Monster Cookies
Meet the vintage kitchen-sink cookie packed with chewy oats, rich peanut butter, and melty chocolate under a confetti of mini M&Ms. They bake up bakery-big with crisp edges and soft centers that vanish the second they’re cool enough to grab. I press a few extra candies on top before baking for extra color.
Servings 20 Cookies
Ingredients
- ½ Cup Butter softened
- 1 Cup Brown Sugar packed
- 1 Cup Sugar
- 3 Eggs large, room temperature
- 1½ Cups Peanut Butter
- 1½ teaspoons Corn Syrup
- 1½ teaspoons Vanilla Extract
- 1 Cup Flour
- 2 teaspoons Baking Soda
- 3½ Cups Old-Fashioned Oats
- 1 Cup M&Ms mini
- ½ Cup Semi-Sweet Chocolate Chips mini
Instructions
- Preheat oven to 350℉. Line cookie sheets with parchment paper and set aside.
- Cream the butter, brown sugar, and white sugar in a large mixing bowl with an electric mixer until light and fluffy.
- Add the eggs one at a time and beat until incorporated.
- Use a mixer to beat in the peanut butter, corn syrup, and vanilla and mix well.
- Stir in the flour, baking soda, and oats.
- Fold in the mini M&Ms and mini chocolate chips just until combined.
- Each cookie is 3 tablespoons in size. Drop 3 tablespoons of dough right next to each other and squish them together to form one cookie. I flattened mine for a larger, flatter cookie. You can keep them mounded for a softer cookie.
- Space cookies 2 inches apart.
- Bake at 350℉ for 9-12 minutes.
- Press a few M&Ms into the top of each cookie right away, if desired.
- Let the cookies cool on the cookie sheet for 5-10 minutes before moving to a cooling rack.
Notes
Helpful Tips
Cream butter and sugars until pale and fluffy for better lift and crackly tops.
Rotate pans halfway through for even color.
Line sheets with parchment or silicone to reduce spread and make cleanup easy.
Rotate through two or three cool pans so each batch starts on a room-temperature sheet.
If your kitchen is warm, portion the dough, then chill the scoops before baking.