I know these aren’t the most breathtaking pictures and this isn’t the most exciting recipe you’ll ever make, but it’s a dang good one! I absolutely adore monster cookies. I could eat them all day, every day. I mean who doesn’t love a cookie loaded with peanut butter, oats and M&Ms?! I know I sure do…
I think what I love most about these is how easy they are to make. They literally take a few minutes to whip up and while the dough rests (to allow the oats to absorb the excess moisture), you can preheat your oven and wash up the dirty dishes. Plus they’re always a huge hit, especially with kids. Our little one is as smitten with these as I am. Go figure :)
Because these cookies have a good amount of peanut butter and oats in them, they’re pretty soft. Make sure you don’t overbake them or they’ll dry out. And when you take them out of the oven, leave them on the sheet for a few extra minutes to firm up. That way you don’t risk the chance of them cracking or even worse, breaking completely apart.
Next time you’re in the mood for cookies but want something different, you’ve gotta give these monster cookies a try! I think you’re going to love them! And make sure to check out this recipe if you’re looking for a gluten-free version.
- ½ c. peanut butter (creamy or crunchy)
- ½ c. unsalted butter, melted
- ¼ c. granulated sugar
- ¾ c. brown sugar
- 2 tsp. vanilla extract
- 1 egg + 1 egg yolk
- 2 c. quick oats (not old-fashioned)
- ¾ c. all-purpose flour
- ½ tsp. salt
- ½ tsp. baking soda
- 1½ c. M&Ms (regular or mini or a mix of both)
- ½ c. chocolate chips, peanut butter chips or chopped peanuts (optional)
- In a large mixing bowl or the bowl of a stand mixer, beat together the peanut butter, butter, sugars and vanilla extract. Add the egg and egg yolk, mix just until combined.
- In a medium mixing bowl, whisk together the oats, flour, salt and baking soda. Gradually add the dry ingredients to the wet ingredients. Mix until a soft dough forms. Fold in the M&Ms with a spatula.
- Let the cookie dough to stand for 15 minutes to allow the oats to absorb any excess moisture. Meanwhile preheat oven to 350 degrees, line baking sheets with parchment paper or baking mats. Using a standard size cookie scoop (#40 or 1.5 tbsp.) scoop balls of dough and place onto prepared sheets, gently pat to slightly flatten. Place in the oven and bake for 10-12 minutes, taking care not to overbake. The cookies will look soft, but allow them to cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Recipe source: slightly adapted from Sally's Baking Addiction