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–+ servings
A plate of monster cookies is surrounded by ingredients to make the cookies, a wire rack with cookies cooling on it and a glass of milk

Monster Cookies

These monster cookies are soft, chewy and have classic fillings of oats, M&Ms, and chocolate chips! No chilling time is required and you can enjoy a fresh batch in under 30 minutes!
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Course Dessert
American
Prep Time: 15 minutes
Bake Time: 25 minutes
Servings: 34

Ingredients

  • 1 cup all-purpose flour
  • ¼ teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter room temperature
  • ¾ brown sugar
  • ¼ cup white sugar
  • ½ cup creamy peanut butter
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1 ¼ cup old-fashioned rolled oats
  • ¾ cups M&Ms
  • ¾ cup semi-sweet chocolate chips

Instructions

  • Preheat the oven to 350℉ and line two baking sheets with parchment paper.
  • Whisk together the flour, baking soda, baking powder and salt in a small mixing bowl.
  • Cream the butter and sugars together in a large mixing bowl. Start on a low speed for about 30 seconds, until the butter and sugar begin to clump together, so it doesn’t fly out of the bowl. Then increase to a medium-high speed for about 1 ½ minutes.
  • Then, mix in the peanut butter on a low speed. Mix until just combined.
  • Add the eggs and vanilla extract mix again on low speed.
  • Scrape down the sides and add in the dry ingredients. Mix again until just combined.
  • Use a rubber spatula to fold in the oats, M&Ms and chocolate chips to the dough. Optional, keep some extra fillings to top the balls of cookie dough with.
  • Scoop 1 tablespoon-size balls of cookie dough and place them on the baking sheets about two inches apart. Top with the extra fillings if reserved.
  • Bake each sheet, one at a time, on the middle rack of your oven for 12-13 minutes, until the edges of the bottom edges of the cookies begins to turn a golden color. Remove them from oven and let the cookies continue to sit and bake on on the tray for another five minutes. Then, transfer the cookies to a cooling rack.

Notes

  • Using room temperature ingredients will allow them to mix faster and more easily
  • The oven will be warmer the longer it's on, so the second tray of cookies may bake slightly faster. Check on it about one minute earlier than the first one. 
  • The cookies continue to bake as they sit on the hot baking tray when you remove them from the oven. Don't skip the extra five minutes they need sitting on it before moving them to a wire rack. 
  • Use two separate baking sheets for each round of cookies, or allow the first baking sheet to cool to room temperature before placing the second batch of cookies on it. If you place the cookie dough on a warm baking sheet, it can cause the cookies to spread. 
 
STORAGE
You can keep these cookies at room temperature for about a week as long as they're stored in a sealed container.
To freeze: Keep them in a sealed, freezer-safe bag for up to three months. When you want to serve them, let them thaw on the counter at room temperature.

Please note, Holiday Sweets N Treats isn't a professional nutritionist. Any and all nutritional information shared is an estimate. If you're following a specific diet or counting calories, we suggest you use the nutrition calculator of your choice. Calories can vary depending on the brands and products used.

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