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Thick and Chewy Monster Cookies Recipe

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These Thick and Chewy Monster Cookies are packed with peanut butter, oats, chocolate chips, and colorful M&M candies. Crispy on the edges and soft in the center, they offer the perfect balance of sweetness and texture. Ideal for snacking or sharing at gatherings, these cookies are quick to make and delightfully satisfying with every bite.

Ingredients

Wet Ingredients

  • 1/2 cup butter
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1/2 cup peanut butter
  • 1 egg
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 cup all-purpose flour
  • 1 1/4 cups old-fashioned rolled oats
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda

Add-ins

  • 3/4 cup M&M candies
  • 1/2 cup semi-sweet chocolate chips

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the cookies.
  2. Cream Butter and Sugars: In a large mixing bowl, cream together the butter, granulated sugar, and light brown sugar vigorously for 2-3 minutes until the mixture is light, fluffy, and well combined. This step ensures a tender texture.
  3. Add Wet Ingredients: Incorporate the peanut butter into the creamed mixture and mix thoroughly. Then add the egg and vanilla extract, continuing to beat until everything is fully integrated.
  4. Mix Dry Ingredients: In a separate bowl, combine the all-purpose flour, rolled oats, salt, baking powder, and baking soda. Measure the flour carefully by spooning it into your measuring cup and leveling it off to maintain accuracy.
  5. Combine Wet and Dry Mixtures: Gradually mix the dry ingredients into the wet batter until just combined to avoid overmixing. Gently fold in the M&M candies and semi-sweet chocolate chips, ensuring an even distribution throughout the dough.
  6. Shape and Bake: Scoop out the dough with a 1-inch cookie scoop or tablespoon onto a baking sheet, spacing them adequately. Bake in the preheated oven for 10-12 minutes or slightly longer if using larger scoops. Bake until the cookies look just set and avoid overbaking to preserve chewiness.
  7. Cool: Remove the cookies from the oven and allow them to cool completely on the baking sheet so they firm up perfectly while remaining chewy inside.

Notes

  • Measuring flour by spooning and leveling ensures accurate texture consistency.
  • Do not overbake cookies; they should look set but still soft for the best chewy texture.
  • You can substitute peanut butter with almond or sunflower seed butter for a different flavor or allergy considerations.
  • Let cookies cool fully on the baking sheet to avoid breaking apart.
  • Store cookies in an airtight container at room temperature for up to a week.

Find it online: https://cozyplatter.com/thick-and-chewy-monster-cookies-recipe/