Ingredients:

– 1/2 cup butter, softened
– 1 cup brown sugar
– 1/2 cup creamy peanut butter
– 1 large egg
– 2 teaspoons vanilla extract
– 3/4 cup all-purpose flour
– 1 teaspoon baking soda
– 1 teaspoon cornstarch
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– 1 1/2 cups quick oats
– 1 cup mini semi-sweet chocolate chips
– 1 cup mini M&M candies

Instructions:

1. Preheat the oven to 350°F (175°C). Line cookie sheets with parchment paper, use a silpat liner, or spray with cooking spray.
2. In a large bowl (or the bowl of a stand mixer), cream together the softened butter, brown sugar, and peanut butter until light and fluffy, about 1-2 minutes.
3. Mix in the egg and vanilla extract, scraping down the sides of the bowl as needed.
4. In a separate bowl, whisk together the flour, baking soda, cornstarch, baking powder, and salt.
5. With the mixer on low speed, slowly add the flour mixture to the wet ingredients and mix until just combined.
6. Add the quick oats, mini chocolate chips, and mini M&M candies. Mix on low speed just until the dough is combined.
7. Use a medium cookie scoop or about 2 tablespoons of cookie dough and place on the prepared baking sheets. The dough should resemble golf balls.
8. Bake the cookies for 7-9 minutes until the edges are just starting to brown and the tops still look slightly undercooked.
9. Remove from the oven and cool for 5 minutes on the baking sheet before transferring them to a wire rack to cool completely.
10. For a prettier presentation, press some additional mini M&M’s onto the tops of each cookie before baking or immediately after removing them from the oven to help flatten the cookies into more of a “cookie shape”.

Prep Time: 15 minutes | Cook Time: 8 minutes | Total Time: 23 minutes | Servings: 30 cookies | Calories: 190 kcal

FAQs:

Why did my monster cookies go flat?

If you use too much butter, the cookies will end up flat and greasy. And if you use too little flour, the amount of butter and sugar will be proportionally too high, meaning the cookies will spread for the aforementioned reasons.

How do you make cookies fluffy instead of flat?

Try using baking powder instead of baking soda. Baking soda encourages spreading while baking powder puffs the cookies up. If your recipe calls for 1 teaspoon of baking soda, you would use 3 to 4 teaspoons of baking powder. Caution: This could result in an unwanted flavor shift.

Why aren t my monster cookies spreading?

If you reduce the amount of butter or oil in a recipe, your cookies won’t spread as much. If you add too much flour, your cookies won’t spread as much. If your cookies have more brown sugar than white sugar, they won’t spread as much. It’s a careful balance.

What is the secret to soft cookies?

Cornstarch helps product soft and thick cookies. Using more brown sugar than white sugar results in a moister, softer cookie. An extra egg yolk increases chewiness. Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness.

What is the secret to thick cookies?

A low proportion of sugar relative to flour reduces spread, keeping the cookies thick. A high proportion of mix-ins helps thicken the dough.

What makes cookies fluffy and soft?

Baking soda

When added to dough, baking soda releases a carbon dioxide gas which helps leaven the dough, creating a soft, fluffy cookie. Baking soda is generally used in recipes that contain an acidic ingredient such as vinegar, sour cream or citrus.

How do I make my cookies chewy instead of crunchy?

Double Your Yolks Most cookie recipes call for at least one egg. You can try omitting the white of each egg, which tends to dry out when baked, and replacing it with an additional yolk. Plus, egg yolks have more fat than egg whites, which helps to keep your cookies moist and chewy