Description
Gluten Free Monster Cookies are the ultimate cookie mash-up of peanut butter, oatmeal, chocolate chips and M&Ms. They’re soft, chewy and bake up beautifully every single time.
Ingredients
Scale
- 4 1/2 cups (350 g) uncooked quick-cooking oats or old-fashioned oats *see note below
- 1.5 tsp (7g) baking soda
- 1 tsp (4g) baking powder
- 1/2 tsp (3g) fine salt
- 1/2 cup (113g) unsalted butter, softened
- 1.5 cups (12oz or 340g) creamy peanut butter
- 1 cup (150g) granulated sugar
- 1 cup (150g) packed light brown sugar
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- 1/2 cup (90g) mini chocolate chips
- 1/2 cup (100g) multi-colored chocolate candies, plus extra for on top
Instructions
- Preheat the oven to 350F.
- Line a half sheet baking pan with parchment paper.
- Combine the oatmeal, baking soda, baking powder and salt in a large bowl. Mix it up and then set aside.
- Combine butter, peanut butter, granulated sugar, and brown sugar into the bowl of a stand mixer with the paddle attachment or a large bowl and cream together the ingredients for 2 minutes until fully incorporated. This allows the sugar to dissolve a bit.
- Add the vanilla and eggs to your creamed peanut butter mixture and continue to beat until incorporated.
- Add half the dry oatmeal mixture into the wet ingredients and mix until combined, then add the remaining oatmeal mixture to the wet ingredients to form your dough. Mix for 1 minute to fully incorporate everything and allow the oatmeal to absorb some of the moisture from the dough.
- The dough will be rather tacky if you use quick cooking oats. The dough will be rather wet if you use old fashioned oats.
- Add the chocolate chips and chocolate candies to the dough and fold them in until fully incorporated.
- Scoop out dough balls using a 1.5Tbs cookie scoop and place them on your sheet tray with plenty of space between. Approximately 6 dough balls can fit on a half sheet tray.
- Press more M&M’s into the top of the cookies
- Bake in the preheated 350F degree oven for 10 minutes if you’re using quick cooking oats or 12 minutes if you’re using old fashioned oats. You’ll know the cookies are done when they no longer appear wet on the top and they have just the smallest bit of browning around the edges.
- Use a 4” round cookie cutter to run in a circular motion around the edges of the baked cookies right after they come out of the oven and are still pliable. This will help shore up the edges and thicken up the cookie, too.
- Allow the cookies to cool on the sheet tray for 10 minutes before transferring to a cooling rack.
Notes
- Quick cooking oats (not instant) will yield softer cookies. Old fashioned oats will yield chewier, heartier cookies.
- Conventional creamy peanut butter in the style of Jif or Skippy is recommended for the best result