Description
This classic Monster Cookies recipe combines the rich flavors of peanut butter, oats, and chocolate with colorful M&M’s and optional walnuts for a delightful, chewy treat. Perfectly baked to golden perfection, these cookies are a crowd-pleaser that blend a variety of textures and tastes into one irresistible dessert.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 3 cups old-fashioned oats
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 1/2 cups chocolate chips
- 1 1/2 cups M&M’s or candy-coated chocolate
- 1 cup chopped walnuts (optional)
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Cream Butter and Sugars: In a large bowl, use a mixer to cream together the softened butter, creamy peanut butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy. This step helps to incorporate air and creates the cookie’s tender texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time to fully incorporate each before adding the next, then stir in the vanilla extract to enhance flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the old-fashioned oats, all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and seasoning.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined to avoid overworking the dough.
- Fold in Add-ins: Gently fold in the chocolate chips, M&M’s, and chopped walnuts if using, ensuring even distribution without deflating the mixture.
- Portion the Dough: Drop rounded tablespoons of dough onto the prepared baking sheets spaced about 2 inches apart to allow for spreading during baking.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes until the edges are lightly golden. For chewier cookies, reduce baking time by 1-2 minutes.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely, ensuring they firm up nicely.
Notes
- For extra chewy cookies, slightly underbake by 1–2 minutes.
- Substitute peanut butter with almond or cashew butter to vary the flavor.
- Ensure cookies are spaced adequately on baking sheets to prevent merging.
- Use parchment paper or silicone mats for easy cleanup and even baking.
