Meet the reliable cookie.

At least in my world it is. This thick, chewy (thanks you, oatmeal) and decadent cookie also has a crisp and buttery exterior. And it doesn’t stop there. I like to use crunchy peanut butter instead of creamy, only so the cookies have even more texture.

It has simply about everything a person could wish for in a cookie. If you love peanut butter, oatmeal, chocolate chips and M&M’s… well, this cookie is for you.

To Make These Monster Cookies Set out:

old fashioned rolled oats – Lends flavor and chewy texture.
unbleached all-purpose flour – The base for the cookie dough.
whole wheat flour – Adds subtle and mouthfeel.
baking soda – Creates a gas while baking which helps the cookies rise.
fine salt – Use either sea salt or pink himalayan.
unsalted butter – Lends richness, tenderness and structure to cookies.
crunchy peanut butter – Adds nutty flavor, richness and texture.
dark brown sugar – Lends a richer, more complex flavor.
granulated sugar – Adds sweetness and also makes cookies brown and crisp when baked.
eggs – Add structure, leavening and flavor.
pure vanilla extract – Adds warmth and enhances all of the other flavors in this dish.
M&M candies – Lends pops of color and pockets of chocolate.
milk chocolate chips – For additional chocolaty goodness.

Preheat your oven to 350℉ (or 180℃) and line a rimmed metal baking sheets with parchment or silicone mats.

In a bowl, measure and add 2-1/2 cup old fashioned oats, 1 cup unbleached all-purpose flour, 1/2 cup whole wheat flour, 2 teaspoons baking soda and 1/2 teaspoon kosher salt.

Stir to combine and set off to the side.

Next in the bowl of your stand mixer, fitted with the paddle attachment, measure and add 1 cup (2 sticks) unsalted butter, 1 cup crunchy peanut butter and 3/4 cup each of dark brown sugar and granulated sugar.

Mix until combined and fluffy.

Next add 1 egg at a time, mixing well after each addition.

With the second egg, add in 1 teaspoon vanilla extract.

Add half of the flour/oat mixture and mix until simply combined.

Then add the remaining, stopping when simply combined.

Measure and add in 1 cup milk chocolate chips

Lastly, add in 2-1/2 cups M&M’s candies,

Mix by hand using a spatula.

Using a 3 tablespoons scoop, measure out 3 tablespoons of cookie dough and place onto a parchment lined rimmed, metal baking sheet.

Bake on the middle rack of your preheated oven for 12 to 14 minutes.

Once baked, transfer. the cookies to a wire rack and let cool.

…before inhaling. 😏

Crisp, peanut buttery, crunchy candy coated oatmeal goodness. All packed into one memorable cookie!

How to Store Monster Cookies:

Once the cookies have completely cooled, store them in an air-tight container for up to a week.

How to Freeze Monster Cookies:

Portion out the dough and freeze the raw dough as is, placing them closed together on a lined baking sheet. Place into your freezer and freeze until frozen solid. Transfer to a freezer safe container or baggie and store up to 2 months. Bake desired amount of cookies following the recipe instructions. There’s no need to thaw before baking.