bakery-style monster cookies

Bakery-Style Monster Cookies

Description

These Bakery-Style Monster Cookies are the ultimate treat, featuring thick, crispy edges and a perfectly soft center. This easy, no-chill cookie dough is packed with peanut butter, oats, M&Ms, and chocolate chips, all mixed in one bowl. They are truly the best monster cookies!

Course

Cookies, Dessert

Cuisine

Dessert

Keyword

Easy Desserts, No Chill Cookies

Prep Time

30 minutes

Cook Time

9 minutes

Servings

16 cookies

Calories

479kcal

Author

Stephanie Simmons

Ingredients

1 cup salted butter, softened at room temp (2 sticks, 16 tbsp, or 226 grams)
1/2 cup creamy peanut butter
3/4 cup granulated sugar
3/4 cup brown sugar, packed
2 large eggs
1 tsp vanilla extract
2 and 3/4 cups all-purpose flour (358 grams)
1 tsp baking soda
1/4 tsp salt
1 cup old fashioned whole rolled oats
1 and 1/4 cup M&Ms
1 cup semi-sweet chocolate chips (or a mix of milk and semi-sweet)

Instructions

Prep:
- Heat oven to 350°F.
- Line cookie sheets with parchment paper or silicone baking mats.
Make the Cookie Dough:
- Cream the butter in a large mixing bowl with an electric mixer on high speed until well creamed.
- Add peanut butter and mix until combined with the butter.
- Add sugars and mix on high until fully creamed with the butter, at least 1 minute.
- Add eggs and vanilla, mix until just combined.
- Add flour, salt, and baking soda, and mix until the dry ingredients disappear into the dough.
- Add oats, M&Ms, and chocolate chips, and mix on low speed until evenly distributed.
Scoop into Balls:
- Use a large cookie scoop or a scale to form dough balls that are 4 ounces or 115 grams each.
Bake:
- Place dough balls on lined cookie sheets, leaving space between each.
- Bake for 10-12 minutes. The edges will seem set, but the cookies may not spread much. Flatten slightly with the back of a measuring cup if needed.
- Note: If cookies appear underdone, bake a test cookie and let it rest before checking the consistency.
Serve + Store:
- Enjoy immediately, or let cool completely before storing in an airtight container for 3-5 days at room temperature.
Make-Ahead Tips:
- Cookie dough can be made and scooped into balls, then stored in the fridge for 1-3 days or frozen for about 2 months. Bake from frozen as directed.