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Monster Cookies
Chunky, chewy peanut butter oat cookies loaded with chocolate chips and colorful candies.
Ingredients
| Volume | Grams |
|---|---|
| 1/2 cup unsalted butter, softened | 113 g |
| 1 cup creamy peanut butter | — |
| 3/4 cup packed brown sugar | 160 g |
| 1/2 cup granulated sugar | 99 g |
| 2 large eggs | 100 g |
| 1 tsp vanilla extract | 4.7 g |
| 1 tsp baking soda | 6 g |
| 1/4 tsp table salt | 1.5 g |
| 1/2 cup all-purpose flour | 60 g |
| 3 cups old-fashioned oats | 267 g |
| 1 cup chocolate chips | 170 g |
| 1 cup candy-coated chocolates | — |
Gram weights use the King Arthur Baking ingredient weight chart; “—” means the ingredient isn’t on the chart, so measure it by volume or count. Measure flour by spooning it into the cup and leveling, or better, weigh it.
Method
- Heat the oven to 350 °F and line two baking sheets with parchment.
- Beat the butter, peanut butter and both sugars until creamy, about 2 minutes. Beat in the eggs and vanilla.
- Mix in the baking soda, salt and flour, then stir in the oats, chocolate chips and most of the candies.
- Scoop 2-tablespoon balls 2 inches apart and press a few of the remaining candies on top.
- Bake 10–12 minutes, until the edges are golden and the centers still look soft. Cool 5 minutes on the sheet before moving.
Tips
- The small amount of flour keeps them chewy; for a gluten-free version, use certified gluten-free oats and skip the flour (they'll spread a little more).
- Orange and purple candies make them extra festive.
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