These cookies aren’t your average monster cookies. “They’re SO good and I don’t even like monster cookies!” – my sister. These cookies are monstrous monster cookies because their larger and a lot thicker than usual. They’re ultra soft and you’ve gotta eat them fresh out of the oven when they’re warm, gooey, and melty (if you don’t, just microwave for 10-15 seconds, they’re not the same but still similar). If you’ve never had a monster cookie, they’re essentially peanut butter, oatmeal, chocolate chip, M&M cookies. The peanut butter flavor is delicious but not over-powering, the crisp M&M’s add extra crunch and texture, the melty chocolate chips are always delightful, and the oats add some more chewiness. Make these cookies with Halloween themed M&M’s and maybe some Halloween eye candy and they’ll become the perfect Halloween treat!
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Link to my favorite gluten-free flour blend is here.
Thick, Gluten-free Monster Cookies
Equipment
- I highly recommend using a gram scale to measure ingredients precisely. Inaccurate measurements may cause severe problems.
Ingredients
- 270 grams (2 cups spooned and leveled) Bob's Red Mill Gluten-free 1:1 Baking Flour
- 32 grams (¼ cup spooned and leveled) cornstarch
- 1 tsp sea salt
- ¾ tsp baking soda
- 170 grams (¾ cup, 1 ½ sticks) unsalted butter
- 197 grams (¾ cup) creamy peanut butter I recommend Jif Natural
- 330 grams (1 ½ cups) sugar
- 15 grams (about 1 tbsp) molasses
- 1 ½ tsps pure vanilla extract
- 2 large eggs
- 143 grams (1 ½ cups) rolled oats certified gluten-free if needed
- 235 grams (1 ⅓ cups) bittersweet/dark chocolate chips the darker, the more melty
- 303 grams (1 ½ cups/10.7 oz) M&M's
Instructions
- Preheat the oven to 450 degrees F (232 C). Yes, I know it's a lot hotter than your average cookie baking temperature. Line a couple baking sheets with parchment paper. In a large bowl, whisk the GF flour, cornstarch, salt, and baking soda together.
- Cream the butter, peanut butter, sugar, and molasses together using a stand mixer. while it's mixing, pour in the vanilla and mix until fluffy and well combined. Add both eggs and beat until fully mixed. Scrape the sides and bottom of the bowl with a spatula. Add the dry mixture and rolled oats and mix on low until combined then turn the speed up to high and let it mix a little longer. Add the chocolate chips and M&M's and mix until they are just combined, over mixing will crush the M&M's.
- Scoop the dough into large cookie dough balls, mine were the size of 2 heaped standard cookie scoop balls combined into one large ball. Each dough ball weighed about 85 grams or roughly 3 oz. Place 6 cookies spaced out evenly on one tray. Bake one tray at a time for 6 minutes. The top should be very lightly browned and the center should be very soft. Let them cool for at least 5 minutes before enjoying warm. If the cookies cool down, microwave for 10-15 seconds to make them soft and melty again before eating. Enjoy!
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