Monster Cookies
Ingredients
- 1½ cups creamy peanut butter
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1½ cups brown sugar packed
- 3 large eggs
- 2 teaspoons vanilla extract
- 4½ cups old-fashioned rolled oats
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1½ cups chocolate chips
- 1½ cups M&Ms
- 1 cup peanut butter chips optional
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment.
- Beat peanut butter, butter, and both sugars for 2 to 3 minutes until fluffy.
- Add eggs one at a time, beating after each.
- Add vanilla. Mix well.
- Add oats, baking soda, and salt. Mix on low until combined.
- Stir in chocolate chips, M&Ms, and peanut butter chips with a spatula.
- Scoop dough and roll into balls. Place 3 inches apart on baking sheets.
- Flatten each ball slightly with your hand.
- Bake 10 to 12 minutes until edges are set.
- Cool on pan 5 minutes then transfer to wire rack.
Notes
Do not overbake — centers should look slightly underdone
Space cookies 3 inches apart — they spread a lot
Flatten slightly before baking for even cooking
Use certified gluten-free oats for gluten-free cookies
Natural peanut butter makes oilier dough — chill 30 minutes first
Mix candy in last — do not beat with mixer
Store in airtight container for up to 10 days
Freeze dough balls for up to 3 months
Make giant cookies with ¼ cup scoop
Space cookies 3 inches apart — they spread a lot
Flatten slightly before baking for even cooking
Use certified gluten-free oats for gluten-free cookies
Natural peanut butter makes oilier dough — chill 30 minutes first
Mix candy in last — do not beat with mixer
Store in airtight container for up to 10 days
Freeze dough balls for up to 3 months
Make giant cookies with ¼ cup scoop