Description
Celebrate the Fourth of July with these irresistible soft and chewy giant monster cookies packed with peanut butter, oats, chocolate chips, white chocolate chips, and colorful M&M candies. Quick and simple to prepare, these patriotic cookies are perfect for kids and adults alike, offering a delightful festive treat loaded with classic flavors.
Ingredients
Wet Ingredients
- 3/4 cup (170 g) unsalted butter, room temperature
- 1 cup (200 g) light brown sugar, packed
- 1/4 cup (50 g) granulated sugar
- 1/2 cup smooth peanut butter, room temperature
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 1/4 cups (280 g) all-purpose flour, spooned and leveled
- 3/4 cup (60 g) quick oats
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
Add-ins
- 3/4 cup to 1 cup semi-sweet chocolate chips
- 1/2 cup white chocolate chips
- 1 cup M&M candies
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set them aside to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In the bowl of an electric mixer fitted with a paddle attachment, beat the unsalted butter, light brown sugar, granulated sugar, and peanut butter together on medium-high speed until the mixture is light and fluffy, about 3 minutes. Scrape down the sides of the bowl to ensure even mixing.
- Add Eggs and Vanilla: Add the whole egg followed by the egg yolk to the creamed mixture. Mix on low speed until fully combined. Then add the vanilla extract and continue mixing until incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, quick oats, baking soda, and kosher salt to evenly distribute the leavening agent and salt.
- Mix Dry Ingredients into Wet: Gradually add the dry ingredient mixture to the wet ingredients. Mix just until the dough comes together and a few streaks of flour remain; avoid overmixing to keep cookies tender.
- Fold in Add-ins: Remove the bowl from the mixer. Using a spatula, gently fold in the M&M candies, semi-sweet chocolate chips, and white chocolate chips, ensuring even distribution without breaking the candies.
- Scoop the Dough: Using a two-tablespoon cookie scoop (approximately 2 ounces per scoop), portion the dough onto the prepared baking sheets, spacing them adequately to allow spreading during baking.
- Bake the Cookies: Bake for 9 to 11 minutes or until the edges are slightly golden and the centers remain pale and puffy. Halfway through baking, gently lift the cookie sheet a few inches above the oven rack and drop it to help flatten the dough for a thinner, chewier texture. If the cookies remain domed at the end, tap the baking sheet firmly on the countertop right after removal from the oven to create pools of melted chocolate.
- Cool: Allow the cookies to cool on the baking sheets for 10 minutes to set, then transfer them to a wire rack to cool completely.
Notes
- Recipe originally published July 2020.
- Store cookies tightly covered at room temperature for up to 4 days to maintain freshness.
- Cookies may be frozen; tightly wrap them and freeze flat for up to 2 months.
