These monster cookies are filled with peanut butter, oats, chocolate chips, and M&Ms. These monster cookies are easy to make and produce a soft and thick cookie. And there's no dough chilling!
1/2cup(1 stick) unsalted butter, softened to room temperature
1/4cuplight or dark brown sugar
1cupcreamy peanut butter
1 and 1/2teaspoonvanilla extract
1 and 3/4cupsall-purpose flour
1/2cupsemi-sweet chocolate chips
Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
In a large bowl, using a hand-held mixer or stand mixer with a paddle attachment, cream the butter and sugars together on medium speed— about 2-3 minutes.
Continuing on medium speed, you’ll add in the peanut butter, egg and vanilla extract until well combined. Scrape down the sides and bottom of the bowl as needed.
With the mixer on low speed, slowly add the baking soda and flour until just combined. Still on low speed, add in the quick oats, M&Ms and chocolate chips until just incorporated.
Carefully roll balls of dough, about 2 Tablespoons of dough per ball, without compacting the dough. Place on the baking sheet and top with a few additional M&Ms and chocolate chips, if desired. Bake for 10-12 minutes, until the edges are slightly browned. The cookies will still look slightly soft— this is how they should look.
Slightly press down on the baked cookies with the back of a spoon since the cookies only spread a little bit while cooking. Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack. The cookies stay fresh at room temperature for up to 1 week.
Make Ahead & Freezing Instructions: Baked and completely cooled cookies freeze well for up to 3 months. The cookie dough balls freeze well for up to 3 months. Bake the frozen cookie dough balls for an extra minute, no need to thaw.
Peanut Butter: I do not recommend natural style peanut butter for this recipe. You want something processed such as Jif or Skippy.
M&Ms: Any type of M&Ms work in this recipe.
Quick Oats: If you don't have quick oats, pulse whole oats in the food processor or blender a few times to break them down.