Description
These Monster Cookies are absolutely huge! Packed with toasted oats, peanut butter, M&Ms, chocolate chunks, and brown butter, these super easy but delightful cookies will be an absolute favorite. There is no chill time in the recipe so you can bang them straight into the oven!
Ingredients
Scale
- 195g unsalted butter (cold from the fridge is fine)
- 130g old fashioned oats (toasts down to 110g, see notes in the method)
- 180g smooth peanut butter
- 100g granulated sugar
- 60g brown sugar
- 1 large egg (50g not including the shell), at room temperature
- ½ tsp vanilla bean paste or extract
- 90g all-purpose flour
- ½ tsp baking soda
- ½ tsp kosher salt
- 90g good quality dark chocolate, roughly chopped, plus more for tops if desired
- 200g m&ms or other similar candy, plus extra for the tops if desired
Instructions
- Preheat the oven to 330°f / 165°c. Line two sheet pans with parchment paper. Place the oats on another sheet pan. Bake, stirring occasionally, until the oats are lightly golden brown, 10-15 minutes. Remove from the oven and leave to cool - this should happen in the time you are browning the butter and mixing up the wet ingredients.
- Weigh out 110g of the toasted oats (they shrink down in the oven a tiny bit so you may need to top up again if needed).
- While the oats are toasting, brown the butter. Place the butter into a small saucepan and melt over medium heat. Cook the butter, whisking frequently, until the milk solids begin to brown. Continue to cook until the butter mixture is medium brown and nutty smelling. Remove the brown butter from the heat and weigh out 150g into a medium bowl (see notes below). Leave to stand for 10 minutes so that the warm butter does not scramble your eggs. If you would like to speed up this method, you can place the bowl into a larger bowl of cold water, stirring frequently until the brown butter has cooled slightly and is no longer hot to the touch.
- Add the peanut butter, granulated sugar, brown sugar, egg, and vanilla to the bowl with the brown butter. Mix with a whisk or a handheld mixer until the mix is homogenous, lighter in colour and slightly thicker.
- Add the 110g toasted oats, flour, baking soda, and salt, and switch to a spatula to incorporate the dry ingredients by hand. When they are partially incorporated, add the chopped chocolate and m&ms and mix to fully combine. Leave the dough to sit for 10 minutes or so just to let the mix hydrate slightly so it isn’t as sticky (if you are in a rush feel free to skip this step, I did it both ways and it was fine)
- Using a #16 scoop, scoop 100g balls of cookie dough onto the lined sheet pans. Roll each into a ball, and space evenly on the pans (I did 5 cookies on one and 4 on the other). If you would like to add additional candy and chocolate to the top, I find that the best way to do this is to press the ball of dough into the chopped chocolate or candy and then re-shape into a ball.
- Bake the cookies for 17-18 minutes, either one sheet at a time or both at once, switching the pans top and bottom half way, until they are set and lightly golden brown around the edges. When they are hot from the oven, use a large cookie cutter or round plastic container - something slightly larger than the cookie to ‘scoot’ them into a nice even circular shape. This step is optional but I find for larger cookies like this it really helps to tuck the edges in really nicely.
- Leave the cookies to cool on the pans for 10-15 minutes before transferring to a wire rack to cool completely.
- Store leftover cookies in an airtight container at room temperature for up to a week.
Notes
You will notice that there are two quantities of butter in the recipe - the initial quantity of butter, then a second measurement in the method which is the quantity of brown butter. The larger initial quantity is to account for water loss when browning - read more about that in my FAQ.
If you are using the recipe scaling feature (2x or 3x) be aware that any quantities, measurements, pan sizes, and cooking times given in the method do not scale automatically - it's only the quantities in the Ingredient List that scale automatically.