Soft and Chewy Monster Cookies – Deliciously thick, soft and chewy peanut butter cookies stuffed full of oats, M&Ms, and chocolate chips!
Monster cookies are peanut butter cookies that have oats, M&Ms, and chocolate chips in them. Basically ALL my favourite cookie add-ins. Today I bring you my recipe for Monster Cookies. They are super thick, soft, and chewy, and stuffed full of those delicious add-ins – just how they should be!
These cookies are so quick and easy to throw together and bake. No mixer required, and no chilling of the dough – just mix and bake! If you cannot wait for these cookies to cool completely before devouring, let me tell you that they are so good fresh and warm from the oven. 😉
This recipe makes about 24 cookies, and they keep fresh in an airtight container for up to a week. If you love freshly-baked cookies, you can also refrigerate the cookie dough balls for up to 5 days, or freeze them for up to 3 months. Bake straight from frozen whenever a cookie craving kicks in, or when you have guests over!
Soft and Chewy Monster Cookies
- 1 and 1/2 cups plain/all-purpose flour 190g
- 1 cup quick oats 90g
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter 115g, melted
- 1/2 cup caster/granulated sugar 100g
- 1/4 cup light or dark brown sugar 50g
- 1 large egg
- 2 teaspoons vanilla extract
- 1/2 cup smooth peanut butter 125g
- 3/4 cup M&Ms 150g
- 1/2 cup chocolate chips 90g
Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper, or a silicone mat. Set aside.
Whisk together the flour, oats, baking powder, baking soda, and salt. Set aside.
Whisk together the butter and sugars until combined. Add the egg, vanilla, and peanut butter, and mix until combined. Add the dry ingredients, and mix until just combined. Fold in the M&Ms and chocolate chips.
Roll the dough into 1.5oz balls, place on the prepared baking tray, and bake for 8 - 10 minutes until barely browned around the edges. They will be very soft, but will firm up as they cool. Allow to cool on the baking tray for 5 - 10 minutes before transferring to a wire rack to cool completely.
Cookies stay fresh, kept in an airtight container, at room temperature for up to 1 week. Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake from frozen for an extra minute.
Did you make this recipe? Take a photo and share it on Instagram with the hashtag #marshasbakingaddiction, and tag me at @marshasbakeblog. I would love to see!
NEVER MISS A RECIPE!