Description
Monster Cookies are a deliciously chewy and crunchy treat packed with oats, peanut butter, chocolate chips, and colorful candies. This recipe yields soft cookies loaded with a satisfying mix of textures and flavors, perfect for sharing or enjoying as a sweet snack anytime.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups old-fashioned rolled oats
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Add-ins
- 1 1/2 cups semisweet chocolate chips
- 1 cup M&M’s or similar candy-coated chocolates
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to allow it to reach the perfect baking temperature while you prepare the cookie dough.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and rolled oats until evenly combined. This ensures the leavening agents and oats are distributed properly throughout the dough.
- Cream butter and sugars: Using a large mixing bowl, beat the softened butter, peanut butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, about 2-3 minutes. This will create a smooth base for the cookies.
- Add eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla extract until fully incorporated, ensuring an even batter.
- Combine wet and dry ingredients: Gradually add the dry ingredients into the wet mixture, stirring with a spatula or spoon just until combined. Avoid overmixing to keep cookies tender.
- Fold in chocolate chips and candies: Gently fold the chocolate chips and M&M’s into the dough until they are evenly distributed throughout.
- Scoop dough onto baking sheets: Using a cookie scoop or tablespoon, drop rounded dough balls onto ungreased baking sheets, spacing them approximately 2 inches apart to allow for spreading.
- Bake the cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden but the centers still look slightly soft for a chewy texture.
- Cool and serve: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This helps the cookies set properly and enhances their texture.
Notes
- For softer cookies, slightly underbake by removing a minute earlier.
- Store cookies in an airtight container at room temperature for up to 5 days.
- You can substitute peanut butter with almond or sunflower seed butter if allergies are a concern.
- Adding a pinch of cinnamon can enhance the flavor of the oats and peanut butter.
