I’m not a super huge fan of cookies, but I do go through phases of craving them and monster cookies are at the top of my list when it comes to wanting a cookie. I love a crunchy texture and the M&Ms definitely add that. I found this recipe on Live Well, Bake Often, and doubled it. Because who only wants a dozen cookies?
I used a 2 tablespoon scoop, baked them in my Ninja 8-in-1, using English muffin trays, and ended up with 50 cookies! These monster cookies are a perfect combination of chewy and crunchy and I have eaten more than I will admit. A nice side perk of using the English muffin tins is that all the cookies were a consistent size.
As some of the cookies were going to friends who had a son with a peanut allergy, I used tahini instead of peanut butter. The cookies turned out perfectly and there actually isn’t any “peanut butter” flavor in the cookie. Feel free to use any creamy nut butter in lieu of peanut butter!
- 2 cups all-purpose flour spooned & leveled
- 2 1/2 cups 125 grams old-fashioned rolled oats
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter softened
- 1 1/2 cups brown sugar lightly packed
- 1/2 cup granulated sugar
- 1 cup creamy peanut butter
- 2 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 1 1/2 cups M&M's
- 1 cup semi-sweet chocolate chips
- Preheat oven to 350°F (177°C).
- Line two large baking sheets with parchment paper or silicone baking mats and set aside.*
- In a large mixing bowl, whisk together the flour, old-fashioned rolled oats, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, cream together the butter, brown sugar, and granulated sugar for about 1-2 minutes or until well combined.
- Mix in the peanut butter and vanilla extract until fully combined, then the eggs one at a time, making sure to stop and scrape down the sides of the bowl as needed.
- Slowly mix in the dry ingredients until just combined. Add the M&M's and chocolate chips and gently fold them into the cookie dough.
- Using a 2 tablespoon (1/8 cup) cookie scoop, scoop balls of cookie dough onto the prepared baking sheets, making sure to leave a little room between each one.
- Bake in separate batches at 350°F (177°C) for 10-12 minutes or until the tops of the cookies are set. Remove from the oven and allow to cool on the baking sheet for 5-10 minutes, then transfer to a wire rack to cool completely.**