Ingredients
Method
- Line two baking sheets with parchment paper for easy cleanup.
- In a large mixing bowl, beat the softened butter, creamy peanut butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Pour in the vanilla extract and mix until smooth.
- In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and rolled oats.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Don’t overmix — just enough to pull it all together into one cohesive, glorious dough.
- Fold in the semi-sweet chocolate chips and M&Ms. The dough should be thick, studded with colorful candy and melty chocolate bits.
- Use a large cookie scoop or about 2 tablespoons of dough to form balls.
- Place them on your prepared baking sheets, leaving a couple of inches between each for spreading.
- Bake for 10–12 minutes, or until the edges are set and the tops look just golden.
- Let the cookies rest on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Use old-fashioned rolled oats for the best texture. Quick oats will make the cookies softer and cakier, while rolled oats keep them wonderfully chewy.
Don’t overbake. They should look just set in the middle when you pull them from the oven. They’ll continue to cook slightly on the baking sheet.
If you want extra color and crunch, press a few M&Ms onto the tops of the dough balls before baking. They’ll stay visible and add that bakery-style finish.
Monster Cookies freeze beautifully. Scoop the dough onto trays, freeze, then store in a freezer bag. Bake straight from frozen with a minute or two added to the bake time.