Peanut Butter Oatmeal Monster Cookies
These monster cookies combine peanut butter, oats, and chocolate chips for a perfectly crisp exterior and tender center.
- Prep15 min
- Cook30 min
- Total45 min
- DifficultyEasy
- Servings18
This recipe creates the ultimate monster cookies, packed with peanut butter, oats, and two kinds of chocolate. They are crisp on the edges and soft in the middle, making them an irresistible treat.
The dough comes together quickly with simple ingredients. Use either creamy or chunky peanut butter, and choose quick-cooking or old-fashioned oats. For extra flair, top with flaky sea salt before serving.
Ingredients
Servings
Converted amounts are rounded.
Method
- Preheat the oven to 350°F. Line two large baking sheets with parchment paper or silicone mats.
- In a large bowl, combine peanut butter, sugar (coconut or brown), and melted coconut oil or butter. Mix with an electric mixer or a spoon until well blended.
- Add eggs, baking soda, and vanilla; mix thoroughly. Then stir in oats and both types of chocolate chips until evenly distributed.
- Using an ice cream scoop or a 1/4-cup measure, drop dough onto prepared sheets, spacing several inches apart (about 6 per sheet). If the mounds are uneven, shape them gently. For a prettier look, press a few extra M&M’s and chocolate chips on top.
- Bake for 10 to 12 minutes, until edges are just golden. Do not overbake. Let cookies cool on the sheet for 10 minutes, then transfer to a wire rack. Repeat with remaining dough.
- If desired, sprinkle warm cookies lightly with flaky sea salt. Cool completely before storing in an airtight container. Cookies stay fresh for several days at room temperature.
💡 Tips
- For a gluten-free version, use certified gluten-free oats.
- Do not overbake; cookies continue to set as they cool.
- Store in an airtight container at room temperature for up to a week.
Inspired by a recipe from Cookie and Kate