Big Giant Monster Cookies

Makes 24–25 cookies

prepPreheat oven to 350°F / 177°C
prepLine baking sheets with parchment paper or silicone baking mats
1 1/2 cups / 188 g all-purpose flour (spooned & leveled)	Whisk flour, baking powder, baking soda & salt		Fold in dry mix & oats on low speed	Beat in M&Ms & chocolate chips	Chill 30 min minimum (up to 4 days)	Scoop 65 g mounds, 3 in apart, 6 per sheet	Bake 350°F / 177°C, 14–16 min	Cool on sheet 10 min, transfer to rack
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup / 226 g unsalted butter, softened to room temperature	Cream butter & sugars until smooth, 2 min	Beat in eggs, peanut butter & vanilla, 1 min
1 cup / 200 g granulated sugar
1/2 cup / 100 g packed light or dark brown sugar
2 large eggs, at room temperature
1 cup / 240 g creamy peanut butter
2 tsp pure vanilla extract
2 cups / 170 g old-fashioned whole rolled oats
1 1/2 cups / 345 g mini M&Ms
1 1/2 cups / 270 g semi-sweet chocolate chips, plus more for topping if desired

Read left to right — each column combines what's behind it. Tap a step to check it off.

Any recipe can look like this.

Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.