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Peanut Butter Oatmeal Monster cookies

Peanut Butter Oatmeal Monster Cookies That Bring Back Memories

Delightful Peanut Butter Oatmeal Monster cookies combining rolled oats, peanut butter, M&Ms, and chocolate chips, perfect for nostalgic baking.
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Prep Time 15 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 57 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Wet Ingredients
  • 1/2 cup unsalted butter softened
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar can use dark brown for richer taste
  • 1/2 cup peanut butter can substitute with sunflower seed butter for nut-free
  • 1 egg room temperature
  • 1 teaspoon vanilla extract use pure for best results
Dry Ingredients
  • 1 cup all-purpose flour can replace with gluten-free flour
  • 1 1/4 cups old-fashioned rolled oats quick oats may change texture
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder ensure it's fresh
  • 1/2 teaspoon baking soda
Add-Ins
  • 3/4 cup M&M candies mini for vibrant look
  • 1/2 cup semi-sweet chocolate chips

Equipment

  • Mixing Bowl
  • Electric mixer
  • baking sheets
  • Parchment paper
  • spatula

Method
 

Steps
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large mixing bowl, cream together the butter, granulated sugar, light brown sugar, and peanut butter until smooth and creamy.
  3. Add the room-temperature egg and vanilla extract, beating until fully combined.
  4. In a separate bowl, whisk together the all-purpose flour, rolled oats, salt, baking powder, and baking soda.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  6. Gently fold in the M&M candies and semi-sweet chocolate chips.
  7. Optional: Chill the dough for about 30 minutes for thicker cookies.
  8. Drop generous spoonfuls of dough onto the prepared baking sheets, spacing them 2 inches apart.
  9. Bake for 12 minutes or until edges are lightly golden, the center should look soft.
  10. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 19gProtein: 3gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 105mgPotassium: 100mgFiber: 1gSugar: 9gVitamin A: 100IUCalcium: 10mgIron: 0.5mg

Notes

Cookies can be stored in an airtight container at room temperature for 5 days. Refrigeration is optional for up to 7 days. Freeze for longer storage up to 3 months.

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