Monster Cookies: These chewy monster cookies are made with oats, chocolate chips, M&M's, and a few other staple ingredients, making them the best monster cookies ever!
Line a baking sheet with parchment paper or a silicon mat.
In a large bowl, combine dry ingredients (flour, oats, baking soda, cinnamon, and salt). Mix well.
Add the chocolate chips and the M&Ms to the flour mixture. Mix until they are coated. Set aside.
In a large mixing bowl, use an electric mixer or hand mixer to mix butter and sugar together on medium speed (you can also do this with a stand mixer). Mix until it's combined and you have a thick dough.
Add the peanut butter and mix on low speed until combined
Add the eggs, one at the time, mixing in between each one.
Add about 1/3 of the flour mixture to the wet ingredients. Mix until the flour is all incorporated. Repeat until all the flour is mixed into the wet ingredients. You will have a thick dough.
Take a cookie scoop and scoop 1 ½ tablespoons of dough into a ball. Place the balls of dough on the prepared baking sheet leaving 1 ½ to 2-inch space in between them as they will spread. You can use an ice cream scoop instead of a smaller scoop, but that will result in larger cookies and you will need to adjust the baking time until they look fully cooked.
Bake in the preheated oven for 12-14 minutes until the edges are set and the cookie is golden brown. The middle will still be soft as these are thick cookies, but keep in mind they will continue to firm up as they cool.
Leave the cookie on the pan for 3 to 4 minutes then transfer to a cooling rack.
Enjoy your chewy monster cookies!
Notes
*Quick oats work best for this recipe. If you use old-fashioned oats it affects the texture of the cookie. *You can use creamy peanut butter or chunky peanut butter for this recipe, but we would not recommend using natural peanut butter or other natural nut butters (they don't work well in this recipe).STORAGE: Keep them in an airtight container at room temperature for 4 to 5 days or in the fridge for up to 1 week.FREEZING: You can freeze the uncooked dough.I like to form them into a ball, freeze them for 20 minutes on a plate lined with parchment paper then put them into a plastic freezer bag or freezer safe container. Doing it this way they all freeze individually, and it is easier for me to pick only a few out when I am ready to cook them.You can store these dough balls in the freezer for up to 6 weeks (which is perfect if you want to be able to whip up fresh cookies for company in mere minutes- just pop these in the oven and voila!).