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Last weekend I was in the mood to make Monster Cookies and wanted to check if I had all the ingredients. I tried searching my blog for the recipe, because I know it was here at one point. I was shocked – Monster Cookies were not on the blog!!! How could that be? One of the top 3 cookies on the planet, Monster Cookies need to be represented here!
Naturally Gluten Free
Last December one of my daughters was diagnosed with a severe Gluten Allergy. Now our dinners and desserts are gluten free. We’ve noticed that foods that are already gluten free (i.e. TACOS!) taste better than when we try to do substitutions in recipes with wheat/gluten. It is so exciting to find regular recipes that are in their natural state without any gluten! When we realized Monster Cookies were naturally gluten free, we celebrated! You still need to check each of your ingredients/brands to be sure they are not contaminated with gluten, especially oats.
We love love love Monster Cookies at our house. I think my family ate half of these cookies straight from the pan while they were warm. My kindergartner told me the cookies made him “hungry for milk,” which was easy to remedy. In fact, I suggest a nice glass of milk with your Monster Cookies.
Here is the recipe –
Monster Cookies
Ingredients
- 4 Eggs
- 2/3 cup Butter
- 1 cup Peanut Butter Smooth
- 1 1/3 cup Sugar
- 1 1/2 cup Brown Sugar
- 2 teaspoon Light Corn Syrup
- 1 teaspoon Vanilla
- 2 3/4 teaspoon Baking Soda
- 6 1/2 cups Oatmeal
- 2 cups m & m ‘s
- 3/4 cups Chocolate Chips
- 3/4 cups White Chocolate Chips
- 3/4 cups Butterscotch Chips
Instructions
- Preheat oven to 350 F.
- Add eggs to large empty bowl and beat well.
- Add in butter, peanut butter, sugar, brown sugar, corn syrup, vanilla, and baking soda; mix well.
- Add oatmeal; mix well with wooden spoon.
- Add m&m’s with chocolate chips; mix well with spoon (don’t use electric mixer). The batter will be hard to stir and very clumpy. Don’t worry, the batter will gel together when it bakes.
- Lightly mist baking pans with non-stick spray. Use a cookie scoop to fill baking pans, keeping cookie dough about 2″ apart. Flatten cookie dough piles slightly.
- Bake for 12-15 minutes, entire cookie should be golden brown. Allow cookies to cool on pan until stable enough to finish cooling on rack.
- Enjoy with a nice cold glass of milk!
I hope your family enjoys this recipe as much as mine does. Don’t forget to pin it so you can always find it!
From my home to yours,
Mary
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Those look delicious! We will be making them soon!
Thank you! We are totally making a batch to celebrate the end of school for the year!
From the pictures, it looks like you used peanut M& M’S, as opposed to plain?
They are regular or plain M&Ms, but they kind of puff out a bit when they roast/bake. Mmmmm… soo good.