Description
These chewy monster cookies are packed with oats, peanut butter, and a generous mix of chocolate chunks and M&M’s for a deliciously rich and satisfying treat. Soft in the center with lightly golden edges, they are perfect for cookie lovers craving a classic homemade snack with a fun twist.
Ingredients
Scale
Dry Ingredients
- ¾ cup (105g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- ½ cup (113g) unsalted butter, softened
- ¾ cup (165g) packed light brown sugar
- ¼ cup (60ml) smooth regular peanut butter
- 1 tablespoon (15ml) honey
- 1 large egg, at room temperature
- 1 teaspoon (5ml) pure vanilla extract
Add-ins
- 1 cup (100g) large flake rolled oats
- ⅔ cup (113g) dark chocolate chunks
- ⅓ cup (85g) regular M&M’s or other candy-coated chocolate
- ⅓ cup (85g) mini M&M’s or other candy-coated chocolate
Instructions
- Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until evenly blended.
- Cream butter and sugar: In a large bowl, use a spatula to cream together the softened unsalted butter and packed light brown sugar until the mixture is smooth, evenly blended, and has a fluffy, wet sand-like texture.
- Add peanut butter and honey: Mix the smooth regular peanut butter into the creamed butter and sugar, followed by the honey, ensuring each ingredient is fully incorporated.
- Incorporate egg and vanilla: Add the large room temperature egg and pure vanilla extract to the mixture and stir until well combined and smooth.
- Mix in oats: Fold the large flake rolled oats into the wet mixture, distributing them evenly throughout the batter.
- Combine wet and dry ingredients: Add the flour mixture to the wet ingredients and gently fold it in until just combined, being careful not to overmix.
- Add chocolates and candy: Fold in the dark chocolate chunks along with both regular and mini M&M’s until they are evenly distributed throughout the dough.
- Chill the dough: Place a piece of plastic wrap directly on the surface of the dough in the bowl and refrigerate for 30 minutes to firm up the dough.
- Prepare for baking: Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper and set aside.
- Form cookies: Scoop approximately 2 tablespoons of dough per cookie, rolling each into balls. Place them on the prepared baking sheets, spaced at least 2 inches apart to allow for spreading.
- Bake: Bake cookies for 10-12 minutes until they are lightly golden around the edges but still soft in the center. The cookies will firm up as they cool.
- Cool: Let the cookies cool on the baking sheets for 1 minute before transferring them to a wire rack to finish cooling completely.
Notes
- Chilling the dough helps prevent excessive spreading and improves texture for a chewier cookie.
- For a nuttier flavor, substitute natural peanut butter but ensure it’s smooth for easier mixing.
- You can swap the M&M’s for other candy-coated chocolates or add chopped nuts for extra crunch.
- Store cooled cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 15g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
