Gluten Free M&M Monster Cookies
You will NOT miss the gluten in these chewy delights filled with mini M&Ms and chocolate chips!
Ingredients
- 1 cup sugar
- 1 cup packed light brown sugar
- 1/2 cup unsalted butter at room temp
- 3 large eggs
- 1 1/2 cups peanut butter
- 1 Tbsp vanilla
- 2 tsp baking soda
- 1/2 tsp salt
- 4 1/2 cups oats old fashioned or quick
- 1 cup mini M&Ms
- 1 cup mini chocolate chips
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper,
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, and brown sugar until light and fluffy. Beat in the eggs, one at a time. Then beat in the peanut butter, vanilla, baking soda, and salt until well combined. Add the oats and mix until combined, then stir in the M&Ms and the mini chocolate chips. Batter will be very stiff.
- Scoop 2-3 Tablespoon mounds of the dough onto the prepared baking sheets, spacing the mounds at least 2 inches apart. I use a baby ice cream scoop, about the size of a melon baller.
- Bake the cookies for 12-15 minutes then remove them from the oven and allow them to cool for 5 minutes on the baking sheets before transferring them to a rack to cool completely. To make sure your cookies stay chewy, you can underbake slightly and leave on the baking sheet 5-10 minutes before transferring to a rack. Enjoy!