Monster Cookies

5 from 10 votes

Embrace your inner Cookie Monster with these M&M and chocolate chip laden Monster Cookies that are also loaded with plenty of chewy oats and creamy peanut butter! Just try your best to resist the dough so you can actually bake some of these first!

Prep Time10

Cook Time10

Total Time20

Course: Cookies

Cuisine: American

Servings: -14 large cookies

Calories: 500kcal

Author: Amy Nash

Ingredients

½ cup salted butter softened
1 cup creamy peanut butter
¾ cup granulated sugar
¼ cup light brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
1 cup all-purpose flour, scooped & leveled (141g)
1 teaspoon baking soda
1 teaspoon cornstarch
½ teaspoon table salt
1 ½ cups quick oats
1 cup mini m&m's divided
¾ cup semisweet chocolate chips divided

Instructions

Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
In the large bowl of a stand mixer, beat the butter, peanut butter, and sugars on medium-high speed for 2 minutes until creamy and light.
Add eggs and vanilla and beat again, scraping the sides and bottom of the bowl until everything is combined.
Add the oats, flour, baking soda, cornstarch and salt. Mix just until combined.
Stir in ¾ cup each of the mini m&m's and chocolate chips.
Use a large ¼ cup cookie scoop to scoop mounds of cookie dough onto the prepared baking sheets, about 8 cookies per sheet. Space them out so they can spread a bit without touching. Press the reserved m&m's into the tops of each cookie.
Bake for 10 minutes, just until set around the edges. Do NOT overbake these cookies. They may look slightly underdone, but they will continue to set up on the pan. Immediately press a few of the reserved chocolate chips into the top of each cookie. Transfer the cookies to a wire rack to cool completely.

Video

Notes

If you don't have quick oats on hand, you can use old-fashioned oats. Just pulse them in a blender or food processor a few times to chop them a bit smaller first.

Nutrition