Monster Cookies

Creamy peanut butter, semisweet chocolate chips, oatmeal, and m&ms make the ultimate monster cookies!

Course cookies, Dessert

Cuisine American

Prep Time 10

Cook Time 12

Servings cookies

Calories 151kcal

Author Dina

In a large bowl combine the softened butter, brown sugar, granulated sugar, eggs, peanut butter, and vanilla extract. I like to do this with a hand mixer.
Now add the flour, baking soda, cornstarch, and quick-cooking oatmeal. Then mix again thoroughly
Once that’s all combined add the semisweet chocolate chips and m&ms.
Now take your cookie scoop and scoop out heaping balls of the cookie dough onto a baking sheet lined with parchment paper. You can place them on top right away or roll them in your hands for a more even shape. Add extra m&m candies on top (optional).
Now bake at 350 degrees Fahrenheit for about 10-12 minutes.

Use no-stir peanut butter- Natural peanut butter tends to separate and make cookies greasy, so stick to the basic, no-stir variety for these cookies.
Keep your butter at room temperature- Soft butter will make these delicious monster cookies spread out while they're baking, not to mention nice and moist.
Roll the dough into balls- This will keep the cookies from becoming too flat as they bake. Just quickly roll them between your hands after you scoop out the dough.
Don't overbake- These yummy cookies will lose their chewiness if they remain in the oven for too long. So, make sure to check them as the end of their baking time nears.
Freeze: Just place the rounded balls on a baking sheet as if you were going to bake them, but instead place them in the freezer for about an hour. Once they are no longer sticky, you can place the dough balls in a ziplock freezer bag or a lidded container (they will last for 9-12 months).