These easy monster cookies are packed with peanut butter, M&Ms, chocolate chips, and hearty oatmeal for a soft, chewy treat. Learn how to make thick, jumbo, bakery-style cookies that are big on flavor and fun. This small-batch recipe is the best ever for quick baking sessions that deliver large, original cookies every time.
Preheat oven to 400F. Line a large baking sheet with parchment paper. Set aside.
Whisk the dry ingredients together in a medium mixing bowl: (flour, baking soda, baking powder, salt and oats.) Set aside.
Using a stand mixer (or a large bowl with a hand mixer), beat the butter, granulated sugar, and brown sugar until well combined. Add the peanut butter, vanilla bean paste, and eggs to the sugar mixture and mix until well incorporated but not over-mixed (about 30 seconds).
Slowly add the dry ingredients into the wet and mix thoroughly, scraping the sides and bottom to make sure all the dry ingredients are mixed in. Do not over-mix. The dough should be sticky.
Fold in the M&Ms and chocolate chips with a rubber spatula.
Refrigerate dough for 1-2 hours.
Scoop dough to slightly less than ⅓ cup, use a #12 scoop or 112-115 grams on a digital scale. Form into even balls and place on prepared baking sheet leaving 4-5 inches in between.
Add a few additional M&M's and chocolate chips to the tops.
Bake cookies in the preheated oven for 12-15 minutes. Remove just as the edges start to brown. Leave cookies on the baking sheet for 10 minutes then transfer to a wire rack to cool completely.