Soft and Chewy Monster Cookies
Deliciously thick, soft and chewy peanut butter cookies stuffed full of oats, M&Ms, and chocolate chips!
Servings: 22 - 24 cookies
Calories: 170kcal
Ingredients
- 1 ½ cups (190g) plain/all-purpose flour
- 1 cup (90g) porridge oats
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter melted
- ½ cup (100g) caster/granulated sugar
- ¼ cup (50g) light brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- ½ cup (125g) smooth peanut butter
- ¾ cup (150g) chocolate M&Ms
- ½ cup (90g) chocolate chips
Instructions
- Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper, or a silicone mat. Set aside.
- Whisk together the flour, oats, baking powder, baking soda, and salt. Set aside.
- Whisk together the butter and sugars until combined. Add the egg, vanilla, and peanut butter, and mix until combined. Add the dry ingredients, and mix until just combined. Fold in the M&Ms and chocolate chips.
- Roll the dough into 1.5oz balls, place on the prepared baking tray, and bake for 8 - 10 minutes until barely browned around the edges. They will be very soft, but will firm up as they cool.
- Allow to cool on the baking tray for 5 - 10 minutes before transferring to a wire rack to cool completely.
Notes
Cookies stay fresh, kept in an airtight container, at room temperature for up to 1 week. Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake straight from frozen.