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Monster Cookies

overhead view of monster cookies on a round cooling rack lined with parchment.
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★★★★★

5 from 1 reviews

Bring out your inner kid with these chewy, flourless monster cookies! This smaller batch recipe loaded with m&ms, chocolate chips, oats and peanut butter is naturally gluten-free and made with no corn syrup.

Ingredients

Scale
  • 5 tbsp butter, room temperature
  • 3/4 cup brown sugar
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1/2 tsp vanilla
  • 1 cup smooth natural peanut butter
  • 1 1/2 tsp baking soda
  • 3 cups rolled oats
  • 1/2 cup plain m&ms
  • 1/2 cup dark or semisweet chocolate chips

Instructions

  1. Preheat oven to 350° F. Line a baking sheet with parchment or a silicone baking mat.
  2. In the bowl of a stand mixer (or a large bowl with a hand mixer), cream together butter and sugars until smooth.
  3. Add eggs, vanilla, peanut butter, and baking soda and mix on medium speed until smooth.
  4. Stir in oats, m&ms and chocolate chips until well combined.
  5. Scoop mixture using a large scoop (I used a 3 tablespoon scoop) onto prepared baking sheet. Gently press the dough down to flatten each cookie slightly.
  6. Bake cookies for 10-11 minutes (or 8-10 minutes for smaller cookies).  If the cookies haven't spread at all, you can pick up the pan and firmly bang it down halfway through cooking and resume baking. Once lightly golden on top, remove the cookies from the oven.
  7. Allow cookies to cool 5-10 minutes to set up before removing.

Notes

  • Room temperature eggs and butter ensure even mixing fo the dough. If you don't have time to wait around, pop the butter in the microwave for 5-10 seconds at half power, and place the eggs in a bowl of warm water for about 5 minutes.
  • The cookies don't spread a whole lot in the oven, so you may need to press them down gently before baking. OR you can do a fun little trick where you bang the pan (literally pickup the pan and bang it down) halfway through baking to make them a little flatter.
  • Don't over-bake the cookies. They'll turn out hard. Take them out before they appear done, with just lightly golden tops and still looking just a little jiggly. They will set up as they cool and stay chewy for days!
  • If you're making them for Halloween, you can add little eyeball sprinkles to the top of each cookie to make them festive!
  • The dough can be refrigerated in an airtight container for a few days. If you're baking from the fridge, gently flatten each ball of dough before baking and add about 2 minutes to the bake time.

Keywords: monster cookies without corn syrup, small batch monster cookies, gluten-free monster cookies, peanut butter oatmeal cookies with m&ms

Find it online: https://livelytable.com/monster-cookies/