oatmeal monster cookies





    • ½ cup butter, softened to room temperature
    • ½ cup creamy peanut butter
    • ¾ cup brown sugar
    • ¼ cup white sugar
    • 2 eggs
    • 2 teaspoons vanilla extract
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • 2 teaspoons cornstarch
    • 1½ cups all-purpose flour ( i used gluten free)
    • 1 cup old-fashioned oats
    • 1 cup mini M&M’s candies
    • ½ cup mini semi-sweet chocolate chips
    • ½ cup butterscotch chips




  1. In the bowl of a stand mixer, cream together the butter and peanut butter until smooth.
  2. Add in the brown sugar & white sugar, creaming together until fluffy.
  3. Add in the eggs and vanilla, beating well.
  4. In a separate bowl, mix the baking soda, salt, cornstarch, and flour, until combined.
  5. Then add the dry ingredient mixture to the wet ingredients.
  6. Stir in the oats, M&M’s, chocolate chips and buttercotch until just combined.
  7. Cover and refrigerate dough for at least 2 hours, up to overnight. (we refrigerate overnight)
  8. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment or silicone liners.
  9. Drop heaping ¼ cup-sized balls of dough onto the baking sheets, about 2-3″ apart.
  10. Bake for approximately 12-14 minutes, rotating pans halfway through baking time to ensure even cooking. Cookies may appear slightly undone in the center; this is normal and they’ll continue to set as they cool.
  11. Cool on the baking sheet for at least 5 minutes then transfer to racks.

2 Comments Add yours

  1. Espirational says:

    My mom made these a lot after going gluten free but I never tried them. May have to. Your’s sure look good!


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