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Monster Cookies

Monster cookies are thick, chewy peanut butter cookies loaded with M&Ms and chocolate chips, with golden edges and soft centers. This no-flour-style cookie recipe uses quick oats so you get visible oat bits in every 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: 270
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Prep the oven and pan
  1. Preheat the oven to 350°F and line two baking sheets with parchment paper, keeping the parchment wrinkle-free for easy release.
Mix the peanut butter dough
  1. Beat the creamy peanut butter, brown sugar, and granulated sugar together in a large bowl until combined and glossy.
  2. Add the large eggs, vanilla extract, and baking soda and mix until smooth, stopping to scrape the sides if needed.
  3. Stir in the quick-cooking oats until fully incorporated, then fold in the M&Ms and both chocolate chip types so the mix looks speckled throughout.
Scoop and shape
  1. Scoop the dough into 2-tablespoon balls and place them 2 inches apart on the prepared baking sheets.
  2. Flatten each ball slightly with your palm so the cookies bake into thick, chewy rounds.
Bake and cool
  1. Bake at 350°F for 10–12 minutes until the edges are set but the centers still look slightly underdone.
  2. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack so they firm up as they cool.

Notes

For thicker cookies, keep dough balls consistent at 2 tablespoons and avoid overmixing after the oats go in. Store airtight at room temperature for up to 4 days; refrigerate up to 7 days. Freeze baked cookies up to 2 months. For a dairy-free swap, use dairy-free chocolate chips while keeping the peanut butter and oats the same.