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Monster Cookies

Monster cookies are thick, chewy peanut butter no-flour-style cookies loaded with M&Ms, chocolate chips, and visible oats in every bite. Bake golden-edged cookies with soft centers by pulling them when the middles still look slightly underdone.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

creamy peanut butter
  • 1.5 cup creamy peanut butter
brown sugar, packed
  • 1 cup brown sugar, packed
granulated sugar
  • 0.5 cup granulated sugar
eggs
  • 3 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 for easy release and clean browning.
Mix the dough
  1. Beat creamy peanut butter, brown sugar, packed, and granulated sugar together in a large bowl until the mixture looks fully combined and glossy.
  2. Add eggs, vanilla extract, and baking soda, then mix until smooth and no streaks remain.
  3. Stir in quick-cooking oats until fully incorporated, then fold in M&Ms and chocolate chips so the dough is thick and studded.
Shape and bake
  1. Scoop 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 evenly and stay soft-centered.
  3. Bake for 10–12 minutes at 350°F until the edges are set but the centers still look slightly underdone, with a lightly golden rim.
Cool
  1. Let the cookies cool on the baking sheet for 5 minutes so they firm up before you move them to a wire rack.

Notes

For the thickest, chew-forward texture, keep the dough as evenly portioned as possible at 2-tablespoon balls and pull the cookies when the centers still look slightly soft. Store in an airtight container at room temperature for up to 4 days. Freeze baked cookies for up to 2 months, thaw at room temperature. For a gluten-free swap, use certified gluten-free oats so the rest of the recipe stays the same.