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Monster Cookies – Homemade Recipe

Monster cookies are chewy peanut butter oatmeal cookies loaded with candy-coated chocolate pieces and semisweet chocolate chips. Chilling the dough for 30 minutes helps the cookies bake up with set, lightly browned edges and soft centers.
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Prep Time 15 minutes
Cook Time 24 minutes
chilling 30 minutes
Total Time 1 hour 9 minutes
Servings: 30 servings
Course: Dessert
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup unsalted butter softened
  • 1 cup creamy peanut butter
  • 1 cup light brown sugar packed
  • 0.5 cup granulated sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 3 cups old-fashioned rolled oats
  • 1 cup candy-coated chocolate pieces such as M&M’s
  • 0.5 cup semisweet chocolate chips

Equipment

  • 2 large baking sheets
  • 1 electric mixer

Method
 

  1. Preheat the oven to 350°F.
  2. Line two large baking sheets with parchment paper.
  3. In a large bowl, beat the butter, peanut butter, brown sugar, and granulated sugar with an electric mixer until creamy, about 2 minutes.
  4. Beat in the eggs one at a time.
  5. Beat in the vanilla extract.
  6. Mix in the baking soda and salt.
  7. Stir in the oats, candy-coated chocolate pieces, and chocolate chips until evenly combined.
  8. Cover and chill the dough for 30 minutes.
  9. Scoop the dough into 2-tablespoon portions.
  10. Arrange the portions about 2 inches apart on the prepared baking sheets.
  11. Bake one sheet at a time for 10–12 minutes, until the edges are set and lightly browned and the centers still look soft.
  12. Let the cookies cool on the baking sheet for 5 minutes.
  13. Transfer the cookies to a wire rack to cool completely.

Notes

For soft centers, take the cookies out when the edges are set and lightly browned while the centers still look soft. Store in an airtight container at room temperature for up to 5 days; freeze baked cookies for up to 3 months. For a peanut-free option, use sunflower seed butter.