Big Giant Monster Cookies – Chewy, Soft & Loaded with M&Ms
These big giant monster cookies are soft, chewy, and loaded with peanut butter, oats, chocolate chips, and M&Ms—perfect for cookie lovers who want it all in one bite.
Ingredients
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups (135g) quick oats
- 1 cup (2 sticks, 230g) unsalted butter, softened
- 1 cup (200g) packed light brown sugar
- 1/2 cup (100g) granulated sugar
- 2 large eggs
- 1 cup (250g) creamy peanut butter
- 2 teaspoons vanilla extract
- 1 1/2 cups (270g) semi-sweet chocolate chips
- 1 cup (200g) mini M&Ms
Instructions
- Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a separate large bowl, use a hand or stand mixer to cream the butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 2–3 minutes.
- Add in the eggs, peanut butter, and vanilla extract, and beat until fully combined.
- Gradually mix in the dry ingredients until a thick dough forms.
- Stir in oats, then fold in the chocolate chips and M&Ms until evenly distributed.
- Chill the dough for at least 30 minutes. This helps the oats absorb moisture and keeps the cookies thick.
- Using a large cookie scoop or 3 heaping tablespoons of dough per cookie, form balls and place them 2 inches apart on baking sheets.
- Bake for 13–15 minutes, or until edges are set and centers still look soft. Let cool on the pan for 5 minutes before transferring to a wire rack.
Notes
- For a slightly less sweet version, reduce the chocolate chips to 1 cup.
- You can swap mini M&Ms with regular ones or add chopped nuts for extra crunch.
- For nut-free cookies, substitute the peanut butter with sunflower seed butter and reduce the salt slightly.
- These peanut butter oatmeal cookies stay fresh for up to a week in an airtight container.