Description
Packed with peanut butter, chewy oats, and oodles of chocolate chips and M&M’s, these flourless monster cookies are a monster mash-up of favorite cookie types. I promise you won’t miss the flour at all! Be sure to refrigerate the sticky cookie dough for at least 30 minutes before shaping and baking.
Ingredients
- 1 and 1/2 cups (128g) old-fashioned whole rolled oats
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 3 Tablespoons (43g) unsalted butter, melted
- 2/3 cup (133g) packed light or dark brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (250g) creamy peanut butter (see note)
- 1/2 cup (105g) regular-size M&M’s, or 1/3 cup (77g) mini M&M’s
- 1/3 cup (60g) semi-sweet chocolate chips
Instructions
- In a medium bowl, whisk the oats, baking soda, and salt together until combined. Set aside.
- In a large bowl, whisk the melted butter, brown sugar, eggs, and vanilla together until combined. Whisk in the peanut butter.
- Pour the dry ingredients into the bowl with the wet ingredients and mix with a silicone spatula until combined. (Takes some arm muscle!) Fold in the M&Ms and chocolate chips. The dough will be sticky and gooey.
- Cover the cookie dough tightly and chill in the refrigerator for at least 30 minutes and up to 3 days.
- Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
- Scoop the dough, a heaping 2 Tablespoons (45g) each, and place the mounds of cookie dough about 3 inches apart on the prepared baking sheets. (A medium cookie scoop helps with the sticky dough, but make sure it is a heaping scoop to get you 2 Tablespoons (45g) of dough.)
- Bake until the edges are set and golden brown, about 12–15 minutes. The cookies will still look soft in the centers.
- Cool cookies for 10 minutes on the baking sheet. During this time, I like to press a few more chocolate chips or M&M’s into the tops of the warm cookies. (This is optional and only for looks.) Transfer to wire rack to cool completely.
- Cover leftover cookies tightly and store at room temperature for up to 1 week.
Notes
- Make Ahead & Freezing Instructions: You can make this dough ahead of time and keep it in the refrigerator for up to 3 days. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Read my tips and tricks on how to freeze cookie dough.
- Special Tools (affiliate links): Glass Mixing Bowls | Whisk | Silicone Spatula | Cookie Scoop | Baking Sheets | Silicone Baking Mat or Parchment Paper Sheets | Cooling Rack
- Oats: Oats are naturally gluten free, but if you have dietary restrictions, be sure they are labeled “certified gluten free” because oats can be packaged in a facility with gluten.
- Can I Use Quick Oats? You can certainly try it. The cookies will not spread as much, and you’ll lose some of the chewy texture.
- Peanut Butter: I strongly recommend using processed creamy peanut butter for these cookies, such as Jif or Skippy. Using natural peanut butter will make for a drier, more crumbly cookie.
- Nut-Free: We tested these cookies with sunflower seed butter in place of the peanut butter, and the recipe works; but keep in mind that when sunflower seed butter and baking soda combine, there’s a natural reaction that causes the inside of the cookies to turn green! It’s harmless and doesn’t change the taste or texture.
- Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.
Keywords: flourless monster cookies