Small Batch Monster Cookies
Easy small batch monster cookies loaded with rolled oats, peanut butter, chocolate chips, and M&M's. The chilled dough gets scooped larger for true monster size, baking into six cookies with soft, moist centers and crisp edges.
Servings: 6 Cookies
Equipment
- 3-Quart Mixing Bowl optional
Ingredients
- 3 tablespoons unsalted butter, room temperature
- 3 tablespoons creamy peanut butter
- ¼ cup light brown sugar, packed
- 2 tablespoons granulated sugar
- 1 large egg yolk, room temperature
- 1 teaspoon vanilla extract
- ⅓ cup rolled oats
- ¼ cup all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 3 tablespoons semi-sweet chocolate chips regular or mini
- ¼ cup M&M's
Instructions
- In the work bowl of a stand mixer, add the butter, peanut butter, and both sugars. Mix on medium-high speed until smooth and creamy - about 2 minutes. Add the egg yolk and vanilla and continue to mix until the egg is fully combined.3 tablespoons unsalted butter, room temperature, 3 tablespoons creamy peanut butter, 1/4 cup light brown sugar, packed, 2 tablespoons granulated sugar, 1 large egg yolk, room temperature, 1 teaspoon vanilla extract
- Add the oats, flour, baking soda, and salt. Mix on low until no flour streaks remain. Switch to a spatula and add the chocolate chips and M&M's. Stir until just combined. The dough will be soft and sticky.1/3 cup rolled oats, 1/4 cup all-purpose flour, 1/4 teaspoon baking soda, 1/4 teaspoon salt, 3 tablespoons semi-sweet chocolate chips, 1/4 cup M&M's
- Cover and refrigerate the dough for at least an hour, or overnight. This will give the dough time to firm up and hydrate.
- Use a large cookie scoop to portion the dough into six cookies. Place 2-inches apart on the baking sheet, and if the tops of the cookies are bare, press a couple M&M's and/or chocolate chips on top. Bake the cookies for 13 to 14 minutes. The bottom edges should look lightly golden and the centers still soft.
- Cool the cookies on the baking sheet, set on a wire cooling rack, for 5 minutes. Then carefully transfer them to the rack to cool completely. The cookies will be crumbly if served warm.
- Store the cookies in a covered container at room temperature for up to 3 days.
For perfectly round cookies, swirl fresh-from-the-oven-cookies around the inside of a larger round cookie cutter to smooth out rough edges.
Notes
- Serving Size - This is a small batch recipe that can be doubled. Use one whole egg vs. two yolks if doubling.
- Oats - I recommend whole rolled oats for their size and texture. Quick oats are smaller and won't have the same bite, and steel-cut oats will be too thick and firm.
- Peanut Butter - Use regular creamy peanut butter like Jif or Skippy. Nut butters that need to be stirred are too oily, which will make the cookies greasy.
- Freezing - Place baked cookies in a freezer bag and freeze for up to 3 months. Thaw at room temperature.
- Freezing Cookie Dough - After chilling and scooping the dough into balls, place them in a freezer bag and freeze for up to 3 months. Thaw in the refrigerator, or bake from frozen and add 1 to 2 more minutes to baking time.