These ultimate monster cookies are filled with oats, chocolate chips, peanut butter, and M & M’s and are so easy!

Ultimate Monster Cookies Recipe from

I always think of these monster cookies during summer. I’m not sure if it is because my sister and I would help Mama make them before friends came over to play or if it is because I’ve kind of continued the tradition of making them for Sam and his friends. They are packed full of flavors that we loved growing up and Sam and his friends love just as much as we did!

But seriously? What’s not to love in these things? I’ve certainly not found anything!

Every single bite is filled with deliciousness!

This recipe makes about two dozen medium size cookies, using a two tablespoon cookie scoop, but can easily be halved if you want to make just a few or doubled or tripled even if you are making them for a party or a large group.

I love doubling the recipe, making half to bake immediately and then portion out the remainder, flash freezing on the cookie tray in the freezer for about 15 minutes and then placing them into a zip top bag in the freezer to use later. Then, you can simply remove however much of the frozen cookie dough you need for a bake and serve cookie in a jiffy!

Easy, peasy!

Here’s how I make my Ultimate Monster Cookie recipe. I hope you love them as much as we all do!


Ultimate Monster Cookies Recipe

These ultimate monster cookies are filled with oats, chocolate chips, peanut butter, and M & M's and are so easy!
5 from 1 vote

Review Recipe

Print Recipe

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Author: Robyn Stone | Add a Pinch


  • 1/2 cup butter softened to room temperature
  • 3/4 cup peanut butter
  • 1 cup packed brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 1/2 teaspoons vanilla
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups rolled oats
  • 2 cups semisweet chocolate chips
  • 1 cup candy-coated chocolate pieces like M&M's


  • Preheat oven to 350º F. Line rimmed baking sheets with parchment paper or nonstick silicon baking mats. Set aside.
  • Cream together butter, peanut butter, brown sugar and granulated sugar until light and fluffy. Add eggs, one at a time, until well combined. Stir in vanilla, flour, baking soda, baking powder, salt, and oats until well combined. Then stir in chocolate chips and candies.
  • Scoop cookie dough, using about a 2-tablespoon scoop or a heaping tablespoon, and drop onto prepared pans. Bake for 12-14 minutes, until lightly golden brown. Remove from oven and allow to cool before removing from the pan. Store in an airtight container up to a week.
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch

Robyn xo

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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11 Comments Leave a comment or review

  1. I feel like the cookie monster! I want all of these cookies all the time! Is it sad that I just recently discovered freezing the extra dough? I usually make all the cookies and get stuck eating them all… whoops 🙂

  2. Hey , Where’s that kitchen picture that I saw on here one time. It had white cabinets, a beverage area, some glass in the upper cabinets, etc…..I wanted to show Roger an idea for our home…..

  3. I just made these but think I may have done something wrong? Flavor is great but they did not spread when baking to look like the picture and the batter is pretty dry. 2 c. of flour and 2 c. of oats seems like a lot. Is this correct? Otherwise great recipe!

  4. Great recipe! Add more flour for higher elevations, I needed to add almost 1/2 cup more of flour.

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