These monster cookies are perfectly chewy and moist and loaded down with bits of chocolate in every bite. Packed full of peanut butter and oats, these simple to make cookies are a no chill dough perfect for when you need an amazing quick dessert. Plus, as they’re made with oats, they’re naturally gluten free.
If you’d something a little different, try my monster cookie icebox cake. It’s basically a deconstructed monster cookie that if frozen tastes like an ice cream cake!
These cookies are one of my family’s favourites’ and while not healthy like an apple or something, are still a healthier option to treat yourself with on a Sunday morning for breakfast. These monster cookies are full of oats which give the cookies a great chew and peanut butter to keep them moist. This recipe is based off Paula Deen’s Monster Cookies which are delicious but I decreased the oats a little so they’re harder to overbake. I also increased the amount of chocolate cause why not?!
I first discovered monster cookies while living in the United States, where I attended the University of North Dakota. I saw these ginormous, delicious looking cookies at all the local coffee shops but had no idea what they were. A friend bought one, one day and shared with me, wow was I hooked. The coffee shop near the rink where I worked sold them and I use to study there in between jobs and class. Some days I had to talk myself out of buying a second one. Mind you, these were huge cookies, probably the equivalent of 4 of mine, so a second likely would have just made made me feel ill.
Making Gluten Free Monster Cookies
These cookies are super simple to make gluten free as they don’t contain any flour. All you need to do to ensure they’re gluten free is buy gluten free certified oats. That’s it!
As a side note, if baking anything gluten free for someone with an allergy, ensure you thoroughly wash any equipment, baking mats and trays. Any contact with flour may trigger an allergy. I like to say any baking I do in my own home is gluten friendly as I am using flour often and cannot guarantee there’s been no cross contamination.
How to Freeze and Bake No Chill Cookie Dough
If you’d like to freeze the dough to save time in the future, follow these simple steps.
- Prep the dough as instructed.
- Roll the dough into balls.
- Place in an airtight container or bag.
- Label with type or flavour of dough, date, bake time and baking temperature. This makes life much easier when you pull the bag out of the freezer in a couple months and have forgotten what it is. (If you’re using a reusable bag, you can just write this information on a piece of masking tape or something similar.)
- Store in freezer for up to 3 months.
- When ready to bake, preheat your oven and place balls on baking sheet.
- Add 1-2 minutes to bake time as baking from frozen and enjoy!
- Ensure the peanut butter you use is creamy and smooth. I made these once with a no name peanut butter and I’m assuming due to a lower fat content, they turned out terribly. They weren’t nearly as moist and didn’t bake properly.
- I typically make these as heaping tbsp size cookies but you can absolutely make them bigger. I’ve done 1.5 tbsp size and 2 tbsp size. Both were delicious, but keep in mind, the bigger they are, the more gooey they’ll be in the centre and you may have to alter the bake time a little.
- For best results, ensure all your ingredients are room temperature. This allows your ingredients to incorporate into each other leading to a much better bake and texture.
- I create my recipes based off weights so I recommend measuring by weights if you own a scale. It’s actually so much easier and makes for much less cleanup. I wish I had baked by weight from the beginning, I could never go back now.
Other Cookie Recipes
My song today is such a feel good song that always puts a smile on my face. It’s one of my favourties to dance around my kitchen too. Here’s Good Day by Nappy Roots. Happy Baking! **Disclaimer: Liv’s Little Muffins owns no rights to this song.
- 1/2 cup (113g) unsalted butter , room temperature
- 1 cup (200g) granulated sugar
- 1 cup (180g) brown sugar (packed)
- 1 1/2 cups (330g) smooth peanut butter
- 3 large eggs
- 1 tsp vanilla extract
- 4 cups (480g) quick oats
- 2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (160g) m&ms
- 3/4 cup (120g) semi sweet chocolate chips
- Preheat oven to 350℉ and line a baking sheet with silicone mat or parchment paper.
- In the bowl of a stand mixer or large mixing bowl, add your butter and sugars. Beat for 1 minute on medium-high speed.
- Add your peanut butter and beat for additional minute.
- Mix in eggs, one at a time until fully incorporated.
- Stir in vanilla. Then add your oats, baking soda, and salt. Mix at low speed until combined.
- Add in the m&ms and chocolate chips. Mix until combined.
- Scoop by heaping tbsp onto your cookie sheet. Bake for 11-13 minutes or until the edges start to slightly brown.
- Let fully cool before storing in an airtight container for up to 5 days and enjoy!