One-Bowl Monster M&M Cookies
User Reviews
4.7
One-Bowl Monster M&M Cookies
Description
The One-Bowl Monster M&M Cookies combine a blend of brown and granulated sugars with eggs, combining peanut butter and softened salted butter to create a creamy base. Adding quick-cooking oats provides structure and a chewy texture, while the generous amounts of M&Ms and milk chocolate chips bring bursts of colorful sweetness and melting pockets throughout each cookie. Baking at 350°F produces cookies that are set but still tender with lightly golden edges.
The dough can be portioned into large or medium-sized scoops depending on cookie size preference, affecting yield and thickness. Flattening scoops before baking leads to thinner cookies. To ensure consistent texture, it is important not to overbake the cookies, letting them set just enough to maintain moisture inside.
Variability in cookies comes from the choice of oats and chocolate chips. Certified gluten-free oats ensure dietary needs are met. Switching chocolate types or adding peanut butter chips changes the flavor profile. These monster cookies store well in airtight containers for a couple of days.
Ingredients
- 3 egg large
- 1 ¼ cups light brown sugar packed
- 1 cup granulated sugar
- ½ teaspoon salt
- 2 teaspoons baking soda
- 1 teaspoon vanilla extract
- 1 ½ cups peanut butter creamy
- ½ cup butter softened, salted
- 4 ½ cups oats double check oats are gluten-free if making gluten-free cookies, quick cooking
- 1 cup M&Ms
- 1 cup milk chocolate chips or semisweet or bittersweet chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper, silpat liners or lightly grease with cooking spray.
- In a large mixing bowl with a handheld electric mixer (or in a stand mixer fitted with the paddle attachment), add the eggs, brown sugar, and granulated sugar. Mix well.
- Add the salt, baking soda, vanilla, peanut butter and butter. Mix until creamy and well combined, 1-2 minutes.
- Stir in the oatmeal, M&Ms, and chocolate chips until combined. The dough will be sticky.
- Scoop the dough into heaping tablespoon-sized balls (see note) and place about 2 inches apart on the cookie sheets. If you want the cookies thinner, flatten them slightly with the palm of your hand.
- Bake the cookies for 8-10 minutes. Don't overbake - the cookies should just be set and very lightly golden around the edges.
- Let the cookies sit for 1-2 minutes on the cookie sheet before transferring to a cooling rack to cool completely. Store in a airtight container for 2 days (the baked cookies freeze well, also).
Notes
- Use certified gluten-free oats if gluten sensitivity is a concern to keep the cookies safe to eat.
- Old-fashioned oats may be used but can make cookies spread more; lightly processing them before mixing helps integrate them better.
- Substituting or combining different types of chocolate chips, such as peanut butter chips, modifies the flavor and texture.
- Cookie size can greatly affect yield; larger scoops create fewer, thicker cookies while smaller scoops increase the number of cookies.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36Cookies (2 to 3 Dozen Depending on Size)
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Cookie | |
| Calories | 224kcal | 11% |
| Carbohydrates | 28g | 9% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 22mg | 7% |
| Sodium | 178mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 20g | 40% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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