These are the best soft, chewy and thick monster cookies. Super easy to make and loaded with oatmeal, peanut butter, M&M’s and chocolate chips. This is going to be your new favorite cookie!
If you’ve never tried monster cookies before and you’re here now, then this is your lucky day! Even if you’re not a fan of oatmeal, you will be after you try these cookies, because they give a wonderful texture to the cookies. My biggest cookie addiction has been for soft chocolate chip cookies, but after trying this monster cookies recipe, I’m not so sure anymore. These are becoming my favorite cookies, along with these red velvet cookies, and the best chocolate chip cookies. I’m so addicted to it in fact, that I think I’m gonna make a giant cookie monster cake soon, similar to my chocolate chip cookie cake (you must try this one!).
What Are Monster Cookies?
Your new favorite cookies! They’re similar to classic oatmeal cookies, only loaded with some more good stuff: peanut butter, M&M’s, and chocolate chips. You can use any kind of colorful button shaped chocolates or candies instead of M&M’s. They’ll be especially great for Halloween.
How To Make Monster Cookies?
It’s Easy! I use my standing mixer, but a hand mixer is fine, too. Start with beating the butter and sugars for 2-3 minutes until fluffy, then add the peanut butter, vanilla, and egg, and mix well until combined, creamy, and smooth. Add the dry ingredients – flour, baking soda, and salt. From this point on, mix the dough as little as possible to keep it tender. Add oatmeal, candy, and chocolate chips, and you’re done. If you want to use only the chocolate candies and leave out the chocolate chips, that’s fine, too. The cookie dough is so delicious, so try to control yourself not to eat the whole thing.
What Kind of Oats?
Old-fashioned oats or rolled oats (it’s the same thing) are the best oats to use for these monster cookies. I don’t recommend using quick or instant oats, because these are thinner and finer, so you won’t get that delicious crunchy, chewy texture. If you must, substitute quick oats for the rolled oats, but don’t use instant oats.
How Long To Bake Them So That They Stay Soft And Chewy
I always use an ice cream scoop to scoop out my cookies, so they’re even. Plus, it makes the process easier. The cookies spread very little because they’re loaded with oats and peanut butter, so they stay thick during baking. Mine were ready in 9 minutes, but they were very soft in the center, which is how I like them. You can bake them for longer than that, but no more than 12 minutes, unless you prefer crunchy cookies.
More To-Die-For Chocolate Chip Cookies:
- My Favorite Soft and Chewy Chocolate Chip Cookies
- Chocolate Chip Red Velvet Cookies
- Oatmeal Breakfast Cookies
- Lemon White Chocolate Chip Cookies
- The Ultimate Chocolate Chip Cookie Bars
Monster Cookies Recipe
Ingredients
- ¾ cup plus 2 tablespoons (125 g/4.4 oz) all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick/115 g) unsalted butter, at room temperature
- ½ cup (100 g/3.5 oz) light brown sugar (dark is fine, too)
- ¼ cup (50 g/1.7 oz) granulated sugar
- ½ cup (125 g/4.4 oz) creamy peanut butter
- 1 large egg , at room temperature
- 1 teaspoons pure vanilla extract
- 1 and ¼ cups (120 g/4 oz) old-fashioned rolled oats
- ¾ cup multi-colored candies , such as M&M's
- ½ cup (85 g/3 oz) bittersweet or semi-sweet chocolate chips, optional
Instructions
-
Preheat oven to 350°F/180°C. Line two baking sheets with parchment paper and set aside.
-
In a large bowl, sift together flour, baking soda, and salt. Set aside. In a standing mixer fitted with the paddle attachment, beat butter and sugars for 2-3 minutes, until fluffy. Beat in peanut butter, vanilla, and egg, and beat well until combined. Add flour mixture and beat on low speed just until combined. Don’t over mix. Add in oatmeal, candies, and chocolate chips, and keep mixing on low just until combined. The less you mix, the softer the cookies will be.
-
Drop rounded balls of dough onto prepared baking sheets, the size of 2 tablespoons each (I use an ice cream scoop), spacing them 2 inches apart. Bake for 9-12 minutes, until cookies just begin to brown at the edges and center is still soft. Cookies will appear undone and moist in the center, but will continue to bake on the warm baking sheet. Leave to cool for 10 minutes, then transfer to a wire rack to cool completely.
-
Store cookies in an airtight container at room temperature for up to 4 days, or freeze for up to 2 months. To thaw, leave on counter, still covered, or overnight in the fridge.
