Monster cookies are some of the most amazing cookies in the universe. Possibly, because they are a big combination of lots of different cookies, including but not limited to; peanut butter cookies, M&M cookies, chocolate chip cookies, and oatmeal cookies. They also usually contain raisins, but because raisins are the most disgusting food in the universe, I decided to substitute them out for even more M&Ms! Problem solved.
Did I mention how much I love monster cookies? Most gluten free cookies crumble away as you try to eat them, but monster cookies stick together like they're stuck with glue (that's the magic of peanut butter, my friend). Just don't fill them with raisins. Raisins are a very sad food, filled with evil. Basically grapes, with all their goodness brutally sucked away from them. They do not belong in amazing monster cookies.
Humidity + Heat + Chocolate = a recipe for disaster. Literally, haha. It's not a super good day to try and take pictures, at least in Minnesota. Not just because the conditions are unpleasant, but because my lenses would continuously fogged up every few seconds. But I like a challenge, and I did manage to take a few not-foggy photos, featured in this post.
GLUTEN FREE MONSTER COOKIES:
TIME: 25 min
PREP: 10 min
COOK: 15 min
YIELD: About 3 dozen
1 1/4 cup light brown sugar
1 cup white sugar
1 stick butter, softened
1 1/2 cups creamy peanut butter
1 teaspoon vanilla
1 teaspoon salt
1/2 cup semi sweet chocolate chips
1 cup M&Ms
1/2 raisins (BLECH don't put these in)
2 teaspoons baking soda
4 1/2 cups gluten free oats
Preheat oven to 350 degrees F, and greasing some baking sheets.
Combine sugar and eggs. Beat in peanut butter, salt, butter, and vanilla until light and fluffy.
Mix in chocolates, baking soda, and gluten free oats (I would throw away the raisins. Far far away.)
Spoon onto baking sheets, really big spoonfuls because they're monster cookies. Bake for 15-20 minutes until golden brown. Allow to cool for 8 minutes before removing from baking sheets. Enjoy!