Description
These Monster Cookies are a family-friendly recipe loaded with chocolate chips, M&Ms, peanut butter, and oats, offering chewy edges and soft centers. They are an easy, satisfying weeknight dessert or after-school snack, perfect for a quick sweet craving.
Ingredients
- 1 cup creamy peanut butter
- 1.5 cups old-fashioned oats
- 1 cup chocolate chips, (mix of milk, semi-sweet, and dark)
- 0.75 cup M&M’s, (or any similar candy-coated chocolates)
- 0.5 cup brown sugar, packed
- 0.5 cup granulated sugar
- 0.5 cup unsalted butter, softened (Or salted butter, reduce added salt by 0.25 tsp)
- 2 large eggs
- 1 tsp vanilla extract
- 1.75 cups all-purpose flour, (For gluten-free, use a 1:1 gluten-free baking blend)
- 1 tsp baking soda
- 0.5 tsp salt
Instructions
- Cream Butter And Sugars: In a large mixing bowl, beat 0.5 cup (113g) softened butter with 0.5 cup (100g) brown sugar and 0.5 cup (100g) granulated sugar until the mixture is light and fluffy, about 3-4 minutes. It should look pale and airy.
- Beat In Wet Ingredients: Add 2 large eggs one at a time, beating well after each. Stir in 1 tsp (5ml) vanilla extract until just combined; the mixture will be smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together 1.75 cups (210g) all-purpose flour, 1 tsp (5g) baking soda, and 0.5 tsp (3g) salt. This ensures even distribution.
- Add Peanut Butter And Oats: Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Fold in 1 cup (250g) creamy peanut butter and 1.5 cups (135g) old-fashioned oats until evenly incorporated, taking care not to overmix.
- Stir In Chocolate And M&M’s: Gently fold in 1 cup (170g) chocolate chips and 0.75 cup (130g) M&M’s using a spatula. If the dough seems too soft, chill it for 15-20 minutes to prevent excess spreading.
- Scoop And Bake: Use a 2-tablespoon cookie scoop to drop rounded mounds of dough onto a parchment-lined baking sheet, leaving about 2 inches between cookies.
- Bake Until Set: Bake at 350°F (175°C) for 10-12 minutes. The edges should appear set and lightly golden, while the centers remain slightly soft. Rotate your sheet pan halfway for even baking.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They will firm up as they rest.
Notes
For best flavor, always use fresh eggs and good quality, unsalted butter. For nut-free options, use seed butter like sunflower butter. Consider pretzels for a salty crunch, sprinkles, or white chocolate chips as add-ins. If cookies spread too much or dough is too soft, chill the dough for 15-30 minutes before baking. Ensure accurate measuring to prevent crumbly cookies or underbaked centers.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (60 g)
- Calories: 330 calories
- Sugar: 30 g
- Sodium: 230 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2.5 g
- Protein: 7 g
- Cholesterol: 35 mg
Keywords: Monster Cookies, Chocolate, Oats, Peanut Butter, Easy, Dessert, Snack, Family-friendly, Chewy, Baked