These monster cookies are my all-time favourite cookie (and dough!). Full of oats, peanut butter, chocolate chips and M&M’s – nothing could be better!
Probably my all-time favorite cookie (and cookie dough). I can’t count the number of times where I’ve just stood in front of the mixing bowl, waiting for a batch of monster cookies to finish in the oven, just taking spoonful upon spoonful of the dough. One time I did make this into a slice-type thing – I had a craving for baking, and a little of the dough, but didn’t want to have the amount I usually had so I wanted to put it all in the oven at once. Took about double (or triple) the baking time in a slice pan, but when I cut the pieces and handed them around at a workplace I went to the following day (so we didn’t have them lying around the house), they were a huge success. My son, Henry, also used this recipe to make a giant monster cookie for his teacher for a Christmas present – worked really well.
Couple of points:
- Be careful when you add the oats, as the mixture is very ‘gluggy’ and the motors on some hand beaters just cannot handle the thickness (speaking from experience!).
- You can substitute any ‘pieces’ you wish in this recipe – I often use a combination of milk chocolate, white chocolate and M&Ms, but have used raisins, peanuts, butterscotch pieces, peanut butter pieces, and rice crispies (or some sort of puffed rice) with equal success.
If you’re interested in any other oatmeal cookie recipes, feel free to check out my oatmeal raisin cookie, or oatmeal granola cookie recipes. Or just go for broke and make them all!
Monster cookies
(Gluten-free, dairy-free)
Ingredients
- 1 cup granulated sugar
- 1 cup firmly packed brown sugar
- 1 cup peanut butter
- ½ cup butter or dairy-free substitute, softened
- 3 eggs
- 4 cups quick-cooking rolled gluten-free oats
- 2 teaspoons baking soda
- 125 g semisweet chocolate chips or dairy-free substitute
- 125 g white chocolate chips or dairy-free substitute
- 1 cup candy-coated chocolate pieces eg M&M's (or dairy-free substitute)
Instructions
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Heat oven to 180C/350F. In large bowl, combine sugar, brown sugar, peanut butter and butter; beat until light and fluffy.
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Add eggs, 1 at a time, beating well after each addition.
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Add baking soda, chocolate chips and chocolate pieces. Add oats and mix well.
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Drop dough by heaping tablespoonfuls 2 1/2 inches apart onto ungreased cookie sheets.
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Bake at 180C/350F for 11 to 14 minutes or until light golden brown. Cool 2 minutes; remove from cookie sheets.
