Momma’s Christmas Monster Cookies

Every year, my mother makes a mountain of Christmas cookies. I’m not joking. It’s a mountain. She bakes for approximately 2 days, and the outcome is an amazing array of ridiculously delicious treats. My favorites by far are her infamous Monster Cookies. They are a messy mix of M&Ms, peanut butter, chocolate chips, and oatmeal that tastes absolutely divine. I’m not really sure why they’re called “monster” cookies. It could be because they look monstrous when they are done baking. Or because of the monster pile of ingredients that go into them. Or maybe because you turn into a cookie monster when you eat them. Whatever the reason, they are my favorite part of her Christmas baking routine. 

Needless to say, with all of my fond Christmas food memories, I was a little sad to approach the holidays on this side of my Celiac diagnosis. All those wonderful flavors would be off limits, or, at the very least, different when modified to be gluten free. So, when my mother emailed me her recipes, imagine my sheer joy when I discovered that my beloved Monster Cookies have always been gluten free! All that I needed to do was modify the size of the recipe down to a reasonable batch. (My mother’s recipe makes 10+ dozen cookies. It uses a dozen eggs and a pound of butter!! I certainly didn’t need that many!)

After quartering the recipe, I was delighted to discover that my cherished food memories from childhood had indeed been replicated in my very own kitchen. It was indeed a Christmas miracle. 

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Momma's Gluten-Free Monster Cookies
My favorite Christmas taste memory
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Prep Time
10 min
Cook Time
15 min
Prep Time
10 min
Cook Time
15 min
Ingredients
  1. 3 eggs
  2. 1/2 cup sugar
  3. 1/2 cup brown sugar
  4. 1/4 teaspoon vanilla
  5. 1 teaspoon Karo syrup
  6. 2 teaspoons baking soda
  7. 1 stick butter
  8. 4.5 cups oats
  9. 1/4 lb. M&Ms
  10. 1/4 lb. chocolate chips
  11. 1/4 teaspoon salt
  12. 12 oz. creamy peanut butter
Instructions
  1. Mix all ingredients together well and drop spoonfuls onto an ungreased baking sheet. Bake at 350 for 12-15 minutes until golden brown. Eat while warm or store in fridge or freezer for extended life.
Notes
  1. If you are sensitive to the potential gluten cross-contamination of oats, purchase gluten free oats.
  2. My mom and I use our (clean!) hands to mix the batter. It is too thick and heavy for even the toughest wooden spoon to handle. Just remove your jewelry first!
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