Ingredients (~20 cookies)
- 1 cup (2 sticks) unsalted butter, cold but pliable
- 1 cup smooth peanut butter
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon Diamond Crystal kosher salt
- 3/4 cup quick-cooking oats
- 3/4 cup semi-sweet chocolate chips
- 1 1/2 cups mini M&Ms
Make the Cookie Dough
Preheat your oven to 350F and line a baking sheet with parchment paper.
In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
In the bowl of a stand mixer, beat the cold butter until it is pliable. Add both sugars and mix on medium speed until a paste forms.
Do not over-cream the butter and sugar; you want the butter to remain cool.
Add the eggs and vanilla, scraping down the bowl as needed, and beat until combined. Add the peanut butter and mix until smooth.
Reduce the mixer to low speed and add the dry ingredients in three or four additions, mixing until just combined after each.
Stir in the quick oats, chocolate chips, and M&Ms on low speed until they are evenly distributed throughout the dough.
Scoop and Bake the Cookies
Use a large cookie scoop (about 3 tablespoons or a #24 scoop) to portion the dough. Place the dough balls about 2 inches apart on the prepared baking sheet.
You can bake the cookies immediately.
Bake for ~13-15 minutes, or until the edges are golden brown and the centers look matte.
If you are baking from frozen, you may need to add a few minutes to the baking time.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Monster Cookies
Ingredients
- 1 cup unsalted butter 2 sticks, cold but pliable
- 1 cup smooth peanut butter
- 1 cup light brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon Diamond Crystal kosher salt
- 3/4 cup quick-cooking oats
- 3/4 cup semi-sweet chocolate chips
- 1 1/2 cups mini M&Ms
Instructions
- Beat cold butter until pliable, then mix with both sugars until paste forms.
- Add eggs, vanilla, and peanut butter, mix until smooth.
- Whisk together flour, baking soda, baking powder, and salt in separate bowl.
- Add dry ingredients to wet mixture in several additions, mixing until just combined.
- Stir in oats, chocolate chips, and M&Ms until evenly distributed.
- Scoop 3-tablespoon portions onto parchment-lined baking sheet, spacing 2 inches apart.
- Bake at 350°F for 13-15 minutes until edges are golden and centers are matte.
- Cool on baking sheet 5 minutes, then transfer to wire rack.
