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Cookie Monster Cookie

Imagine biting into a cookie where chocolate chips tumble out like jewels, and the Cookie Monster Cookie delivers exactly that experience in every single bite. These oversized, chewy cookies are loaded with chocolate chips, oats, and a hint of vanilla that makes them taste like a beloved childhood character came to life in cookie form.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter softened to room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups semi-sweet chocolate chips
  • 1 cup old-fashioned rolled oats
  • 1/2 cup chopped walnuts or pecans optional

Equipment

  • Mixing bowls (large and medium)
  • Electric mixer or whisk
  • Measuring cups and spoons
  • Baking sheets
  • Parchment paper
  • Cookie scoop or spoon
  • Oven thermometer (optional but helpful)
  • Cooling racks

Method
 

  1. Set your oven to 375 degrees Fahrenheit and allow it to preheat for at least 10 minutes.
  2. In a medium bowl, whisk together the flour, baking soda, and salt until combined.
  3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar together with an electric mixer for 2 to 3 minutes until the mixture is light, fluffy, and noticeably pale.
  4. Add the eggs one at a time to the butter mixture, beating well after each addition and scraping down the bowl. Pour in the vanilla extract and mix until fully incorporated.
  5. Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined.
  6. Stir in the chocolate chips, oats, and nuts using a wooden spoon or sturdy spatula until evenly distributed.
  7. Using a cookie scoop or a spoon, drop dough portions onto parchment-lined baking sheets, spacing them about 2 inches apart.
  8. Bake for 11 to 13 minutes, until the edges are golden brown but the centers still look slightly underbaked.
  9. Let the cookies sit on the baking sheet for 3 to 5 minutes before transferring them to a cooling rack.

Notes

Don't pull your cookies from the oven the moment they look done; they'll finish cooking on the hot pan and develop the ideal chewy-to-crispy ratio. Store cooled cookies in an airtight container with a slice of bread to keep them chewy for days. Chill your dough for 30 minutes before baking if you prefer thicker cookies with less spread.