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Monster Cookies

1/10/2013

 
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I get a lot of questions about baking without gluten. Thankfully I'm not adversely effected by gluten, so I don't have to worry about developing gluten-free recipes. However, that means that I can't help some potential bakery clients. So...when I come across a naturally gluten-free recipe, I cheer. And do a little happy dance. It's a little one but it's there nonetheless.

So listen to this ingredient list. Peanut butter. Oats. M&Ms. Chocolate Chips. Raisins (wait--don't leave yet), and then the normal eggs, sugar, leavener, etc. Oh...and the raisins are totally optional. I really like them, but I know that's a deal breaker for some, and you really shouldn't break up with these cookies! The other good thing about this recipe is that it makes a lot of cookies! It's great to bring to a party (playoff or Superbowl party anyone??) and people will be begging you for the recipe. Trust me.

Speaking of playoffs...I know that I can't complain (and that you don't feel sorry for me) but I'm going to the Broncos-Ravens playoff game on Saturday. Super excited to see the Broncos crush the Ravens again but you guys...the high on Saturday in Denver is 18 degrees. As in 14 degrees below freezing. And that's the high when the sun is up and shining. We only see the sun for the first quarter and then it peaces out to shine on warmer places. Jerk. So basically I'm going to freeze my everything off because sitting outside for 4 hours when the high is 18 degrees is miserable. Any tips on staying warm?? I need every tip you have! Every single one. Please...my toes beg you!
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Monster Cookies Recipe
Makes about 4 dozen
Print this recipe

1/2 cup butter, softened
12 ounces creamy peanut butter
1 cup sugar
1 1/4 cups brown sugar, packed
3 eggs
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla
4 1/2 cups quick-cooking oats
1 cup M&Ms
1 cup chocolate chips
1/2 cup raisins (optional)

Preheat your oven to 350 degrees and line baking sheets with parchment paper or silicone baking mats.

In a mixing bowl fitted with the paddle attachment, cream together the butter, peanut butter, and sugars until incorporated. Add in the eggs one at a time, scraping down the bowl as needed. Mix in the baking soda, salt, and vanilla. When fully incorporated, add the oats. Then mix in the M&Ms, chocolate chips, and raisins.

Drop by tablespoons (or use a cookie scoop) about two inches apart from each other on the sheet. Bake for 8-10 minutes (don't overbake!) and let sit on the sheet for 3 minutes before removing to a flat surface to cool. Store in zippered bags or a sealed container.

Barely adapted from Food Network and Paula Deen
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Kayle (The Cooking Actress) link
1/11/2013 02:01:22 am

It's so cool that these cookies are gluten free! They look so so sooooo yummy!

Andrea link
1/11/2013 07:01:48 am

These looks so amazing. These reminded me of a cookie my step dad used to make also called Monster cookies. I am going to have to dig it out and try them again.

Tasha Zee link
1/11/2013 09:58:38 am

This is perfect... I want to makes cookies and I have zero flour ... looks delicious!

Baking Serendipity link
1/12/2013 10:39:39 am

Love these cookies! Stay warm :)

domenica
9/4/2013 11:18:55 am

are shortening and margarine the same thing?

Bella
2/26/2015 06:38:10 am

These are the best gluten free cookies I have ever tasted!


Comments are closed.

     Welcome!

    Cooking is fun and easy at high altitude, but baking can be frustrating. About 90% of my recipes work everywhere, but some are adjusted so us mountain dwellers can enjoy baked goods from scratch. I hope you find great recipes on here for your family, and I'll let you know if any are adjusted for high altitude. 

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