This gluten free monster cookies recipe, is great for anyone who enjoys a soft, chewy, cookie. The combination of oats, peanut butter, and chocolate chips is perfectly delicious!
Preheat oven to 350 degrees and line baking pans with silicone liners or parchment paper.
Melt ½ cup (4 ounces) chocolate chips in a heat proof bowl set over a pan of simmering water. Remove bowl from pan and allow to cool slightly.
In a large mixing bowl, combine eggs, sugars, butter, peanut butter, vanilla, and baking soda.
Stir in the oats, melted chocolate, and remaining 1 & ½ cups chocolate chips.
Using a 2-tablespoon cookie scoop, drop the dough 2 inches apart on the prepared pans.
Bake for 12-15 minutes until the edges of the cookies are brown and the centers are set.
Allow the cookies to cool on the pan for 5 minutes before removing to a wire rack to cool completely.
Notes
Make sure the butter and eggs are at room temperature. It’s much easier to combine the ingredients when everything is at room temperature.
Use a 1.5-tablespoon scoop to drop the dough on the prepared pans. The scoop allows you to use the same amount of dough for each cookie. When the cookie dough balls are equal in size, they bake more evenly.
When making these cookies for someone with Celiac disease, consider using certified gluten free oats to be safe.