Tuesday, May 29, 2012

Monster Cookies

Monster Cookies recipe by Barefeet In The KitchenCrisp and chewy at the same time, these cookies are loaded with many great cookie flavors. Oats, peanut butter, chocolate chips and even a drop of maple syrup all combine to make my grandmother's Monster Cookies. Does anyone not have a monster cookie recipe from their grandmother? My best friend and I compared our grandmother's recipes a few years ago and laughed when they were almost identical. I thought these cookies were exclusive to my own family and in the past few years, I've seen these all over the internet. If you haven't tasted them before, you are missing out on one of the best cookies ever.

I only make these cookies a couple times a year, because I absolutely can not eat just one (or two or three). However, one of my brothers has a special birthday today, as does his beautiful wife, and in honor of them both, I made and shipped these Monster Cookies to them last week.

Happy Birthday, Karl and Heather!

Gluten Free without even knowing it, these cookies were free of wheat before that was the cool thing to be. The oats and the peanut butter hold them together perfectly. (If you are baking them with allergies in mind, be sure to purchase certified gluten free oats.)

Monster Cookies
recipe makes about 3 dozen 3" cookies
(printable recipe)

1/3 cup butter, room temperature
1 cup, plus 2 tablespoons brown sugar
2/3 cup white sugar
2 eggs
1 rounded teaspoon baking soda
1/2 teaspoon vanilla
1 teaspoon maple syrup (I used the fake stuff for years and it works fine as well if you don't have maple)
1 cup crunchy peanut butter
3 cups old fashioned rolled oats
1/3 cup semi-sweet chocolate chips, slightly heaped
about 1/3 cup m&m candies, reserved for topping

Preheat oven to 350 degrees. Cream together the butter and sugars. Add the eggs, vanilla, syrup and baking soda. Add the peanut butter and then the oats. Stir well to combine and then add the chocolate chips, mixing them in thoroughly.

Scoop generous cookie mounds onto cookie sheets and then top with m&ms. Bake for approximately 12 minutes, watching carefully to make sure they do not overbake. The cookies should be barely browned around the edges and just past looking wet on top. Cool on sheet for 1 minute and then remove to wire rack.

ONE YEAR AGO TODAY: Bacon, It's What's For Dinner

17 comments:

  1. I attest to the delicious nature of these cookies. They are already gone. Yes, all three bags. I think Heather may have eaten two of them. The cookies, that is. I'm a pig.

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    1. You just made my night. I'm glad you like them so much!

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  2. I love a "naturally gluten free" recipe. Baking has become a great adventure for me in replacing wheat based flours with gluten free versions. But I feel there is something right with the world when a cookie never called for flour in the recipe.Great job as usual.

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  3. Wow, this look so great, immediate bookmarked! my kids will love this cookie. Thanks for sharing.

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  4. Melissa homemakerMay 30, 2012 at 4:13 AM

    Its my sons 13th birthday today and he's having surgery. He will be very hunrgy afterwards from not eating for 16hours. I am making these minus the m&ms. We don't do dyes.

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  5. I think these are already on my list but I better print it out again just to be sure :) Love the gluten free status without even trying!

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  6. Oh, how I love monster cookies too!! They always remind me of when I was younger. What a great way to celebrate a birthday!

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  7. Those are some lovely monster cookies!

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  8. We have no Monster Cookie recipes in our family, and I've never heard of them, I must have had a deprived childhood! They look great, I'll send them in a care package to my daughter at college.

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  9. I am so sad that Monster Cookies are not my family's special thing, but I guess it makes sense that it isn't! And my recipe is just like yours. :D

    Making ice cream sandwiches out of them sounds perfect, thank you!

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  10. I love monster cookies. Yours look so yummy!

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  11. My son is allergic to peanuts aside from the gluten. What can I use to substitute the peanut butter?

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    1. I imagine that any nut butter (almond or sunflower, etc) would work as well. However, I haven't tried it myself. If you do, let me know how it works!

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  12. I just made these on Friday.....we love them!

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  13. These sound wonderful. My grandson has a severe allergy to eggs and dairy. I have dairy-free chocolate chips and Earth Balance sticks. I was wondering if anyone has made this recipe using an egg substitute. I would be leaving out the M&M's and possibly adding a few more chips.

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    Replies
    1. I've never tried it without the regular eggs, but I "think" it will work fine with an egg substitute. I do make them all the time without m&ms and just toss in an extra handful or so of chocolate chips.

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