Monster Cookies (Gluten-free

• Vegetarian
• Gluten free

• Refrigerated

  • 3 Eggs

• Condiments

  • 1 1/2 cups Peanut butter

• Pasta & Grains

  • 4 1/2 cups Rolled oats or instant oats, gluten-free

• Baking & Spices

  • 2 tsp Baking soda
  • 1 cup Brown sugar, packed
  • 1 cup Semi-sweet chocolate chips
  • 1 cup Sugar
  • 1 tsp Vanilla extract, pure

• Dairy

  • 1/2 cup Butter

• Desserts

  • 1 cup M&ms, plain

Found on mygluten-freekitchen.com

Description

Ingredients

• 1/2 cup softened butter, margarine or coconut oil
• 1 cup packed brown sugar
• 1 cup sugar
• 1 1/2 cups peanut butter (I prefer using creamy, but you can use crunchy)
• 3 eggs
• 2 tsp. baking soda
• 1 tsp. pure vanilla extract
• 4 1/2 cups gluten-free rolled oats or instant oats
• 1 cup semi-sweet chocolate chips
• 1 cup plain M&Ms

Directions

• Preheat oven to 350°. Line cookie sheets with parchment paper.
• In the bowl of your electric mixer, cream together butter, sugars, peanut butter and eggs until light.
• Add baking soda, vanilla extract, and gluten-free oats and mix on low speed until well mixed.
• Stir in chocolate chips and plain M&Ms.
• Use a large cookie scoop to scoop rounded balls of dough and place on lined cookie sheets, leaving space between them for them to spread. I only do 12 per cookie sheet, less if using a smaller sized sheet.
• Bake at 350° for 10-15 or until they dont look gooey in the center. These are better slightly under-cooked than overcooked. I recommend baking a test cookie to see how many minutes it will take for your oven.
• Remove from oven and leave on the cookie sheet for a couple of minutes before moving cookies to wire racks to cool.