Soft & Thick Monster Cookies

These soft & thick monster cookies are made from a super easy peanut butter cookie dough loaded with oats, m&ms, and chocolate chips!

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. 

Jump to:

• Why you'll love these monster cookies
• Ingredient Notes
• Kitchen Equipment
• Step by Step Instructions
• Expert Baking Tips
• FAQ
• Storage Tips
• Baking in Grams
• Other cookie recipes to try
• 📖 Recipe

Why you'll love these monster cookies

• Soft & Thick Texture: The best comforting cookie has an extra soft & thick texture in my opinion!
• Peanut Butter Flavor: Just like all monster cookies should be, these have a classic peanut butter flavor in every bite.
• The Best Mix-Ins: These cookies are loaded with rolled oats, m&ms, and various sizes of chocolate chips.

Ingredient Notes

Ingredient quantities are listed in the recipe card below. Here you'll find notes on why I chose certain ingredients, as well as ingredient substitutions. 

• 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.

Kitchen Equipment

• Kitchen Scale
• Electric Mixer
• Rubber Spatula 
• Baking Sheets
• Parchment Paper

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. 

STEP 1: 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 the dough onto a baking sheet and freeze for 15 minutes, then bake!

Expert Baking Tips

• I recommend using a thick, creamy peanut butter like Jif or Skippy.
• I recommend using a variety of chocolate chip sizes, as well as a mixture of semi-sweet and bittersweet for visual appeal and balance of chocolate flavor.
• To achieve perfectly round cookies, use a large cookie cutter or round glass, and gently circle around the cookies when they immediately come out of the oven.

FAQ

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.

Baking in Grams

All of the recipes on this blog are carefully developed to create incredibly delicious baked goods that you can easily recreate in your own kitchen with success. The only way this is possible is to standardize the way ingredients are measured - by weight. 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), I can ensure that you can make the recipe 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

Other cookie recipes to try

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📖 Recipe