no chill cookies

These Bakery-Style Monster Cookies are thick with crisp edges and a perfectly soft center. The easy, no chill cookie dough is loaded with peanut butter, oats, m&amp;ms, and chocolate chips, and comes together in one bowl. These are truly the best monster cookies!

Bakery-Style Jumbo Monster Cookies

butter,

peanut butter

sugar

brown sugar, packed

eggs

tsp vanilla extract

all-purpose flour

tsp baking soda

tsp salt

old fashioned whole rolled oats

m&ms

chocolate

Prep: Heat oven to 350° F. These cookies don&#39;t require any chilling! Line a few cookie sheets with parchment paper or silicone baking mats.

Make the Cookie Dough: Cream the butter in a very large mixing bowl, with an electric mixer on high speed until well creamed. Add the peanut butter and mix until creamed with the butter. Add the sugars and mix on high until creamed with the butters, at least 1 minute. Add eggs and vanilla and mix until just combined. Add the flour, salt, and baking soda and mix just until the dry ingredients disappear into the dough, scraping the sides of the bowl to get everything incorporated. Add the oats, m&amp;ms, and chocolate chips last, and mix on low speed to distribute throughout the dough.

Scoop into Balls: Scoop the dough into balls using a large cookie scoop. Be sure to use one that holds 4 tbsp of dough, or use a scale to weigh your dough into balls that are 4 ounces each. (Here&#39;s the scoop I use - it&#39;s actually an ice cream scoop but it works perfectly!)

Bake: Place the dough balls on your lined cookie sheets, leaving a couple inches of space between each. I can fit about 6 on a cookie sheet. Bake for 8-9 minutes. The edges will seem set, but the cookies will not have spread -that&#39;s normal with this recipe! Use the back of a measuring cup to flatten the cookies out a bit.

Serve + Store: Enjoy immediately! Or, as soon as they&#39;re cool enough to handle, but these are fabulous warm from the oven! Let cookies cool on a cooling rack completely before storing in an airtight container. Cookies last 3-5 days at room temp.

Make-Ahead Tips: Cookie dough can be made, scooped into balls, and kept in an airtight container in the fridge for 1-3 days, and baked as desired. Cookie dough balls can also be frozen in an airtight container for about 2 months. No need to thaw - simply bake from frozen for the same time as directed above.

Sink your teeth into these thick, soft &amp; chewy Oatmeal Raisin Cookies. These cookies are loaded with spiced cinnamon, raisins and chewy oats.

Soft and Chewy Oatmeal Raisin Cookies

cup (229 g) unsalted butter, cold

½ cups (330 g) light brown sugar, packed

tablespoon (15 ml) pure vanilla extract

(280 g) all-purpose flour

½ cups (120 g) rolled oats

(7 g) cinnamon

teaspoon (5 ml) salt

½ teaspoon baking soda

(approximately 10 oz) Raisins

Preheat the oven to 350° F. Soften the cold butter in the microwave for 10-15 seconds. Combine the softened butter with the brown and granulated sugar. Beat on medium speed until well combined, 2-3 minutes.

Next add the eggs and vanilla extract and continue beating until well incorporated.

In a separate bowl, combine the flour, oats, cinnamon, salt and baking soda. Stir to combine and slowly add the dry ingredients into the dough, mixing on low speed until dough starts to form.

Before the dough thickens, add the raisins. Beat a couple of times just until the flour incorporates.

Line a baking sheet with parchment paper or a silicone baking sheet. Scoop the dough using a large cookie scoop and place on a sheet pan, 2 inches apart.

Bake for 11-13 minutes. The center of the cookie should be slightly under baked but not too gooey. Allow to cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool. Store in an airtight container.

Good flavor and moist. Would make it again

These cookies turned out SO good!  I followed the recipe exactly except for adding about a 1/4 cup more of raisins (only because the box I bought had 2 1/4 cups in it). Soft, chewy and the flavor was perfect. Definitely a keeper.

This is amazing! I love this recipe. 😁🥲😄🥰  My parents, grandparents, and my sister loved the cookies. You are seriously the beat cookie developer in the world 😁😃.

I've tried many oatmeal cookie recipes and this one tops them all. Easy to make and delicious to devour.

These were very easy to make. My son gave it two thumbs up (and he is hard to please)!
I would gladly use this recipe again! Thank you!

I followed the directions to the tee and both times the dough came out runny and the cookies were huge . Not sure what i did wrong

These are DELICIOUS!  They did spread and came out huge (I halved the recipe and got 9 cookies.  Maybe my scoop was too big).  I had to bake them longer, but the flavor is sooooo good!
Thank you for the recipe!

Good flavor, but I also had super runny cookies as mentioned in another review. I started with room temperature butter. If I try again, I'll use slightly colder butter.

This recipe was delicious! We substituted 1 cup of the raisins for 1/2 cup dried cranberries and 1/2 cup dried blueberries to copy a Panera cookie and it was a hit! Two thumbs way UP!

My cookies came out tasty and chewy, but me dough was too dry and I had to add 3 tablespoons of 1/2 n 1/2.

Excellent recipe. Made almost 4 dozen. Used a heavy pour of my favorite bourbon instead of vanilla, Saigon cinnamon and a 12oz bag of raisin medley. I want to try it with 5 spice powder next time. Thanks for sharing...definitely a keeper.

Literally the best oatmeal raisin cookies I’ve ever made — and I’ve tried many different recipes.  This will be my go to from now on.

I just made these cookies today. First time ever making this kind and my husband, who loves oatmeal raisin, said they were the best he has ever eaten!! Thank you for posting this recipe! This one will definitely go in my recipe books!!

I enjoyed the cookies and they came out with chewy centres and crispy edges , but I thought the sugar content super high, can I make these with much less sugar?

This is the best oatmeal cookie recipe that I have used ever!! You certainly deliver on what you say your cookie is and how it comes out in reality. Really really good cookies!!

I just baked these and they are AMAZING. I may eat half of them myself. 😳

I made these for my dad on his birthday and he LOVED them! (He even called me a few days later to tell me the “tragic news” about all of the cookies being eaten. I also gave a few to my husband, who is a very picky eater. He devoured them, too. This recipe is so on point and will now become my go-to for a great oatmeal raisin cookie! 👍🏻💕

First time making oatmeal cookies. They were very good! A little too sweet for my liking. Perhaps will take off 2 tbsp brown sugar next time. And I baked for 16 minutes. Awesome! Thank you for the recipe!

I made these today. I substituted raisins for dried cranberries because that's what I had on hand.  They were WONDERFUL!!!  Thank you for a great recipe.

I have searched for a long time to find a CHEWY oatmeal raisin cookie and you nailed it!! I especially love that you don’t have to have room temperature  butter, makes it so easy to put together at the last minute!! And these NECER last more than 2 days in my house!!😂😂😁😁

Good easy recipe although I found them too big. Eventually sized them s at 40g per cookie, anal I know :) and baked for  good 15 mins.

I've never made oatmeal cookies before.
These cookies was outrageously delicious. 
I didn't put as many raisins as called for.  Only because less works great for us.  
Thank you for your recipe.   ❤

This is the most amazing recipe I have found so far and trust me I am no spring chick so I have been looking. The ingredients are right on I doubled my recipe did the first half with just raisins then I took the second half and added the pecans turned out perfect absolutely delicious now if I could just refrain from eating them all! Thank you so much for sharing your recipe to the rest of us on Pinterest, they are deliciously wonderful!!

These are the best Oatmeal raisin cookies. I like you use more brown sugar, cinnamon and two cups of raisins.
After they're cooked I break them up at some pecans and make them into granola.

Great recipe!! I used golden raisins because I don’t care for the regular ones!! These cookies turned out beautifully and delicious 😋

I found this recipe on Pinterest and decided to give it a try since I saw some of the reviews were good. I made them for my husband who is quite picky. They were the best oatmeal raisin cookies I have ever had. My husband always asks me to bake them for him. They are chewy and delicious.

These cookies are delicious. I decided to make them for my husband because they looked like something his mom used to make. He said they weren’t exactly the same but he loved them. The recipe make a lot.

This recipe makes the best oatmeal - raisin cookies that I have ever eaten!  Absolutely delicious!  I think it’s the cinnamon that puts them over the top.
Thank you for the recipe.

Absolutely Delicious 😋 The best raisin oatmeal cookies, hands down!

Made these and very easy to create. They are absolutely delicious, can’t stop eating them.

Delicious.  Made for a barbecue with raisins and dates!  They are a hit.  Especially like the flavor and soft texture.

I make this recipe all the time, I soak my raisons to make them plump and soft. Makes a huge difference.
Family all love them !

My dad isn’t crazy about oatmeal but he loved them! I soaked my raisins and add just a little chocolate chips and they were a hit!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1582337571/kkwrvpizqcg969dxy6ux.mp4

Sink your teeth into these thick, soft & chewy Oatmeal Raisin Cookies. These cookies are loaded with spiced cinnamon, raisins and chewy oats. This is a simple cookie recipe to make and can be made ahead of time. Plus, they stay fresh for days.

Snickerdoodle Cookies are a classic cookie, but I&#39;ve upgraded them by stuffing them with my cinnamon roll filling and adding a luscious vanilla glaze. Soft brown butter snickerdoodles are stuffed with my cinnamon roll filling and baked to chewy, crisp-edged perfection. Top the warm cookies with a drizzle of vanilla glaze - these taste exactly like a cinnamon roll combined with a snickerdoodle cookie!

Cinnamon Roll Snickerdoodle Cookies

sugar (156 grams)

dark brown sugar, packed (163 grams)

eggs,

vanilla

all-purpose flour, spooned & leveled (390 grams)

tsp baking powder

tsp cream of tartar

cinnamon

tsp nutmeg

cloves

tbsp salted butter, softened

2 and 1/4 tsp all-purpose flour

salt

maple syrup

tbsp milk

cinnamon,

Brown the Butter: See note below if skipping this step. Add butter to a medium saucepan over medium heat. Melt the butter, stirring occasionally. Once it&#39;s melted, turn the heat to medium-low, and continue cooking the butter, stirring frequently. The butter will get foamy and bubbly, then turn a deep golden shade with a nutty, caramely aroma. (This will take about 4-6 minutes once the butter has melted.) Pour into a large bowl, making sure to scrape in all the brown bits from the bottom of the pan, and allow to cool in a heat-safe bowl   for 40 to 45 minutes in the freezer. The butter must be room temperature, not hot before you use it, but it will still be in a liquid state. Tip: If you left the butter in the freezer too long and it solidified, just microwave it gently to get it back to a liquid, but make sure it isn&#39;t hot.

Make Snickerdoodle Dough: Add the cooled brown butter to a large bowl. Whisk in the sugars. Add the eggs and vanilla, and whisk until smooth and combined, about 30-45 seconds. Fold in the dry ingredients, until completely incorporated into a dough. If it&#39;s a bit crumbly, just keep mixing - it&#39;ll come together. Or, use your mixer to get everything combined quickly at the end. Scrape the sides and bottom of the bowl to check for any dry bits that didn&#39;t get mixed in. Cover the dough with a clean kitchen towel or plastic wrap and pop in the fridge to rest while you make the filling.

Make Cinnamon Roll Filling: In a small bowl, cream together all the cinnamon roll filling ingredients. If it&#39;s particularly warm in your kitchen, pop this in the fridge so it doesn&#39;t get melty while you make the cookie dough. Make Cinnamon Sugar for Rolling: In a small bowl, stir together the cinnamon and sugar for rolling.

Assemble &amp; Chill: Scoop cookie dough balls that are 65 grams in size (about 3.5 tablespoons). Flatten each dough ball and add 2 tsp of cinnamon roll filling to the center. Encase the filling in the dough completely, making sure any seams are smoothed shut, and roll the dough back into a ball. Roll in the cinnamon sugar before chilling, so it adheres better. Chill the dough balls for at least 30 minutes in the freezer or at least 3 hours in the fridge. They should feel solid coming out of the freezer. If they aren&#39;t, freeze them longer. See note below if you want to make smaller cookies &amp; stretch the yield.

Bake: Preheat your oven to 365℉. Line a few baking sheets with parchment paper. Place 5-6 cookies on a cookie sheet, allowing space between for them to spread. Bake one sheet at a time (keeping excess cookie dough balls in the fridge/freezer to stay cold). Bake for 10-13 minutes. The edges of the cookies will appear set and the tops will look just done. Place a round cutter around the outside of the cookies to &quot;scoot&quot; or swirl them into a perfect circle - this helps them look a bit thicker as well. (Just don&#39;t actually cut off any wonky edges with the cutter!)Place cookie sheet on a wire rack to cool while you make the glaze.

Make Glaze: Whisk together all glaze ingredients and drizzle over the warm cookies once they&#39;ve been out of the oven about 15 minutes.

Serve + Store: Enjoy cookies warm (they need to cool for about 20-30 minutes) or at room temperature! Store cooled cookies in an airtight container at room temperature for 4-5 days or in the fridge for 6-7.

Make-Ahead Tips: The stuffed cookie dough balls can be made &amp; stored in an airtight container in the fridge for 1-2 days before baking. Or, it can be frozen for 1-2 months. Freeze dough balls in a single layer on a lined baking sheet, then transfer to a freezer bag once frozen so the balls don&#39;t all stick together. Bake from frozen, adding 1-2 minutes to the bake time as needed.

Top 3 no chill cookies recipes from across the web

The most viewed no chill cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Bakery-Style Jumbo Monster Cookies

Soft and Chewy Oatmeal Raisin Cooki...

Cinnamon Roll Snickerdoodle Cookies

Top 3 no chill cookies recipes from across the web

The most viewed no chill cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Bakery-Style Jumbo Monster Cookies

Soft and Chewy Oatmeal Raisin Cooki...

Cinnamon Roll Snickerdoodle Cookies

The most viewed no chill cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine