Peanut Butter Oatmeal Monster cookies are loaded with creamy peanut butter, oats, chocolate chips and m&m candies. They bake up super thick, with chewy edges and incredibly soft centers.
Why You’ll Love This
This is the kind of recipe that earns a permanent spot in the rotation. It’s approachable enough for a weeknight and impressive enough for company, and it uses ingredients you can find at any grocery store. The technique is straightforward, the timing is forgiving, and the result is the kind of food that gets a quiet round of applause at the table.
I’ve been making versions of this monster cookies for years, and the recipe I’m sharing here is the one that has earned the most repeat requests. It’s reliable, it’s delicious, and it works exactly the way it says it will. That last part is the most important quality a recipe can have.
What You’ll Need
1 cup (227g) unsalted butter (room temperature)
1 cup creamy peanut butter (room temperature )
2 teaspoons pure vanilla extract
1 and 1/4 cups (269g) light brown sugar, packed
1/3 cup (66g) granulated sugar
2 large eggs (room temperature )
1 large egg yolk (room temperature )
1 and 3/4 cups (210 grams) all-purpose flour
3/4 cup old-fashioned oats
1/2 cup quick oats
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 and 1/2 cups M&M candies
1 and 1/2 cups semi-sweet chocolate chips
1/2 cup salted peanuts (roughly chopped )
Step by Step
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a handheld electric mixer, beat the butter on medium speed until smooth and creamy.
Add in the peanut butter and vanilla and beat until smooth, about 2 minutes.
Next add in both sugars and beat until light and fluffy, scraping down the sides and bottom of the bowl as needed, about 2 minutes.
Add in the eggs and yolk, one at a time, beating well after each addition. Turn mixer off.
Add in the flour, oats, baking soda, baking powder, cinnamon, and salt. Whisk the ingredients together lightly before turning the mixer back on low and mixing in the dry ingredients until just combined. Be sure not to over mix here.
Turn mixer off and use a spatula to fold in the M&Ms, chocolate chips, and peanuts.
Cover the bowl and place it in the fridge for 30 minutes, or up to 2 days.
Tips From My Kitchen
Read through the entire recipe before you start cooking. This sounds obvious, but it’s the single biggest difference between a smooth cooking experience and a chaotic one. Knowing what’s coming next means you can have everything prepped and ready to go at the right moment.
Use the best ingredients you can afford. This recipe doesn’t have a long ingredient list, so each one really matters. Good butter, fresh herbs, real vanilla — these small choices add up to a finished dish that tastes noticeably better than the sum of its parts.
How To Store It
Store any leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Most versions of this recipe reheat well in the microwave or in a 350°F oven until warmed through. If the dish has been assembled in advance, keep the components separate and assemble just before serving for the best texture.
For longer storage, this recipe freezes beautifully. Wrap tightly in plastic wrap and then foil, or transfer to a freezer-safe container, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Peanut Butter Oatmeal Monster cookies are loaded with creamy peanut butter, oats, chocolate chips and M&M candies. They bake up super thick, with chewy edges and incredibly soft centers.
Ingredients
Instructions
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a handheld electric mixer, beat the butter on medium speed until smooth and creamy.
Add in the peanut butter and vanilla and beat until smooth, about 2 minutes.
Next add in both sugars and beat until light and fluffy, scraping down the sides and bottom of the bowl as needed, about 2 minutes.
Add in the eggs and yolk, one at a time, beating well after each addition. Turn the mixer off.
Add in the flour, oats, baking soda, baking powder, cinnamon, and salt. Whisk the ingredients together lightly before turning the mixer back on low and mixing in the dry ingredients until just combined. Be sure not to overmix.
Turn the mixer off and use a spatula to fold in the M&Ms, chocolate chips, and peanuts.
Cover the bowl and place it in the fridge for 30 minutes, or up to 2 days.
Notes
Tested and perfected by Elowen Thorn. Makes a great dessert for any fall gathering.
