The Best Monster Cookie Recipe
The best monster cookie recipe! I am a cookie snob, so I don’t say that lightly! They’re thick and a little bit chewy from the oatmeal, extra peanut buttery, filled with melty chocolate chips, and you get just a bit of crunch from the outside shell of the M&M’s.
  • Course
    Dessert
Servings
48 cookies
Prep Time Cook Time
10 minutes 8 minutes
  • Course
    Dessert
Servings
48 cookies
Prep Time Cook Time
10 minutes 8 minutes
The Best Monster Cookie Recipe
The best monster cookie recipe! I am a cookie snob, so I don’t say that lightly! They’re thick and a little bit chewy from the oatmeal, extra peanut buttery, filled with melty chocolate chips, and you get just a bit of crunch from the outside shell of the M&M’s.
  • Course
    Dessert
Servings
48 cookies
Prep Time Cook Time
10 minutes 8 minutes
  • Course
    Dessert
Servings
48 cookies
Prep Time Cook Time
10 minutes 8 minutes
Ingredients
  • 3 large eggs room temperature
  • 1 1/4 cups dark brown sugar packed
  • 1 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cup creamy peanut butter
  • 1 stick (1/2 cup) stick unsalted butter softened
  • 3/4 cup M&M’s
  • 1/2 cup semi-sweet chocolate chips
  • 2 teaspoons baking soda
  • 4 1/2 cups old fashioned oats
Instructions
  1. Start by whisking together room temperature eggs, brown sugar, and granulated sugar.
  2. Once the eggs and sugars have combined, stir in salt, vanilla extract, peanut butter, and room temperature butter. Mix this until the peanut butter and butter have been fully incorporated.
  3. Now, stir in M&M’s, chocolate chips, baking soda, and oatmeal.
  4. I’d recommend chilling the dough now, for at least 30 minutes, but if you don’t have time, feel free to skip the chilling step.
  5. Preheat your oven to 350 degrees F.
  6. Scoop your cookie dough onto a prepared baking sheet (I used a silicone mat) and bake for 8 minutes. Remove from the oven and let set for 3 minutes.
  7. Remove from the baking sheet and place the cookies on a cooling rack. Serve immediately or store in airtight containers!
Recipe Notes

*I’ve had success with quick cooking oats and rolled oats, although the results are different. Quick cooking oats aren’t quite as thick, fluffy, and sturdy as the rolled oats. Both are delicious!

If you’re gluten free, make sure your oats are certified gluten free! :)

Slightly adapted from Paula Deen

Show ME the Yummy
Take a photo and tag us: @ShowMeTheYummy #ShowMeTheYummy