I love a monster cookie. They’re like little cookie bombs, just filled up with lots of stuff. Sometimes they can be pretty hard & dense with all the oats, which in my opinion, isn’t the ideal cookie texture. I like a softer, light & chewy interior, even gooey sometimes. I made monster cookies a few years ago, so I dug up the recipe & re-vampled it a bit.
By using less quick oats, the texture improved by a-thouand-percent. They are seriously, sooo good. They’re still a denser cookie because of the oats, but so soft & chewy at the same time.
I also subbed out the traditionally used peanut butter for cookie butter, since cookie butter is always a good idea. And last, I used Reese’s Pieces instead of M&M’s. Mostly because I feel like Reese’s Pieces are an underrated candy, even though they are truly delicious. Plus, I thought it would go just lovely with the spiced flavor of the cookie butter. And it totally did – Winner.
- 1 cup All-purpose Flour
- ½ teaspoon Salt
- ½ teaspoon Baking Soda
- ½ cup Unsalted Butter, softened (1 stick)
- ¾ cup Brown Sugar, packed
- ¼ cup Granulated Sugar
- ¾ cup Cookie Butter (like Speculoos or Biscoff)
- 1 Egg
- 1½ teaspoons Vanilla Extract
- ¾ cup Quick Oats
- ¾ cup Semi-Sweet Chocolate Chips or Chunks
- ¾ cup Reese's Pieces
- In medium-sized bowl, whisk together the flour, salt & baking soda, then set it aside. In an electric stand mixer bowl, fitted with the paddle attachment (or use a hand mixer), cream the butter on low for 2 minutes. Add sugars & beat on high speed for another 2 minutes. Add in the cookie butter & mix for another 2 minutes. Add the egg & vanilla, beat for another 1-2 minutes until smooth.
- Pour the dry ingredients into the wet ingredients & carefully mix until just combined (*don’t over-mix). Fold in the oats, chocolate chips & Reese's Pieces by hand, until just combined. Let the dough chill for about 2 hours, covered in the refrigerator (chill up to two days, tightly covered).
- Once batter is chilled, preheat oven to 350 degrees F. Prepare 2 large cookie sheets by lining them with parchment paper.
- Scoop batter onto sheets with a medium cookie scoop, spaced a few inches apart. Slightly press down the top of the cookie dough balls (but don't flatten).
- Bake the cookies for about 9 minutes (depending on size). Remove the cookies when the tops are just set & the edges are barely turning golden. The cookies will continue to bake after they are removed from the oven, so leave them on baking sheet for 5-10 minutes. Then transfer cookies to a wire cooling rack to cool completely.