Monster cookies are the cookie jar’s biggest personality. They have peanut butter, oats, colorful M&M’s, and chocolate chips all in one dough. Every bite has something different going on, and the cookies stay soft and chewy.
This recipe makes them thick, soft, and easy to bake. You mix the dough in one large bowl, scoop it out, and bake. The recipe makes 32 cookies, so you’ll have plenty to share or to keep in the cookie jar. It has a 5-star rating from 18 ratings.
Recipe Card
- Prep time: 25 minutes
- Cook time: 12 minutes (the instructions say 10 to 12 minutes)
- Total time: 37 minutes
- Servings: 32 cookies
- Storage: Up to 1 week at room temperature
Ingredients
- 1 cup all-purpose flour, spooned & leveled (125 grams)
- 1 ¼ cups old-fashioned rolled oats (125 grams)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened (113 grams; 1 stick)
- ¾ cup packed light brown sugar (150 grams)
- ¼ cup granulated sugar (50 grams)
- ½ cup creamy peanut butter (125 grams)
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- ¾ cup M&M’s (155 grams)
- ¾ cup semi-sweet chocolate chips (135 grams)
Before You Start
A few small choices help these cookies turn out right.
Choose the right peanut butter. The recipe recommends a creamy brand like Jif or Skippy. It says to avoid natural peanut butter.
Measure the flour carefully. The flour should be spooned into the measuring cup and leveled off. If you have a kitchen scale, 125 grams is the amount.
Soften the butter and set out the egg. The butter should be soft, and the egg should be at room temperature.
Prep your pans. You’ll need two to three large baking sheets lined with parchment paper or silicone baking mats.
How to Make Monster Cookies
Part 1: Prep and Mix the Dry Ingredients
- Heat the oven. Preheat the oven to 350°F (177°C). Line two to three large baking sheets with parchment paper or silicone baking mats. Set them aside.
- Whisk the dry ingredients. In a large mixing bowl, whisk together the flour, oats, baking soda, and salt. Set the bowl aside.
Part 2: Make the Dough
- Cream the butter and sugars. Use a stand mixer with the paddle attachment, or a large bowl and a handheld mixer. Beat the butter, brown sugar, and granulated sugar for about 1 to 2 minutes, until they’re well combined.
- Add the wet ingredients. Mix in the peanut butter, egg, and vanilla until everything is fully combined. Stop and scrape down the sides of the bowl as needed so nothing gets left behind.
- Add the dry ingredients. Add the flour and oat mixture, and mix until just combined.
- Fold in the candy and chocolate. Add the M&M’s and chocolate chips. Fold them in gently by hand, or mix them in on low speed with your mixer.
Part 3: Scoop and Bake
- Scoop the dough. Use a 1 ½ tablespoon cookie scoop to place the dough on the prepared baking sheets. Leave a little room between each one.
- Bake in batches. Bake the pans separately for 10 to 12 minutes. The cookies are ready when the tops are set and the edges are just lightly browned.
- Cool on the pan. Take the cookies out of the oven and let them cool on the baking sheet for 5 to 10 minutes.
- Finish cooling. Move the cookies to a wire rack to cool completely.
Tips and Variations
Don’t use natural peanut butter. The recipe specifically says to avoid it and recommends a creamy brand like Jif or Skippy.
Spoon and level the flour. This helps you avoid adding too much.
Scrape the bowl. When you add the peanut butter, egg, and vanilla, stop and scrape down the sides so the mixture blends evenly.
Stop mixing early. After adding the dry ingredients, mix only until just combined.
Fold in the mix-ins gently. You can use a spatula, or low speed on your mixer.
Leave room between cookies. The recipe says to leave a little room between each scoop.
Bake one pan at a time. The recipe says to bake in separate batches.
Pull them when the edges are lightly browned. The tops should be set, and the edges just lightly browned.
Freeze the dough. Scoop balls of dough onto a baking sheet lined with parchment paper. Freeze them for several hours, until completely frozen. Then store them in a freezer bag or container. You can bake them straight from the freezer by adding 1 to 2 minutes to the baking time.
Freeze baked cookies. Baked cookies freeze well for up to 3 months. Let them thaw to room temperature before serving.
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Serving Suggestions
The recipe doesn’t list specific pairings. Once the cookies are cool, serve them from the cooling rack or a plate. They keep well in an airtight container at room temperature for up to one week, so they’re easy to make ahead and keep on the counter for snacking.
Final Thoughts
Monster cookies are a good choice when you want a cookie that has everything in it. The peanut butter oatmeal dough is soft and thick, and the M&M’s and chocolate chips make each bite a little different. They’re easy to make, they freeze well, and one batch gives you plenty to share.