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This cookie dough does require chilling, but I’m not going to tell you how to live your life. I personally think most cookie dough recipes benefit from a little cold rest because it allows the flour to fully hydrate, flavors to develop and meld and helps the cookies to hold their shape when baked. It helps promote crispy edges with soft interiors, which is basically cookie heaven. But you can decide for yourself if refrigerating your cookie dough is really necessary based on your personal preference and how badly you need a cookie at that very moment!
Monster Cookies
- Yield: about 24 cookies 1x
Description
The best recipe for soft, chewy monster cookies-chock full of chocolate chips, M&Ms, peanut butter and oats! So basically it’s breakfast, right?!
Ingredients
- 1–1/2 cups (180 grams) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 2 sticks (227 grams) butter, at room temperature
- 1 cup (198 grams) granulated sugar
- 1/2 cup (114 grams) packed light brown sugar
- 2 large eggs, at room temperature
- 1 cup (260 grams) creamy peanut butter
- Scant 2 cups (180 grams) old-fashioned rolled oats
- 1–1/2 cups (252 grams) M&Ms, plus more for topping
- Heaping 1 cup (180 grams) semisweet chocolate chips, plus more for topping
Instructions
- Combine the flour, baking powder, baking soda and salt in a small mixing bowl and stir to combine. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until smooth, about 1 minute. Add the granulated and brown sugars and cream together on medium-high speed until light and fluffy, about 2 to 3 minutes. Add the eggs, peanut butter and vanilla, and beat on high speed until combined, about 1 minute. Scrape down the sides and the bottom of the bowl a few times during the mixing process to ensure all the ingredients are fully incorporated.
- Add the dry ingredients all at once to the wet ingredients and mix on low speed until just combined. On low speed, add the oats and again mix just to combine; add the M&Ms and chocolate chips until mixed. Cover and refrigerate the dough for at least 30 minutes and up to overnight. If you’re chilling for longer than 30 minutes, you will need to allow the dough to sit at room temperature for 20 to 30 minutes to soften it slightly before scooping.
- When ready to bake, preheat the oven to 350°. Line three baking sheets with parchment paper. Working with one sheet at a time, scoop the dough into 2 tablespoon-balls and place several inches apart on the baking sheets. Bake the cookies, one pan at a time in the center of the oven and rotating halfway through the baking time, for 12 to 14 minutes. The cookies will be lightly browned, but the centers will still look soft. Remove from the oven and repeat with the remaining cookies. While the cookies are still hot, you can press some extra M&Ms and chocolate chips into the top. Allow to cool for 5 minutes on the sheet pans before transferring to a wire rack to cool completely.
Notes
Inspiration: Monster Cookies from Sally’s Cookie Addiction by Sally McKenney
- Category: Cookies