GLUTEN FREE MONSTER COOKIES
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
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 EASY MONSTER COOKIES
These gluten-free monster cookies have all of the classic monster ingredients - delicious chocolate chip cookie dough, M&M's® milk chocolate candies, creamy peanut butter, and Rice Chex™. The only thing they are missing is gluten! Make it even easier with the help of a packet of Betty Crocker™ Gluten Free chocolate chip cookie mix. These cookies are big, chewy, and delicious, perfect for a sweet snack on a scenic hike or great as a tasty mid-afternoon energy boost.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 24
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. In large bowl, stir butter, peanut butter and egg until blended. Stir in cookie mix until soft dough forms. Stir in candies and cereal, breaking cereal apart as dough is stirred.
- Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls about 3 inches apart.
- Bake 11 to 13 minutes or until edges are light golden brown. Cool at least 2 minutes; remove from cookie sheets. Cool completely before storing in airtight container.
Nutrition Facts : Fat 2, ServingSize 1 Cookie, TransFat 0 g
GLUTEN FREE EASY MONSTER COOKIES
Stir up a batch of doubly good cookies using easy cookie mix, peanut butter, chocolate candies and Chex® cereal.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 24
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. In large bowl, stir butter, peanut butter and egg until blended. Stir in cookie mix until soft dough forms. Stir in candies and cereal, breaking cereal apart as dough is stirred.
- Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls about 3 inches apart.
- Bake 11 to 13 minutes or until edges are light golden brown. Cool at least 2 minutes; remove from cookie sheets. Cool completely before storing in airtight container.
Nutrition Facts : Calories 200, Carbohydrate 25 g, Cholesterol 20 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Cookie, Sodium 170 mg, Sugar 16 g, TransFat 0 g
GLUTEN-FREE MONSTER MASH-UP COOKIES
Do the monster mash-flavors of the iconic cookie come together-chocolate, peanut butter, oats, and milk chocolate candies. It's your new favorite cookie made easy with refrigerated cookie dough!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h5m
Yield 31
Number Of Ingredients 6
Steps:
- Heat oven to 325°F.
- In large bowl, break chocolate cookie dough into small pieces. Let stand 15 minutes. Using spoon or hands, mix in peanuts and 1/2 cup of the candies until well blended. In another large bowl, using spoons or hands, mix peanut butter cookie dough, oats, chocolate chips and remaining 1/2 cup candies with wooden spoon.
- Shape 31 level measuring tablespoons of each cookie dough. For each cookie, press together 1 of each dough, and shape into a ball. Place 2 inches apart on ungreased cookie sheets; flatten slightly with hand.
- Bake 13 to 16 minutes or until light golden brown around edges. Cool on pan 5 minutes. Remove to cooling rack to cool completely, about 30 minutes. Store in airtight container at room temperature.
Nutrition Facts : ServingSize 1 Serving
OATMEAL GLUTEN FREE MONSTER COOKIES
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
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
MOMMA'S FAVORITE MONSTER COOKIES (GLUTEN-FREE)
These are my all-time favorite cookies. I grew up making them with my mom, and now I am making them for my kids. They are great as they can be made gluten-free if you use GF oats, or are tolerant to regular oatmeal.
Provided by Momma Kate
Categories Drop Cookies
Time 15m
Yield 48 cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Cream shortening and sugars together.
- Add eggs, peanut butter and vanilla, mix well.
- Mix in quick oats, baking soda and salt, mix well.
- Stir in M and Ms, chocolate chips and nuts.
- Drop by rounded teaspoonfuls (or by rounded tablespoonfuls for extra large cookies) on ungreased cookie sheet.
- Bake for 13 minutes for softer cookies and 14-15 minutes for crisper cookies.
- Remove to wire rack to cool.
Nutrition Facts : Calories 155.8, Fat 8, SaturatedFat 2.2, Cholesterol 13.6, Sodium 122, Carbohydrate 18.7, Fiber 1.4, Sugar 12.5, Protein 3.8
MONSTER M&M COOKIES (GLUTEN-FREE)
These cookies are a big hit. You can make these cookies holiday appropriate by using various colors of m&ms. In order to make gluten-free be sure to use gluten-free labeled rolled oats.
Provided by Heather Stepniewski @hjstep
Categories Cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees
- Mix the ingredients together in the order listed, but reserve half of the m&ms.
- Drop by rounded tablespoonfuls or use a medium scoop onto parchment lined cookie sheets.
- Flatten slightly with a fork. Press a few reserved m&ms into the top of the cookies that have no m&ms showing.
- Bake for 10-12 minutes, until barely golden brown around the edges. These cookies are best slightly underdone.
- Let cool on cookie sheet for 5 min. before transferring to a cooling rack.
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