Crisp 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 cannot 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.
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.)
Check out all of the Gluten Free Dessert Recipes on this website!
- 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.