Monster Cookies – Simply Scratch

Monster Cookies are jammed packed with goodies like: oatmeal, peanut butter, chocolate chips and m&m candies! The ultimate cookie loaded with delicious flavor and texture. This recipe yields 30 cookies in about an hour.

Meet the ultimate cookie.

At least in my world it is. This thick, chewy (thanks you, oatmeal) and decadent cookie also has a crisp and buttery exterior. And it doesn’t stop there. I like to use crunchy peanut butter instead of creamy, just so the cookies have even more texture.

It has just about everything a person could wish for in a cookie. If you love peanut butter, oatmeal, chocolate chips and M&M’s… well, this cookie is for you.

To Make These Monster Cookies You Will Need:

• old fashioned rolled oats – Lends flavor and chewy texture.
• unbleached all-purpose flour – The base for the cookie dough.
• whole wheat flour – Adds subtle and mouthfeel.
• baking soda – Creates a gas while baking which helps the cookies rise.
• fine salt – Use either sea salt or pink himalayan.
• unsalted butter – Lends richness, tenderness and structure to cookies.
• crunchy peanut butter – Adds nutty flavor, richness and texture.
• dark brown sugar – Lends a richer, more complex flavor.
• granulated sugar – Adds sweetness and also makes cookies brown and crisp when baked.
• eggs – Add structure, leavening and flavor.
• pure vanilla extract – Adds warmth and enhances all of the other flavors in this recipe.
• M&M candies – Lends pops of color and pockets of chocolate.
• milk chocolate chips – For additional chocolaty goodness.

Preheat your oven to 350℉ (or 180℃) and line a rimmed metal baking sheets with parchment or silicone mats.

In a bowl, measure and add 2-1/2 cup old fashioned oats, 1 cup unbleached all-purpose flour, 1/2 cup whole wheat flour, 2 teaspoons baking soda and 1/2 teaspoon kosher salt.

Stir to combine and set off to the side.

Next in the bowl of your stand mixer, fitted with the paddle attachment, measure and add 1 cup (2 sticks) unsalted butter, 1 cup crunchy peanut butter and 3/4 cup each of dark brown sugar and granulated sugar.

Mix until combined and fluffy.

Next add 1 egg at a time, mixing well after each addition.

With the second egg, add in 1 teaspoon vanilla extract.

Add half of the flour/oat mixture and mix until just combined.

Then add the remaining, stopping when just combined.

Measure and add in 1 cup milk chocolate chips

Lastly, add in 2-1/2 cups M&M’s candies,

Mix by hand using a spatula.

Using a 3 tablespoons scoop, measure out 3 tablespoons of cookie dough and place onto a parchment lined rimmed, metal baking sheet.

Bake on the middle rack of your preheated oven for 12 to 14 minutes.

Once baked, transfer. the cookies to a wire rack and let cool.

…before inhaling. 😏

Crisp, peanut buttery, crunchy candy coated oatmeal goodness. All packed into one amazing cookie!

How to Store Monster Cookies:

Once the cookies have completely cooled, store them in an air-tight container for up to a week.

How to Freeze Monster Cookies:

Portion out the dough and freeze the raw dough as is, placing them closed together on a lined baking sheet. Place into your freezer and freeze until frozen solid. Transfer to a freezer safe container or baggie and store up to 2 months. Bake desired amount of cookies following the recipe instructions. There’s no need to thaw before baking.

For more cookie recipes click here.

Enjoy! And if you give this Monster Cookies recipe a try, let me know! Snap a photo and tag me on twitter or instagram!