Chewy monster cookies made with creamy peanut butter, quick oats, mini chocolate chips, and mini M&Ms. They bake up soft and tender in the center with crisp, golden edges.
These monster cookies combine the best parts of several favorite cookies—oatmeal, chocolate chip, peanut butter, and M&Ms—into one crowd-pleasing treat. I make them thick so they stay chewy in the middle while developing a slightly crisp edge. Below you’ll find helpful tips, process photos, and an easy-to-follow recipe to get the perfect texture every time.
Tips for making the cookies
Follow these tips so your cookies turn out tender and well-textured.
- Measure flour correctly: Spoon the flour into the measuring cup and level it off instead of scooping directly with the cup. Scooping can compact flour and result in dry cookies.
- Use creamy peanut butter: Creamy peanut butter blends smoothly into the dough. Chunky peanut butter is harder to incorporate evenly, and some natural nut butters can create a gritty texture.
- Quick oats or processed old-fashioned oats: If you only have old-fashioned oats, pulse them a few times in a food processor so they’re smaller and blend better into the dough.
For more peanut butter treats, try the peanut butter chocolate chip cookies or chocolate peanut butter stuffed cookies in my recipe collection.
If you enjoyed the recipe, please leave a star review and tag the creator on Instagram. Sharing your results helps others find and try this recipe.
Recipe Video
Monster Cookies
Print Recipe
Pin Recipe
Leave a Review
Ingredients
- 2 1/4 cup All-purpose flour
- 1/2 tsp Baking soda
- 1/2 tsp Baking powder
- 1 tsp Salt
- 1 cup Unsalted butter, melted and cooled
- 3/4 cup Brown sugar, packed light or dark
- 3/4 cup White granulated sugar
- 3/4 cup Peanut butter, creamy
- 1 tsp Pure vanilla extract
- 2 Large eggs, room temperature
- 1 cup Quick oats
- 1 cup Mini chocolate chips
- 1 cup Mini M&M candies
Instructions
-
Sift together the flour, baking powder, baking soda, and salt in a medium bowl and set aside.
-
In a large bowl, whisk the melted and cooled butter with brown sugar, granulated sugar, peanut butter, vanilla, and eggs until smooth.
-
Fold the dry ingredients into the wet mixture using a rubber spatula. Stir in the oats, mini chocolate chips, and mini M&Ms until evenly distributed.
-
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Let the dough rest for 10 minutes before scooping.
-
Use a large cookie scoop to portion the dough, placing six dough balls per sheet. Bake for 12–14 minutes, until the edges are set and lightly golden.
-
Let the cookies cool on the hot baking sheet for about 4 minutes, then transfer to a wire rack to finish cooling.
Notes
High altitude: If baking at high altitude, add an extra 2 tablespoons of flour to the dough.
Dairy: Remove butter and eggs from the refrigerator about 1–2 hours before baking so they come to room temperature for better mixing and texture.