These cookies are full of all the tasty things a cookie monster loves, they’ve got peanut butter, chocolate chips, M&Ms, toffee and oats. And they just happen to be gluten-free. I don’t normally look for gluten-free recipes, but for last month’s Carroll Cafe, I thought it might be nice to have one gluten-free option. These are definitely popular with kids, but adults with a sweet-tooth will love them too. They’re nice and chewy from the oats, and peanut butter-chocolate is always a winning combination. Feel free to mix in different candies or add nuts to make the perfect creation for the cookie monsters in your life.
Makes about 3 dozen large cookies
Adapted from Betty Crocker
- 3/4 cup granulated sugar
- 1 cup brown sugar
- 1 cup chunky peanut butter
- 1/2 cup (1 stick) unsalted butter, room temperature
- 3 eggs
- 4 1/2 cups quick-cooking rolled oats (make sure they’re gluten-free if that’s a concern)
- 2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups semisweet chocolate chips
- 1 1/2 cups dark chocolate M&Ms
- 1/2 cup toffee pieces
Preheat oven to 350°F.
In a large bowl, beat sugars, peanut butter and butter until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in oats, baking soda and salt. Then fold in the chocolate chips, M&Ms and toffee pieces.
Scoop dough into large balls on an ungreased cookie sheet leaving lots of space between each cookie. Bake for 11-14 minutes, or until golden. Allow to cool briefly before removing from pan.