Amish Monster Cookies are gluten-free peanut butter oatmeal cookies with M&Ms. So, so good.
Amish Monster Cookies
I found the original recipe for these Amish Monster Cookies in the newspaper. Lovina Eicher, Lovina's Amish Kitchen columnist and author of Amish Family Recipes shared it in her recent column. I found them a bit too sweet, so I left out the Karo Syrup. My grandkids love them.
The best thing is they don't have any flour in them. It's just butter, sugar, eggs, vanilla, baking soda, peanut butter, rolled oats (oatmeal), chocolate chips and M&Ms. You do have to let them cool for 3 minutes on the pan before you transfer them to a cooling rack, though. Or they will fall apart.
Why Are They Called Monster Cookies?
According to Four Seasons of Food:
"If you are unfamiliar with them, monster cookies are peanut butter oatmeal cookies with chocolate chips and M&Ms. According to the authors of the recipe, they are called monster cookies because they are the Frankenstein's monster of the cookie world - a mashup of different components."
No matter what you call them, they are super good.
What You Need
You'll need measuring cups and spoons, a big bowl, an electric mixer, a rubber spatula, a couple of teaspoons, at least one baking sheet, and I highly recommend a silicone baking mat for easy cleanup. And get yourself a wonderful espresso machine so you can have amazing coffee with your cookies!
Amish Monster Cookies Recipe
Amish Monster Cookies
- ½ cup butter one stick, softened
- ½ cup turbinado sugar or granulated white sugar
- ½ cup brown sugar packed
- 2 large eggs or 2 tablespoons ground flaxseed plus 6 tablespoons water; mix & allow to sit for 5 minutes before adding it to the other ingredients
- ½ teaspoon vanilla
- ¾ cup crunchy peanut butter or creamy peanut butter
- 2¼ cups rolled oats use gluten free oats for gluten free cookies
- 1 teaspoon baking soda
- ½ cup dark chocolate chips or semi-sweet chocolate chips
- ¾ cup plain M&Ms
- Heat oven to 350F degrees.
- In a large mixing bowl, beat the butter, sugars, eggs, and vanilla until well blended.
- Add the peanut butter and mix thoroughly.
- Add the oatmeal. Sprinkle the baking soda over the oatmeal, and then mix to fully incorporate both in the dough.
- Add the chocolate chips and M&Ms and mix to combine. Note: If you prefer the M&Ms to remain more intact, see note below.
- Using two teaspoons, drop rounded teaspoons of the dough onto ungreased cookie sheets, pushing them off the first spoon using the second spoon. I fit 12 cookies per sheet, 3 across and 4 down, leaving about 2 inches between cookies. Cookies flatten and spread out a bit.
- Bake for 10-12 minutes until brown and crispy.
- Let the cookies cool ON THE PAN for 3 minutes before removing them to a cooling rack to fully cool. Then store in an airtight container.
Recipe Nutrition Information
This recipe is GF, SF, V*
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
Nourish Your Body & Soul
I encourage you to care of yourself by eating satisfying, nourishing food that is good for your body and makes you feel healthy. Protect your spirit by living authentically, moving your body, and taking time to replenish and rest. I think you might also like these recipes & posts from Recipe Idea Shop:
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GF = Gluten free | DF = Dairy free | NF = Nut free | SF = Soy free | EF = Egg free | CF = Corn free | V = Vegetarian | VG = Vegan
Note: If you have serious allergies or sensitivities, to be considered free of these allergens, you need to use products specifically marked "gluten free," etc. There can be cross-contamination in facilities.
This post was first published on Recipe Idea Shop December 27, 2021.