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.
Well hello there! Happy Monday! I’m really excited, because guess what day is it? Yes. Monday, but it’s not just any Monday, it’s Monster Cookie Monday! The day you’ve all been waiting for! Why? Because these are the best cookies….ever, and now you get the recipe!
You’re probably rolling your eyes right now, aren’t you, because everyone claims to have the best cookie recipe, but guys, this is actually the best cookie recipe! I promise. At the very least, it’s the best monster cookie recipe 😉
That’s a pretty big statement…to say that I have, in fact, found the best cookie out there? Yes. It’s bold, but I’m super confident that you guys are going to just love these! How could you not? There’s peanut butter, M&M’s, and chocolate chips. I mean, what’s not to love about that? Oh, and your gluten-free friends can enjoy these, too, because there is absolutely no flour! Just make sure that your oats are gluten free.
This is definitely my go-to recipe when I want to whip up something sweet. It’s quick, it’s easy, it’s tasty and it’s been approved by sooo many people. On that note, I WAS going to post an eggnog recipe, but it was an epic fail. We even ran it over to our friends’ apartment, so we could a second opinion, but it’s not quite there yet! Stay tuned…I’m workin’ on it!
Anyway. When Trevor and I were living in Iowa, I would make these for Trevor to take into work and people would always ask for the recipe. So, when Trevor and I moved to Seattle, I sent these with Trevor, again, and even more people asked for the recipe! I’m not really sure why it’s taken me this long to share this recipe with you.
I’m sorry. Please forgive me.
But it’s perfect timing, because we are in the season of way too many cookies. As if that exists! Too many cookies?
So just add this to your Pinterest cookie board (or just my Pinterest cookie board!) and make them this holiday season to impress even the toughest cookie critics!
Start by whisking together room temperature eggs, brown sugar, and granulated (“regular”) sugar. I actually don’t use a mixer for this recipe, but feel free to use one if you’d prefer! Why room temperature eggs? I always make sure that all my ingredients are room temperature…they combine easier! Just like with butter….room temperature butter spreads much easier throughout the dough than if you tried mixing in a cold stick of butter. We’ve all experience that nightmare. 😉
Once the eggs and sugars have combined, stir in (switch over to a spatula for this, so the dough doesn’t get stuck in the whisk!) salt, vanilla extract, peanut butter, and room temperature butter. Mix this until the peanut butter and butter have been fully incorporated.
Now (my favorite part), stir in M&M’s, chocolate chips, baking soda, and oatmeal. Make sure to get all that gooey stuff from the bottom of the bowl!
Or just do what Trevor does, and dig in! I couldn’t resist taking a shot of him with his
paws hands in the dough, it happens every time. It happens so often, that when I bake these while he’s not at home, I save just a couple tastes for him in a little container 😉 We obviously don’t care about the whole don’t-eat-raw-eggs thing in this household. #wehavenoselfcontrol #fingerscrossed #knockonwood
Now. This next step you have a few options.
Option 1. Bake right away on a silicone mat. I used this cookie scoop to scoop out the dough and I think they’re the perfect size! They’re almost bite sized, and you know me, I like me some mini desserts! So cute, but feel free to use a larger scoop, although you may need to adjust the baking time!
Option 2. Place the dough in an airtight container and chill for later.
Option 3. Bake some now and save some dough for later!
Here’s my choice: I like to chill the dough, because it ensures really, extra, super fluffy cookies. However, if you don’t have the time/don’t want to wait (because who actually wants to wait for their cookie dough), feel free to bake them right away! They may not be quite as fluffy and may spread a little more, but they’re still going to be delicious! Again, what could go wrong when peanut butter and M&M’s are involved?
So there you have it! The best monster cookie recipe! I am a cookie snob, so I don’t say that lightly! I truly hope that you enjoy these as much as Trevor and I have. 🙂 They’re thick and a little bit chewy from the oatmeal, extra peanut buttery, filled with melty chocolate chips, with just a bit of crunch from the outside shell of the M&M’s.
Perfection? I think so.
What’s your favorite kind of cookie? Show me the yummy!
- 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
- Start by whisking together room temperature eggs, brown sugar, and granulated sugar.
- 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.
- Now, stir in M&M's, chocolate chips, baking soda, and oatmeal.
- 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.
- Preheat your oven to 350 degrees F.
- 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.
- Remove from the baking sheet and place the cookies on a cooling rack. Serve immediately or store in airtight containers!
*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