Monster Cookies

These cookies have a little bit of everything, chewy oats, colorful mini M&Ms, rich chocolate chips, and crunchy pecans, all wrapped up in one irresistible bite. They’re the kind of cookie that feels both nostalgic and a little over the top in the best way. Soft in the center, crisp around the edges, and loaded with flavor, they’re the perfect “everything but the kitchen sink” treat. Whether you’re baking for a crowd or just craving something sweet, these cookies always steal the show.

Ingredients

• 1 cup peanut butter

• 8 ounces cream cheese, softened

• 8 ounces butter, softened

• 1 cup sugar

• 1 cup packed brown sugar

• 2 large eggs

• 1 tablespoon vanilla extract

• ½ teaspoon maple extract

• 2 cups all-purpose flour

• 2 cups whole oats (lightly processed — chopped, not powdered)

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1 teaspoon salt

• 1 teaspoon cinnamon

• ½ cup chopped nuts (I used pecans)

• 1½ cups mini M&Ms

• 1 cup chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

2. In a large mixing bowl, cream together the butter, cream cheese, and peanut butter until smooth.

3. Add in the sugars, eggs, vanilla, and maple extract. Mix until well combined.

4. In a separate bowl, whisk together the flour, oats, baking powder, baking soda, salt, and cinnamon.

5. Pour the dry ingredients into the wet mixture and stir until just combined.

6. Gently fold in the chocolate chips, mini M&Ms, and pecans.

7. Scoop dough onto prepared baking sheets, leaving space between each cookie.

8. Bake for 10 minutes, or until edges are lightly golden. The centers may look soft — that’s perfect!

9. Remove from the oven and let cookies finish cooking on the baking sheet for 5–10 minutes before transferring to a cooling rack.

Tips:

• For bakery-style cookies, press a few extra M&Ms or chocolate chips on top before baking.

• These cookies freeze beautifully — just reheat in the microwave for that fresh-baked softness!