Who doesn’t love a monster cookie? Oat-y, peanut butter-y, gooey… And the best part? These cookies are gluten free without being hard or needing hard-to-find ingredients! Oats themselves are gluten-free, but occasionally come into contact with wheat in the harvesting equipment, so if you’re making them for someone who is extra sensitive to gluten, such as someone with Celiac’s disease, make sure to use oats that are certified free from gluten contamination (most people with gluten sensitivities aren’t bothered by these trace amounts). Trust me, these cookies will make you very popular with the gluten-free crowd.
(3-4 dozen, depending on scoop size)
1 ½ cups peanut butter
1 cup packed light brown sugar
1 cup white sugar
½ cup softened butter
3 large eggs
1 tbsp vanilla extract
2 cups quick-cooking oats
2 ½ cups old-fashioned oats
2 tsp baking soda
½ tsp salt
1 cup semi-sweet chocolate chips
1 cup M&Ms
Preheat oven to 350⁰ and prepare a cookie sheet with parchment or nonstick spray.
In a large bowl, cream together the peanut butter, sugars, and butter until fluffy. Mix in the eggs and vanilla until combined, and then mix in oats, baking soda, and salt. Stir in the chocolate chips and M&Ms just until they are evenly distributed.
Scoop heaping spoonfuls of dough onto your prepared cookie sheet, and bake for 9-11 minutes. These cookies are best when they are still a little bit soft and gooey in the middle, so try not to overbake them.