Monster Cookies – Super chewy oatmeal cookies with peanut butter, M&M candies, and chocolate chips. And naturally they’re gluten free!
I started November with a cookie recipe so it only feels right to start December with one, right?! But before we get started I have some amazing news!
I recently entered a photo contest with a pic of this cranberry apple crumble. Yesterday, I was informed that I was a finalist for the grand prize of almost $1,000 worth of baking supplies. What the what?!?!?! So many people entered the contest so I had no expectations whatsoever. It was such a pleasant surprise!
But I still need you help to win. Please please please take 2 minutes to vote for me by using this link! Voting ends December 1st at 11pm EST. Thank you so much for your support!
Okay, now let’s get to the cookies. Today’s recipe is for monster cookies. Monster cookies are peanut butter chocolate chip M&M oatmeal cookies. Phew, what a name! That’s why they’re called monster cookies – because of their monster list of ingredients! Plus, it’s so much easier to just say monster cookies instead of that long name.
These are, by far, my favorite cookies. Hands down. No contest. Love them! And I only started making them two years ago. My friend Margaret brought them to work for a holiday party. I tried them and they BLEW MY MIND. They are ultra chewy, full of peanut butter flavor, and a slight crunch from the M&M candies. And even better, they stay that way for days after you make them. I still have leftover cookies in my kitchen and it’s been 4 days. They taste exactly the same as day one!
I tend to make these during the holidays the most because I love the look of the red and green M&Ms in the cookies. And the recipe makes 4 dozen cookies so it’s perfect for shipping to friends and family or for cookie exchanges. But there’s no reason you couldn’t make these all year long.
One of my favorite things about these cookies is their oatmeal chew because I can have them for breakfast and not feel an ounce of guilt about it. Oatmeal=breakfast, right?! But that’s never really stopped me from having dessert for breakfast anyway. This is adulting, people.
These cookies are also naturally gluten-free! There is no flour in this recipe, just oats. So feel free to share with you gluten-intolerant friends!
Before you get started, let me give you a few tips:
- These are one of the few cookie recipes that you do not need to chill the dough before baking. Hallelujah!! That means you can have them ready, from start to finish, in less than 30 minutes. Yesssss. But you gotta make sure the butter is softened and not melted. That way, the cookies won’t get too flat.
- Speaking of flat cookies, these cookies won’t spread very much so, after you scoop them, flatten them with two fingers so they are no longer rounded. If you leave them rounded, they will still be rounded when they finish baking.
- Okay now this is super important so pay attention, okay?? You gotta use quick-cooking oats. This is not the same as instant oats. Instant oats will make these cookies mushy. If you use regular oats, the cookies will be dry. I never knew quick-cooking oats existed until this recipe. But trust me, they do.
- As always, I recommend using a cookie scoop to get even-sized cookies. Check out this post for the scoop I recommend.
- If you are using a stand mixer to mix the dough, be careful when mixing in the oats. You will use 4 1/2 cups of oats so they will go everywhere if you mix on high or even medium.
Now you know everything you need to know to make these amazing cookies. Make them this weekend or even tonight! What are your go-to cookies for the holidays?? Let me know in the comments below!
- 3 large eggs
- 1 1/4 cups light brown sugar
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 12-ounce jar peanut butter (or 1 2/3 cups)
- 1/2 cup butter unsalted, softened
- 1/2 cup M&M chocolate candies
- 3/4 cup semi-sweet chocolate chips
- 2 teaspoons baking soda
- 4 1/2 cups quick-cooking oats (not instant!)
- Preheat oven to 350 degrees. Prep your two baking sheets by lining with parchment paper or silicone mats.
- Add eggs and sugars to a large bowl of a stand mixer. Fit mixer with paddle attachment. Turn mixer to low to combine eggs and sugar together until smooth.
- Add salt, vanilla, peanut butter, and unsalted butter to sugar mixture. Mix on mediu until smooth.
- Add M&M's, chocolate chips, baking soda, and oats. Very carefully, turn mixer to low. You don't want the oats to spray everywhere. You can also do this by hand with a spatula if you're scared of overflow.
- Scoop cookies using a tablespoon cookie scoop. Place on two prepped baking sheets, about 1.5 inches apart. They don't spread very much so flatten the tops of the cookies using two fingers and lightly press down. You won't be able to fit all cookie dough on two sheets so you'll have to do another batch once the first batch is done baking.
- Bake cookies for 8-10 minutes, until the edges start to brown. Do not let them completely brown. When they cook for too long, they will no longer be chewy. These cookies taste so much better when they're chewy. Let cool for 5 minutes before transferring to cooling racks.
- Keep stored in a storage container for up to 7 days. I also like to display them in a cake stand with a lid for easy access. Enjoy!
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