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Monster Cookies

Monster cookies with thick, chewy peanut butter dough loaded with M&Ms, chocolate chips, and oats in every bite. Bake until golden-edged with soft centers for an easy cookie recipe that holds shape and stays tender.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Peanut butter
  • 1.5 cup peanut butter Creamy
Brown sugar
  • 1 cup brown sugar Packed
Granulated sugar
  • 0.5 cup granulated sugar
Eggs
  • 3 eggs Large
Vanilla extract
  • 2 tsp vanilla extract
Baking soda
  • 1 tsp baking soda
Quick-cooking oats
  • 3 cup quick-cooking oats
M&Ms
  • 1 cup M&Ms Red, white, and blue for a patriotic version
Chocolate chips
  • 0.5 cup chocolate chips
Mini chocolate chips
  • 0.5 cup mini chocolate chips

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 350°F and line two baking sheets with parchment paper.
Make the dough
  1. Beat peanut butter, brown sugar, and granulated sugar together until combined and glossy.
  2. Add eggs, vanilla extract, and baking soda, then mix until smooth and evenly thick.
  3. Stir in quick-cooking oats until fully incorporated and the dough looks evenly studded with oats.
  4. Fold in M&Ms, chocolate chips, and mini chocolate chips so the mix is colorful throughout.
Scoop and bake
  1. Scoop dough into 2-tablespoon balls and place them 2 inches apart on the prepared baking sheets.
  2. Flatten each ball slightly with your palm so the cookies bake to thick, even rounds.
  3. Bake at 350°F for 10–12 minutes until edges are set but centers still look slightly underdone, with golden color around the rim.
Cool
  1. Let the cookies cool on the baking sheet for 5 minutes, until they firm up at the edges.
  2. Transfer to a wire rack so the centers finish setting and the cookies cool to chewy texture.

Notes

For thick, chewy cookies, keep scoops about 2 inches apart and don’t overbake—pull them when the centers still look slightly underdone. Store in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 2 months; thaw at room temperature before serving. If you need gluten-free cookies, use certified gluten-free oats.