I love monster cookies, but these Oreo monster cookies are even better! I stuff chocolate chip cookie dough with oats, peanut butter, chocolate chips, M&Ms and, of course, plenty of crushed Oreo cookies to create these monstrously good cookies. They’re soft, chewy, and so delicious!
Monster Cookies with Oreos
I make my Oreo monster cookies with simple pantry staples like oats, brown sugar, peanut butter, and vanilla. While the base dough is incredibly easy to put together, the mix-ins are where these cookies truly shine. The crushed Oreos add a cocoa-rich crunch that balances the salty peanut butter perfectly.
I personally prefer using quick-cooking oats over old-fashioned oats in this specific recipe. Because they are pre-steamed and rolled thinner, they hydrate much faster in the dough. This means I can achieve that signature soft, chewy texture in under 40 minutes without needing a long overnight chill. It’s my favorite shortcut for getting a thick, bakery-style cookie onto the cooling rack in record time.
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Avoid Overbaking the Oats!
Since we are using quick-cooking oats, they act like a sponge for the moisture in the melted butter and eggs. If you bake them until they look done/set in the center, the oats will continue to pull moisture out of the cookie as they cool, leaving you with a crumbly, dry mess. Instead, I recommend pulling these cookies out when the edges are set but the centers are still a bit underbaked and wet/glossy. As they rest on the baking sheet, the oats will finish hydrating and softening without drying out your cookies.
Oreo Monster Cookies Recipe
Equipment
- Kitchen Scale (optional)
- Hand Mixer
- Baking Sheet
Ingredients
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- 1½ cups dark brown sugar
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 tablespoon pure vanilla extract
- 1 cup unsalted butter melted (2 sticks)
- 2 large eggs
- ½ cup peanut butter *
- 2 cups quick-cooking oats **
- ½ cup mini chocolate chips
- 1 cup M&M’S
- 1 cup crushed Oreos (from about 12 cookies)
Instructions
- In a large bowl, combine the flour, baking soda, brown sugar, baking powder, and salt. Set aside.1½ cups all-purpose flour, 1 teaspoon baking soda, 1½ cups dark brown sugar, 1 teaspoon baking powder, 1 teaspoon kosher salt
- Add the vanilla extract, melted butter, eggs, and peanut butter. Using a hand mixer, blend everything together well.1 tablespoon pure vanilla extract, 1 cup unsalted butter, 2 large eggs, ½ cup peanut butter
- Slowly add in the oats, 1 cup at a time.2 cups quick-cooking oats
- Use a rubber spatula to gently fold in the chocolate chips, M&M’s, and Oreos.½ cup mini chocolate chips, 1 cup M&M’S, 1 cup crushed Oreos
- Cover bowl and place in the refrigerator for 15-20 minutes.
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Scoop 2-tablespoon-sized balls of dough and place them 2 inches apart on the prepared baking sheet.
- Bake for 8 minutes, then rotate the pan around and bake for an additional 5-8 minutes. Cookies are ready when an inserted toothpick comes out clean! Cookies should be brown but not too dark. You don’t want to overcook them, they should still be soft inside!
- Let cookies cool for a few moments on pan before transferring them to a cooling rack.
Notes
- Measure the flour using the spoon-and-level method to avoid dense, dry cookies.
- If using table salt, halve the salt amount so your cookies don’t turn out too salty!
- Leave the Oreo pieces in chunkier crumbs rather than a fine sand. This keeps the cookie from turning grey and provides better texture.
- While Oreos are my favorite fun mix-in to add to these monster cookies, the options are endless. Flavored baking chips, pretzels, chopped candy bars, and more would all be delicious in this recipe.
- The dough might feel a bit oily or soft before chilling. That’s normal. Chilling the dough allows the butter to solidify and the oats to hydrate a bit before baking, making sure they are soft and chewy. Don’t skip this step!
- If you’d like, after placing the cookie dough balls on the baking sheet, you can place a few additional M&M’s and Oreo pieces right on top of each ball to make them look extra pretty when they come out of the oven!
- These cookies should stay pretty tall and thick after baking. If your cookies are spreading too much, chill the next batch in the fridge for up to 30 minutes before baking.
- To get perfectly round cookies, use a large circular cookie cutter or a glass to scoot the cookies into circles while they’re still hot.
How to Make Oreo Monster Cookies Step-by-Step
Prep: Gather up all of the ingredients needed to make these monster cookies. Melt the butter by microwaving it in 15-second increments until liquid. Gently crush the Oreos into chunky pieces by placing them in a sealed zip-top bag and rolling over or whacking them with a rolling pin.
Mix the Dry Ingredients: In a large bowl, spoon-and-level 1½ cups of all-purpose flour, 1 teaspoon of baking soda, 1½ cups dark brown sugar, 1 teaspoon of baking powder, and 1 teaspoon of kosher salt. Set aside.
Add the Wet Ingredients: Add 1 tablespoon of vanilla extract, 1 cup of melted unsalted butter, 2 large eggs, and ½ cup of peanut butter. Using a hand mixer, blend everything together well. Slowly add in 2 cups of quick-cooking oats, 1 cup at a time.
Fold the Mix-Ins: Use a rubber spatula to gently fold in ½ cup of mini chocolate chips, 1 cup of M&M’s, and 1 cup of crushed Oreos. You can swap in just about any candies, chocolate chips, or chopped chocolate pieces here so feel free to get creative. Just take care not to overmix the dough at this point, or your cookies may turn out dense and dry.
Chill the Dough: Cover the bowl and place it in the refrigerator for 15-20 minutes. Don’t worry if the dough feels a bit soft; the oats will drink up that moisture during the chill.
Scoop the Cookies: While the dough chills, preheat your oven to 350°F, and line a baking sheet with parchment paper. Once chilled, scoop 2 tablespoon-sized balls of dough and place them 2 inches apart on the prepared baking sheet. You can press a few extra candies or cookie pieces on top before baking for a professional look.
Bake the Cookies: Bake your Oreo monster cookies in the preheated oven for 8 minutes, then rotate the pan around and bake for an additional 5-8 minutes. They will not spread much. The cookies are ready when they are set on the edges, but still soft in the centers! Let cookies cool and set for a few moments on pan before transferring them to a cooling rack to finish cooling. If your cookies aren’t perfectly round, you can gently scoot them into perfect circles using a circular cookie cutter or an overturned glass.
How to Store and Freeze
Let monster cookies fully cool after baking, then place them in an airtight container or resealable bag. Store them at room temperature for 3 days in the refrigerator for 5 days, or in the freezer for up to 1 month. Let them thaw at room temperature or in the fridge before serving.
More Cookie Recipes to Try!
Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
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