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Monster Cookies

Monster cookies are thick, chewy peanut butter no-flour-style cookies loaded with M&Ms in every color, plus chocolate chips and visible oats. Bake until the edges are set and the centers look slightly underdone for a soft, golden-edged bite.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

peanut butter
  • 1.5 cup creamy peanut butter
brown sugar
  • 1 cup brown sugar, packed
granulated sugar
  • 0.5 cup granulated sugar
eggs
  • 3 large eggs
vanilla extract
  • 2 tsp vanilla extract
baking soda
  • 1 tsp baking soda
quick-cooking oats
  • 3 cup quick-cooking oats
M&Ms
  • 1 cup M&Ms (red, white, and blue for patriotic version)
chocolate chips
  • 0.5 cup chocolate chips
mini chocolate chips
  • 0.5 cup mini chocolate chips

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 350°F and line two baking sheets with parchment paper.
Make the dough
  1. Beat creamy peanut butter, brown sugar, and granulated sugar together in a large bowl until combined.
  2. Add large eggs, vanilla extract, and baking soda, then mix until smooth.
  3. Stir in quick-cooking oats until fully incorporated.
  4. Fold in M&Ms (red, white, and blue for patriotic version), chocolate chips, and mini chocolate chips until evenly distributed.
Shape and bake
  1. Scoop the dough into 2-tablespoon balls and place them 2 inches apart on the prepared baking sheets.
  2. Flatten each dough ball slightly with your palm so they bake evenly.
  3. Bake for 10–12 minutes at 350°F until the edges are set but the centers still look slightly underdone, with a golden edge.
Cool
  1. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack so they firm up as they cool.

Notes

For the thick, chewy texture, underbake just slightly: pull the cookies when edges are set but centers still look a bit soft. Store airtight at room temperature for 3 days or refrigerate up to 1 week. Freeze baked cookies for up to 2 months. If you need nut-free, substitute the peanut butter 1:1 with sunflower seed butter, keeping the rest of the recipe the same.