Description
These Bakery-Style Monster Cookies are loaded with oats, peanut butter, M&Ms, and chocolate chips for a chewy, soft, and gooey treat that rivals your favorite bakery. Easy to make and perfect for sharing, these cookies bake up with a slightly underdone center that sets perfectly as they cool.
Ingredients
Units
Scale
Wet Ingredients
- 1 cup salted butter, softened at room temp (2 sticks, 16 tbsp, or 226 grams)
- 1/2 cup creamy peanut butter
- 2 large eggs
- 1 tsp vanilla extract
Dry Ingredients
- 3/4 cup granulated sugar (158 grams)
- 3/4 cup light brown sugar, packed (165 grams)
- 2 and 3/4 cups all-purpose flour, spooned & leveled or weighed out (358 grams)
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup old fashioned whole rolled oats (104 grams)
Add-ins
- 1 and 1/4 cup M&;Ms
- 1 cup semi-sweet chocolate chips or a mix of milk and semi-sweet (177 grams)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line cookie sheets with parchment paper or silicone baking mats to prevent sticking and make cleanup easier.
- Cream Butter and Peanut Butter: In a very large mixing bowl, use an electric mixer on high speed to cream the softened butter until smooth. Add the creamy peanut butter and mix until fully incorporated and creamy with the butter.
- Add Sugars: Add the granulated and light brown sugars to the butter mixture. Mix on high speed for at least one minute until the sugars are fully creamed into the butters, creating a light, fluffy base.
- Incorporate Eggs and Vanilla: Add the eggs and vanilla extract to the bowl. Mix on medium speed just until combined to avoid overmixing.
- Add Dry Ingredients: Add flour, baking soda, and salt to the wet ingredients. Mix on low speed just until the dry ingredients disappear into the dough. Scrape down the sides of the bowl to ensure all flour is incorporated but avoid overmixing.
- Fold in Oats and Mix-ins: Finally, add the rolled oats, M&Ms, and chocolate chips. Mix on low speed or fold by hand until evenly distributed through the dough.
- Scoop Dough: Using a large cookie scoop that holds about 4 tablespoons (or 115 grams by weight), portion the dough into balls. Place them on the prepared cookie sheets, leaving about two inches between each cookie to allow spreading.
- Optional Chilling: If desired, chill the cookie dough balls in the refrigerator for up to 48 hours or quick chill in the freezer for 20-30 minutes to reduce spread during baking.
- Bake Cookies: Bake the cookies in the preheated oven for 10-13 minutes. The edges will look set but the cookies may appear slightly underdone in the center, which is normal and contributes to a soft texture.
- Flatten Cookies (Optional): Immediately after removing from oven, gently press down on the cookies with the back of a measuring cup to flatten slightly if desired.
- Cooling and Serving: Let the cookies cool completely on a cooling rack before storing. They will set to a perfect soft baked consistency as they cool. Enjoy warm or at room temperature!
- Storage: Store cooled cookies in an airtight container at room temperature for 3-5 days. Dough can be refrigerated or frozen for make-ahead convenience as described above.
Notes
- This recipe yields about 16 large monster cookies. You can halve the recipe if you want fewer cookies.
- Dough can be chilled in the fridge for 1-3 days or frozen for up to 2 months. No need to thaw frozen dough before baking; simply add baking time as needed.
- Cookies will look slightly underbaked when first removed but will firm up as they cool, ensuring they’re soft and gooey inside.
- For consistent cookie size, use a scoop or a kitchen scale to portion dough to about 4 ounces (115 grams) per cookie.
Nutrition
- Serving Size: 1 cookie
- Calories: 320
- Sugar: 20g
- Sodium: 160mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg
