Monster cookies are peanut butter cookies with oats, chocolate chips, and M&Ms. My easy monster cookie recipe yields extra soft and thick cookies and you don’t need to chill the cookie dough!
For as much as I love peanut butter cookies and iced oatmeal cookies, I’ve never published a monster cookies recipe on my blog before. To be honest, the reason I’ve never shared one is because it’s taken me almost 3 months to develop one I’m proud enough to publish. Too flat, too puffy, falling apart, rock hard, too dry, and too sweet peanut butter oatmeal cookies have all made their way in my kitchen lately. But I’ve finally found that “perfect” one and I’m so excited to show you!
What Makes These Monster Cookies Different?!
My monster cookie recipe is unlike most traditional recipes. It’s more like a peanut butter cookie with oats, rather than an oatmeal cookie with peanut butter. Other aspects setting these monster cookies apart from the rest:
- Mega soft-baked texture
- Extra thick, just look at the picture!
- No dough chilling required
This recipe doesn’t make 5-6 dozen cookies like most monster cookie recipes requiring a hefty load of ingredients. Rather, my recipe uses a small amount of ingredients and yields 2.5 dozen medium-sized cookies. They aren’t actually “monster” in size, but feel free to roll them larger. Or try my one giant monster cookie recipe if you want a literal monster-sized cookie!
Quick Oats are Key
Use quick oats. Why? Quick oats are more finely cut whole oats and will give the monster cookies a more uniform texture. Furthermore, quick oats will act more as a binder since the consistency is more powdery. If you don’t have quick oats, pulse your whole oats in the food processor a few times to break them down.
Helpful tip: The cookies spread just slightly while baking, so press them down with a spoon after you remove them from the oven. That’s what gives the cookies their crinkled tops.
Quick Monster Cookies: No Dough Chilling!
Like I mentioned, this is a quick cookie recipe. Unlike your classic chocolate chip cookies or sugar cookies, there is no dough chilling needed for these monster cookies! The dough is thick and sturdy enough to bake right away. However, should you bake the monster cookies with a thinner peanut butter or on a particularly humid day, chill in the refrigerator for up to 30 minutes. Cookie dough can be picky. Go by how your dough feels. If it’s too sticky, chill for 30 minutes. If not, just bake.
More no dough chilling cookie recipes. I have tons! Snickerdoodles and shortbread cookies are two favorites.
These cookies remain exceptionally soft for days… if they last that long. I also find that the peanut butter flavor is intensified after day 1, too. Just like my favorite soft and thick peanut butter cookies and peanut butter chocolate chip cookies. Now wait until your first bite!
Print
Soft-Baked Monster Cookies
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 2.5 dozen
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These are the best monster cookies ever! They’re deliciously packed with peanut butter, oats, M&Ms, and chocolate chips. No bite is boring! The cookies are soft-baked style and extra thick. No cookie dough chilling required, so this cookie recipe is simple and quick!
Ingredients
- 1/2 cup (113g) salted butter, softened to room temperature*
- 1/2 cup (100g) packed light brown sugar
- 1/4 cup (50g) granulated sugar
- 3/4 cup (185g) creamy peanut butter
- 1 large egg, at room temperature*
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon baking soda
- 1 and 1/4 cups (156g) all-purpose flour (spooned & leveled)
- 1/4 teaspoon salt
- 1/2 cup (43g) quick oats*
- 3/4 cup (150g) M&Ms (any size or variety)
- 1/2 cup (90g) semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (177°C). Line baking sheet with parchment paper or silicone baking mat.
- In a large bowl, using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed, about 3 minutes. Mix in the peanut butter, egg, and vanilla (in that order). Scrape down the sides of the bowl as needed. Slowly mix in the baking soda, flour, and salt. Do not over-mix. On low speed, beat in the quick oats, M&Ms, and chocolate chips just until incorporated. If the dough is very soft and unmanageable by hand, chill the dough for 30 minutes before rolling.
- Rolls balls of dough, about 2 Tablespoons of dough per ball, onto prepared baking sheet. Press a few extra M&Ms on top for looks, if preferred. Bake for 11-13 minutes– the cookies will still look a little soft, which is recommended. Slightly press down the baked cookies with the back of a spoon, since the cookies only slightly spread in the oven. Allow cookies to cool on baking sheet for 10 minutes before transferring to a wire rack. Cookies will firm up as they cool.
- Store cookies covered at room temperature for up to 1 week.
Notes
- Freezing Instructions: Baked and cooled cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months too. Bake frozen cookie dough balls for an extra minute, no need to thaw. Read my tips and tricks on how to freeze cookie dough.
- Special Tools (affiliate links): Stand Mixer or Handheld Mixer | Baking Sheets | Silicone Baking Mats or Parchment Paper | Cooling Rack
- You can use unsalted butter in this recipe. If so, add 1/4 teaspoon salt with the flour.
- Peanut Butter: While it’s great for cooking and eating, natural style peanut butter isn’t ideal for these cookies. They will turn out too dry and crumbly. I do not recommend crunchy style peanut butter for that same reason. I recommend processed creamy peanut butter such as Jif or Skippy.
- Use quick oats in this recipe. Quick oats are more finely cut whole oats and will give the monster cookies a more uniform texture. Furthermore, quick oats act more as a binder since the consistency is more powdery. If you don’t have quick oats, pulse your whole oats in the food processor a few times to break them down.
- Looking for a recipe without peanut butter? Here are my Chewy Oatmeal M&M Cookies.
- Why is everything at room temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read here for more about the importance of room temperature ingredients.
- Be sure to check out my top 5 cookie baking success tips AND these are my 10 must-have cookie baking tools.
Keywords: cookies, oatmeal cookies, monster cookies
You weren’t kidding! These are the thickest cookies I’ve ever made! We loved them. Can’t wait to try more of your cookie recipes.
★★★★★
This is the best recipe I have ever used for cookies. I love that the cookies don’t spread, they flatten out a very little and the cookies are so fluffy and thick. I was always told to add a little more flour to make them not spread but it never worked how I wanted it to. And since they are so thick you don’t just keep eating them. Thank you so much so this recipe. Not joking it is amazing!!!!
★★★★★
It is safe to say that this is my favourite cookie recipe. It has everything a great cookie needs! I love the hearty texture the oats bring. The PB and chocolate combo is Absolute perfection. Easy to whip up in one bowl and freeze Some for later.
★★★★★
These cookies turned out great! Will definitely use recipe again. Thanks!
★★★★★
These are absolutely delicious! And they look just like YOUR photo! Thanks for sharing such a great recipe Sally! My favourite cookie!
★★★★★
I have been baking these cookies for at least two years now AND they are my FAVORITE cookie. In fact, I doubled the recipe recently so I could “share” but I may just eat them all! My entire family loves them. Thanks for the great recipe. It’s sure to be one that gets passed to my kids!
★★★★★
Looking for a monster cookie recipe with shredded coconut that is still soft. Could i add coconut to this without drying the cookies out?
Hi Danni! I wouldn’t with this particular recipe. Instead, replace the chocolate chips with M&Ms in this peanut butter oatmeal cookies recipe. Then you can add 1 cup of sweetened shredded coconut.
Turn out every time!!! All time favorite! Decided to take a minute, and say, thank you Sally!
★★★★★
These are DELICIOUS! The texture is wonderful and the flavor is perfectly balanced for your sweet tooth. Thank you for sharing!!!!!
★★★★★
My granddaughter likes soft monster cookies so I googled for a monster cookie that included flour. Just took them out of the oven and love them. I’m ditching my all oatmeal recipe and this is now my standard. And loved that I didn’t have to chill the dough!
★★★★★
Quick, easy, and delicious! Made ahead and froze. Hand mixed and seemed to be ok. Used chunky peanut butter instead of creamy and liked the crunch. Could probably use other add ins like pecans etc. Was surprised how light colored they were. Had to refrain from baking longer. Will definitely make again!
★★★★★
Hi Sally, do you think it would change the taste of the cookie to add sprinkles to the batter?
That would be just fine! Taste won’t change.
Wow! These were delicious!
★★★★★
Excellent baking site! I’ve been a professional baker for 30 years and these are real recipes and done with professional techniques. The results are perfect.
★★★★★
Do you think it would be ok to to make these gluten free by substituting gluten free flour?
I haven’t tested these with gluten free flour but I know other readers have had success using it in many of my recipes. Let me know if you try it!
I made these recently and they were absolutely delicious. I love the texture and the flavor. Thanks for the great recipe!
OMG these cookies are amazing! Everybody raved about them! Next time I want to try making them as bars in either a 7×11 or 9×13. Do you have any suggestions as to which pan and for how long?
I used my leftover christmas M&Ms but it’s good to know you could tailor them towards any holiday/event with different colored M&Ms.
Thanks again Sally for another fantastic recipe!
Hi Lauren! I’m so glad you tried and loved these monster cookies. Thanks! I suggest a 7×11 inch pan for monster cookie bars. A 9×13 inch pan would be stretching it. The bake time will be around 32-36 minutes at 350F, but use a toothpick to test for doneness.
These are by far the BEST monster cookies I have ever made! Wherever I bring them people always ask me for the recipe! It never fails me, they stay so soft for so long. Thank you Sally for this amazing recipe! I have some baking in the oven right now, my girls always ask me to make these
Do these freeze well? I make cookies ahead of time for the holidays and freeze them.
Yes! You can freeze them or just freeze the cookie dough balls and bake them that way 🙂
Can I freeze this dough in formed balls like some of your other drop cookies? They look delicious!
Yes, absolutely! Follow these freezing cookie dough tips.
Hi Sally,
What kind of peanut butter would you suggest for these Monster cookies? A traditional kind like Kraft, or an all natural that separates like Adams?
Thanks!
A traditional kind is best. I prefer Jif or Skippy. But any brand you prefer works!
Is it possible to make these into bars instead of cookies? What would the baking time be?
Thanks!
Yes– and I’m unsure. I believe this recipe will fit into a 9×9 square pan.
This is a MARVELOUS recipe!!!!!! Thank you so much!
Can you substitute cookie butter for the peanut butter?
Absolutely! I’ve done it before – very delicious.
OK these are spectacular! I didn’t have quick oats on hand so I just pulsed whole rolled oats in food processor a few times. Delicious, thanks for sharing!
I’ve made the Monster Cookies twice now, followed the recipe exactly and they’ve been PERFECT both times!! My family absolutely LOVES them!! Thanks so much for sharing!!
i just made these yesterday with my twin boys. it was easy to make and they are so delicious. my husband can’t stop eating them!
These cookies just came out of the oven. OMG! Love these! Can’t get enough of your recipes!
Just made these last night and they are SO good! Best monster cookie ever, in my opinion. My kids say the recipe is a “keeper”. 🙂