Giant Monster Cookies with Peanut Butter, Oats, and Chocolate M&Ms Recipe
These Giant Monster Cookies are a deliciously chewy and chunky treat packed with creamy peanut butter, oats, chocolate chips, and colorful M&M’s. Perfectly soft on the inside with slightly crisp edges, they make a fun and satisfying snack or dessert for cookie lovers everywhere.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: Approximately 18 large cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Wet Ingredients
- 2 cups creamy peanut butter
- 2/3 cup butter, softened
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon light corn syrup
Dry Ingredients
- 1-1/3 cups sugar
- 1-1/3 cups packed brown sugar
- 2-1/2 teaspoons baking soda
- 6 cups old-fashioned oats
Add-ins
- 1 cup semisweet chocolate chips
- 1 cup milk chocolate M&M’s
Instructions
- Cream Ingredients: In a large bowl, cream together the peanut butter, softened butter, sugar, and brown sugar until the mixture is light and fluffy, about 5 to 7 minutes.
- Add Eggs and Flavors: Beat in the eggs one at a time, then mix in the baking soda, vanilla extract, and light corn syrup until fully combined.
- Incorporate Oats and Mix-ins: Stir in the old-fashioned oats thoroughly, then fold in the semisweet chocolate chips and milk chocolate M&M’s evenly throughout the dough.
- Chill Dough: Cover the bowl with plastic wrap and refrigerate the dough for 1 hour to allow it to firm up, which helps maintain cookie shape during baking.
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or leave ungreased as specified.
- Shape and Bake Cookies: Drop the dough by 1/4 cupfuls onto the baking sheets about 3 inches apart to allow for spreading. Bake in the preheated oven for 14 to 18 minutes, or until the edges are lightly browned.
- Cool Cookies: Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
- Store Properly: Once cooled, store the cookies in an airtight container to maintain freshness.
Notes
- For best results, use room temperature eggs to ensure smooth batter incorporation.
- Chilling the dough helps prevent the cookies from spreading too much while baking.
- You can substitute peanut butter with almond or sunflower seed butter for a different flavor or nut-free option.
- Store cookies at room temperature for up to a week or freeze for longer storage.
- If you prefer a crispier cookie, bake closer to 18 minutes; for softer cookies, aim for 14 minutes.
