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Ultimate Soft Batch Monster Cookies

These gloriously chewy soft batch monster cookies are packed with oats, creamy peanut butter, semi-sweet chocolate chips, and colorful M&M's, delivering a satisfying bite every time. They stay wonderfully soft for days, making them perfect for any occasion!
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Prep Time 20 minutes
Cook Time 24 minutes
Total Time 44 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/4 cup all-purpose flour (Dry Ingredients)
  • 1 tsp baking soda (Dry Ingredients)
  • 1/2 tsp salt (Dry Ingredients)
  • 1 1/2 cup old-fashioned rolled oats not quick oats (Dry Ingredients)
  • 1/2 cup unsalted butter 1 stick, softened (Wet Ingredients)
  • 1/2 cup granulated sugar (Wet Ingredients)
  • 3/4 cup packed light brown sugar (Wet Ingredients)
  • 1/2 cup creamy peanut butter not natural/oil-separated (Wet Ingredients)
  • 2 large eggs room temperature (Wet Ingredients)
  • 1 tsp vanilla extract (Wet Ingredients)
  • 1 cup semi-sweet chocolate chips (Mix-ins)
  • 1 cup M&M's candies plain or peanut (Mix-ins)

Equipment

  • Large mixing bowl
  • Electric mixer (stand or hand-held)
  • Rubber Spatula
  • Measuring cups and spoons
  • Baking Sheets
  • Parchment Paper
  • Wire cooling rack
  • Cookie scoop (2-tbsp)

Method
 

Prepare Dough Section
  1. Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large mixing bowl, using an electric mixer, cream together the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2-3 minutes.
  4. Beat in the creamy peanut butter until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Scrape down the sides of the bowl as needed.
  5. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Stir in the old-fashioned rolled oats until evenly distributed. Then, gently fold in the chocolate chips and M&M's candies with a rubber spatula until just combined.
Bake Cookies Section
  1. Use a 2-tablespoon cookie scoop or roll dough into golf-ball sized rounds (about 1.5-2 inches in diameter). Place cookies about 2 inches apart on the prepared baking sheets.
  2. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are still soft. The cookies may look slightly underdone, but they will continue to set as they cool.
  3. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  4. Repeat with remaining cookie dough on cool baking sheets.

Notes

For extra soft cookies, slightly underbake them. They will continue to cook on the hot baking sheet after removal from the oven.
Store leftover cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
If your peanut butter is very oily, consider blotting some of the excess oil before adding to the batter to maintain cookie texture.