Flourless Monster Cookies

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
- 1
In a medium bowl, whisk the oats, baking soda, and salt together until combined. Set aside.
- 2
In a large bowl, whisk the melted butter, brown sugar, eggs, and vanilla together until combined. Whisk in the peanut butter.
- 3
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.
- 4
Cover the cookie dough tightly and chill in the refrigerator for at least 30 minutes and up to 3 days.
30 min - 5
Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
- 6
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.)
- 7
Bake until the edges are set and golden brown, about 12–15 minutes. The cookies will still look soft in the centers.
15 min - 8
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.
10 min - 9
Cover leftover cookies tightly and store at room temperature for up to 1 week.


