Monster Cookies (Soft & Chewy) Recipe

My monster cookies are soft, chewy, and packed with peanut butter, oats, and chocolate chips.

If you’re into cookies loaded with mix-ins and a gooey center, you’ll probably want to give this one a go.

The colorful candies on top make each bite extra fun.

Monster cookies are great for families, parties, or just a random Tuesday when you’re craving something sweet and easy.

I use basic pantry ingredients, so you can throw them together almost anytime.

These cookies stay chewy and fresh for days, so they’re good for sharing or stashing away for later.

Why I Love Them

Monster cookies are always a hit in my kitchen because they’re soft, chewy, and just packed with flavor.

Every bite’s got a little peanut butter, oats, and chocolate chips—so much better than plain peanut butter cookies, honestly.

I love how simple this recipe is. No fancy steps, nothing weird—just classic ingredients I usually have lying around.

Here’s what stands out to me:

Ingredient	Why I Like It
Peanut Butter	Creamy, rich
Oats	Chewy texture
Chocolate Chips	Sweet bites
Candy Coated Pieces	Fun and colorful

When I want chewy monster cookies, this recipe’s my go-to. The oats give them that hearty, chewy bite, kind of like oatmeal cookies but with way more fun stuff mixed in.

These are awesome to make with kids or friends. I like to toss in extra chocolate or swap in different candies, depending on what I’ve got.

One of the best parts: they stay soft for days. I can bake a batch and snack on them all week, or take a bunch to a party if I’m feeling generous.

Equipment

When I make soft and chewy monster cookies, I always keep a few tools nearby. They help me measure, mix, and bake each batch just right.

Here’s what I use:

Equipment	Purpose
Mixing bowls	For stirring ingredients
Mixing spoon or spatula	Helps me combine the dough
Baking sheet	Where I bake the cookies
Parchment paper	Keeps cookies from sticking
Cookie scoop	Makes scooping dough easy and even
Cooling rack	Lets the cookies cool quickly
Measuring cups and spoons	I use these for accuracy

I use a cookie scoop so each cookie turns out the same size. That way, they bake evenly—nobody wants a batch of weirdly sized cookies.

A good baking sheet is key. I always line mine with parchment paper so the cookies come right off, no sticking.

I keep two mixing bowls—one for dry, one for wet. My trusty spatula helps me mix everything together without making too much of a mess.

Once the cookies are out of the oven, I slide them onto a cooling rack. Otherwise, the bottoms get kind of soggy, and who wants that?

Having the right equipment just makes baking monster cookies a whole lot easier—and more fun, honestly.

Ingredients

Whenever I make monster cookies, I like to gather all my ingredients first. Here’s what I use for soft and chewy cookies:

• 1 cup creamy peanut butter
• 1/2 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 2 eggs
• 1 tablespoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups old-fashioned rolled oats
• 1 cup quick oats
• 1/2 cup all purpose flour

For the chocolate and candy mix-ins, I like to add a few kinds. Here’s my favorite combo:

• ¾ cup Semi-sweet chocolate chips
• ½ cup Peanut butter chips
• ½ cup White chocolate chips

Sometimes, I toss in 1/2 cup of mini M&M candies for extra color and crunch.

I use both old-fashioned rolled oats and quick oats. This combo makes the cookies soft but still a little chewy.

The peanut butter and sugars keep things moist and sweet, but not so sweet it’s overwhelming. Don’t forget the vanilla and a pinch of salt—they bring everything together and balance out the flavors from all those chips and candies.

Instructions

First, I preheat my oven to 350°F (175°C) and line my baking sheets with parchment paper. That way, the cookies bake evenly and don’t stick.

I grab a big bowl and mix the butter, peanut butter, and both sugars until it’s light and creamy. Next, in go the eggs and vanilla—this makes the dough soft and smooth.

In another bowl, I stir together the oats, baking soda, and salt. Then I slowly mix those dry ingredients into the creamy stuff until it’s all combined.

I fold in chocolate chips, candies, and whatever else I’m feeling—sometimes raisins, sometimes pretzels, you get the idea.

To make thick monster cookies, I use a big spoon or cookie scoop and drop large rounds onto the baking sheets. Leave some space—they spread a bit.

I bake them for 10-12 minutes until the edges look set but the centers are still soft. Let them cool on the baking sheet for a few minutes before moving them to a rack.

Tip:	For chunkier cookies, chill the dough for 30 minutes before baking.

Substitute

Sometimes, I run out of something or just want to mix things up. Here are some swaps I use for monster cookies.

If I’m out of peanut butter, almond butter or sunflower seed butter work great. Both add that nutty flavor and chewy texture.

For the oats, I’ll use quick oats instead of old-fashioned if I want a softer cookie. Both are fine, honestly—it just depends on what texture you’re after.

Eggs can be swapped out for a vegan option. I use a “flax egg” (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and it works surprisingly well.

Here’s a little table of easy substitutes for common ingredients:

Ingredient	Substitute
Peanut Butter	Almond or Sunflower Butter
Old-Fashioned Oats	Quick Oats
Eggs	Flax Eggs (vegan)
M&Ms	Chocolate Chips or Raisins
Butter	Coconut Oil

Sometimes I swap the M&Ms for chocolate chips or dried fruit. Raisins, dried cranberries, or nuts are all good options if you want to change things up.

If I need the cookies to be dairy-free, I use coconut oil instead of butter. I’ll also grab dairy-free chocolate chips or candies.

I always check the dough to see if it needs a little more oats or a splash of milk when I use substitutes, since swaps can change the texture a bit.

What Can Go Wrong?

Sometimes my monster cookies just don’t turn out right. I’ve definitely learned a few things the hard way.

Dough spreading too much: If I skip chilling the dough, the cookies spread out thin and get those crispy edges. I try to keep the dough cool, but honestly, this recipe usually works even without chilling.

Cookies get hard: Baking them too long? Yeah, they dry out fast. I always check my oven and pull them when they’re just set. A couple extra minutes really can ruin the texture.

Mix-ins sink or melt: Sometimes the chocolate chips or candies melt into oblivion or sink straight to the bottom. I’ve found it helps to add them last and mix gently—just don’t overdo it.

Problem	What Causes It	How I Fix It
Flat cookies	Warm dough, not enough oats	Chill briefly, add oats
Hard cookies	Overbaking	Check early
Sticky dough	Too much peanut butter	Measure carefully
Dry cookies	Too little fat	Double-check recipe

Measuring is important for this recipe. If I’m not careful, too much flour or oats makes the cookies dry, but if I skimp, they just fall apart.

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