Oatmeal Gluten Free Monster Cookies Recipes

OATMEAL GLUTEN FREE MONSTER COOKIES

Oatmeal Gluten Free Monster Cookies image

The name says "Grr!" but you'll say "Yum!" This monster cookie has monster flavor-chocolate chips, peanut butter, candy-coated chocolates, and oats

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h15m

Yield 18

Number Of Ingredients 7

Ingredients

1 box Immaculate Baking Co.™ Gluten Free chocolate chip cookie mix
1 cup gluten-free old fashioned oats
3/4 cup gluten-free peanut butter
1/2 cup butter, softened
1 teaspoon gluten-free vanilla
2 eggs
1 cup gluten-free candy-coated milk chocolate candies

Steps:

Heat oven to 350°F. In large bowl, stir cookie mix, oats, peanut butter, softened butter, vanilla and eggs until soft dough forms. Stir in candies.
On ungreased cookie sheet, drop dough by 1/4 cupfuls about 3 inches apart. Press to flatten to about 1/2-inch thickness.
Bake 12 to 14 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheet. Cool completely, about 30 minutes. Store in airtight container.

Nutrition Facts : ServingSize 1 Serving

GLUTEN FREE MONSTER COOKIES

Gluten Free Monster Cookies image

Make and share this Gluten Free Monster Cookies recipe from Food.com.

Provided by makhubbard somewher

Categories Dessert

Time 22m

Yield 9 dozen

Number Of Ingredients 10

Ingredients

1 1/2 cups peanut butter
1/2 cup butter, softened
1 cup sugar
1 cup brown sugar
3 eggs
1 teaspoon vanilla extract
4 1/2 cups quick-cooking rolled oats
2 teaspoons baking soda
1/2 cup semi-sweet chocolate chips
1/2 cup M&M'

Steps:

In a large mixing bowl cream peanut butter, butter, sugar, and brown sugar. Add one egg at a time, beating well after each egg. Beat in vanilla. Combine oats and backing soda; gradually add to creamed mixture. Stir in Chocolate chips and M&M's.
Drop by heaping tablespoons 2 inches apart onto an ungreased baking sheets. Bake at 350 for 12-14 minutes or until edges are browned. Cool and eat.
This recipe DOES NOT use flour. Reduced fat or generic brands of peanut butter are not recommended.

GLUTEN-FREE OATMEAL COOKIES

Gluten-Free Oatmeal Cookies image

Chock-full of chocolate and raisins, these oatmeal cookies won't disappoint. And by using oats in place of wheat flour, everyone can get in on the fun.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Time 1h

Yield Makes 3 dozen

Number Of Ingredients 12

Ingredients

4 1/2 cups gluten-free old-fashioned oats, divided
2 tablespoons cornstarch
1 1/2 teaspoons ground cinnamon
1 teaspoon gluten-free baking powder
1/2 teaspoon fine salt
2 sticks unsalted butter, room temperature
3/4 cup granulated sugar
1/2 cup packed light-brown sugar
2 large eggs
2 teaspoons pure vanilla extract
3/4 cup chocolate chips
3/4 cup raisins

Steps:

Preheat oven to 350 degrees. In a blender, process 1 1/2 cups oats into a fine meal. Whisk together ground oats, cornstarch, cinnamon, baking powder, and salt.
In a large bowl, using a mixer, beat butter and sugars until light and fluffy. Beat in eggs and vanilla. With mixer on low, gradually add oat mixture, beating until combined. Fold in chocolate chips, raisins, and remaining 3 cups oats.
In batches, drop dough in 2-tablespoonful mounds onto a parchment-lined baking sheet, 2 inches apart. Bake until cookies are golden brown at edges, 15 to 18 minutes. Let cool on sheet on a wire rack 2 minutes, then transfer to rack and let cool completely.
Store in an airtight container, at room temperature, up to 5 days, or in freezer, up to 1 month.

Nutrition Facts : Calories 293 g, Fat 14 g, Fiber 3 g, Protein 5 g, SaturatedFat 8 g

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