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Monster Cookies

  • Author: Shelly
  • Prep Time Prep Time: 10 minutes
  • Cook Time Cook Time: 10 minutes
  • Total Time Total Time: 2 hours 25 minutes
  • Yield Yield: 36 cookies 1x
  • Category Category: Dessert
  • Method Method: Oven
  • Cuisine Cuisine: American

Description:

Ready to try one of the best cookie recipes ever? These Monster Cookies are packed with chocolate chips, M&Ms, oats, and peanut butter; don’t miss out on these chocolate-y homemade cookies!


Ingredients:

  • 3/4 cup butter, room temperature
  • 2 cups creamy peanut butter
  • 1 1/2 cups light brown sugar
  • 1 1/2 cups granulated sugar
  • 5 large eggs
  • 1 tablespoon vanilla extract
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 3/4 cup all purpose flour
  • 5 1/2 cups rolled (old fashioned) oats
  • 1 cup semi-sweet chocolate chips
  • 1 cup M&Ms
  • Optional – 1/2 cup peanut butter chips and/or 1 cup raisins

Instructions

Combine butter, peanut butter, and sugars: In the bowl of your stand mixer fitted with the paddle attachment mix the butter, peanut butter, brown sugar, and granulated sugar together on medium speed for 2 minutes.

Add eggs, vanilla, baking soda and salt: Add in the eggs one at a time, vanilla extract, baking soda, and salt and mix until smooth for 1 minute, scraping the sides of the bowl as necessary.

Add flour and oats: Turn the mixer to low and add in the flour, mixing until combined. Slowly add in the oats and mix until incorporated.

Stir in add-ins: Stir in the chocolate chips, M&Ms, and other optional add-ins. Cover the bowl and refrigerate the dough for at least 2 hours.

Bake: Preheat oven to 375°F. While the oven is preheating, remove the dough from the refrigerator to take the chill off. Line your baking sheet with parchment paper. Using a medium (2- tablespoon) cookie scoop, portion out the dough and place 2- inches apart on the baking sheet. Bake for 10 – 12 minutes, until lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.


Notes:

Store airtight at room temperature for up to 3 days.
Freeze dough or baked cookies for up to 30 days. See post about freezing cookie dough for tips.

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