Monster Cookies – soft and chewy peanut butter oatmeal cookies stuffed with chocolate chips and M&Ms! So incredible and bursting with chocolate, these are my new favorite cookie!
I know, I know – I say that about every new cookie I make. But reeeeaaallly, these are so good. I ate half of one before I delivered the rest of one, and I can’t tell you how excited I was when I got home and the other half was there! They are bursting with M&Ms and chocolate, and I love the heartiness that comes in from the oats and the richness of the peanut butter.
These cookies are. so. dangerous. I’m so glad I gave them all away before I ate them all!
So, sad moment right now – I brought these cookies to the animal shelter today because it was time to take our foster dog, Pillsbury, back to the shelter! I never could have known when we first got him how hard it would be to say goodbye.
Really though, is he not adorable? The best possible thing happened though – an amazing, awesome woman offered to foster him (since we could no longer because of school and being gone all the time), and we got to meet her and talk to her, and then two other people came up and wanted to adopt him!! Pillsbury ended up leaving with the foster, who might end up adopting him as well, and the couple that wanted to adopt him might introduce Pillsbury to their other border collies to see how they get along. Either way, he’ll be in an amazing home!
I’ve never cried so many happy tears.
So bittersweet, but we did our job and socialized him and loved him as much as possible, and Chad and I were both so happy that things worked out the way they did.
Anyways, back to the cookies!
Let me give you a rundown on what makes these cookies so good –
1. Melted butter – using butter this way helps make cookies soft and chewy. I learned this from Sally, and I’ve never looked back.
2. We also add just a little bit of cornstarch for the same reason. Cornstarch helps with keeping the cookies soft.
3. We’re using an extra egg yolk in addition to the egg because using the extra egg yolk is going to add some richness, without adding a lot of moisture since we’re omitting the egg white.
We’re also using lots of chocolate, and everyone knows that’s the key to making a good cookie!
I cannot tell you enough about how good these are, and they are definitely my new go-to “suck up to you” cookie. Maybe I’ll bring some to class! Did I mention school starts on Monday? Time for Basic Information Systems, Investments, Intermediate Accounting, and Intermediate Microeconomics. Yipee!
Really though. I wish I could shove a cookie through your screen and share it with you. Until then, you’ll have to try these for yourself!
Adapted from Sally’s Baking Addiction
Makes 12 large cookies
- 1/2 cup (1 stick) unsalted butter, melted*
- 1/2 cup (100 grams) packed light brown sugar
- 1/4 cup (50 grams) granulated sugar
- 3/4 cup (185 grams) peanut butter
- 1 large egg + 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 and 1/4 cups (150 grams) all-purpose flour
- 1/2 teaspoon baking soda
- 1-1/2 teaspoons (4 grams) cornstarch
- 1/8 teaspoon salt
- 1/2 cup (40 grams) quick-cooking oats*
- 3/4 cup (150 grams) M&Ms
- 1/2 cup (90 grams) chocolate chips (milk chocolate, semisweet)
1. Preheat the oven to 350 degrees. Place the butter and both the sugars into the bowl of a stand mixer fitted with the paddle attachment. Cream the butter and sugars on medium speed for 3 minutes.
2. Add in the peanut butter, egg+egg yolk, and vanilla. Beat until combined, scraping down the bowl as needed.
3. Add in the flour, baking soda, cornstarch, and salt, mix on the low speed until just combined (do not overmix). Mix in the oats, M&Ms, and chocolate chips, until just combined.
4. Scoop the cookie dough into mounds using a large cookie scoop (I use this one). Place the cookies onto two baking sheets lined with parchment paper or silicone baking mats. Press down on the mounds of cookie dough slightly, using the palms of your hands.
5. Bake the cookies for 13-15 minutes, do not overbake. If the cookies don’t spread very much, feel free to press down on the tops of them with a spatula. Let cool for 10 minutes, then move to a cooling rack.
1. Substitutions – you can use salted butter in this recipe, just omit the salt. Also, if you only have rolled oats, just give them a quick blitz in the blender of food processor until they are more finely crushed (like quick cooking oats). Feel free to use chocolate chunks in place of chocolate chips, or even some mini peanut butter cups!
2. I actually refrigerated the cookie dough for these cookies overnight, and then I let them sit out for 10-15 minutes at room temperature before I baked them. You could definitely refrigerate them for up to 3 days or put them in the freezer until needed (just bring to room temperature before you bake them).