Monster Cookies – Thick, Chewy & Loaded Cookies

Monster cookies are the kind you make when you want it all: peanut butter, oats, chocolate chips, and colorful candy in every bite. They’re thick, chewy, and satisfyingly chunky without being cakey. The edges are golden, the centers stay soft, and the mix-ins make every cookie a little different.

If you love a bakery-style cookie with serious texture, these are the ones to bake. They’re simple to mix, easy to customize, and perfect for sharing.

Why This Recipe Works

This recipe uses a mix of peanut butter and butter for a rich, balanced flavor that doesn’t overwhelm the other ingredients. Oats provide chew and structure so the cookies hold their shape and stay soft.

A blend of brown and white sugars keeps the centers moist while creating lightly crisp edges. A short chill time helps prevent spreading and gives you those thick, bakery-style rounds. And the mix of chocolate chips and candy-coated chocolates gives every bite pops of chocolate and crunch.

Shopping List

• Unsalted butter (softened)
• Creamy peanut butter (not natural, for best texture)
• Brown sugar (light or dark)
• Granulated sugar
• Large eggs
• Vanilla extract
• All-purpose flour
• Baking soda
• Salt
• Old-fashioned rolled oats (not quick oats)
• Semi-sweet chocolate chips
• Candy-coated chocolate pieces (like M&M’s)
• Optional mix-ins: chopped peanuts, white chocolate chips, butterscotch chips

Step-by-Step Instructions

1. Preheat and prep. Heat the oven to 350°F (175°C).Line two baking sheets with parchment paper for even baking and easy cleanup.
2. Cream the fats and sugars. In a large bowl, beat 1/2 cup softened butter, 1 cup creamy peanut butter, 1 cup brown sugar, and 1/2 cup granulated sugar until light and fluffy, about 2–3 minutes. This creates air and helps with thickness.
3. Add eggs and vanilla. Mix in 2 large eggs, one at a time, then add 2 teaspoons vanilla extract. Scrape down the bowl so everything is well combined.
4. Whisk the dry ingredients. In a separate bowl, whisk 1 cup all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.This keeps the baking soda from clumping.
5. Combine wet and dry. Add the dry ingredients to the wet mixture and mix on low until just combined. Do not overmix, or your cookies can turn tough.
6. Add the oats and mix-ins. Stir in 2 1/2 cups old-fashioned rolled oats, 1 cup semi-sweet chocolate chips, and 1 cup candy-coated chocolates. Fold gently so you don’t break the candy shells.If using extras, add up to 1 cup total additional mix-ins.
7. Chill the dough. Cover and chill for 20–30 minutes. This step helps the cookies bake thick and chewy rather than spreading too thin.
8. Scoop and shape. Use a large cookie scoop (about 3 tablespoons) to portion the dough. Roll into balls and place them a few inches apart on the baking sheets.Press a few extra chocolate chips or candy pieces on top for a bakery look.
9. Bake. Bake for 10–12 minutes, until the edges are set and just turning golden. The centers should still look slightly underbaked—this is key for soft cookies.
10. Cool. Let the cookies cool on the baking sheet for 5–7 minutes to set, then transfer to a wire rack. They’ll firm up as they cool but stay chewy.

Storage Instructions

• Room temperature: Store in an airtight container for 4–5 days with a slice of bread or a piece of parchment to help retain moisture.
• Freezer (baked): Freeze fully cooled cookies in a zip-top bag for up to 2 months.Thaw at room temperature.
• Freezer (dough): Scoop dough into balls and freeze on a sheet until solid, then store in a freezer bag for up to 3 months. Bake from frozen at 350°F, adding 1–2 extra minutes.

Why This is Good for You

These are cookies, so they’re a treat—but there are a few perks. Peanut butter provides protein and healthy fats, which make the cookies more satisfying.

Oats add fiber and whole grains, supporting a heart-friendly profile compared to all-white-flour cookies. Because the recipe is loaded, a single cookie feels indulgent and can curb cravings. You can also scale the size smaller for built-in portion control.

Common Mistakes to Avoid

• Using natural peanut butter. It can separate and lead to greasy, spread-out cookies.Use a standard creamy peanut butter.
• Skipping the chill. The dough needs a short chill for best thickness and texture.
• Overbaking. Pull them when the centers still look a touch soft. They finish setting on the sheet.
• Using quick oats. Quick oats can make the cookies dry and sandy. Rolled oats give a better chew.
• Overmixing after adding flour. This develops gluten and makes cookies tough.Mix just until combined.
• Piling on too many mix-ins. Stick to about 2–3 cups total. Too many can make the dough crumbly and uneven.

Alternatives

• No peanut butter: Swap with almond butter or sunflower seed butter. Note that sun butter can cause a green hue due to a natural reaction—it’s harmless.
• Gluten-free: Use a 1:1 gluten-free baking flour and certified gluten-free rolled oats.Check your candies to ensure they’re gluten-free.
• Dairy-free: Use dairy-free butter and dairy-free chocolate chips. Most candy-coated chocolates contain milk, so choose a vegan alternative or use more chips.
• Less sweet: Reduce granulated sugar by 2–3 tablespoons and add a pinch more salt. The cookies will still be chewy and flavorful.
• Flavor twists: Try adding 1/2 teaspoon cinnamon, a pinch of espresso powder, or swapping some semi-sweet chips for butterscotch or white chocolate.
• Mix-in ideas: Chopped pretzels, toasted coconut, raisins, toffee bits, or chopped peanuts for extra crunch.

FAQ

Can I make these smaller?

Yes.

Use a medium scoop (about 1 1/2 tablespoons) and bake for 8–10 minutes. Keep an eye on the edges; smaller cookies set faster.

Why are my cookies falling apart?

There may be too many mix-ins or not enough binding. Measure oats and flour accurately, and don’t exceed the suggested add-ins.

Let cookies cool on the sheet to set before moving.

Do I need to press the dough balls down?

No, not for this recipe. The dough will spread just enough. If you prefer a flatter cookie, gently press each ball down slightly before baking.

What if I only have quick oats?

You can use them in a pinch, but the texture will be softer and less chewy.

Start with 2 cups and add up to 1/4 cup more only if the dough feels too loose.

Can I reduce the peanut butter?

You can, but the cookies will be less rich and might spread differently. If you cut the peanut butter by 1/4 cup, add 2–3 tablespoons extra butter to maintain moisture.

How do I get that bakery look?

Save a small handful of chocolate chips and candy pieces. Press them into the tops of the dough balls before baking, and again immediately after they come out of the oven.

Why did my cookies spread too much?

Likely warm dough, too little flour, or a hot kitchen.

Chill the dough longer, measure flour correctly, and use parchment-lined, cool baking sheets between batches.

Can I make the dough ahead?

Yes. Refrigerate the dough for up to 48 hours. If it becomes too firm, let it sit at room temperature for 15 minutes before scooping.

In Conclusion

Monster cookies give you everything you want in a single, hefty bite—chewy oats, peanut butter richness, and melty chocolate.

They’re easy to mix, endlessly customizable, and reliable for bake sales, parties, or a weekend treat. Follow the short chill, don’t overbake, and keep the mix-ins balanced. You’ll get thick, chewy, loaded cookies every time, and they’ll disappear fast.