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Gluten-Free Monster Cookies
One of the saddest things about being a celiac gal is giving up your favorite cookies. Pre-diagnosis, my daughter and I used to make these peanut butter, chocolate chip, oatmeal, M&M, monster cookies about once a month. But like pies, cakes, and everything sweet in the world, I thought I’d have to ditch my monster cookie Jones.
Lo and behold! As I was flipping through The Amish Cook’s Baking Book (for nostalgia, I seriously can’t eat much in there anymore), I gazed lovingly at the monster cookie recipe within its sugar crusted pages. Something I hadn’t realized, but was now freaking out about, was there was NO FLOUR in this recipe. Score one for the gluten-free girl! However, before I got too psyched, there was a gluten’ish hurdle in this delicious treat : oats.
These are gluten-free oats from Bob’s Red Mill. One wouldn’t think that oats would fall under the wheat, barley, rye deadly trifecta for a celiac, but it happens. In fact, it happens a lot that oats are either cut with flour, or processed in a facility that processes wheat, and therefore cross-contaminated. So when you’re buying your oats, it MUST have a gluten-free designation, otherwise you’re poisoning the gluten-free well.
I used an electric mixer to beat the butter and sugars — shhh, don’t tell the Amish!
As you can see, I finally found a recipe my two-year-old wants to help out with, as long as he can take some nibbles for himself. Unless his sister beats him to it. Which she does.
Gluten-Free Monster Cookies
adapted from The Amish Cook’s Baking Book 
Prep time: 15 mins Cooking Time: 10 mins
2 sticks butter, softened
1 cup granulated sugar
1 cup packed brown sugar
3 large eggs
1/2 teaspoon vanilla extract
1/2 teaspoon corn syrup
2 teaspoons baking soda
1 1/2 cups creamy peanut butter
4 1/2 cups gluten-free rolled oats
2 cups chocolate chips
2 cups plain M&Ms
1. Preheat oven to 350 degrees.
2. In a large bowl, cream the butter and sugars. Add the eggs, one at a time and mixing between each addition, the vanilla, corn syrup, baking soda, and peanut butter. Mix well until smooth.
3. Add the oats and mix well, scraping the sides of the bowl. Add the chocolate chips and mix until they are evenly distributed throughout the batter. Then add the M&Ms and mix well.
4. Roll the batter into balls about 1 tablespoon each, and place 2 inches apart onto ungreased baking sheets.
5. Bake until the edges are golden brown, 10 to 12 minutes.
6. Let cool on baking sheets for about 2 minutes before transferring to cooling racks. Cool cookies on a wire rack or a plate and then put into sealed containers. Cookies will stay fresh for up to 5 days.
Makes: 6 dozen cookies
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URLs in this post:
 gluten’ish hurdle in this delicious treat: http://glutenismybitch.wordpress.com/2011/06/10/where-gluten-hides-out-like-the-jerk-that-it-is/
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