Oreo Monster Cookies Recipe

Course: cookie, Dessert

Cuisine: American

Prep Time: 10

Cook Time: 13

Chill Time: 15

Total Time: 38

Servings: cookies

Calories: 229kcal

Author: Becky Hardin

I stuffed my favorite chocolate chip cookie dough with oats, peanut butter, and plenty of crushed Oreo cookies to create these monstrously good treats!

Print Recipe

US Customary - Metric

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

*Use crunchy or creamy peanut butter, whatever you prefer.

**Be sure to use quick-cooking oats–other types might not fully cook.

Tips:

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.

Make Ahead: You can chill cookie dough for 1-2 days in the refrigerator if this is something you want to make ahead of time. Just remember to pull it from the refrigerator to soften for about 15-20 minutes before getting ready to bake.

Storage: Store monster cookies in an airtight container or zip-top bag at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 1 month.

Nutrition