Monster Cookies by Baked
Cook time
Total time
Serves: 36 cookies
  • ½ cup all-purpose flour
  • 1 tablespoon baking soda
  • ⅛ teaspoon salt
  • 5¾ cups old-fashioned oats
  • ¾ cup unsalted butter, room temperature
  • 1½ cups firmly packed brown sugar
  • 1½ cups granulated sugar
  • 5 large eggs, room temperature
  • ¼ teaspoon corn syrup (the recipe calls for light, I used dark)
  • ¼ teaspoon vanilla extract
  • 2 cups peanut butter (I prefer chunky, but creamy works, too)
  • 1 cup semisweet chocolate chips
  • 1 cup M&Ms
  1. In a large bowl, whisk together the flour, baking soda, and salt. Add in the oats and whisk until evenly combined. In the bowl of an electric mixer, cream the butter until smooth and pale in color. Add in the brown sugar and the granulated sugar and beat until fluffy, about 2 minutes.
  2. Scrape down the sides of the bowl and beat in the eggs one at a time, being sure to incorporate the egg fully before adding in the next one. Add in the corn syrup and vanilla extract and beat until combined.
  3. Scrape down the bowl and add in the peanut butter. Mix gradually until just combined. Very carefully add in your oat mixture in three separate additions, so you don't overload your mixer. Mix until just incorporated (don't overmix).
  4. Fold in your chocolate chips and M&Ms. Cover the bowl tightly and refrigerate for at least 5 hours. This is important for the texture of your cookies.
  5. Preheat your oven to 375 degrees F. Line and/or grease your baking sheets. Roll the dough into balls the size of 2 tablespoons (I used a small ice cream scooper to do this) and place them on the baking sheet about 2 inches apart from one another. Do NOT press down.
  6. Bake for 12-15 minutes, turning the pans once through the baking time. The cookies are ready when they are set and golden. Let the cookies cool completely for 8-10 minutes on the baking sheets before removing them and placing them on a new surface to cool completely. These can be stored in an air-tight container at room temperature for 3 days.
Recipe by The Crepes of Wrath at