Peanut Free Monster Cookies

Food Duchess

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Start to Finish: 27 minutes

Servings: 18 cookies

Ingredients

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  • 2½ cups (300g) All Purpose Flour
  • 1/2 cup (40g) Rolled Oats
  • 3/4 tsp Baking Soda
  • 3/4 tsp Baking Powder
  • 1 tsp Salt
  • 1/2 cup (114g) Unsalted Butter, melted and slightly cooled
  • 1/2 cup (120g) Natural SunButter, well mixed
  • 3/4 cup (165g) Dark Brown Sugar
  • 3/4 cup (150g) White Sugar
  • 2 Large Eggs
  • 1 tsp Vanilla
  • 3/4 cup (200g) Semi-Sweet Chocolate Chips (mini or regular)
  • 1/2 cup (120g) m&m’s (mini or regular)

Directions

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  1. Preheat oven to 350°F and prepare 3 baking sheets with parchment paper. In a medium to large sized bowl, add in flour, rolled oats, baking soda, baking powder and salt. Whisk well to combine, then set aside.
  2. In a large mixing bowl, add the melted butter, SunButter, brown sugar, white sugar, eggs, and vanilla, then beat with a hand mixer until well combined.
  3. Add in the flour mixture and mix on low until combined, scraping at the edges. Ensure it is well combined, but do not overmix. Add in the chocolate chips and m&m’s, then fold with a spatula until well dispersed.
  4. Using your hands or a scoop, scoop cookies to be about 2 tbsp each. Place all the cookies evenly onto the baking sheets (I do 6 per sheet). For a thicker, chewier cookie, place the cookies into the fridge for 30-60 minutes.
  5. Place into the oven and bake for 11-13 minutes. Allow to cool on baking sheet for 10 minutes before transferring onto a wire rack to fully cool.
  • Ingredients
      • 2½ cups (300g) All Purpose Flour
      • 1/2 cup (40g) Rolled Oats
      • 3/4 tsp Baking Soda
      • 3/4 tsp Baking Powder
      • 1 tsp Salt
      • 1/2 cup (114g) Unsalted Butter, melted and slightly cooled
      • 1/2 cup (120g) Natural SunButter, well mixed
      • 3/4 cup (165g) Dark Brown Sugar
      • 3/4 cup (150g) White Sugar
      • 2 Large Eggs
      • 1 tsp Vanilla
      • 3/4 cup (200g) Semi-Sweet Chocolate Chips (mini or regular)
      • 1/2 cup (120g) m&m’s (mini or regular)
  • Directions
      • Preheat oven to 350°F and prepare 3 baking sheets with parchment paper. In a medium to large sized bowl, add in flour, rolled oats, baking soda, baking powder and salt. Whisk well to combine, then set aside.
      • In a large mixing bowl, add the melted butter, SunButter, brown sugar, white sugar, eggs, and vanilla, then beat with a hand mixer until well combined.
      • Add in the flour mixture and mix on low until combined, scraping at the edges. Ensure it is well combined, but do not overmix. Add in the chocolate chips and m&m’s, then fold with a spatula until well dispersed.
      • Using your hands or a scoop, scoop cookies to be about 2 tbsp each. Place all the cookies evenly onto the baking sheets (I do 6 per sheet). For a thicker, chewier cookie, place the cookies into the fridge for 30-60 minutes.
      • Place into the oven and bake for 11-13 minutes. Allow to cool on baking sheet for 10 minutes before transferring onto a wire rack to fully cool.
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