Whole-grain, gluten-free cookies that are still utterly delicious - sound too good to be true? Believe it! Of course, these still have plenty of butter, sugar, and peanut butter. But for any of you with wheat allergies these cookies are genuinely gluten-free and a bona fide addictive treat.
The traditional way to make these cookies is with big, fat chocolate candies like M&Ms, but we often substitute other mix-ins, like chocolate chunks, nuts, or dried berries.
The oats make these hearty and very satisfying, but there's no flour so the butter and peanut butter make these so soft and chewy that they are very hard to stop eating.
Peanut Butter Oatmeal Monster Cookies
About 3 dozen cookies
1/2 cup (1 stick) butter, slightly softened
1 1/2 cups creamy natural peanut butter, well-mixed
1 cup brown sugar
1/2 cup white sugar
1 tablespoon vanilla
2 teaspoons baking soda
4 1/2 cups old fashioned oats
About 1 cup chocolate candies or other mix-ins
Preheat oven to 350F and line two large cookie sheets with parchment paper.
Cream butter, peanut butter, and sugars. Beat in eggs and vanilla. Beat in baking soda, then oatmeal and mix-ins.
Drop onto cookie sheets with an ice cream scoop and flatten slightly. Bake at 350F for 8-10 minutes or until done. Do not overbake!
Remove from oven when slightly golden. Let cool on the sheets for a few minutes until they have firmed up enough to remove to wire racks.