Monster Cookies
I’ve been baking monster cookies for years, but I knew this classic needed an upgrade. After testing batch after batch, I landed on the perfect chewy version - thanks to rolled oats, a little cornstarch, and a whole lot more chocolate and m&ms. These are the monster cookies you deserve.
Servings: 24 cookies
Ingredients
- 1 cup (120g) all purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp cornstarch
- ½ tsp salt
- 1 ¼ cup (115-124g) old fashion rolled oats
- ½ cup (113g) unsalted butter, room temperature
- ½ cup (107g) brown sugar
- ½ cup (99g) granulated sugar
- ½ cup (135g) creamy peanut butter
- 1 large egg
- 1 tsp vanilla extract
- 1 cup (210g) mini m&ms
- 1 cup (170g) chocolate chips
Instructions
- Preheat the oven to 350º F. In a small bowl, combine the flour, baking soda, baking powder, cornstarch, salt, and oats. Set aside.1 cup (120g) all purpose flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp cornstarch, 1/2 tsp salt, 1 ¼ cup (115-124g) old fashion rolled oats
- In a mixing bowl, cream together the butter, brown sugar and granulated sugar with an electric mixer, for 1-2 minutes. Add in the creamy peanut butter, vanilla and egg, beat again.1/2 cup (113g) unsalted butter, room temperature, 1/2 cup (107g) brown sugar, 1/2 cup (99g) granulated sugar, 1/2 cup (135g) creamy peanut butter, 1 tsp vanilla extract, 1 large egg
- Gradually add in the dry ingredients, mixing on low or by hand just until combined. Add in the mini M&Ms and chocolate chips, mix by hand. The dough will be thick.1 cup (210g) mini m&ms, 1 cup (170g) chocolate chips
- Use a cookie scoop to form dough balls and place them on a silicone mat lined baking sheet. Press additional m&ms and chocolate chips onto the outside of the balls if desired. I used a 2 Tbsp/1 oz scoop for average sized cookies and a 4 Tbsp/2 oz scoop for extra large cookies.
- Bake the 2 Tbsp/1 oz size dough balls for 10-13 minutes, bake the 4 Tbsp/2 oz size dough balls for 13-15 minutes or until the edges begin to just turn golden. They will look slightly undercooked, but will continue cooking once removed from the oven. Allow the cookies to cool completely on the baking sheet.
Notes
How to Make Gluten Free Monster Cookies
Be sure to use certified gluten free flour and certified gluten free oats. I have made these cookies multiple times with King Arthur’s Gluten Free Measure for Measure Flour with great success.Nutrition
Calories: 287kcal | Carbohydrates: 40g | Protein: 5g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 137mg | Potassium: 122mg | Fiber: 2g | Sugar: 22g | Vitamin A: 157IU | Vitamin C: 0.1mg | Calcium: 40mg | Iron: 1mg