These peanut butter oatmeal cookies are very popular and regularly sold out at a local coffee shop where I was a vendor. They have a serious amount of oats and little flour, so no one would guess they are gluten-free when made with gluten-free oats and flour. You can customize them to whatever add-ins you have on hand or prefer. I use candy-coated chocolate pieces and candy-coated peanut butter candies along with a variety of chips; dark or milk chocolate, peanut butter, salted caramel, or white chocolate chips. For the best consistency, try to keep the add-ins to a total of two cups. I have not used natural peanut butter.
The original recipe is from King Arthur Baking and it called for chopped pretzels, but I wanted to make a gluten-free cookie and this seemed a good choice because it only calls for a half cup of flour.
Monster Cookies
- 356 grams old-fashioned rolled oats (4 cups) (certified gluten-free if needed)
- 60 grams gluten-free or all-purpose flour (1/2 cup)
- 24 grams baking soda (4 teaspoons)
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 113 grams butter (8 tablespoons)
- 227 grams brown sugar (1 cup + 1 tablespoon packed)
- 210 grams granulated sugar (1 cup + 1 tablespoon)
- 3 large eggs, room temperature
- 1 tablespoon light corn syrup
- 1 1/2 teaspoons vanilla extract
- 338 grams peanut butter, smooth (1 1/4 cups)
- 2 cups total chips and candies (chocolate, white chocolate, salted caramel, peanut butter chips and candies)
In a mixing bowl, combine the oats, flour, baking soda, salt, and cinnamon.
In the bowl of a stand mixer, beat together the butter and sugars until the mixture resembles the texture of wet sand. On low speed, add the eggs one at a time, mixing thoroughly and stopping to scrape the sides of the bowl after each addition. Mix in the corn syrup, vanilla, and peanut butter until fully mixed. Scrape the sides of the bowl as needed.
Add the oat/flour mixture and beat on low speed about 1 minute, just until most of the flour is incorporated. Add the chocolate chips and candies and mix on low speed until evenly distributed throughout the dough, Scrape the sides of the bowl as needed. Mix by hand to finish, making sure there are no dry pockets left.
For best results, refrigerate dough for 24-36 hours, either portioned or not. For large cookies, scoop about 1/4 cup for each cookie or weigh each at up to 85 grams. Portion cookies into balls and flatten to about 3/4 inch in height. To refrigerate portioned dough, layer cookie dough portions in a large airtight container with wax paper or parchment paper between layers. Portioned dough may be frozen for up to two months before baking. To freeze, place cookies on a lined baking sheet without stacking. Once frozen, peel off cookies and place in a freezer bag and return to freezer. Frozen dough may be baked a few at a time, if desired.
To bake cookies: place portioned dough on baking sheets lightly greased or lined with parchment paper or silicone mats. Allow 2-3 inches of space between cookies. Bake 16-18 minutes in a preheated 325°F oven. Rotate pans as needed. Edges should be set and golden brown, but centers should be soft.
Remove cookies from oven and use a large metal ring (cookie cutter or English muffin ring) to swirl hot cookies for uniform circles. Allow to cool completely on baking sheets before storing airtight at room temperature.
Makes 23 85-gram-sized cookies or more for smaller cookies.
