How To Make Soft-Baked Monster Cookies
No one will be able to resist these soft-baked monster cookies. Made with oats, M&Ms, peanut butter, and chocolate chips for chunky and chewy treats.
- ½cupsalted butter,(1 stick) softened to room temperature
- ½cuplight brown sugar,packed
- ¼cupgranulated sugar
- ¾cupcreamy peanut butter
- 1large egg,at room temperature
- 1tsppure vanilla extract
- ½tspbaking soda
- 1¼cupsall purpose flour,spoon and leveled
- ½cupquick oats
- ¾cupM&Ms,any size or variety
- ½cupsemisweet chocolate chips
Preheat oven to 350 degrees F. Line baking sheet with parchment paper or silicone baking mat.
In a large bowl, using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed for about 3 minutes.
Mix in the peanut butter, egg, and vanilla (in that order) to butter-sugar mixture. Scrape down the sides of the bowl as needed. Slowly mix in the baking soda and flour. Do not over-mix.
At low speed, beat in the quick oats, M&Ms, and chocolate chips just until incorporated.
Rolls about 2 tablespoons of dough, onto prepared baking sheet. Press a few extra M&Ms on top for looks, if preferred.
Bake for 11 to 13 minutes– the cookies will still look a little soft, which is recommended. Slightly press down the baked cookies with the back of a spoon.
Allow cookies to cool on baking sheet for 10 minutes before transferring to a wire rack. Cookies will firm up as they cool.
Serve and enjoy.
If the dough is very soft and unmanageable by hand, chill the dough for 30 minutes before rolling.
- Calories: 147.45kcal
- Fat: 8.65g
- Saturated Fat: 3.88g
- Trans Fat: 0.14g
- Monounsaturated Fat: 3.12g
- Polyunsaturated Fat: 1.08g
- Carbohydrates: 15.94g
- Fiber: 0.90g
- Sugar: 9.63g
- Protein: 2.74g
- Cholesterol: 15.06mg
- Sodium: 53.11mg
- Calcium: 14.83mg
- Potassium: 77.10mg
- Iron: 0.61mg
- Vitamin A: 31.46µg
- Vitamin C: 0.03mg
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