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Monster Cookies

Monster cookies are thick, chewy peanut butter cookies loaded with M&Ms, chocolate chips, and oats in every bite. Baked at 350°F with golden edges and soft centers, they’re an easy no-flour-style cookie recipe (no flour added) with colorful crunch throughout.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Creamy peanut butter
  • 1.5 cup Creamy peanut butter
Brown sugar, packed
  • 1 cup Brown sugar, packed
Granulated sugar
  • 0.5 cup Granulated sugar
Large eggs
  • 3 Large eggs
Vanilla extract
  • 2 tsp Vanilla extract
Baking soda
  • 1 tsp Baking soda
Quick-cooking oats
  • 3 cup Quick-cooking oats
M&Ms (red, white, and blue for patriotic version)
  • 1 cup M&Ms (red, white, and blue for patriotic version)
Chocolate chips
  • 0.5 cup Chocolate chips
Mini chocolate chips
  • 0.5 cup Mini chocolate chips

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat oven to 350°F and line two baking sheets with parchment paper.
Mix the dough
  1. Beat creamy peanut butter, brown sugar, packed, and granulated sugar together in a large bowl until combined.
  2. Add large eggs, vanilla extract, and baking soda and mix until smooth.
  3. Stir in quick-cooking oats until fully incorporated.
  4. Fold in M&Ms (red, white, and blue for patriotic version), chocolate chips, and mini chocolate chips until evenly distributed.
Shape and bake
  1. Scoop dough into 2-tablespoon balls and place 2 inches apart on prepared baking sheets, flattening slightly with your palm (visual cue: thicker centers).
  2. Bake for 10–12 minutes at 350°F until edges are set but centers still look slightly underdone (visual cue: soft middle).
Cool
  1. Let cool on the baking sheet for 5 minutes before transferring to a wire rack (visual cue: cookies firm up as they cool).

Notes

Pro tip: for the best chewy texture, don’t overbake—pull the cookies when the edges look set but the centers still seem a touch underdone. Store airtight at room temperature for up to 5 days, or refrigerate up to 7 days; freeze baked cookies for up to 2 months. For a dietary swap, use certified gluten-free quick-cooking oats to keep these as gluten free cookies.