Monster Cookies

Meet the vintage kitchen-sink cookie packed with chewy oats, rich peanut butter, and melty chocolate under a confetti of mini M&Ms. They bake up bakery-big with crisp edges and soft centers that vanish the second they’re cool enough to grab. I press a few extra candies on top before baking for extra color.

Author: Real Life of Lulu

Meal Type: Tree Nuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 20 Cookies

Calories: 356 kcal per serving

Ingredients

½ cups - Butter softened
1 cup - Brown Sugar
1 cup - Sugar
3 - Eggs
1 ½ cups - Peanut Butter
1 ½ teaspoons - Corn Syrup
1 ½ teaspoons - Vanilla extract
1 cup - Flour
2 teaspoons - Baking Soda
3 ½ cups - Old-Fashioned Oats
1 cup - M&Ms
½ cups - Semi-Sweet Chocolate Chips

Instructions

Preheat oven to 350℉. Line cookie sheets with parchment paper and set aside.
Cream the butter, brown sugar, and white sugar in a large mixing bowl with an electric mixer until light and fluffy.
Add the eggs one at a time and beat until incorporated.
Use a mixer to beat in the peanut butter, corn syrup, and vanilla and mix well.
Stir in the flour, baking soda, and oats.
Fold in the mini M&Ms and mini chocolate chips just until combined.
Each cookie is 3 tablespoons in size. Drop 3 tablespoons of dough right next to each other and squish them together to form one cookie. I flattened mine for a larger, flatter cookie. You can keep them mounded for a softer cookie.
Space cookies 2 inches apart.
Bake at 350℉ for 9-12 minutes.
Press a few M&Ms into the top of each cookie right away, if desired.
Let the cookies cool on the cookie sheet for 5-10 minutes before moving to a cooling rack.

Nutrition