Cream the butter and sugars together in a medium sized bowl using a hand mixer. Once you have a creamy texture, add the vanilla, egg, and peanut butter. Mix well.
In a separate bowl blend together the flour, cinnamon, baking soda and baking powder with a whisk. Pour the dry mixture into the bowl with the wet mixture.
Use a wooden spoon to mix all ingredients well, about 1 minute. Add the M&Ms, quick oats, and chocolate chips and continue to blend with the spoon.
Prepare a baking sheet. Using a scoop, add the 2 inch balls of cookie dough and separate them by a few inches.
Bake cookies for 11-12 minutes, or until the edges start to brown. Remove the cookies from the oven. If you want the cookies to have extra M&M’s, now is the perfect time to add a few to the tops and press down easily. Allow the cookies to cool for a minute before placing them on a wire cooling rack.
Serve when ready! Store in an airtight container at room temperature for up to a week.
Notes
Store monster cookies in an airtight container at room temperature for up to 3 days.
Make these cookies a little larger, but make sure you add a little baking time.
*Nutritional information is a calculated guesstimate. Please note that this can change with different brands and modifications you may make to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements you're using with each recipe.