Monster Cookie

5 from 37 votes

Monster Cookies are thick and chewy oatmeal peanut butter cookies loaded with chocolate chips and M&Ms, a family favorite cookie recipe.

Prep Time15

Cook Time10

Total Time25

Course: Dessert

Cuisine: American

Servings:

Author: Kristyn Merkley

Ingredients

1½ cups creamy peanut butter or chunky
1 cup brown sugar packed
1 cup sugar
½ cup unsalted butter room temperature
2 large eggs
1 tablespoon vanilla extract
4½ cups quick cooking oats
2 teaspoons baking soda
1 cup milk chocolate chips
1 cup plain M&Ms

Instructions

Prepare a cookie sheet by lining it with parchment paper or using cooking spray. Preheat the Oven to 350°F.
Use an electric mixer to combine peanut butter, sugars, and butter. Mix well then add the eggs and vanilla. Next, mix in the quick oats and baking soda. Finally, stir in the chocolate chips and M&M's.
Use a cookie or ice cream scoop to drop the dough onto the baking pan. (To make them picture perfect add a few chocolate chips and M&Ms to the top of the scoops.)
Cookie scoops: Bake for 10 to 12 minutes. Ice Cream Scoops: bake for 18-20 minutes. Be sure you do not overbake!!
Allow the cookies to cool for a few minutes before transferring them to a wire rack to finish cooling off.

Video

Notes

Recipe Tips.

Add Extra Toppings on Top: Press a few extra M&Ms and chocolate chips on top before baking for a bakery style finish.
Peanut butter holds these cookies together, so use regular brands like Jif or Skippy. Natural or almond butter may make them crumbly, but crunchy works for added texture.
Oats: I used quick oats because I like the texture and structure that it creates within the cookie. You can use regular oats if that is what you have on hand, but do not use steel-cut oats or instant oats.

Store. Keep cookies in an airtight container at room temperature for up to 4 days. Freeze cooled cookies in a freezer bag for up to 2 months. Thaw: Thaw at room temperature, or warm briefly for a fresh-baked feel.

Freeze the cookie dough. Scoop dough balls onto a baking sheet, freeze until firm, then store in a freezer bag for up to 2 months. Bake from frozen, adding 1 to 2 minutes.

Gluten free. These cookies are made without using flour. However, you need to check the other ingredients, like the oats, to be sure they do not contain hidden gluten.

Nutrition