Best Ever Monster Cookies are loaded with M&M candies, peanut butter, and oats. These are soft, chewy and irresistible, making them the best cookie ever.
This cookie is primarily made up of peanut butter, oats, chocolate, and of course, butter! The combination of chocolate chips and M&M’s makes these monster cookies a “beast” of a cookie.
Everyone has their own twist on the classic monster cookie recipe. But honestly friends there is not a better recipe out there for this amazing cookie than my Aunt Patty’s Monster Cookies recipe. It seriously is the best.
Every recipe that I have tried and compared to hers have lost hands down. Not just in my opinion but my kids’ as well. What I love so much about her recipe is that there is no flour. Monster cookie with no flour? Trust me it is oh so good.
What are monster cookies?
Monster cookies are loaded with all different kinds of delicious ingredients and there are tons of variations – peanut butter, oats, chocolate chips, m&ms, the possibilities are endless!
Now I have seen recipes like on the Food Network where they add nuts or butterscotch chips but to me, this recipe is so much better left uncomplicated. And monster cookies no peanut butter? I don’t think there is such a thing, so no need to ask me on that. (wink)
I could just literally eat this dough all… day… long. No joke. My sisters and I always joke about eating too much dough when making these cookies. If you don’t eat at least 6 cookies worth, well then you didn’t make it right.
One time I made these cookies while I was in an “eating healthy” phase, so I said just one bite. Well, when I got done scooping all the dough I was 8 cookies short! WHAT??!! 8 cookies! I ate 8 cookies…..how? Well, I lose count when it comes to these babies.
- Brown sugar
- White sugar
- Softened butter
- Peanut butter
- Baking soda
- Rolled oats
- Semi-sweet chocolate chips
How do you make these Best Ever Monster Cookies?
Preheat oven to 350 degrees F (175 degrees C).
Beat butter, sugars, and eggs together until light and fluffy.
Add the remaining ingredients in order, mixing well.
Use a cookie dough scoop to drop on ungreased cookie sheet.
Bake for 12 to 15 minutes.
Recipe Tips for the Best Cookies
Best tip on these cookies: if you want to sub the chocolate chips for more M&M’s – double the amount of M&M candies, and oh, my kids love it this way.
Seriously you can’t beat peanut butter M&M’s, and this is a lethal of cookies with both of those ingredients present. I mean, you can’t beat peanut butter, oats, and chocolate with a “dash” of sugar.
Be sure to use rolled oats and not quick oats! Rolled oats give the cookies the best chewy texture.
I always use creamy peanut butter, but you can substitute chunky peanut butter if you want a different texture. I haven’t tested this recipe with natural peanut butter (the kind you stir).
I guess you can say I am sort of a cookie lover, and I have five little ones who are just like me. Enjoy these Best Ever Monster Cookies from our cookie jar to yours. XOXO San
More Favorite Recipes
Now because I love chocolate, peanut butter and oats, I of course just don’t make these Best Ever Monster Cookies regularly but these cookies as well: Best Ever Soft Peanut Butter Cookies, Gluten-Free Peanut Butter Cookies (no oats), and Rolo Stuffed Peanut Butter Cookies.
Pin these Best Ever Monster Cookies to your favorite Pinterest board for later.
Best Ever Monster Cookies
- 1 1/2 cups brown sugar
- 1 cup white sugar
- 1/2 cup butter softened to room temperature
- 3 eggs
- 1 teaspoon vanilla
- 1 tablespoon honey
- 1 1/2 cups peanut butter I use creamy
- 2 teaspoons baking soda
- 4 1/2 cups rolled oats not quick oats!
- 1 cup semi-sweet chocolate chips
- 11.4 ounce bag M&M’s
- Preheat oven to 350 degrees F (175 degrees C).
- Beat butter, sugars, and eggs together until light and fluffy.
- Add the remaining ingredients in order, mixing well.
- Use a cookie dough scoop to drop on ungreased cookie sheet. Bake for 12 to 15 minutes.
- Let cool for a couple of minutes to set before placing on cooling rack. Enjoy!
Recipe has been updated from original post date October 2016.