This cookie has it all! Oatmeal, peanut butter, chocolate chips, and mini M&M’s are packed into this sinfully sweet guilty pleasure of mine lately.

We’re back again with my giant cookies series! This time I’ve been completely inspired by my Monster Cookie Cake. With soft oatmeal, creamy peanut butter, chocolate chips, and lots of tiny M&M’s, I have no idea why we don’t have the cookie recipe on here that inspired the cake in the first place!

I feel like any of the key components are already a super delicious cookie on their own, but putting them all together sure makes one heck of a monster cookie – and the more monster cookie ingredients calls for each cookie to be HUGE. Once again, I’ve opted for splitting the cookie dough into 8 baseball-sized cookie dough balls. If you’d like them to be smaller, then you have not come to the right place.

So be gone with you.

Just kidding, we can still be friends.

I love when cookies are the size of my hands (so those hands above are my husband’s much bigger hands, haha), and have a heaping four servings per cookie. But if you’d like, you can split each cookie dough ball into four smaller cookies. Just make sure to bake them for a little less time. The temperature and baking time are designed to create the most perfect cookie texture – golden and crisp on the outside, and soft and gooey on the inside.

Just a few tips, because if you’ve been following me for even the past few months, you know I’ve already put out a few versions of these bad boys. (Funfetti Chocolate Chip, White Chocolate Macadamia Nut, Classic Chocolate Chip, White Chocolate Biscoff, Chocolate Peanut Butter, etc). They all follow the same basic pattern, and this one is no different. I’ve stuck to the same recipe base because it works beautifully.

NO CHILLING is required – and I love that. There’s nothing worse than making your cookie dough, then WAITING forevvvvvver for it to set up in the fridge. However, if you need to make these cookies in advance, you most certainly can by scooping the dough into balls and making sure they come to room temperature before baking them up.

I know the oven temperature seems like a bit much. 410 isn’t where we usually bake up our cookies. But TRUST ME. This is where the magic happens. I prefer a cookie that’s lightly toasted on the outside, and gooey on the inside. When that timer goes off at 9 minutes, you’re going to feel tempted to leave them in the oven for a touch longer. Don’t do it! Pull them out, and they will continue to bake on the cookie sheet for about 5 minutes or so. As they continue to cool, they will go from downright gooey to only slightly gooey. This will ensure the cookies are still the perfect texture even days after baking, and keep their softness longer.

Here’s the recipe below. We hope you love these as much as we’ve loved them! Make sure to tag @bakingwithblondie or #bakingwithblondie on Instagram so we can all join in on all the fun!

Get the Recipe: Giant Monster Cookies

Thick, soft, giant chocolate chip cookies packed with oatmeal, peanut butter, and M&M's! These are the ultimate monster cookies not only for size, but also for their big flavor!
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Ingredients
 

  • 1 cup unsalted butter, cold and cubed
  • 1 cup brown sugar , packed
  • 1/4 cup granulated sugar
  • 1/2 cup creamy peanut butter , I used Skippy
  • 2 eggs , cold
  • 1 teaspoon vanilla
  • 1/2 cup uncooked old fashioned oatmeal
  • 3 1/2 cups all purpose flour
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup semi sweet chocolate chips
  • 1 cup mini M&M's
  • 1 teaspoon sea salt for sprinkling , optional

Instructions
 

  • Prep two large aluminum cookie sheets with parchment paper and set aside.
  • Preheat oven to 410 degrees (yep, that's right!)
  • In a stand mixer fitted with a paddle attachment, whip up the butter for 1 minute until it's light and fluffy, then add in the sugars to cream together with the butter for 3 minutes on high speed.
  • Scrape down the sides of the bowl and then add in the peanut butter, vanilla and eggs one at a time, whipping up well between each addition.
  • Add in the oatmeal, flour, cornstarch, baking soda, and salt (no the sea salt) and slowly mix together by hand or on the very lowest mixer speed until just combined (don't overmix!)
  • Reserve 1/8 cup of chocolate chips and mini M&M's, then hand stir or lowest-speed-mix the chocolate chips and mini M&M's into the batter. Split the dough into 8 balls (baseball-sized) and place 4 on each cookie sheet. Hand-press on the chocolate chips, M&M's, and sprinkle on a touch of sea salt.
  • Bake for 9-10 minutes. They should be slightly golden, slightly mounded in the middle, thick/tall, and gooey in the center. Let them cool on the pan for 5 minutes, then carefully transfer the cookies to a cooling rack to finish cooling. Enjoy!

Happy Baking 🙂

xo,

Mandy