CHEWY MONSTER COOKIES

These chewy monster cookies are loaded with peanut butter, oats, m&m’s and chocolate chips. The perfect cookie to make you feel like a kid again, and the best part is they are made without flour, so they’re gluten free.

CHEWY MONSTER COOKIES

As a kid I loved anything that had m&m’s in it. My Mom would put them in our rice krispie treats and cookies, and there’s just something about the hard coating and the melty inside that always leaves me so satisfied. These cookies are the perfect chewy cookie with little bits of texture and crunch from the oats and chocolate, and they’re so quick and easy to make. And the best part is anyone and everyone seems to love them!

INGREDIENTS NEEDED TO MAKE THESE COOKIES

• Butter
• Brown Sugar
• Granulated Sugar
• Eggs
• Vanilla
• Baking Soda
• Creamy Peanut Butter
• Old Fashioned Oats (make sure they’re GF if needed)
• Chocolate Chips
• M&M’s
• Flaked Salt

HOW TO MAKE CHEWY MONSTER COOKIES

1. Preheat oven to 350° F. Line 2 baking sheets with parchment paper.
2. In the bowl of a stand mixer, cream together butter and sugars until smooth, about 3-4 minutes.
3. Add eggs, one at a time, mixing in between. Then add vanilla, peanut butter, and baking soda and mix on medium speed until smooth.
4. Stir in oats, m&m’s and chocolate chips until well combined.
5. Scoop dough using a medium to large cookie scoop, I like to use a 3 TBSP size for these cookies.
6. Bake for 8-10 minutes, depending on size, or until a light golden brown around the edges and top.

SOME HELPFUL TIPS

• If you are needing these cookies to be Gluten Free, make sure that your oats are in fact gluten free because all of them are not.
• Allow your ingredients to be room temperature before beginning to mix.
• I have listed both chocolate chips and m&m’s as ingredients. You are welcome to use all chocolate chips or all m&m’s, or do a mix as I have suggested.
• These cookies are originally called “monster cookies” because of their size. I like to make them using a 3 TBSP sized scoop with gives them a medium size, you are welcome to bake them larger or smaller. Just make sure that you watch the baking time and adjust accordingly.
• These cookies are best baked on parchment paper because that helps to keep them from spreading. A sil-pat would also work well if you have either.

If you like oatmeal cookies you should also try my Brown Butter Oatmeal Raisin Cookies, or my Oatmeal Chocolate Chip Cookies.

For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment below if you make them and love them as much as I do.