Picture a cookie that looks like it crashed a party for oatmeal, peanut butter, and chocolate chip cookies, and decided to wear all the best parts. That’s the spirit of a Big Giant Monster Cookie, right there.

It’s not a shy cookie. It’s a grand, celebratory handful of everything wonderful, made for when one regular cookie just won’t do.

Why Monster Cookies are a Family Favorite

There’s something about these cookies that turns baking into an event. Maybe it’s the sheer joy of mixing in colorful M&Ms, or the way the peanut butter and oats make the whole kitchen smell like a hug.

One reader, Rachael, made them with her son, and he declared them the “best cookies” ever—a chewy, crisp-edged triumph that they’d make again. That’s the magic we’re after.

Ingredients Needed for the Recipe

Gathering your ingredients is the first step to cookie greatness. Each one has a specific role, so let's see what we need.

• All-purpose flour: The foundation that gives our giants structure.
• Baking powder & baking soda: Our rising agents for the perfect lift and texture.
• Salt: A key player to balance and deepen all the sweet flavors.
• Unsalted butter, softened: For richness and that essential creaming step.
• Granulated & brown sugar: White sugar for sweetness, brown sugar for moisture and a hint of caramel.
• Eggs: They bind everything together and add to the chew.
• Creamy peanut butter: The star flavor that also keeps the cookies wonderfully soft.
• Pure vanilla extract: The flavor enhancer that makes everything sing.
• Old-fashioned rolled oats: For a hearty, wholesome, and delightfully chewy bite.
• Mini M&Ms & chocolate chips: The "monster" mix-ins for bursts of chocolate and colorful fun.

Choosing Your Peanut Butter Wisely

This is a big one. For the best texture and shape, skip the natural-style peanut butter you have to stir.

Reach for a creamy, processed brand like Jif or Skippy instead—their consistency gives you that ideal soft, hold-together bake.

How to make Big Giant Monster Cookies?

The process is straightforward, but a few careful steps make all the difference. Let’s break it down.

Step 1- Combine Your Dry Ingredients

Simply grab a medium bowl and whisk together your flour, baking powder, baking soda, and salt.

This ensures your leaveners are evenly distributed, so every bite is consistent. Go ahead and toss in the oats here, too, just to have them ready.

Step 2- Cream Butter and Sugars

Now, in a large bowl, beat that softened butter until it’s smooth. This should take about a minute.

Then, add both sugars and beat on medium-high for a good two minutes. You’re looking for a light, fluffy mixture—this step incorporates air, which is crucial.

Step 3- Add Wet Ingredients

Scrape down the sides of your bowl. It’s a good habit. Then, beat in the eggs, the full cup of peanut butter, and the vanilla.

Mix it on high until it’s completely combined, another minute or so. The dough will already smell incredible.

Step 4- Bring It All Together

With your mixer on low, add the dry ingredient and oat mixture. Mix just until no dry flour remains.

Finally, beat in the chocolate chips and mini M&Ms. The dough will be gloriously thick, sticky, and packed with goodies.

Step 5- The Essential Chill

Cover the bowl and refrigerate the dough for at least 30 minutes. This relaxes the gluten and lets the oats hydrate.

More importantly, it prevents the cookies from spreading too thin in the oven. Chilling is non-negotiable for giant cookies.

Step 6- Scoop and Bake

Preheat your oven to 350°F (177°C) and line your baking sheets. Use a scale to scoop 65g portions, or a heaping 3 Tablespoons of dough.

Place only 6 mounds per sheet, giving them 3 inches of space to spread. Bake for 14-16 minutes until the edges are set but the centers are soft.

Step 7- The Finishing Touch

Let the cookies cool on the sheet for 10 minutes—they’re still setting. While they’re warm, press a few extra M&Ms or chips into the top.

This gives them that professional, bakery-style look, and honestly, who would say no to a little extra chocolate?

Tips

A few parting bits of wisdom can elevate your cookie game from great to legendary. Keep these in mind.

• Room temperature butter is cool to the touch, not greasy or melted. If you forgot to take it out, grate cold butter on a box grater to speed things up.
• Use a cookie scoop for the sticky dough; it’s a lifesaver. If you only have a medium scoop, use two scoops per cookie and smoosh them together.
• For crispier edges and chewier centers, always use a light-colored, room-temperature baking sheet. Dark pans can cause over-browning.

Fun Variations to Try

The classic recipe is a dream, but don’t be afraid to play. That’s where the real fun begins.

Swap the mini M&Ms for regular ones, or use peanut butter chips alongside the chocolate. You could even try a different nut butter, like almond butter, for a new flavor profile.

Storing and Freezing for Later

Your cookie bounty needs a good home. Keep baked cookies in an airtight container at room temperature for up to a week.

For longer storage, freeze the baked cookies for up to 3 months. Better yet, freeze the unbaked dough balls on a tray, then bag them up.

You can bake them straight from the freezer, adding just a minute to the bake time, for a fresh, warm cookie anytime.

The Joy of Sharing Big Cookies

These cookies are made for sharing, for gifting, for putting a giant smile on someone’s face. Their size alone is a statement of generosity.

Wrap one up for a friend, bring a plate to a gathering, or simply leave the batch in the kitchen and watch it disappear. That’s the real reward.