Sharing this recipe for monster cookies wasn’t planned. I went to make them one day and couldn’t find my recipe, so I stumbled on this one by Cookie + Kate which looked similar. I felt that it was missing a few things so I adjusted it a bit and, I must say, yum. They turned out better than I remembered, chewy and satisfying, with something different in each bite. I figured why not share with the world, so here we are! Since the recipe is flourless, it’s naturally gluten-free (though if you have health issues, double check that your oats are labeled as such as well.) And even if you’re a raisin-hater, give them a chance! They add to the chewiness and keep you guessing when you take another bite.
Makes about 48 cookies
Ingredients
- 5 tablespoons (71 grams) unsalted butter, melted
- 1 ½ cups (360 grams) creamy peanut butter
- 2 cups (432 grams) light brown sugar
- 3 large eggs (150 grams)
- 2 teaspoons baking soda
- ½ teaspoon cinnamon
- 2 teaspoons vanilla extract
- 2 ½ cups (185 grams) old-fashioned rolled oats
- ¾ cup (168 grams) mini chocolate chips
- ¾ cup (128 grams) M&Ms (or 2 single sized bags)
- ½ cup (70 grams) raisins
Instructions
Make the Cookies:
- Preheat the oven to 350°F. Line half sheet pans with parchment paper and set aside.
- In a mixing bowl fitted for an electric mixer or in a medium bowl with a hand mixer, cream the butter, peanut butter and brown sugar on medium speed until incorporated, about 1 minute.
- Add the eggs one at a time, allowing each to absorb in the mixture on medium speed before adding the next. Add the baking soda, cinnamon and vanilla extract.
- Scrape the sides of the bowl down, add the oats and mix on medium-low. Then add the chocolate chips, M&Ms and raisins until just combined.
- Using a cookie scoop, place an even amount of batter, spaced a few inches apart to allow spreading, about 6 per sheet. Bake for 10 to 12 minutes or until the edges are just set. Allow to cool on the baking sheet for 10 minutes before moving to a wire rack to cool completely. Serve immediately or store in an airtight container for up to 3 days at room temperature.
