Description
You may not believe this, but I had never eaten or even heard of a "Monster Cookie" until this year. Who knew there was this garishly delicious peanut butter, oatmeal cookie out there? As you can imagine, I found many different versions of the recipe and finally settled on one that was naturally gluten free since it contained no flour. What I now love about this gluten free monster cookie is its flexibility. It does not matter what you stuff this cookie with; chocolate chips, gluten free butterscotch chips, peanut butter chips, M&Ms, toffee bits, etc. Just make sure you overload the batter with delicious morsels and maybe try to limit yourself to one a day.
Ingredients
| Prep time: 15 minutes | Cooking time: 12 minutes | Total time: 27 minutes |
Instructions
Preheat oven to 350 degrees. Line cookie sheets with parchement paper.
In the bowl of a stand mixer, cream together the peanut butter, sugar, brown sugar, butter and vanilla until light and fluffy.
While this mixture is creaming, prepare your dry ingredients by combining the gluten free oats, salt and baking soda in a small bowl. Set aside.
With the mixer on low speed, add eggs, one at a time, to the creamed butter mixture. Scrape between additions.
Add the dry ingredients and mix well.
Stir in both chips and M&Ms by hand.
Use an icecream scoop to portion this dough and place 2" apart on prepared cookie sheets. They will spread as they cook.
I found when I rolled the balls by hand, the goodies had a tendency to pop out, especially the hard-coated M&Ms. Don't worry if it looks like there is too much stuff in the dough - it all works out.
Bake approximately 12 minutes until lightly golden. Remove from oven, let cool slightly, about 5 minutes, before removing from cookie sheet to cool completely.
Notes
In keeping with the "Monster Cookie" theme, I made large cookies. You can make them smaller, but somehow, that is less fun.
This dough also works great baked as a bar cookie in a 9x13 pan. Be sure to portion the baked bars while they are still warm.