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4.4 from 15 votes

Monster Cookies

My recipe for classic monster cookies that are chock full of creamy peanut butter, oats, chocolate chips, and M&M's makes both kids and adults reach for just one more cookie! Fast, EASY, soft, perfectly chewy, and they'll become a family FAVORITE in no time! 

Prep Time
20 mins
Cook Time
20 mins
Chill Time
1 hr 30 mins
Total Time
2 hrs 1 min
Servings: 48
Calories: 164 kcal
Course: Baked Goods
Cuisine: American

Ingredients

  • 1 cup granulated sugar
  • 1 cup light brown sugar packed
  • 1 cup creamy peanut butter*
  • ½ cup unsalted butter softened
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 2 ½ cups quick 1-minute oats**
  • 1 cup all-purpose flour
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 1 ½ cups M&M's
  • 1 cup mini chocolate chips regular-sized chocolate chips may be substituted; milk or dark is fine
  • ½ cup Heath Toffee Bits***
  • ½ cup shredded coconut***

Instructions

    Cup of Yum
  1. To the bowl of a stand mixer fitted with the paddle attachment, or to a large mixing bowl and handheld electric mixer, add the sugars, peanut butter, butter, vanilla, and beat on high-speed until smooth and creamy. Stop and scrape down the sides of the bowl.
  2. With the mixer running on low, add the eggs one at a time, beating for 30 seconds after each addition.
  3. Slowly add the quick cook 1-minute oats, flour, salt, and beat on medium-low speed until just combined.Stop and scrape down the sides of the bowl.
  4. Add the M&M's, chocolate chips, toffee bits, shredded coconut, and beat until just combined.
  5. Using a medium cookie scoop, form approximately 2-tablespoon sized balls, place them on a large platter, cover with plastic wrap, and refrigerate the dough for 1 to 2 hours. Tips - Dough can be refrigerated for up to 3 days or frozen for up to 4 months before baking. This is great when you just want to bake a half dozen cookies at a time. If baking directly from frozen, you don't need to thaw the dough. Simply add a couple minutes to the baking time.
  6. Preheat oven to 350F, place the cookie dough balls on a baking sheet lined with a Silpat liner or parchment paper, (don't bake more than 8 to 12 per sheet), and bake for approximately 11 to 13 minutes, or as necessary until the cookies are done in your oven. Tips - Make sure not to overbake. I pull the cookies when the edges are just set even if the centers appear a bit pale and glossy because they firm up as the cool.

Notes

  • *When I bake, I always use a processed peanut butter like creamy Jif or Skippy. I don’t recommend using natural peanut butter or any type of peanut butter than can separate in your monster cookies recipe because sometimes it doesn’t survive the baking process well and your cookies may spread too much.
  • **I use Quaker Quick 1-Minute Oats. If all you have on hand are old-fashioned whole grain oats, pulse them a couple of times in your food processor to break them down into a finer, more powdery texture.
  • ***Both the toffee bits and the coconut are optional. If you don't want to use them, simply add 1/2 cup additional of something else such as more chocolate chips or any of the substitution suggestions as outlined in the post.
  • Storage: Cookies will keep airtight at room temp for up to 5 days or in the freezer for up to 4 months.

Nutrition Information

Serving 1 Calories 164kcal (8%) Carbohydrates 21g (7%) Protein 2g (4%) Fat 9g (14%) Saturated Fat 4g (20%) Polyunsaturated Fat 4g Cholesterol 20mg (7%) Sodium 116mg (5%) Fiber 1g (4%) Sugar 16g (32%)

Nutrition Facts

Serving: 48Serving

Amount Per Serving

Calories 164

% Daily Value*

Serving 1
Calories 164kcal 8%
Carbohydrates 21g 7%
Protein 2g 4%
Fat 9g 14%
Saturated Fat 4g 20%
Polyunsaturated Fat 4g 24%
Cholesterol 20mg 7%
Sodium 116mg 5%
Fiber 1g 4%
Sugar 16g 32%

* Percent Daily Values are based on a 2,000 calorie diet.