Can I make these cookies gluten free?

Absolutely! Simply substitute the all-purpose flour with your favorite gluten free flour blend. For the best taste and texture, I like to use King Arthur Baking's Measure for Measure Gluten Free Flour.

Why didn't my cookies bake up flat?

First, check that you haven't added too much flour to the dough. For consistency, I recommend using a digital kitchen scale to weigh your dry ingredients. Second, if your oven is running cold your cookies may not spread properly while baking. And don't forget to very slightly flatten the top of the cookie scoop before baking, being careful not to smoosh the cookie down too flat.

Can I freeze the cookie dough before baking?

Yes! To freeze the dough, scoop the cookies onto a parchment lined baking sheet and freeze for one hour or until firm. Transfer the frozen cookie dough balls to a large freezer bag and freeze for up to 3 months. Bake the cookies according to the directions. You may need to add 1 to 2 minutes to the baking time.

Of course, chopped peanuts or walnuts would be delish!

Monster Cookies - Browned Butter Blondie

Description

These no chill Monster Cookies bake up thick and chocolatey with crispy edges and chewy centers. Loaded with peanut butter, oats, chocolate chips and colorful M&M candies, these fun and festive cookies are a party favorite for all occasions!

Ingredients

Units Scale

1/2 cup (113 g) unsalted butter, room temperature
1 cup (200 g) light brown sugar, packed
1/4 cup (50 g) granulated sugar
1/ 3 cup smooth peanut butter, room temperature
1 large egg, plus one egg yolk, room temperature
2 teaspoons vanilla
2 teaspoons maple syrup
1 cup (115 g) old-fashioned rolled oats
1 1/4 cups (155 g) all-purpose flour, spooned and leveled
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
3/4 cup semi-sweet chocolate chips, plus more for the top
3/4 cup M&M candies, plus more for the top

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Instructions

Preheat oven to 350°F. Line a large baking sheet with parchment paper. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, mix together the butter and sugars until light and fluffy, about 2 minutes.
Add the peanut butter and mix on medium high speed for one minute. The mixture should be smooth and fluffy.
Add the egg, followed by the egg yolk, mixing well between each addition.
Add the vanilla and maple syrup, mixing until incorporated.
In a separate bowl, whisk together the flour, baking soda, baking powder and salt. Add the oats and stir to combine.
Add the dry ingredients to the butter and egg mixture in two additions. Mix until just a few streaks of flour remain. Do not over mix.
Add the chocolate chips and M&M candies, along with any other mix ins you choose. Using a large spatula or wooden spoon, stir to combine.
Scoop the cookies with a large cookie scoop (I like to make the cookies at least 2 ounces each) and place 3 inches apart on the prepared baking sheet. Gently press the mound of the cookies down so it’s more level on top, but do not flatten the cookie dough ball. Top with more chocolate chips and M&M candies if desired.
Bake for 9 to 11 minutes or until the edges are set and the centers are slightly under baked. Remove from the oven and cool on a wire rack.

Notes

Store cookies tightly covered at room temperature for up to 4 days.

May be frozen.