Thick and hearty monster cookies that are loaded with peanut butter, oats, chocolate chips and M&Ms. These big and chunky cookies are so versatile and so much fun to make!
These monster cookies have skyrocketed to the top of my all time favourite cookies list. They’re so soft and chewy, every time I make them I get pleasantly surprised with just how delicious they are. Peanut butter is such a wonderful ingredient to bake with and combining it with oats and chocolate is truly irresistible.
Cookies are so much fun to make and I have a ton of recipes and variations to share. These beloved double chocolate fudge cookies and these amazing Hobnob biscuits are already family favourites and top posts on my site.
This recipe is super easy and you can add pretty much anything to the dough. I also love that you can make them nice, big and chunky without the worry that they will spread too much.
Why you will love these cookies
- Super easy and can be made using just a regular whisk.
- Pantry staple ingredients that are interchangeable.
- Big, thick and chunky which is the best way to eat cookies.
- Loaded with flavour and texture.
- Absolutely delicious!
First off, we start with melted butter which makes the monster cookies extra chewy. Then comes the soft brown sugar. This is a must for both texture and flavour. I added a bit of white sugar too because I love the flavour and I wanted to make sure the cookies are spreading enough. We’re not making tennis balls here 😂
Next we start adding the yumminess 😄 bring on the peanut butter baby! Make sure to use chunky peanut butter. That extra crunch is soo good.
Fold in the dry ingredients which includes a hefty dose of oats then toss in the goodies. Lots of M&Ms and chocolate chips.
Just look how pretty!
When you come to make the cookies, you’re going to take a 1/4 cup sized scoop of dough. Yup nice big and thick cookies! With this amount of dough, you can easily make 12 large cookies.
You can either leave them as balls for extra thick cookies or flatten them slightly. I suggest making one of each first to see how they bake then you can decide how to bake the rest.
Don’t forget to push some extra M&Ms and chocolate chips on top of each cookie.
Bake em, stack em, get a tall glass of milk and start devouring my friends.
Substitutions
- I love using chunky peanut butter for the extra peanuty-ness but you can defiinately use creamy peanut butter too.
- I actually prefer quick cooking oats in this recipe but you can also use old fashioned or rolled oats instead.
- Chocolate chips are a classic addition but feel free to switch between dark chocolate, white chocolate, chocolate chunks or even nuts.
- You can switch it up and use other candies in place of the M&Ms such as Smarties or Reeses Pieces.
- I have made these cookies straight away without chilling the dough but I highly recommend letting putting the dough in the fridge for at least 2 hours. The taste and texture is incomparable when you let the dough chill overnight.
More cookie recipes:
- Red velvet cookies.
- Gingerbread cookies.
- Nutella chocolate cookies.
- Snickerdoodles.
- Favourite chocolate chip cookies.
- Double chocolate cookies.
Remember to tag me with all your dutch baker bakes @dutchbakerblog on Instagram, Facebook or Twitter.
To Die For Monster Cookies
12
Cookies20
minutes12
minutes32
minutesKeep the screen of your device on
Ingredients
3/4 cup (90gms) all purpose flour
1/2 teaspoon baking soda
1 teaspoon cornstarch/cornflour
1/4 teaspoon salt
1 1/2 cup (120gms) oats (I used quick oats)
1/2 cup (100gms) butter, melted
1/2 cup (100gms) soft brown sugar
1/4 cup (50gms) white sugar
1 large egg
1 1/2 teaspoons vanilla extract
1/2 cup chunky or creamy peanut butter
3/4 cups chocolate chips (I like milk chocolate chips here) more if desired
1/2 cup M&Ms plus more for the tops, more if desired
Directions
- In a bowl, whisk together the flour, baking soda, cornstarch and salt. Add in the oats and whisk until well combined.
- In a separate large bowl, add the melted butter and both sugars and whisk until combined, about a minute. Add in the egg and vanilla and whisk well.
- Whisk in the peanut butter then add in the dry mix in two additions whisking only until *just* combined. Fold in the chocolate chips and M&Ms. Cover the cookie dough well and place in the fridge for minimum 2 hours, preferably overnight.
- Once chilled, use a 1/4 cup measurement to scoop out balls of dough. Place on a baking tray lined with baking paper and flatten slightly if desired. Push a few extra M&Ms and chocolate chips on top of each cookie dough.
- Bake in a preheated 180C/350F oven for 9 minutes then take the tray out of the oven and bang it on the counter 3 times. Rotate the tray, so the cookies that were in the front are now in the back, and place back into the oven and bake for another 3 minutes. Don’t over bake. Take the cookies out even if the middle still looks a little bit undercooked. Allow cookies to cool on the tray for about 5 minutes before moving them onto a wire rack. Store cookies in an airtight container while they are still slightly warm.
Notes
- Cookies can be stored for up to a week in an air tight container at room temperature.
- If you’d like to make the cookie dough in advance, make the dough and chill in the fridge for up to 5 days or in the freezer for up to 3 months. Allow to warm to room temperature before baking.
- Recipe by the dutch baker.
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