Monster Cookies | Sarah Wyland
Food | Recipes

Recipe: Monster Cookies

Everyone should have a go-to cookie recipe. A cookie recipe that is a hit time and time again, bonus points if it’s simple to make. A cookie recipe that people ask for. 

Mine is monster cookies.

Monster cookies are the best of everything: peanut butter, oats, chocolate chips, M&Ms, walnuts (or peanuts…)… Everything good and right in one cookie.  

A lot of cookie recipes require you to refrigerate the dough beforehand for the best outcome. I’ve been caught in the kitchen more than once with limited time on my hands, only to realize I need to refrigerate my dough for two or more hours which throws me off schedule or results in subpar cookies.

Not the case with these monster cookies, although you do need to have the butter and egg at room temperature for optimal baking. (Don’t worry though – I’ve got a couple of hacks to get around this if you forget to set them out!)

I have made these cookies for everything from girls night to book club to potlucks. I even made them for my cohort’s beach get together before classes started a couple of weeks ago. They have been a hit across the board. 

Here’s my recipe. 

Monster Cookies 


  • ½ cup (1 stick) salted butter, softened to room temperature* 
  • ½ cup packed light brown sugar 
  • ¼ cup granulated sugar 
  • ¾ creamy peanut butter 
  • 1 egg at room temperature*
  • 1 tsp pure vanilla extract
  • 1-¼ cups all purpose flour (can try GF if needed)
  • ½ cup quick oats (can use GF if needed)
  • ¾ cup M&Ms (any kind)
  • ½ cup semi-sweet chocolate chips
  • ½ cups of chopped walnuts (or peanuts)


  1. Preheat oven to 350℉. Line a baking sheet with parchment paper or a silicone baking mat. You can also use a light coating of non-stick spray. 
  2. In a large bowl, use a mixer to cream the butter and sugars together.
  3. Mix in the peanut butter, egg, and vanilla, scraping down the sides as needed. 
  4. Slowly mix in baking soda and flower, being careful not to over mix. 
  5. Keeping the mixer on a low speed, add the oats, M&Ms, chocolate chips, and nuts until incorporated.**
  6. Scoop balls of dough onto the baking sheet and bake 11-13 minutes. The cookies will still look a little soft. Press them down with the back of a spoon as they don’t spread. 
  7. Allow to cook for 10 minutes. 

You can keep them in an airtight container for up to a week. 

I like to mix up the M&Ms to make them festive. Pastels at Easter, red and green at Christmas… Such an easy way to have a festive baked good on the table. 

I haven’t tried these with GF all-purpose flour, but I imagine the results will be similar, so feel free to experiment. 

What’s your cookie recipe? Let me know in the comments – and let me know if you make these monster cookies! 

*IF you forget to set out your butter and egg ahead of time, pop a stick of butter (wrapped) in the microwave for about 10 seconds and run the egg under hot water for about a minute – works every time!

**While this dough doesn’t require refrigerating before baking, you can chill the dough for 30 minutes if it’s a little too sticky to work with. 

Monster Cookies | Sarah Wyland

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