A Cookies Aka Monster Cookies Or Flourless Cookies Recipes

FLOURLESS MONSTER COOKIES

Steps:

• Add the eggs, creamy peanut butter, light brown sugar, granulated sugar and vanilla extract to a large mixing bowl. Stir together using a rubber spatula or wooden spoon until combined combined and no yellow streaks remiain.
• Add the oats, baking soda and salt and mix well until combined. Next, add the mini M&Ms and mini chocolate chips and mix well until all of the chips are incorporated. Dough will be thick and more wet than traditional cookie dough.
• Line a large baking sheet with parchment paper and use a medium cookie scoop to scoop the dough into balls. You can also use a heaping tablespoon. Cover the dough with plastic wrap and refrigerate for at least 2 hours, or up to 3 days. You can also chill the dough in the bowl and scoop it out after chilling. See recipe notes for freezing the dough.
• Once the dough is chilled, preheat the oven to 350°F and line a separate large baking sheet with parchment paper. Transfer the cookie dough balls to the baking sheet 2-3 inches apart. at least 2 inches apart. Bake for 8-10 minutes or until edges are set. Start checking them at 8 minutes to ensure they don't over-bake.
• While baking, place the remaining dough back in the refrigerator until the previous batch is done. Repeat the process until all the dough is baked.
• Allow cookies to cool on the baking sheet for 5-10 minutes then transfer to a wire rack to cool completely. Store in an air tight container at room temperature for a few days, in the fridge for 1 week or freeze for up to 6 months.

A+ COOKIES (A.K.A. MONSTER COOKIES OR FLOURLESS COOKIES)

Steps:

• Preheat oven to 350 degrees.
• Whisk eggs in a large bowl.
• Add sugars, vanilla, baking soda, butter, and peanut butter, one at a time, blending well after each addition.
• Stir in oats, chocolate chips, and M&M's until well blended.
• Form large tablespoons of dough into balls.
• Place on an ungreased baking sheet 4 inches apart.
• Bake 12 -15 minutes. Do not overbake. Cool on wire racks.

EVERYTHING COOKIES AKA MONSTER COOKIES

Steps:

• In very large bowl, use mixer to combine first seven ingredients--eggs through peanut butter.
• Add oatmeal, candy, and chocolate chips and mix thoroughly by hand.
• If dough is too sticky, either refrigerate or add another 1/2 to 1 cup oatmeal.
• Scoop ice cream size balls of dough onto cookie sheets, with plenty of space in between.
• Bake at 350° for 13-15 minutes. If using two racks, switch top to bottom and bottom to top about halfway through.

HEALTHY FLOURLESS MONSTER COOKIES

Steps:

• Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
• In a large bowl mix together the wet ingredients until smooth: peanut butter, melted butter/ghee, brown sugar, eggs and vanilla extract.
• Next stir in the oats, baking soda and cinnamon. Finally add in all of your mix-ins: M&Ms, dark chocolate chips, nuts and shredded coconut.
• Use a large cookie scoop to scoop rounded balls of dough onto prepared baking sheet, leaving 2 inches of space between them to spread. Add a few M&Ms on top of each dough ball. If you like fat cookies, do not flatten the dough. If you like thinner cookies, use your hands to gently flatten the tops of the dough before baking.
• Bake for 10-13 minutes until edges are barely golden brown. Allow cookies to sit on cookie sheet for 5-10 minutes before transferring to a wire rack to finish cooling. This is an important step. Enjoy!

FLOURLESS MONSTER COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line a large sheet pan with parchment paper or a silicone liner and set aside.
• In a large bowl, combine the peanut butter, sugar, and coconut oil. Use a hand mixer to beat until smooth. Add the egg, egg yolk, baking soda, salt (omit salt if you plan to add flaky sea salt to the top), and vanilla. Mix well. Stir in the oats, chocolate chips, and M&M's. Beat until combined. Chill the dough for 10 minutes.
• Roll balls of dough (about 3 tablespoons in size; around 2 ounces in size) and place on the prepared baking sheet. Fit 6 to 8 per cookie sheet--these cookies do spread a bit.
• Bake 9 to 12 minutes, until they're just starting to turn golden around the edges. Be careful not to overbake these cookies, as it will take away from the softness of them. Allow to "set" on the baking sheet for 2-3 minutes before transferring to a cooling rack. Repeat until all of the dough has been used.
• If desired, sprinkle a tiny bit of flaky sea salt on hot cookies.
• Store completely cooled cookies in an airtight container at room temperature. Cookies are best within 1-2 days, but will last for about 5 days.