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Bakery-Style Monster Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 79 reviews
  • Author: Megane
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 16 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Bakery-Style Monster Cookies combine the perfect blend of creamy peanut butter, rolled oats, and colorful M&Ms with semi-sweet chocolate chips for an indulgently chewy texture. Soft and gooey when fresh from the oven, these cookies offer a nostalgic treat that sets to the perfect consistency once cooled. Ideal for any occasion, these monster cookies are easy to prepare without any chilling time, or can be chilled for deeper flavor and controlled spread.

Ingredients

Units Scale

Butter and Sugars

  • 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 (158 grams)
  • 3/4 cup light brown sugar, packed (165 grams)

Wet Ingredients

  • 2 large eggs
  • 1 tsp vanilla extract

Dry Ingredients

  • 2 and 3/4 cups all-purpose flour, spooned & leveled or weighed out (358 grams)
  • 1 tsp baking soda
  • 1/4 tsp salt

Add-ins

  • 1 cup old fashioned whole rolled oats (104 grams)
  • 1 and 1/4 cup M&;Ms
  • 1 cup semi-sweet chocolate chips or a mix of milk and semi-sweet (177 grams)

Instructions

  1. Prep the Oven and Cookie Sheets: Preheat your oven to 350°F (177°C). Line cookie sheets with parchment paper or silicone baking mats to ensure easy removal and even baking. No chilling of dough is required, but you may chill dough up to 48 hours if preferred for flavor development and less spreading.
  2. Make the Cookie Dough – Cream Butter and Sugars: In a very large mixing bowl, use an electric mixer on high speed to cream the softened butter until smooth. Add the peanut butter and mix until completely combined with the butter. Next, add both granulated sugar and light brown sugar. Continue mixing on high speed for at least one minute until the mixture is light and fluffy, indicating proper creaming.
  3. Add Eggs and Vanilla: Incorporate the eggs one at a time into the creamed butter mixture and add the vanilla extract. Mix just until combined to avoid overworking the dough.
  4. Add Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, mixing just until all the flour disappears and the dough is uniformly combined. Scrape down the bowl sides to ensure even mixing but avoid overmixing to keep cookies tender.
  5. Fold in Oats, M&Ms, and Chocolate Chips: Lower the mixer speed and gently add the rolled oats, M&Ms, and chocolate chips. Mix on low speed or fold by hand to evenly distribute the add-ins throughout the dough without breaking the mix-ins or toughening the dough.
  6. Scoop the Dough into Balls: Using a large cookie scoop that holds about 4 tablespoons (approximately 4 ounces or 115 grams) per scoop, portion the dough into cookie balls. This ensures consistent cookie size and even baking. If spreading is an issue, you can chill the dough balls in the freezer for 20-30 minutes before baking.
  7. Bake the Cookies: Place the cookie dough balls spaced 2 inches apart on the prepared cookie sheets. Bake in the preheated oven for 10-13 minutes. The cookies will appear underbaked or gooey at the center when removed; this is normal. After baking, press down gently on the cookies with the back of a measuring cup to slightly flatten and shape them.
  8. Cool and Serve: Let the cookies cool on a wire rack completely before storing. They will set to a perfect soft, chewy texture as they cool. These cookies are delicious warm from the oven or at room temperature.
  9. Storage and Make-Ahead Tips: Store cooled cookies in an airtight container at room temperature for 3-5 days. Cookie dough balls may be refrigerated for 1-3 days or frozen up to 2 months. Bake from frozen without thawing by following the same bake time. Chilled dough tends to spread less, so pressing down the cookies after baking is recommended.

Notes

  • You can halve the recipe if you prefer fewer cookies.
  • Cookies appear underbaked coming out of the oven but will firm up as they cool.
  • Chilling dough can be done up to 48 hours or freezing for up to 2 months for convenience and controlled spread.
  • Use a cookie scoop or scale for consistent cookie sizes.
  • If cookies spread excessively, quick chill dough balls before baking or gently press cookies after baking to maintain shape.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 310
  • Sugar: 20g
  • Sodium: 170mg
  • Fat: 16g
  • Saturated Fat: 7g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 40mg

Find it online: https://comfortplates.com/bakery-style-monster-cookies-recipe/