Feed your little Monsters these delicious Monster Cookie Recipe made from scratch. Loaded with brown sugar, peanut butter and oatmeal, these cookies are soft and chewy. Mix in your favorite chocolate chip flavors and M&M's candy coated pieces.
A cookie with a fun name sounds great to me! These thick and delicious cookies are a cross between an old fashioned Peanut Butter Cookie and a chewy Oatmeal Cookie Recipe. Then load it up with chocolate and you have a winning recipe on your hands.
Traditionally these cookies are LARGE cookies, but I have found we enjoy a nice small cookie. Either way these cookies are fantastic and a must have recipe.
Oatmeal M&M cookies mix the best of both worlds. A chewy and delicious cookie with sweet treats.
Ingredients for M&M Cookies Oatmeal
Dry Ingredients. Granulated White Sugar, Brown Sugar, Baking Soda, Salt, All Purpose Flour and Old Fashioned Oats
Wet Ingredients. Butter, Peanut Butter, Egg, Vanilla Extract
Other Ingredients. M&M's candy pieces, Chocolate Chips
How to make the BEST Recipe for Monster Cookies
To make the best and tasty cookies you need a game plan. By that I mean a good recipe with great details so you can have the same results I am showing you here.
Let me help you and you will love these cookies too. This isn't my first rodeo, I've helped thousands make great recipes. Make sure to check out my Pro Tips below.
Take the time to gather all the needed ingredients as well as the supplies you will need. Like a Mixing bowl, hand mixer or use a Stand Mixer. I like aluminum baking sheet with parchment paper or a silicone mat
A silicone scraper is also very handy as is a good cookie scoop. I suggest a medium size cookie scoop for uniform cookies that bake evenly.
Use room temperature softened butter and allow egg to sit on counter for an hour before using. This makes a difference when creaming ingredients together to create air pockets in the butter mixture.
Creamy Peanut Butter vs Chunky Peanut Butter. It's a personal preference honestly. If you want the added crunch of peanuts, then use Crunchy. Otherwise use Creamy!
Preheat oven to 350 degrees and prepare baking sheets. You can just set them aside until you are ready to bake.
Making Monster Cookie Dough
In a large bowl cream together softened butter, peanut butter and white granulated sugar. Cream for a couple minutes scraping down sides of bowl as needed.
Mix in egg and continue to cream before adding brown sugar. Scrape sides of bowl and cream for a few more minutes. This allows air pockets to form in the butter mixture creating a delicious cookie.
Before finishing made sure to mix in vanilla extract.
In a separate bowl combine dry ingredients of All Purpose Flour, Oats, Salt and Baking Soda. I do recommend weighing dry ingredients. Adding too much flour or sugar will result in hard crumbly cookies.
Slowly add dry ingredients to wet ingredients a little at a time until fully combined.
Hand stir Chocolate Chips and M&M's and the cookie dough is complete and ready to bake.
Using a medium cookie scoop, place cookie dough balls on cookie sheet 2 inches apart. Bake in a preheated 350 degree oven
Allow cookies to cool on baking sheet for a few minutes before moving to a cooling rack to cool completely. Moving cookies too soon will cause them to break and fall apart.
Quick oats vs Old Fashioned Oats
This recipe calls for Old Fashioned Oats and I prefer to use. Quick oats are much smaller and tend to lose their texture in this monster cookie recipe.
The larger old fashioned oat creates a wonderful soft and chewy cookie.
Creamy Peanut Butter VS Crunchy Peanut Butter
I've commented above that either can be used in this recipe. Choose the Peanut Butter you most prefer. Crunch Peanut Butter will add more texture with the added pieces of nuts which many people enjoy in this recipe.
Natural Peanut Butter can also be used. Make sure to stir it up if the Peanut Butter and Oil have separated
Why are my Cookies Crumbly?
Monster Cookies that have too much flour or oats will bake up crumbly and dry. It's important to use proper measurements and not more than the recipe calls for.
Flour can be measured using the spoon and level method if a kitchen scale is not available. Carefully spoon stirred flour into a measuring cup making sure not to shake or settle the flour. Once measuring cup is over full, level off the top of the cup.
This is the most accurate way to measure without a kitchen scale.
Candies. When making smaller cookies, use Mini M&M's
Room Temperature. Softened Butter and Room Temperature Egg is best. Allow butter and egg to sit out for 1 hour before mixing ingredients together.
Baking Sheet. Line baking sheet with parchment paper or silicone mat to prevent sticking
Measurements. Weigh ingredients using a kitchen scale whenever possible. This is an ideal way to ensure proper measurements and consistent baking.
More Favorite Cookies
- ½ Cup Peanut Butter
- ½ Cup Butter Softened
- ¼ Cup Granulated Sugar
- ¾ Cup Brown Sugar
- 1 teaspoon Vanilla
- 1 Egg Large
- ½ teaspoon Salt
- 1 teaspoon Baking Soda
- 1 ¼ Cup All Purpose Flour 150g
- 1 Cup Old Fashioned Oats
- ¾ Cup Chocolate Chips Semi Sweet
- ¾ Cup Mini M&M's
- Preheat oven to 350 degrees. Line Baking Sheets with Parchment Paper, silicon baking mat or spray with cooking spray
- Allow butter and egg to come to room temperature and soften by sitting on counter for 1 hour
- In a large mixing bowl cream together Butter, Peanut Butter and white sugar for 2-3 minutes allowing mixture to become light and fluffy.
- Add egg and vanilla extract and continue to cream. Then mix in brown sugar and cream for 2-3 minutes.
- Gradually add Baking Soda, Salt, Flour and oats. Mix until combined
- Hand stir chocolate chips and M&M candy coated pieces.
- Using a cookie scoop. Scoop cookie dough onto baking sheet allowing 2 inches between cookie scoops.
- For larger cookies use 2 scoops of dough per cookie
- Bake at 350 degrees for 9-11 minutes or until edges are set and lightly golden.
- Allow cookies to cool on baking sheet for a couple minutes before moving to a cooling rack
- Store cooled cookies in a sealed container for up to a week. Best if enjoyed within 2-3 days.
Can I use quick oats?
Storage and FreezingStore cooled cookies in an airtight container for up to a week. Best if enjoyed within 2-3 days. Freeze cookies for up to 3 months. Place parchment paper between layers when stacking to prevent sticking.
All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.