Donna's Dish

HI!  Who loves a good Monster Cookie?  My kids do!   Remember, if you need to be Allergen free….  There is always a substitute!

Recipe:

Monster Cookies Recipe

INGREDIENTS

Peanut Butter cookie ingredients: 1/2 cup of unsalted butter, room temperature (use butter substitute if needed.  Willow Run or Earth Balance)
1 cup of creamy peanut butter (alternative to peanuts:  almond or sunflower butter)
3/4 cup of granulated sugar
1/2 cup of packed brown sugar
2 eggs, room temperature (if allergic to eggs, use egg substitute)
1 teaspoon of vanilla extract
1 teaspoon of baking soda
1 teaspoon of salt
2 1/4 cups of all-purpose flour 3/4 cup rice flour, 1/2 cup coconut flour, 1 cup gluten free oats.

6 ounces choc chips and 6 ounces or more of m & m’s (sun spree brand is a good GF/CF alternative)

METHOD

1 Preheat oven to 375°F. Beat the butter and peanut butter until light and fluffy. Add the sugars and beat at medium speed until well incorporated and fluffy.

2 Add the eggs and vanilla and beat for about 2 minutes on medium speed.

3 Add the baking soda and beat for 30 seconds. Be sure to scrape down the sides and bottom to ensure all the butter is well incorporated.

4 Add the flour and salt, a bit at a time until incorporated but do not overmix.

5 Fold in the mix-ins for either the kid version or the adult version. OR split the dough in half and cut the mix-in ingredient measurements in half, for half adult cookies and half kid cookies.

6 Line a baking sheet with parchment paper and scoop on rounded spoonfuls of dough and bake for 10-12 minutes or until lightly golden bown. Be sure to let them cool on the baking sheet before you move them.

Makes about 3 dozen cookies.