Chewy Monster Cookies
Classic monster cookies packed with oats, peanut butter, chocolate chips and M&M's. Mixed in one bowl and baked on a single sheet for minimal cleanup.
These chewy monster cookies combine peanut butter, old-fashioned oats, chocolate chips and M&M's for a nostalgic, crowd-pleasing cookie. The recipe focuses on one-bowl mixing and a single sheet pan for baking so you can get a big batch with minimal dishes.
Why you’ll love this recipe
Creaming the butter and sugars incorporates air that helps lift the cookies while peanut butter and oats add structure and chew. A moderate oven temperature sets the edges while leaving the centers soft, and baking on a single sheet ensures even browning.
Before you start · Equipment
large mixing bowl, wooden spoon or sturdy spatula, measuring cups and spoons, baking sheet (half-sheet), parchment paper or silicone mat, cookie scoop or tablespoon, cooling rack
Everything you’ll need.
Get your ingredients ready, then follow the quantities in the recipe below.
See ingredient amounts
How to make Chewy Monster Cookies
Full directions →
chefzelish.com
Chewy Monster Cookies
Classic monster cookies packed with oats, peanut butter, chocolate chips and M&M's. Mixed in one bowl and baked on a single sheet for minimal cleanup.
Ingredients
0 / 14 readyIngredient amounts for 24 cookies
Dry ingredients
Wet ingredients
Mix-ins
Let’s make it.
Position a rack in the center of the oven and preheat to 350°F
Position a rack in the center of the oven and preheat to 350°F. Line a baking sheet with parchment paper or a silicone mat so you can use one sheet for the whole bake and cleanup.
In a large mixing bowl, whisk together the all-purpose flour, baking soda, and salt
In a large mixing bowl, whisk together the all-purpose flour, baking soda, and salt. Stir in the old-fashioned oats and set the dry mixture aside.
Step 3
Still using the large bowl (no extra dishes), beat the softened butter with the brown sugar and granulated sugar until smooth and lighter in color. Stir in the creamy peanut butter until fully combined, then mix in the eggs, one at a time, followed by the vanilla. If the mixture seems unusually stiff, stir in up to 2 tablespoons milk to loosen slightly. The dough should be thick and scoopable.
Fold the dry oat-and-flour mixture into the wet mixture until just combined
Fold the dry oat-and-flour mixture into the wet mixture until just combined. Add the semisweet chocolate chips, M&M's, and chopped peanuts (if using) and stir until evenly distributed.
Step 5
Use a cookie scoop or rounded tablespoon to drop 2-tablespoon mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart. Slightly flatten each mound with the back of the scoop or a spatula — these cookies spread a little but keep a thick, chewy profile.
Step 6
Bake on the center rack until edges are set and lightly golden while centers still look slightly soft, about 10–12 minutes. For a chewier center, err toward the lower end of the time range. Rotate the pan once halfway through if your oven bakes unevenly.
Step 7
Allow the cookies to cool on the baking sheet for 5–10 minutes to finish setting (they firm up as they cool). Transfer to a cooling rack to cool completely or serve warm. Store cooled cookies in an airtight container at room temperature for up to 4 days.
Notes from the kitchen.
Helpful tips
Creaming butter and sugars aerates the dough for a tender crumb; don't overmix once flour is added to keep cookies soft rather than tough.
Make it your own
If you prefer a chunkier peanut taste, use crunchy peanut butter. Use semi-sweet or dark chocolate chips depending on sweetness preference.
Storage & freezing
Store in a single layer or with parchment between layers in an airtight container at room temperature for up to 4 days. Freeze baked cookies for up to 3 months.
At the table
These cookies are great warm from the oven with a glass of milk, or packed for lunches and snackboxes.
A little something delicious.
Keep this recipe close for the next time the craving strikes.
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