These ginormous soft and chewy monster cookies are filled with peanut butter, chocolate chips, oatmeal AND M&Ms. Packed with flavor and delicious chewy texture
¾cup plus 2 tablespoons all-purpose flour (109 grams)
1tablespooncornstarchAKA cornflour in the UK and Australia
½teaspoonbaking soda
½teaspoonbaking powder
¼teaspoonsalt
1cupold-fashioned oats (90 grams)
½cupchocolate chips (95 grams) plus more for the tops
½cupM&Ms (about 100 grams) plus more for the tops
Instructions
Preheat the oven to 350F degrees and line 2 cookie sheets with parchment paper or baking mats.
In a large bowl beat the butter, brown sugar, granulated sugar and peanut butter until smooth.
Beat in the egg and vanilla extract.
Turn off the mixer and add in the flour, cornstarch, baking powder, baking soda and salt. Do a few stirs by hand, then beat with the mixer on a low speed until incorporated.
Mix in the oats.
Stir in the chocolate chips and M&Ms.
Form the dough into balls about 3 tablespoons in size (I use a cookie scoop to do this), and place 2-3 inches apart on the lined cookie sheets.
Bake one cookie sheet at a time in the preheated oven for about 11-13 minutes or until the tops look just set.
Cool on the tray for at least 10 minutes, then transfer to a wire rack and continue cooling. While the cookies are till warm, optionally place a few extra chocolate chips and/or M&Ms on top of each cookie.
Notes
Peanut Butter: I always recommend using smooth, commercially prepared peanut butter instead of anything natural, homemade or where the oil sits on top. Because the amount of oil in these types of peanut butter vary, the results will vary.
Oats: I recommend using large rolled oats (AKA old fashioned oats). Quick oats will work, but I prefer the results with large rolled oats. Do not use steel cut oats (AKA Irish oats) or instant oats.
M&Ms: Feel free to use regular or mini.
Storage: Store cookies in an airtight container at room temperature for up to 4 days.
Nutrition: Details provided are an estimate only and based on 1 cookie assuming the recipe yields 16 equal sized cookies.