Monster Cookies are jammed packed with goodies like: oatmeal, peanut butter, chocolate chips and m&m candies! The ultimate cookie loaded with delicious flavor and texture. This recipe yields 30 cookies in about an hour.
Meet the ultimate cookie.
At least in my world it is. This thick, chewy (thanks you, oatmeal) and decadent cookie also has a crisp and buttery exterior. And it doesn’t stop there. I like to use crunchy peanut butter instead of creamy, just so the cookies have even more texture.
It has just about everything a person could wish for in a cookie. If you love peanut butter, oatmeal, chocolate chips and M&M’s… well, this cookie is for you.
To Make These Monster Cookies You Will Need:
- old fashioned rolled oats – Lends flavor and chewy texture.
- unbleached all-purpose flour – The base for the cookie dough.
- whole wheat flour – Adds subtle and mouthfeel.
- baking soda – Creates a gas while baking which helps the cookies rise.
- fine salt – Use either sea salt or pink himalayan.
- unsalted butter – Lends richness, tenderness and structure to cookies.
- crunchy peanut butter – Adds nutty flavor, richness and texture.
- dark brown sugar – Lends a richer, more complex flavor.
- granulated sugar – Adds sweetness and also makes cookies brown and crisp when baked.
- eggs – Add structure, leavening and flavor.
- pure vanilla extract – Adds warmth and enhances all of the other flavors in this recipe.
- M&M candies – Lends pops of color and pockets of chocolate.
- milk chocolate chips – For additional chocolaty goodness.
Preheat your oven to 350℉ (or 180℃) and line a rimmed metal baking sheets with parchment or silicone mats.
In a bowl, measure and add 2-1/2 cup old fashioned oats, 1 cup unbleached all-purpose flour, 1/2 cup whole wheat flour, 2 teaspoons baking soda and 1/2 teaspoon kosher salt.
Stir to combine and set off to the side.
Next in the bowl of your stand mixer, fitted with the paddle attachment, measure and add 1 cup (2 sticks) unsalted butter, 1 cup crunchy peanut butter and 3/4 cup each of dark brown sugar and granulated sugar.
Mix until combined and fluffy.
Next add 1 egg at a time, mixing well after each addition.
With the second egg, add in 1 teaspoon vanilla extract.
Add half of the flour/oat mixture and mix until just combined.
Then add the remaining, stopping when just combined.
Measure and add in 1 cup milk chocolate chips
Lastly, add in 2-1/2 cups M&M’s candies,
Mix by hand using a spatula.
Using a 3 tablespoons scoop, measure out 3 tablespoons of cookie dough and place onto a parchment lined rimmed, metal baking sheet.
Bake on the middle rack of your preheated oven for 12 to 14 minutes.
Once baked, transfer. the cookies to a wire rack and let cool.
…before inhaling. 😏
Crisp, peanut buttery, crunchy candy coated oatmeal goodness. All packed into one amazing cookie!
How to Store Monster Cookies:
Once the cookies have completely cooled, store them in an air-tight container for up to a week.
How to Freeze Monster Cookies:
Portion out the dough and freeze the raw dough as is, placing them closed together on a lined baking sheet. Place into your freezer and freeze until frozen solid. Transfer to a freezer safe container or baggie and store up to 2 months. Bake desired amount of cookies following the recipe instructions. There’s no need to thaw before baking.
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Enjoy! And if you give this Monster Cookies recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Monster Cookies
Ingredients
- 2½ cups old fashioned rolled oats
- 1 cup unbleached all-purpose flour
- 1/2 cup whole wheat flour
- 2 teaspoons baking soda
- 1/2 teaspoon fine salt, like sea salt or pink himalayan
- 1 cup unsalted butter, softened to room temperature
- 1 cup peanut butter, crunchy
- 3/4 cup dark brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk chocolate chips
- 1½ cups M&M candies
Instructions
- Preheat your oven to 350℉ (or 180℃) and line a rimmed metal baking sheets with parchment or silicone mats.
- Combine oats, flours, baking soda and salt in a bowl. Then set off to the side.
- In the bowl of your stand mixer, fitted with the padle attachment, add the softened butter, peanut butter and both sugars. Mix until ight and creamy.
- Add in one egg at a time, adding 1 teaspoon vanilla extract with the final egg.
- Then add in half of the oat and flour mixture, mixing until just combined. Repeat with the remaining oat/flour mixture.
- Mix in the chocolate chips and then fold in the M&M's by hand using a spatula.
- Use a 3-tablespoon scoop to measure out each cookie. Space 10 scoops of cookie dough a few inches apart on the prepared pan. Bake on the middle rack of your preheaetd oven for 12 to 14 mintues (rotating halfway through).
- Once the edges are golden, remove and transfer to a wire cooling rack and repeat with remaing dough.
Notes
Buy the Cookbook: Simply Scratch : 120 Wholesome Homemade Recipes Made Easy Now available on Amazon »
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Well, I am very excited about these cookies! Everything we love in one cookie! Can’t wait to try them, thanks Laurie!
I saw these cookies and they looked great so I had to make them. They tasted great, too. This coming from someone who does not care for peanut butter. The only substitutions I made was swapping the chocolate chips for dark chocolate chips and using creamy peanut butter. My 8 year old son said these were his new favorite cookies. Big compliment! Thanks for sharing a great recipe.
Great recipe and a satisfying, delicious cookie. Thanks for the recipe.
So glad you enjoyed them, Carolyn!