Refrigerate this for 6 hours or overnight. On a baking sheet linked with parchment paper or Silpat, drop the cookies by rounded tablespoons or better still, an ice cream scoop. Do not let these come to room temperature or the batter will get runny.
Remove from the oven and let it cool a bit before transferring to a cooling rack.Monster Cookies are typically made with a peanut butter cookie base, and loaded up with oats, m&ms, and chocolate chips! Besides those mix-ins, you’ll need a few other simple ingredients, which yield an incredibly delicious cookie!.īake for 10-12 minutes, rotating the pan halfway through baking time, until the cookie looks set and a few cracks begin to appear.If you have a small oven like mine, and are baking in multiple batches, then keep the cookie dough/batter refrigerated while you’re waiting. 
Butter – I love salted butter, but you can use unsalted if you prefer. Peanut Butter – I used a regular peanut butter (like Jif) rather than a natural peanut butter. Oats – Be sure not to skip the oats, as they help provide the stability these cookies need to bake up properly. Vanilla extract – Use real vanilla extract for the best flavor!. 
Brown & Granulated Sugars – Using a mix of brown and white sugar keeps these cookies super soft and flavorful. M&Ms – I used regular m&ms, but feel free to use mini m&ms, peanut m&ms, or even peanut butter m&ms to amp things up a bit!. Chocolate Chips – I used semi-sweet chocolate chips, but you could use milk chocolate or a mix of semi-sweet and milk. 
Dairy-Free – Use non-dairy butter sticks and dairy-free chocolate to keep this recipe dairy-free. Gluten-Free – Theoretically, this recipe will work with a gluten-free 1:1 flour blend, but I haven’t tested it. If you do decide to try it out, let me know how it works! Be sure to use gluten-free oats, too. Step 1: Cream the salted butter and peanut butter together in a large bowl.
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