Peanut Butter Oatmeal Monster cookies are the ultimate treat for cookie lovers who crave bold flavors, texture, and a perfect balance of sweetness. Packed with M&M candies, chocolate chips, oats, and creamy peanut butter, these cookies bring nostalgia and indulgence together in one delicious bite. They are incredibly easy to make and require just a few pantry staples. Whether you’re baking for a party, holiday, or simply craving a comforting dessert, this monster cookie recipe is sure to become your go-to favorite.
Why You’ll Love This Peanut Butter Oatmeal Monster cookies
Monster cookies are like the best parts of your favorite cookies combined into one magical bite. The rolled oats give them a hearty texture, the peanut butter adds richness, and the M&Ms and chocolate chips provide bursts of sweetness and color. They’re thick, chewy, and never dry—perfect for those who love a cookie with substance. Plus, this recipe is easy to customize and guaranteed to bring smiles to kids and adults alike.
Ingredients
- 1/2 cup butter (115 g)
- 1/2 cup granulated sugar (100 g)
- 1/2 cup light brown sugar (110 g)
- 1/2 cup peanut butter (130 g)
- 1 egg
- 1 teaspoon vanilla extract (5 ml)
- 1 cup all-purpose flour (120 g)
- 1 1/4 cups old-fashioned rolled oats (112 g)
- 1/4 teaspoon salt (1.5 g)
- 1/2 teaspoon baking powder (2 g)
- 1/2 teaspoon baking soda (2.5 g)
- 3/4 cup M&M candies (130 g)
- 1/2 cup semi-sweet chocolate chips (90 g)
Step-by-Step: How to Make Peanut Butter Oatmeal Monster cookies
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream the butter, granulated sugar, and brown sugar together until light and fluffy (2-3 minutes).
- Add the peanut butter and beat until smooth. Then mix in the egg and vanilla extract until fully incorporated.
- In a separate bowl, whisk together the flour, rolled oats, salt, baking powder, and baking soda.
- Slowly incorporate the dry ingredients into the wet mixture, stirring just until the dough comes together.
- For thicker cookies, cover and chill the dough in the refrigerator for about 30 minutes before baking.
- Fold in the M&M candies and chocolate chips, ensuring an even distribution.
- Using a 1-inch cookie scoop or spoon, drop dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are just set and the centers look slightly underbaked.
- Allow the cookies to cool completely on the pan to finish setting up.
Helpful Tips
- For extra chewy cookies, don’t overbake. Remove them when the centers are still soft.
- Chill the dough for 30 minutes before baking if you prefer thicker cookies.
- Use a mix of mini and regular M&Ms for visual variety and fun texture.
- For a nut-free version, substitute sunflower seed butter.
Substitutions And Variations
- Nut butter: Swap peanut butter with almond or cashew butter.
- Add-ins: Try chopped nuts, coconut flakes, or white chocolate chips.
- Gluten-free: Use a gluten-free flour blend and certified gluten-free oats.
- Vegan option: Use vegan butter, a flax egg (1 tbsp flaxseed + 3 tbsp water), and dairy-free chocolate.
Storage Instructions
Store monster cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies for up to 3 months. To enjoy, thaw at room temperature or warm briefly in the microwave for a fresh-baked taste.
Nutritional Information
Each Peanut Butter Oatmeal Monster cookie contains approximately:
- Calories: 191 kcal
- Carbohydrates: 23 g
- Protein: 3 g
- Fat: 9 g
- Saturated Fat: 4 g
- Cholesterol: 18 mg
- Sodium: 114 mg
- Potassium: 94 mg
- Fiber: 1 g
- Sugar: 14 g
- Vitamin A: 145 IU
- Calcium: 25 mg
- Iron: 0.9 mg
Serving Suggestions
Serve these monster cookies with a glass of cold milk, a scoop of vanilla ice cream, or crumble them over a bowl of yogurt for a fun twist. They also make great additions to lunchboxes, dessert platters, or bake sale goodies.
Frequently Asked Questions About Peanut Butter Oatmeal Monster Cookies
Can I freeze the cookie dough? Yes! Scoop the dough onto a baking sheet, freeze until solid, then transfer to a zip-top bag and freeze for up to 3 months. Bake straight from frozen, adding an extra 1-2 minutes to the bake time.
Why are my cookies flat? Flat cookies can result from overmixing the dough, using too-warm butter, or not measuring flour correctly. Chill the dough before baking to help.
Can I use quick oats instead of rolled oats? Quick oats will work but may slightly alter the texture. Rolled oats provide more chew.
Are these cookies safe for peanut allergies? You can make them peanut-free by substituting with a nut-free butter like sunflower seed butter and ensuring all add-ins are allergy-safe.
Conclusion
Thank you for stopping by and trying out these Peanut Butter Oatmeal Monster cookies. I absolutely love how simple, satisfying, and customizable these cookies are. The combination of oats, peanut butter, chocolate, and colorful candies makes each bite a joyful experience. I hope you enjoy baking and sharing these treats as much as I do. Happy baking, and thanks for being part of our food-loving community!
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Peanut Butter Oatmeal Monster cookies
- Total Time: 22 minutes
- Yield: 24 cookies 1x
Description
These Peanut Butter Oatmeal Monster cookies are loaded with oats, peanut butter, chocolate chips, and M&Ms, perfect for a colorful and satisfying treat. Quick to make and freezer-friendly!
Ingredients
1/2 cup butter (115 g)
1/2 cup granulated sugar (100 g)
1/2 cup light brown sugar (110 g)
1/2 cup peanut butter (130 g)
1 egg
1 teaspoon vanilla extract (5 ml)
1 cup all-purpose flour (120 g)
1 1/4 cups old-fashioned rolled oats (112 g)
1/4 teaspoon salt (1.5 g)
1/2 teaspoon baking powder (2 g)
1/2 teaspoon baking soda (2.5 g)
3/4 cup M&M candies (130 g)
1/2 cup semi-sweet chocolate chips (90 g)
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream the butter, granulated sugar, and brown sugar together until light and fluffy (2-3 minutes).
- Add the peanut butter and beat until smooth. Then mix in the egg and vanilla extract until fully incorporated.
- In a separate bowl, whisk together the flour, rolled oats, salt, baking powder, and baking soda.
- Slowly incorporate the dry ingredients into the wet mixture, stirring just until the dough comes together.
- For thicker cookies, cover and chill the dough in the refrigerator for about 30 minutes before baking.
- Fold in the M&M candies and chocolate chips, ensuring an even distribution.
- Using a 1-inch cookie scoop or spoon, drop dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are just set and the centers look slightly underbaked.
- Allow the cookies to cool completely on the pan to finish setting up.
Notes
Chill dough for 30 minutes for thicker cookies. Use mini M&Ms for more colorful bites. Cookies will firm up as they cool.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 cookie
- Calories: 191 kcal
- Sugar: 14 g
- Carbohydrates: 23 g
- Protein: 3 g