If you’re anything like me, you can’t say no to a monster cookie. Of all the cookies I usually make at home, it is hardest to leave these alone while they are cooling, and more often than not, they disappear at a rapid pace before they even have a chance to make it from cooling rack to plate. I love that these are gluten-free, but they are by no means are lacking in flavor or texture. Feel free to add whatever mix-ins you like. I think chocolate chips and M&Ms are a must. I added butterscotch chips for my butterscotch loving husband, (the trio makes the perfect monster cookies, in my opinion) but you could use shredded coconut, pecans, walnuts, macadamia nuts etc.
makes: 1 dozen large or 2 dozen small cookies
1 cup natural peanut butter, (just peanuts and salt) creamy or crunchy
2 tablespoons melted butter
2/3 cup packed brown sugar
1 teaspoon vanilla extract
1 cup old fashioned rolled oats
1/2 teaspoon baking soda
1/4 cup chocolate chips
1/4 cup butterscotch chips
1/4 cup M&Ms
Preheat oven to 350 degrees F. Line 2 baking sheets (or 1 if doing big cookies) with parchment paper.
In a large bowl mix together the peanut butter, melted butter, sugar, eggs, and vanilla extract with a sturdy wooden spoon. Next stir in oats and baking soda. Stir in the chocolate chips, butterscotch chips, and M&Ms until just combined.
Using a small or large cookie scoop, scoop rounded balls of dough and place on prepared baking sheet 2 inches apart. Gently press on cookies to flatten slightly and top with additional M&M’s if desired.
Bake 9-11 minutes or until edges of cookies are starting to brown. Remove from oven and cool on baking sheet for at least 5 minutes, then transfer cookies to a wire rack to cool.