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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:

  1. Preheat the oven to 350°F. Line half sheet pans with parchment paper and set aside.
  1. 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.
  1. 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.
  1. 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.
  1. 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.

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AnnMarie Mattila
AnnMarie Mattilahttps://pastryathome.com
AnnMarie Mattila is a writer for Pastry Arts Magazine, as well as a freelance baker and pastry chef in New York. She has a master’s degree in Food Studies from New York University and is also a graduate of the Institute of Culinary Education.

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