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Monster Cookies

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These chewy monster cookies are packed with peanut butter, oats, chocolate chips, and M&M’s for a rich, satisfying treat. Perfectly soft in the center with lightly crisp edges.

Ingredients

  • 1/2 cup (112g) unsalted butter, room temp
  • 1/2 cup (125g) creamy peanut butter
  • 3/4 cup (150g) light brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 1 tsp vanilla extract
  • 2 tsp molasses
  • 1 large egg
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 1/4 cup (125g) quick oats
  • 1 cup (130g) all-purpose flour or 1-to-1 gluten-free baking flour
  • 1 cup (185g) M&M’s
  • 1 cup (185g) semisweet chocolate chips
  • Flaky sea salt, for topping (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.
  2. In a large bowl, beat the butter, peanut butter, and both sugars on medium-high speed for about 1 minute until light and fluffy. Scrape down the bowl.
  3. Mix in the vanilla extract, molasses, and egg until smooth and creamy.
  4. Add the baking soda, salt, and oats, mixing until evenly combined.
  5. Add the flour and mix until about halfway incorporated, then fold in the M&M’s and chocolate chips by hand.
  6. Scoop 5–6 large cookies (about 2 oz each) onto the baking sheet, spacing them apart. Press extra candies or chips on top if desired.
  7. Bake for 13–15 minutes, until edges are lightly golden and centers are slightly underdone.
  8. Sprinkle with flaky sea salt if using, and let cookies rest briefly before transferring to a cooling rack.
  9. Serve warm or cool completely and store in an airtight container.

Notes

  • Use European-style butter for enhanced flavor.
  • For gluten-free cookies, use certified gluten-free oats and flour.
  • Do not overbake; cookies will firm up as they cool.
  • Store at room temperature in an airtight container for up to 5 days.
  • Freeze dough balls for future baking.

Nutrition

Find it online: https://yumfamilyrecipes.com/monster-cookies/