Monster cookies have become a favorite in our house these days.  There are always discussions about how many someone ate and how many are remaining. Are monster cookies healthy? The oats make them healthy, right? Well, I’m going with “yes.”

What You’ll Need

You’ll need the basic staple stuff for cookies.

Unsalted butter – If using salted butter you will want to reduce the salt in the recipe. I can’t really tell you how much to use because all brands have different salt quantities.Creamy peanut butter – Crunchy peanut butter is drier and too dense for these cookies. Brown sugar and granulated sugar – I always use dark brown sugar for a deeper molasses flavor.Eggs – Use room-temperature eggs.All-purpose flour, baking soda, and salt – The base ingredients for cookies.Cornstarch – This helps develop a more tender cookie.Old-fashioned oats – Old-fashioned oats work best in these cookies, it creates thick and chewy cookies.Mini M&M’s, mini semi-sweet chocolate chips, and butterscotch chips – The fun little nibbles that make up the best Monster Cookies recipe!

Tips

Measure the flour correctly! Aerate, spoon, and swoop level.Always use room temperature eggs and dairy.Use the mini M&M’s and mini chocolate chips they make a big difference. But if you must you can certainly use the regular size M&M’s and chocolate chips.Use processed regular peanut butter it works best like Jiff or Skippy. Do not use all-natural peanut butter for this Monster cookie recipe.

How to Make the Best Monster Cookies

These Monster cookies are not your average size cookie.  They are large and oh so thick! Plan ahead and chill the dough overnight. This is the key to keeping their shape and stopping them from spreading. In the bowl of a stand mixer, cream together the room temperature unsalted butter and 1/2 cup peanut butter until smooth. Add the brown sugar & granulated sugar, creaming together until fluffy. Add in the eggs and vanilla extract, beating well. In a separate bowl, mix the baking soda, salt, cornstarch, and flour, until combined. Then add the dry ingredient mixture to the wet ingredients. Stir in the old-fashion oats, butterscotch chips, chocolate chips, and M&M’s until just combined. Cover and refrigerate the dough for at least 2 hours, up to overnight. (we refrigerate overnight) Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or baking mat. Drop heaping 1/4 cup-sized balls of dough onto the prepared baking sheets, about 2-3″ apart. Bake for approximately 12-14 minutes, until golden brown. Cookies may appear slightly undone in the center; this is normal and they’ll continue to set as they cool. See! Look at these giant Monster Cookies! So amazing! We use the mini M&M’s because we prefer the smaller crunch but if you prefer the regular size go for it. I don’t mind.

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Recipe inspired by TheGirlWhoAteEverything