Soft baked monster cookies are the ultimate peanut butter, oatmeal, and chocolate M&M’s cookie – that also happens to be a flourless, gluten-free treat. Monster cookies have been around for decades upon decades and everyone I know ate these growing up!
Now I’m not sure why monster cookies have had flour added to them over the years, but there should be NO flour if it’s an original monster cookie recipe! You should never have to add flour to bind the cookies together in a real monster cookie recipe.
Monster cookies were invented in 1971 by Dick Wesley in Michigan. It was first published in the State Journal and Dick had actually ground the oatmeal into an oatmeal flour using his blender (a smart man ahead of his time, I tell you!) because he didn’t have any flour at home. You can check out the original recipe by clicking the link in his name in the last sentence and see how it’s evolved over the years and how HUGE the original recipe is! Now over the years, we have learned that you don’t have to grind the oatmeal, that step has been skipped over entirely since peanut butter, eggs and oatmeal have this fantastic way of binding together in cookies that eschews the need for flour. You simply have to bake them and cool them correctly!
Monster Cookie Ingredients
You probably already have most of the ingredients for these cookies in your pantry already.
- granulated and brown sugars
- peanut butter – don’t use natural, the cookies will fall apart
- rolled oats – it has to be heavier rolled oats, not instant oats
- cornstarch – a secret trick to bind these together even more that still keeps them gluten-free. Not original to the recipe, this is my addition to help you make better cookies that are still gluten-free!
- chocolate M&M’s – you can change these up if you want to mint M&M’s, or any other flavor you enjoy!
- chocolate chips
- optional ingredients: shredded coconut ( a good binder as well), a cup of peanuts
Monster Cookie Tips and Tricks
- Monster cookies are notorious for falling apart and I know a lot of readers have a hard time with them, so I came up with a little trick fo you all – use some gluten-free cornstarch to help the cookies bind together. (yes, inherently gluten-free but there is always contamination issues, make sure to look for a verified gluten-free brand).
- Make sure to COOL MONSTER COOKIES COMPLETELY ON THE BAKING SHEETS or they will fall apart! This is the main secret to great monster cookies!
- Add some chill time for the dough in the refrigerator to help them stick together as well.
- Monster cookies are supposed to be large and in charge!
More Oatmeal and Peanut Butter Cookies
Now all of these recipes aren’t gluten-free, but if you are looking for oatmeal and peanut butter tasting cookies, try some of these:
- Try my Crispy Peanut Butter Cookies if you are looking for that crunchy classic taste
- My Dad’s favorite, the Quaker Oatmeal Raisin cookies recipe, right off the package with his additions!
- Oatmeal Scotchies, a delicious old fashioned cookie
- Fabulous thick and chewy oatmeal chocolate chip cookies
- Basic peanut butter oatmeal cookies
Hope you love this old fashioned classic cookie!
Love you more than chocolate,
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The BEST Soft Baked Monster Cookies- Gluten Free!
How to make the BEST soft-baked Monster Cookies using the original recipe - plus my secret ingredient that helps keep these monster cookies from falling apart!
- Prep Time
- 10 minutes
- Cook Time
- 15 minutes
- Karlynn Johnston
- 1/2 cup butter
- 1 1/2 cups packed brown sugar
- 1 cup white sugar
- 3 large eggs
- 1 1/2 cups peanut butter
- 1 teaspoon vanilla extract
- 2 teaspoons baking soda
- 2 tablespoons cornstarch
- 1 teaspoons salt
- 4 1/2 cups rolled oats
- 2 cups chocolate M&M's
- 1 cup of chocolate chips butterscotch chips or whatever your heart desires
Preheat your oven to 350 degrees F.
Cream the butter and sugars together until creamy. Beat in the eggs completely.
Add the peanut butter and vanilla, mix until incorporated.
Add the baking soda, cornstarch, salt and rolled oats.
Stir in the M&M's and choice of chocolate chips by hand.
Place the dough in the refrigerator for 20 minutes to harden somewhat.
Use a large cookie scoop and place on an ungreased cookie sheet at least two inches apart.
Bake for 12 to 15 minutes, until the edges are browned and the cookie is baked in the middle.
Remove and cool on the sheets completely.
Store in a closed container on the counter for up to 5 days. These freeze well.
- Nutrition will depend on what you add to these cookies for M&M's, chocolate chips etc.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.