Gluten Free Monster Cookies
Additional fun add in/mix in's: crushed pretzels or potato chips
Servings: 3 dozen
Equipment
- stand mixer with flat beater attachment or electric hand mixer
Ingredients
- 3 large eggs* at room temp
- 1 1/4 cups packed light brown sugar
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 1/2 teaspoon vanilla extract
- 1 1/2 cups creamy peanut butter
- 1 stick (8 tablespoons) unsalted butter softened or at room temp**
- 1/2 cup multi-colored chocolate candies or M&M's
- 1/2 cup chocolate chips
- 1/4 cup raisins optional
- 4 1/2 cups gluten free old fashioned rolled oats***
Instructions
- Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats.
- Using a stand mixer or hand mixer, beat together the eggs and sugars*. Add the salt, baking soda, vanilla extract, creamy peanut butter, and butter. Mix well. Stir in the chocolate candies, chocolate chips, raisins, (if using) and the gluten free old fashioned rolled oats. Drop tablespoon sized cookie dough balls approximately 2 inches apart onto the prepared baking sheets.
- Bake until the edges are set and golden brown, for about 12 to 14 minutes. The cookies will still look a little soft in the center. Do not over bake. Let stand for about 3 to 5 minutes before transferring to wire racks. While the cookies are cooling, or right when you remove them from the oven, you can add more M&M's on top of each cookie if you want! Let the cookies cool completely before enjoying. To freeze: freeze the cookie dough balls on a flat surface, like a baking sheet. Once frozen completely; (I usually let them freeze overnight), transfer the frozen cookie dough balls to freezer safe gallon sized zip top bags. Recipe yields about 3 dozen cookies.When baking from frozen, bake at 350 for about 15 to 17 minutes. Bake until the edges are set and golden brown. Watch your cookies! Enjoy!
Notes
*Mixing eggs and sugar first, often called the sponge method, generally results in flatter, crispier cookies compared to the traditional "creaming method" (butter + sugar). This technique creates a meringue-like base that leads to a delicate crispness, whereas creaming butter and sugar produces thicker, more cake-like cookies. If you want thicker cookies: cream together the butter and sugar first and then add the eggs, one at a time, mixing after each addition.
**using melted butter generally creates flatter, denser, and chewier cookies with crisper edges because it cannot trap air during mixing, leading to faster spread in the oven. It causes the sugar to dissolve more, creating a toffee-like, glossy texture, whereas softened butter yields fluffier, taller cookies. For this recipe, I use room temp butter not melted butter.
***Old fashioned oats are naturally gluten-free but are frequently cross-contaminated with wheat, barley, or rye during farming and processing. For a safe gluten-free diet, specifically look for oats labeled "certified gluten-free," which are processed to prevent contamination. Standard, non-certified brands are not considered safe for those with Celiac disease.