These fun Monster cookies seemed the perfect post to welcome in the weekend! It has been a long week and I am really ready for the weekend! What about you?! Unfortunetly, we have been fighting yucky colds and the dreaded strep throat at our house the last few weeks and I see better days in our future starting with this weekend! Woo hoo! Antibiotics should be taking effect, and we will all be on the mend and ready for Spring Break that is coming soon! I am hoping we can get all these sickies out of our systems and be healthy and happy for a trip to Florida and the beach in about a week! Crossing my fingers! I feel like we don’t usually get sick often, but this winter has been brutal for us! It has been one thing after another. Have you noticed a lot of illness in your area or is it just Chattanooga? I am hoping we have had our turn and now we are done with it all! Bring on Spring sunshine, flowers and warmer weather…we are ready:)
Now back to these Monster cookies! When I was introduced to Monster cookies years ago, I was not impressed. The Monster cookie I tried looked great but was dissapointingly dry and bland. Because of that initial bad impression, I have always skipped over Monster cookies, but this recipe caught my eye since it was flourless. When I finally got around to making them, I was seriously impressed! These Monster cookies are not dry (in the least) they are chewy, packed with flavor and perfectly tasty! You know that two my boys have to eat Gluten Free, right? Well, sometimes a GF diet is hard and involves special flour blends and different recipes and can be rather time consuming and frustrating when the recipes don’t taste “normal” . So you can imagine my excitement when I found a perfectly easy cookie recipe that is naturally gluten free, without any crazy weird ingredients and that are incredibly delicious!! So exciting! My whole family loved these cookies and I know that I will be making them for years to come!
- 3 large eggs
- 1¼ cups packed light brown sugar
- 1 cup granulated sugar
- ½ teaspoon salt
- 2 teaspoons baking soda
- 1 teaspoon vanilla extract
- 1½ cups creamy peanut butter
- 1 stick butter (1/2 cup) softened
- 4½ cups quick cooking oats (use certified gluten free oats if making gluten-free cookies)
- 1 cup M&Ms ( i like minis M&Ms)
- 1 cup milk chocolate, or semisweet chocolate chips
- Preheat the oven to 350 degrees F and prepare cookie sheets by lining them with parchment paper, silpat liners or lightly grease with cooking spray.
- In the bowl of a stand mixer fitted with the paddle attachment, add the eggs, brown sugar, and granulated sugar and mix well.
- Add the salt, baking soda, vanilla, peanut butter and butter and mix until creamy, about 1-2 minutes.
- Stir in the oatmeal, M&Ms, and chocolate chips until combined. The dough will be "wet" and sticky.
- Scoop the dough into heaping tablespoon-sized balls and place about 2 inches apart on the cookie sheets and flatten them slightly with the palm of your hand.
- Bake the cookies for 8-10 minutes. Don't overbake - the cookies should just be set and very lightly golden around the edges.
- Let the cookies sit for 1-2 minutes on the cookie sheet before transferring to a cooling rack to cool completely. These cookies freeze well.