Soft and Chewy Monster Cookie Recipe
Updated: Aug 13
Recipe 29 of The 100 Recipe Project
These soft and chewy monster cookies are packed with old-fashioned oats, creamy peanut butter, chocolate chips, and colorful M&M's.
A few new families recently moved into our neighborhood here in Franklin, and I wanted to welcome them with something homemade. One of my favorite things about moving to Franklin has been slowly getting to know the people around us.
Every time a moving truck pulls into the neighborhood, it reminds me what those first weeks felt like...boxes everywhere, trying to remember which cabinet holds the coffee mugs, and hoping someone might stop by to say hello.
Monster cookies felt like the obvious choice.
They're the kind of cookie almost everyone loves. Soft and chewy, filled with peanut butter, oats, chocolate chips, and colorful M&Ms.
Sometimes building community doesn't start with a big event. Sometimes it starts with a plate of cookies and a knock on the front door.
The Recipe for Soft and Chewy Monster Cookies
MY FRANKLIN KITCHEN
Soft & Chewy Monster Cookies
Soft, chewy peanut butter oatmeal cookies packed with chocolate chips and colorful M&M’s.
Prep: 20 minutes · Bake: 10–12 minutes · Total: About 35 minutes · Makes: About 30 cookies
INGREDIENTS
1 cup unsalted butter, softened
1 cup creamy peanut butter
1 cup packed light brown sugar
½ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1½ teaspoons baking soda
½ teaspoon kosher salt
2 cups old-fashioned rolled oats
1 cup semisweet chocolate chips
1 cup plain M&M’s, plus extra for the tops
INSTRUCTIONS
Preheat the oven to 350°F. Line two large baking sheets with parchment paper.
In a large mixing bowl, beat the softened butter, peanut butter, brown sugar, and granulated sugar for 2–3 minutes, until light and creamy.
Add the eggs one at a time, mixing well after each addition. Mix in the vanilla.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the butter mixture and mix just until incorporated.
Add the rolled oats and mix just until evenly distributed.
Fold in the chocolate chips and M&M’s, reserving a few for the tops.
Scoop the dough into 2-tablespoon portions and place about 2 inches apart on the prepared baking sheets.
Press a few extra chocolate chips and M&M’s into each cookie.
Bake for 10–12 minutes, until the edges are lightly golden and the centers still look slightly soft.
Cool on the baking sheet for 5 minutes before transferring to a wire rack.
FRANKLIN KITCHEN TIPS
Don't overbake them. The centers should still look slightly soft when they come out of the oven.
Chill the dough for 30 minutes if you prefer thicker cookies.
Old-fashioned rolled oats give the best chewy texture.
Store cooled cookies in an airtight container for up to 5 days.
Freeze scooped dough balls for up to 3 months.
Bake frozen dough straight from the freezer, adding 1–2 minutes to the bake time.
From My Kitchen
I get asked about the serving pieces and kitchen tools I use in my recipes. These are the ones I reached for while making this Soft and Chewy Monster Cookies—and the tools I use again and again in my kitchen.
Cookie Scoop
A medium cookie scoop is one of my favorite baking tools because it makes every cookie the same size. They bake more evenly and look like they came from a bakery.
Half Sheet Baking Pan
A good sheet pan makes a bigger difference than most people realize. I use mine for cookies, roasting vegetables, and sheet pan dinners all year long.
Parchment Paper Sheets
Pre-cut parchment paper makes cleanup easy and helps cookies bake evenly without sticking.
Stand Mixer
My stand mixer is one of the most-used appliances in my kitchen. It makes cookie dough, bread dough, frostings, and cakes so much easier to prepare.
Cooling Rack
Cooling cookies on a wire rack keeps the bottoms crisp and prevents them from becoming soggy as they cool.
Pure Vanilla Extract
Good vanilla is one of those ingredients that quietly makes every cookie taste better.
📖 Collect the Recipe
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🌿 Complete the Moment
Bake a batch while the kids are home from school, pour a cold glass of milk, and enjoy one warm from the oven while the chocolate is still melty. They're also one of my favorite cookies to tuck into lunchboxes or freeze for unexpected guests.
Monster Cookies pair well with:
• Cold milk
• Coffee after dinner
Save For Later
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Frequently Asked Questions
Can I freeze Monster Cookie dough?
Yes! Scoop the dough into balls and freeze them on a baking sheet. Once frozen, transfer them to a freezer-safe bag. Bake straight from frozen, adding an extra 1–2 minutes to the baking time.
How do I keep Monster Cookies soft?
The key is not to overbake them. Remove the cookies when the edges are set but the centers still look slightly underdone. They'll finish baking as they cool.
Can I use quick oats instead of old-fashioned oats?
You can, but old-fashioned oats give the cookies a heartier texture and a chewier bite. Quick oats will produce a softer, more uniform cookie.
Can I make these without peanut butter?
Peanut butter is one of the signature ingredients in monster cookies, so removing it will change both the flavor and texture. If you need a nut-free version, sunflower seed butter is often a good substitute, though the flavor will be slightly different.
How long do Monster Cookies stay fresh?
Stored in an airtight container at room temperature, they'll stay soft and delicious for about 4–5 days.
Can I make these ahead of time?
Absolutely. You can refrigerate the dough for up to 48 hours before baking, or freeze the dough for up to 3 months.
Related Recipes
Inspired by the wonderful monster cookies from Tastes Better From Scratch, with a few tweaks for my family's kitchen. You may also like my Strawberry Cake, Lavender Blackberry Doughnuts, and Banana Bread.
From My Franklin Kitchen,
Alexis
Pull Up a Chair
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