For more cookie recipes, try Caramel Chocolate Chip Cookies, Oreo Chocolate Chip Cookies, and Nutella Stuffed Chocolate Chip Cookies.
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Why this recipe works
Add-ins - There are oats, peanut butter, mini M&M's, regular sized M&M's, and chocolate chips in these cookies!
Easy to make - These cookies are so simple to make! They come together in one bowl.
Chewy cookies - The cookies are soft and chewy thanks to the oats and butter.
Ingredients Notes
Chocolate chips - Mini chocolate chips are my favourite because they allow for small pockets of gooey chocolate in every bite. Semi-sweet can be used as well!
Unsalted butter - This will be melted.
Oats - I used quick oats.
Peanut butter - I used creamy peanut butter. Crunchy works as well! I wouldn't use natural peanut butter.
M&M's - I used a mixture of mini M&M's and regular sized M&M's.
Step by step instructions
Here is how to make and bake these monster cookies. You will need two trays lined with parchment paper, a large mixing bowl, a spatula, a whisk, and a standard ice cream scoop.
Step 1 - Whisk butter and sugars. In a large bowl, whisk melted butter, brown sugar, sugar, eggs, vanilla, and peanut butter.
Step 2 - Add in dry ingredients. Toss in flour, baking soda, baking powder, salt, and quick oats. Mix until no dry streaks appear.
Step 3 - Mix in add-ins. Add in chocolate chips, mini M&M's, and regular sized M&M's.
Step 4 – Scoop and bake. Scoop the cookies out onto a baking tray 6 at a time. The cookies bake for 12-15 minutes or until the edges are a golden brown colour. The middle will still be soft and will continue to bake as they cool on the tray.
If the cookies spread out to much, take a large glass or cookie cutter, put it around the cookie and spin the cookie around on the tray until they are circular again! This quick swirl will help with any uneven edges.
Transfer to a cooling rack. Enjoy!
Expert Baking Tips
Here are a few expert baking tips from my kitchen to yours
- Use a gram scale for the most accurate measurements. To convert this recipe to grams, click the ‘metric’ button next to the ingredients title on the recipe card.
- Make sure your melted butter is at room temperature before baking. If it is warm, the cookies will spread to much.
- Use quick oats. Large flake oats will be to thick. If you want to use large flake oats, pulse them in a food processor for a few seconds to make them smaller before adding them into the bowl.
- The cookies will look slightly underdone in the middle when removed from the oven. They will continue to cook as they cool. This helps to make sure they are chewy.
Storing and Freezing
Store the monster cookies at room temperature in an air-tight container up to 5 days.
Freeze the baked cookies in an airtight container or a freezer bag for up to 30 days. When ready to eat, remove from freezer to thaw.
FAQ
Can I make these into smaller cookies?
Yes! Use a smaller cookie scoop or tablespoon to scoop 8 even cookie dough balls per cookie sheet. Bake them for 8-10 minutes, or until the edges are a light brown edge.
Can I add in other add-ins?
Yes! Feel free to substitute the add-ins I used for nuts, butterscotch chips, etc.
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Monster Cookies
Ingredients
- 1 cup butter melted
- 3/4 cups light brown sugar
- 1/2 cup white sugar
- 3/4 cups peanut butter creamy
- 1 tbsp vanilla
- 2 eggs room temperature
- 2 1/3 cups all-purpose flour
- 1 cup quick oats
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 3/4 cups mini chocolate chips
- 1/2 cup M&M's
- 1/2 cup mini M&M's
Instructions
- In a large bowl, mix the melted and cooled butter, brown sugar, sugar, vanilla, peanut butter, and eggs using a whisk.1 cup butter, 3/4 cups light brown sugar, 1/2 cup white sugar, 3/4 cups peanut butter, 1 tbsp vanilla, 2 eggs
- Mix in the flour, baking soda, baking powder, salt, and oats. Use a rubber spatula to mix until just combined. Add in the mini chocolate chips, M&M's, and mini M&M'S.2 1/3 cups all-purpose flour, 1 cup quick oats, 1/2 tsp baking soda, 1/4 tsp baking powder, 1/4 tsp salt
- Preheat the oven to 350°F. Line two cookie sheets with parchment paper. Bake 6 cookies at a time for 12-15 minutes or until the edges are a light golden brown. The middle will still look soft, but will continue to bake from the warmth of the pan after it's out of the oven!
- Cool the cookies on the baking tray for 10 minutes and then transfer to a cooling rack. Enjoy!
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