Description
These Monster Cookies combine the perfect blend of chewy oats, rich peanut butter, and colorful M&Ms for a delightful treat that’s fun to make and irresistible to eat. Chilled dough ensures thick, soft cookies with just the right amount of chew, topped with extra candy pieces for an eye-catching finish.
Ingredients
Wet Ingredients
- 1 cup salted butter, softened (2 sticks)
- 1 cup peanut butter, creamy or chunky
- 2 eggs
- 1 teaspoon vanilla extract
Sugars
- 1 cup dark or light brown sugar
- 3/4 cup white sugar
Dry Ingredients
- 1 1/2 cups all-purpose flour, spooned and leveled
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup quick oats
- 1/2 cup old fashioned oats
Add-ins
- 2 cups M&Ms (plus extra for topping)
- Candy eyes (optional, for decoration)
Instructions
- Cream the Butter: In a large bowl or stand mixer, beat the softened butter for 2 minutes, scraping the sides and bottom occasionally to ensure an even consistency.
- Add Sugars and Peanut Butter: Mix in the brown sugar, white sugar, and peanut butter. Beat the mixture until all ingredients are fully incorporated and smooth.
- Incorporate Eggs and Vanilla: Add the eggs and vanilla extract to the mixture. Beat well, scraping down the sides and bottom to combine everything evenly.
- Combine Dry Ingredients: Add the flour to the bowl but don't mix immediately. Stir the baking soda and salt thoroughly into the flour with a spoon, then gently beat the flour mixture into the wet ingredients. Some flour streaks may remain.
- Mix in Oats and M&Ms: Add the quick oats, old fashioned oats, and M&Ms. Stir just until combined, avoiding overmixing to keep cookies tender.
- Chill the Dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for 1 to 3 hours, or preferably overnight, to help the cookies maintain their shape during baking.
- Preheat the Oven and Prepare Sheets: When ready to bake, preheat your oven to 350°F (175°C). Line two baking sheets with silicone baking mats or parchment paper for easy cleanup.
- Scoop the Dough: Use a large cookie scoop to form dough balls about 2 inches in diameter. Space each ball at least 2 inches apart on the prepared baking sheets to allow room for spreading.
- Bake the Cookies: Bake in the preheated oven for 10 to 12 minutes. Look for centers that are almost shiny and edges that are set and firm. Avoid overbaking to keep cookies soft and chewy.
- Add Toppings Immediately: Right after removing the cookies from the oven, press additional M&Ms and a few candy eyes on top of each cookie. For taller, chewier cookies, gently push the edges toward the middle using a spoon.
- Cool the Cookies: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature!
- Storage: Store the cooled cookies in a covered container at room temperature to keep them fresh.
Notes
- Chilling the dough is essential for thick, chewy cookies.
- Use silicone mats or parchment to prevent sticking and promote even baking.
- Pressing extra M&Ms and candy eyes after baking enhances both appearance and texture.
- Cookie dough can be refrigerated overnight for convenience and improved flavor.
- For taller cookies, gently push edges toward the center immediately after baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American