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Monster Cookies


  • 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.**


* I used a non-stick English muffin tin and didn't do anything to them before hand. Just scooped the dough into the center of each one.
** The cookies baked in 10 minutes at 350°F in the Ninja 8-in-1.