Thick and chewy monster cookies that are loaded with peanut butter, oats, chocolate chips, and m&m’s are sure to be a hit with your family!
I remember my mom making these Monster Cookies when I was in high school and I couldn’t get enough of them back then! These cookies are dense, moist and very filling!
Can you freeze monster cookie dough if you don’t want to bake the whole batch?
Absolutely! I like to scoop my dough out onto parchment-lined cookie sheets and press each dough ball into a flattened thick disc, like a hockey puck. Place pan in the freezer and freeze them overnight. Once frozen solid, I remove them from the paper and drop them into zip top freezer bags and freeze them until I’m ready to bake. They can bake from the frozen state in a preheated oven.
Tips for the Monster Cookies:
- Make sure to soften your butter but do not melt the butter.
- Creaming together butter and sugar is almost always the first step in a cookie recipe. Start with softened butter and use a mixer and beat until the mixture is no longer grainy when rubbed between your fingertips. This usually takes about 5 minutes. This is an important step that adds air to the dough which will help it rise while baking.
- Measure your flour accurately by scooping it lightly into a dry measuring cup and then level it off with a knife. You should never dip the measuring cup into the flour or pack it against the cup with your hand or a spoon — you’ll end up with tough, dry cookies.
- For best results, line your pans with parchment paper or silicone baking mats. This helps with even baking as well as quick clean up!
- Adding eggs one at a time is another important step to make sure that they emulsify with the fats.
- Add the dry ingredients in small batches and mix just until incorporated into the wet ingredients. Do not overmix or the result will be one tough cookie!
Need more cookie and bars inspiration?
Have you made any of my recipes? Post it on Instagram and tag @jennifercooks123 and #jennifercooks!
- ½ cup salted butter, softened
- 1 cup granulated white sugar
- 1 cup plus 2 tablespoons firmly packed brown sugar
- 3 eggs
- 2 cups peanut butter
- ¾ cup light corn syrup
- 1 teaspoon vanilla extract
- 4½ cups uncooked quick oats
- 2 teaspoons baking soda
- ¼ teaspoon salt
- 1 cup plain M&Ms
- 1 (12-oz) package semi-sweet chocolate chips
- In a large mixing bowl, cream butter and sugars. Beat well with an electric mixer until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Beat in peanut butter, syrup and vanilla.
- Beat in oats, soda, and salt; mix well.
- Stir in remaining ingredients and mix just until incorporated (mixture will be stiff).
- Pack dough into a ¼ cup measuring cup or large scoop and drop onto parchment paper-lined cookie sheet, 4 inches apart. Lightly press each cooking into a 3½ inch circle with fingertips.
- Bake in a preheated 350 degree oven for about 12 to 15 minutes (centers of cookies should be soft).
- Cool for 10 minutes on cookie sheets and them remove to wire cooling rack until completely cooled.