Wheat Free Monster Cookies Recipes

WHEAT-FREE MONSTER COOKIES

Wheat-Free Monster Cookies image

Oversized oatmeal cookies are packed with raisins, nuts, and chocolate chips but skip the wheat.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h15m

Yield 48

Number Of Ingredients 11

Ingredients

1 cup sugar
1 cup firmly packed brown sugar
1 cup peanut butter
1/2 cup butter, softened
3 eggs
4 1/2 cups quick-cooking rolled oats
2 teaspoons baking soda
1 (6-oz.) pkg. (1 cup) semisweet chocolate chips
1 cup candy-coated chocolate pieces
1 cup chopped peanuts
1/2 cup raisins

Steps:

Heat oven to 350°F. In large bowl, combine sugar, brown sugar, peanut butter and butter; beat until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add oats and baking soda; mix well. Stir in chocolate chips, chocolate pieces, peanuts and raisins.
Drop dough by heaping tablespoonfuls 2 1/2 inches apart onto ungreased cookie sheets.
Bake at 350°F. for 11 to 14 minutes or until light golden brown. Cool 2 minutes; remove from cookie sheets.

Nutrition Facts : Calories 185, Carbohydrate 22 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 115 mg, Sugar 15 g

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.

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