Big Monster Cookies
These thick and chewy cookies are loaded with oats, peanut butter, mini chocolate chips and M&M's candy. It's like having three cookies in one.
Ingredients
- 1 cup of slightly melted unsalted butter
- 1 cup brown sugar
- ½ cup of granulate sugar
- ½ cup of creamy peanut butter
- 2 lrg eggs room temp.
- 2 tsp of vanilla extract
- 1 tsp of salt
- 1 tsp of baking soda
- 2½ cups of All Purpose flour
- 1 cup of quick oats
- 1 cup of mini chocolate chips
- ¾ cup of M&M's candy plus a few extra to top off scooped dough before baking
- ½ cup of semi-sweet chocolate chips these are to place on top of scooped dough before baking (if you like extra chocolate like me).
Instructions
- Preheat oven to 350°F and prepare two baking sheets with parchment paper, set aside
- In a bowl whisk together flour, salt, baking soda and oats and set aside.
- With stand mixer and paddle attachment on med-high speed cream together butter and both sugars for about 5 mins. until light and fluffy.
- Scrape down bowl, add peanut butter and mix for another min. Then add eggs and vanilla and mix again.
- Add flour and oats mixture and mix on low until just combined.
- Add mini chocolate chips and M&M's and mix for another 10 seconds making sure not to over mix.
- With a large cookie scoop scoop out dough onto prepared cookie sheets and top with extra M&M's and semi-sweet chocolate (optional).
- Bake for 10-12 mins. making sure not to over bake as they continue to bake while cooling.
- Let them set for 3 mins. before transferring to cooling rack.
Notes
These are best eaten same day and warm but can be stored in air tight container on counter for up to 2 days, fridge for a week and freezer up to 4 weeks.
If you like a gooey cookie (like I do), I recommend under baking and taking them out of oven at 10 min. mark.