Bakery-Style Monster Cookies
Bakery-Style Monster Cookies are thick with crisp edges and a perfectly soft center. The easy, no chill cookie dough is loaded with peanut butter, oats, m&ms, and chocolate chips, and comes together in one bowl. These are truly the best monster cookies!
Servings: 16 cookies
Ingredients
- 1 cup salted butter, softened at room temp (2 sticks, 16 tbsp, or 226 grams)
- 1/2 cup creamy peanut butter
- 3/4 cup granulated sugar 158 grams
- 3/4 cup light brown sugar, packed 165 grams
- 2 large eggs
- 1 tsp vanilla extract
- 2 and 3/4 cups all-purpose flour, spooned & leveled or weighed out 358 grams
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup old fashioned whole rolled oats 104 grams
- 1 and 1/4 cup m&ms
- 1 cup semi-sweet chocolate chips Or a mix of milk and semi-sweet, 177 grams
Instructions
- Prep: Pre-heat oven to 350° F. These cookies don't require any chilling, but you can chill them for up to 48 hours in the fridge, in an airtight container! Line a few cookie sheets with parchment paper or silicone baking mats.
- Make the Cookie Dough: Cream the butter in a very large mixing bowl, with an electric mixer on high speed until well creamed. Add the peanut butter and mix until creamed with the butter. Add the sugars and mix on high until creamed with the butters, at least 1 minute. Add eggs and vanilla and mix until just combined.1 cup salted butter, softened at room temp, 1/2 cup creamy peanut butter, 3/4 cup granulated sugar, 3/4 cup light brown sugar, packed, 2 large eggs, 1 tsp vanilla extract
- Finish the Cookie Dough: Add the flour, salt, and baking soda and mix just until the dry ingredients disappear into the dough, scraping the sides of the bowl to get everything incorporated. Add the oats, m&ms, and chocolate chips last, and mix on low speed to distribute throughout the dough.2 and 3/4 cups all-purpose flour, spooned & leveled or weighed out , 1 tsp baking soda, 1/4 tsp salt, 1 cup old fashioned whole rolled oats, 1 and 1/4 cup m&ms, 1 cup semi-sweet chocolate chips
- Scoop into Balls: Scoop the dough into balls using a large cookie scoop. Be sure to use one that holds 4 tbsp of dough, or use a scale to weigh your dough into balls that are 4 ounces or 115 grams each. (Here's the scoop I use - it's actually an ice cream scoop but it works perfectly!)Optional Chill: See make-ahead tips below. You can also quick chill the cookie dough balls in the freezer for 20-30 minutes if they're spreading more than you like.
- Bake: Place the dough balls on your lined cookie sheets, leaving a couple inches of space between each. I can fit about 6 on a cookie sheet. Bake for 10-13 minutes. The edges will seem set, but the cookies may not spread much -that's normal with this recipe! The cookies will bake faster on a dark cookie sheet vs. a light one. They will also need more time if you have other things or more than one pan in the oven at a time. Use the back of a measuring cup to flatten the cookies out a bit when out of the oven. Note: Some people have been saying their cookies appear raw and need more time - these cookies do look underdone even when they are baked. If in doubt, bake a test one and let it rest for 20-40 minutes before breaking into it. I bake my cookies such that they are NOT raw, but will be soft and gooey fresh from the oven, and they will set to the perfect soft baked consistency once completely cool. Remember that the residual heat of the pan will keep cooking the cookies a bit once they're out of the oven, and they will appear more gooey inside before they cool. But, I've also updated the bake time to be a bit longer than the original 8-9 minutes.
- Serve + Store: Enjoy immediately! Or, as soon as they're cool enough to handle, but these are fabulous warm from the oven! Let cookies cool on a cooling rack completely before storing in an airtight container. Cookies last 3-5 days at room temp.
- Make-Ahead Tips: Fridge: Cookie dough can be made, scooped into balls, and kept in an airtight container in the fridge for 1-3 days, and baked as desired. Freezer: Cookie dough balls can also be frozen in an airtight container for about 2 months. No need to thaw - simply bake from frozen for the same time as directed above. Note that cookies that have been chilled may not spread at all - that's normal! I press down on them gently with the back of a measuring cup to spread them a bit.
Notes
Yield Note: This recipe can be cut in half if you don't want as many cookies.
Nutrition
Serving: 1cookie | Calories: 479kcal | Carbohydrates: 58g | Protein: 7g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 255mg | Potassium: 177mg | Fiber: 3g | Sugar: 35g | Vitamin A: 430IU | Vitamin C: 0.1mg | Calcium: 51mg | Iron: 2mg