These monster cookies are oatmeal peanut butter cookies packed with chocolate chips, M&Ms and Reese’s pieces. They’re easy to make but keep in mind they need time to chill in the fridge, otherwise they spread too much in the baking. So make sure to allot some time for the chill or make the dough the night before so you can bake right away the next day!
Course Dessert, Snack
Prep Time 15minutes
Cook Time 10minutes
Refrigerator Chill Time 4hours
Total Time 4hours25minutes
10tablespoonsunsalted butterstraight from the fridge, 140 g
1cuppacked brown sugar 220 g
1cupwhite sugar200 g
2teaspooncorn syrupor honey (see section above for substitution)
2 1/4teaspoonsbaking soda
1 1/3cupscreamy peanut butter, not natural340 g
4 1/2cupsthick rolled oats450 g
6tablespoonsall-purpose flour 53 g
3/4cupReese’s pieces160 g
3/4cupM&Ms(dark chocolate or whatever you prefer) 170g
1cupchocolate chips190 g
Flaky saltlike Maldon, Sel de Gris or kosher
Place the butter in a microwave safe bowl. Cook in the microwave on high for 30 seconds. The butter will only be partially melted, that’s OK.
Scrape the butter into the bowl of a stand mixer fitted with a paddle attachment. Add the brown sugar, white sugar, corn syrup, vanilla extract, baking soda, and salt. Mix the ingredients together until they are well blended and uniform in color.
Add the eggs, one at a time, mixing and scraping down the sides between additions. The mixture will increasingly look wet and “broken” but don’t worry.
Add the peanut butter and mix in. Add the oats and the flour. Mix until the dry ingredients are absorbed.
Remove the bowl from the stand mixer. Add the Reese’s pieces, m&ms and chocolate chips, then mix the candy and chocolate into the cookie dough using a wooden spoon or stiff silicon spatula. Mixing the candy and chocolate in by hand keeps the candy shell intact and not broken, and also ensures that the candy is evenly distributed in the dough.
Cover the entire bowl with plastic wrap and place in the fridge. Refrigerate 4 hours or overnight.
Once the batter has chilled, preheat the oven to 350°F. Place a silicon baking mat or piece of parchment paper on a baking sheet. Pinch or spoon off about a heaping tablespoon of dough and roll it into 1 1/2-inch wide balls. Place on baking sheet and slightly press down with the palm of your hand on the ball to form a thick disk. Sprinkle a little bit of flaky salt on top and then repeat with more dough. Place dough about 2 inches apart for each other.
Bake in the oven 10 to 12 minutes, or until the cookie edges are just golden brown. You don’t want to overbake these! Let cool on the baking sheet for 10 minutes to firm up and then move to a wire rack to cool completely.