Thick and Chewy Monster Cookies

These Thick and Chewy Monster Cookies are the perfect combination of peanut butter, oats, and chocolate soft in the center, slightly crisp around the edges, and packed with colorful M&Ms and chocolate chips. A fun and satisfying cookie that’s always a crowd favorite!

---

Ingredients

• 1/2 cup (115 g) butter, softened
• 1/2 cup (100 g) granulated sugar
• 1/2 cup (110 g) light brown sugar, packed
• 1/2 cup (130 g) peanut butter
• 1 large egg
• 1 teaspoon (5 ml) vanilla extract
• 1 cup (120 g) all-purpose flour
• 1 1/4 cups (112 g) old-fashioned rolled oats
• 1/4 teaspoon (1.5 g) salt
• 1/2 teaspoon (2 g) baking powder
• 1/2 teaspoon (2.5 g) baking soda
• 3/4 cup (130 g) M&M candies
• 1/2 cup (90 g) semi-sweet chocolate chips

---

Instructions

1. Preheat the Oven:
   Set oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
2. Cream the Butter and Sugars:
   In a large mixing bowl, beat butter, granulated sugar, and brown sugar together for 2–3 minutes, until light and fluffy.
3. Add Wet Ingredients:
   Mix in the peanut butter until smooth, then add the egg and vanilla extract. Beat until fully combined.
4. Combine Dry Ingredients:
   In a separate bowl, whisk together flour, oats, salt, baking powder, and baking soda. Gradually add the dry mixture to the wet ingredients and stir until just combined.
5. Add Mix-Ins:
   Fold in the M&M candies and chocolate chips until evenly distributed throughout the dough.
6. Scoop and Bake:
   Scoop cookie dough using a 1-inch cookie scoop and place on prepared baking sheets, spacing them about 2 inches apart.
   Bake for 10–12 minutes, or slightly longer for larger cookies, until the edges are lightly golden and the centers look just set.
7. Cool:
   Remove from the oven and let the cookies cool completely on the baking sheet — they’ll firm up as they cool.

---

Why You’ll Love This Recipe

• Perfectly thick, chewy texture with soft centers
• Packed with peanut butter, oats, and chocolate for amazing flavor
• Easy to make in one bowl — no chilling required
• Great for parties, bake sales, or after-school snacks

---

Tips

• Measure flour correctly: Spoon flour into the measuring cup and level it off — too much flour can make the cookies dry.
• Don’t overbake: The cookies should look just set; they’ll continue cooking as they cool.
• Room temperature ingredients: Butter and egg should be at room temperature for even mixing.
• For extra color: Press a few M&Ms on top of each cookie before baking.

---

Variations and Substitutions

• Nut-Free: Use sunflower seed butter instead of peanut butter.
• Add-ins: Try chopped nuts, white chocolate chips, or mini pretzels for crunch.
• Holiday twist: Swap M&Ms for seasonal colors (red and green for Christmas, pastel for Easter).
• Gluten-free: Use certified gluten-free oats and flour blend.

---

FAQs

Can I use instant oats instead of old-fashioned oats?
Yes, but the texture will be slightly softer — old-fashioned oats give a chewier bite.

Do these cookies freeze well?
Absolutely! Freeze baked cookies or unbaked dough balls for up to 3 months.

Why are my cookies flat?
The butter may have been too soft or warm — chill the dough for 10–15 minutes before baking next time.

---

Serving and Suggestions

• Pair with a glass of cold milk or a warm cup of coffee.
• Crumble over vanilla ice cream for a fun dessert twist.
• Pack in lunchboxes or store in an airtight container for up to 5 days.
• Great for sharing at potlucks, picnics, and cookie exchanges.