There’s a good chance that a batch of these monster cookies will be made in my kitchen every weekend from now till the end of August. Why, you ask? Well. There’s two good reasons. The first reason is—these are the signature cookies that my beloved 12 year old makes and when someone else offers to make food around here, I do NOT, I repeat, I DO NOT interfere. The second reason is really four reasons wrapped into one. These are the quintessential party/energy food when you live on the lake and your days and nights and meals get all mixed up, because a) they can pose for breakfast in a pinch, what with all the oats and peanut butter, b) they can pose for lunch in a pinch, what with all the oats and peanut butter, c) they can pose for dinner in a pinch, what with all the oats and peanut butter, and d) they make the perfect middle of the night snack when the sky is too bright with stars to even think about sleeping.
All in all, this is a survival cookie. That a 12 year old can make. That tastes almost exactly like a beautiful summer hike. Only better. That freezes perfectly well. That could well save you from having to leave the lake too soon on a perfect summer day. And? No gluten is employed in the making of these cookies, in case you’re trying to stay away from flour. Add them to your weekend to do list and you’ll see what I mean. Also, this week? I was shy a whole jar of peanut butter and substituted the rest with Nutella and I must say, THIS IS HIGHLY RECOMMENDED in the event your find yourself in this desperate situation. Or even if you don’t.
What you’ll need:
- 1 stick of softened butter
- 1 cup sugar
- 1 1/4 cup brown sugar
- 1—16 oz can creamy peanut butter
- 3 eggs
- 4 1/2 cups oats
- 2 t baking powder
- 1 cup M & M’s
- 1 cup chocolate chips
- 1 t vanilla
- pinch of salt
What you’ll do:
- Preheat oven to 350 degrees
- Cream butter and sugars well
- Add eggs, peanut butter and vanilla and mix well again
- Add the rest of the ingredients and mix well
- Scoop them with a cookie scoop (or drop them with a spoon) onto an lightly greased cookie sheet
- Bake for 11-13 minutes at 350
- Let them cool on the cookie sheet for a few minutes before transferring
- Or eat them warm off the pan, which is usually my preference!
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{Flourless} Monster Cookies
Ingredients
- 1 stick of softened butter
- 1 cup sugar
- 1 1/4 cup brown sugar
- 1 —16 oz can creamy peanut butter
- 3 eggs
- 4 1/2 cups oats
- 2 t baking powder
- 1 cup M & M's
- 1 cup chocolate chips
- 1 t vanilla
- pinch of salt
Instructions
- Preheat oven to 350 degrees
- Cream butter and sugars well
- Add eggs, peanut butter and vanilla and mix well again
- Add the rest of the ingredients and mix well
- Scoop them with a cookie scoop (or drop them with a spoon) onto an lightly greased cookie sheet
- Bake for 11-13 minutes at 350
- Let them cool on the cookie sheet for a few minutes before transferring
My motherinlaw made these often! Now my daughters have taken over the tradition of sharing these amazing pieces of heavenly goodness with one and all !! I really enjoy your website! It’s refreshing!
Edie, Thank you for making me laugh outloud with the four reasons why these are good for any time/meal of the day. You are darling!
Looks delicious! Always looking for a good gluten free cookie! 🙂
Am I missing the yield amount for this recipe Edie?
alright, alright….I’ll make them this weekend. (smile)
These look so amazing I can’t even tell you. Sometimes you just need a good cookie.
These look great, but make sure you tell people for them to be truly gluten free they would need to be made with GF oats. Sadly most oats are contaminated with wheat, so not safe for a celiac. But if you have certified GF oats they would be perfect for someone with celiac.
Thank you, Torey! I was wondering about that. Mine will need to be dairy-free, too, but it just takes a few substitutions. They look delish! 🙂
My MIL makes the yummiest monster cookie and brings them to holiday dinners. We eat them 24/7 and then wonder why our pants don’t zip. :] I’m going to have my 13 year old make your recipe-no flour insures I won’t be sweeping and mopping the floors after he is done mixing.
You hooked me! The third pan is in the oven as I type. Yes, we agree these certainly will suffice for dinner in a pinch tonight here in Mississippi. I do highly recommend a large glass of milk to round out your dietary needs! Thank you for sharing!
Edie…made your yummy monster cookies…DELISH!
Love your website…such a blessing to me. 🙂
Thank you! This is a great recipe! The people in my house are loving these! I love this recipe. And I love you too, Edie! Thanks for being one of my favorite place to visit on the internet!
Well. It just so happens I got a new mixer yesterday (I named her Candy, for Candy-Apple Red). I was looking for flourless cookies, and luckily I saw these linked from Nester. It was meant to be. Thanks!
Yay!!
Hope y’all love them!
🙂
Great recipe! I wouldn’t necessarily consider these healthy or a meal substitute with 2 cups of sugar though 😉 With that, I wonder if honey could be substituted? Would definitely be worth and try, and would make then a tad more “healthy”. 🙂
I thought the same thing…I always like “desserts” that still have some redeeming factor (oatmeal here and PB too, I guess). I scaled down the sugar to 3/4 cup and the brown sugar to 3/4 cup as well and they were still fine to everyone I served them to…could maybe go even further on scaling it down.
How large is a stick of butter? We have packages that are one large butter package, then we have one that is broken down into quarters. So is it a quarter stick, or a full stick? I reall want to make these!
Megan, a stick of butter is be 1/4 pound. Hope that helps!
Alright. I’m gonna try this and see how it turns out in high altitude. You know baking is tricky here in the Mile High City, right? But flourless…I think this might just work. Will let you know.
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Hi, I was wondering if you used quick oats or regular oats? Thanks!
It has to be quick oats. I made them with old fashioned oats, not realizing, and they don’t bake up like the picture at all 🙁
Still yummy, but definitely not very cohesive.
If you have old fashioned oats, pulse them in the food processor a bit first to get closer to a quick oats consistency.
These are pretty much the only cookies I make because we have to be gluten free at my house. I love them though, and have a tough time resisting them. My recipe is very similar.
Really no matter if someone doesn’t understand then its up to other people that they
will help, so here it occurs.
We’ve been gluten free almost a year and boy, do I miss a good cookie! Love that it doesn’t require a bunch of crazy GF flours AND it tastes good. WOO HOO
Hello Edi,
I made these lastnight – we’d run out of oats so I used the little porridge packets, of naturally flavoured cinnamon and apple, and the cookiees, they were divine! Thank you.
I make them into bar cookies using a sheet pan! Easy peasy and so good!
Ok I love these cookies but why don’t they spread? I smash them with a glass but I wish they spread on heir own. Am I doing something wrong?