Monster Cookie Recipe 

Try these chewy monster cookies if you like oatmeal and peanut butter cookies! Oats, creamy peanut butter, chocolate chips, and M&Ms make these “monstrous” in the greatest way.

– 1½ cups all-purpose flour (180g) – ▢¾ teaspoon baking soda – ▢½ teaspoon salt – ▢1 cup old fashioned oats (112g) – ▢1 cup creamy peanut butter 250g – ▢1 cup unsalted butter room temperature (226g) – ▢¾ cup packed light brown sugar (165g) – ▢⅔ cup granulated sugar (133g) – ▢2 large egg – ▢2 teaspoons pure vanilla extract – ▢1 cup M&Ms or candy-coated chocolate pieces (200g) – ▢½ cup semisweet chocolate chips (75g)



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Heat the oven to 350°F. Prepare big baking sheets with parchment. Whisk or sift flour, salt, and baking soda in a medium bowl. Mix in oats and leave aside.

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In a large mixing bowl or stand mixer bowl with the paddle attachment, cream butter and peanut butter on medium speed, scrape down, and add both sugars. About 3 minutes, beat on medium speed until light and fluffy.

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After adding each egg, add vanilla. Scrape basin and beat again until fully combined and fluffy, about 1 minute. Gently add the flour mixture to the mixer on low until barely incorporated. Mix M&Ms and chocolate chips.

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Roll 2 tablespoons of dough into balls between your palms. Place 2 inches apart on baking sheets. The dough or dough balls can be covered and chilled for 20–72 hours before baking.

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Bake the cookies for 10–12 minutes until the rims are golden but the middle is soft. Bake cookies closer to 15 minutes for crispiness.

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Transfer the cookies to a wire rack and cool completely after a few minutes on the pans.

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