Monster Cookies
Big, chewy flourless peanut butter oatmeal cookies loaded with chocolate chips and colorful M&Ms. Soft centers, crisp edges, and packed with candy—perfect for bake sales, lunch boxes, and late-night cravings.
Ingredients
- 1/2 cup unsalted butter 1 stick (113 g), softened
- 1 cup creamy peanut butter use regular shelf-stable peanut butter like Jif or Skippy
- 3/4 cup light brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt reduce to 1/4 teaspoon if using salted butter
- 1 cup old-fashioned rolled oats do not use steel-cut oats
- 1 cup quick oats can use all one type of oats if needed
- 3/4 cup semi-sweet chocolate chips mini or milk chocolate chips also work
- 3/4 cup M&M's plus extra for topping; regular, mini, or seasonal colors
- 1/2 cup chopped peanuts or pecans optional, for extra crunch
Instructions
- In a large mixing bowl or the bowl of a stand mixer, beat the softened butter, creamy peanut butter, brown sugar, and granulated sugar together on medium speed for 2–3 minutes, until lighter in color and slightly fluffy. Scrape down the sides of the bowl once or twice so everything blends evenly.1/2 cup unsalted butter, 1 cup creamy peanut butter, 3/4 cup light brown sugar, 1/2 cup granulated sugar
- Beat in the eggs one at a time, mixing just until combined after each addition. Add the vanilla extract and mix again until the batter is smooth and glossy.2 large eggs, 2 teaspoons pure vanilla extract
- Sprinkle the baking soda and fine sea salt over the top of the mixture and beat on low speed for about 10–15 seconds to distribute evenly.1 teaspoon baking soda, 1/2 teaspoon fine sea salt
- Add the old-fashioned oats and quick oats to the bowl. Use a spatula or the mixer on low speed to fold them in just until no streaks of plain peanut butter mixture remain. The dough will be thick.1 cup old-fashioned rolled oats, 1 cup quick oats
- Add the chocolate chips, most of the M&M's (reserve a small handful for topping), and chopped peanuts or pecans if using. Gently fold until evenly distributed, trying not to break the candies.3/4 cup semi-sweet chocolate chips, 3/4 cup M&M's, 1/2 cup chopped peanuts or pecans
- Cover the bowl and chill the dough in the refrigerator for 30–45 minutes to allow the oats to hydrate and to keep the cookies thick and chewy instead of spreading.
- Near the end of the chilling time, preheat the oven to 350°F (175°C). Line 2 baking sheets with parchment paper or silicone baking mats.
- Use a medium cookie scoop (about 2 tablespoons of dough) or roll the dough into balls by hand. Place the dough balls a few inches apart on the prepared baking sheets. Gently press a few extra M&M's onto the tops of each ball.3/4 cup M&M's
- Bake one sheet at a time for 10–12 minutes, or until the edges are just set and lightly golden while the centers still look soft and puffy. For softer, chewier cookies, bake closer to 10 minutes.
- Let the cookies cool on the baking sheet for 5–10 minutes, then transfer to a wire rack to cool completely. If desired, gently nudge the warm edges with a spoon to make them more evenly round before they set.
Notes
Yield: about 22–26 large cookies using ~2 tablespoons of dough each. For gluten-friendly cookies, use certified gluten-free oats and candies. Dough balls and baked cookies both freeze well; freeze dough balls on a tray, then store in a freezer bag and bake from frozen at 350°F, adding 1–2 minutes. For best texture, slightly underbake so the centers stay soft, and do not skip the chilling step. Natural peanut butter can be used if you stir it very well and add 1–3 tablespoons extra oats if the dough seems oily.
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