Monster Cookies
Serves 48
20 mins prep
11 mins cook
90 mins Chill Time
121 mins total
My recipe for classic monster cookies that are chock full of creamy peanut butter, oats, chocolate chips, and M&M's makes both kids and adults reach for just one more cookie! Fast, EASY, soft, perfectly chewy, and they'll become a family FAVORITE in no time!
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To the bowl of a stand mixer fitted with the paddle attachment, or to a large mixing bowl and handheld electric mixer, add the sugars, peanut butter, butter, vanilla, and beat on high-speed until smooth and creamy. Stop and scrape down the sides of the bowl.
With the mixer running on low, add the eggs one at a time, beating for 30 seconds after each addition.
Slowly add the quick cook 1-minute oats, flour, salt, and beat on medium-low speed until just combined.Stop and scrape down the sides of the bowl.
Add the M&M's, chocolate chips, toffee bits, shredded coconut, and beat until just combined.
Using a medium cookie scoop, form approximately 2-tablespoon sized balls, place them on a large platter, cover with plastic wrap, and refrigerate the dough for 1 to 2 hours. Tips - Dough can be refrigerated for up to 3 days or frozen for up to 4 months before baking. This is great when you just want to bake a half dozen cookies at a time. If baking directly from frozen, you don't need to thaw the dough. Simply add a couple minutes to the baking time.
Preheat oven to 350F, place the cookie dough balls on a baking sheet lined with a Silpat liner or parchment paper, (don't bake more than 8 to 12 per sheet), and bake for approximately 11 to 13 minutes, or as necessary until the cookies are done in your oven. Tips - Make sure not to overbake. I pull the cookies when the edges are just set even if the centers appear a bit pale and glossy because they firm up as the cool.