Soft & Thick Monster Cookies

These monster cookies are not a peanut butter oatmeal cookie with m&ms and chocolate chips, but rather a soft peanut butter cookie with a balanced mixture of oats, m&ms, and various sized chocolate chips! 

For more fall recipes, try Chocolate Caramel Cupcakes with Meringue Ghosts, Maple Glazed Brioche Donuts, Maple Pumpkin Hand Pies, and Brown Butter Snickerdoodles. 

Ingredient Notes

• Unsalted Butter: Use a high-quality butter, such as Kerrygold.
• Peanut Butter: I recommend only using thick and creamy peanut butter, like Jif or Skippy.
• Sugars: You'll need a combination of brown sugar and granulated sugar.
• Eggs: Just one egg plus and egg yolk for extra chew.
• Flour: PLEASE weigh your flour with a scale! I provided both weight and volume measurements below, but just like with all cookies there are few ingredients which means there is little room for error. 
• Leavener: You'll need cornstarch, baking powder, and baking soda to make these cookies extra thick and soft. 
• Oats: For even more flavor, try toasting your oats on the stove for a few minutes until aromatic.
• M&Ms: Use regular or mini!
• Chocolate: I used a variety of chocolate for visual appeal and a balance of chocolate flavors. I recommend Guittard bittersweet chocolate chips, Ghirardelli semi-sweet chocolate chips, and Enjoy Life semi-sweet mini chocolate chips.

See recipe card for full information on ingredients and individual quantities.

Step by Step Instructions

This recipe uses a basic cookie dough method of creaming the butter with the sugars, then mixing in the eggs & vanilla, and lastly folding in the dry ingredients and mix-ins. The dough does require a bit of chill time, but it's so worth the wait. For the full ingredient list and method, see the recipe card at the end of this post.

STEP 1: Make the dough. Make the cookie dough by creaming together the butter & peanut butter, then beating in the sugars until light & fluffy. Mix in the egg, egg yolk, and vanilla, then fold in the dry ingredients and mix-ins. Chill the dough for at least one hour. 

STEP 2: Scoop and bake. Scoop the dough onto a baking sheet and freeze for 15 minutes, then bake!

Storage Tips

Store these cookies in an air-tight container at room temperature for about 2-3 days. You can also freeze scooped cookie dough balls or baked cookies for up to 3 months.

All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale. 

If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.

But trust me, once you try baking in grams you'll never turn back!

Happy baking! x