|gluten free monster cookies|
I should probably just call these oatmeal peanut butter chocolate chip cookies because I rarely make them with the classic M&Ms. I prefer the taste of chocolate chips and they are cheaper anyway.
(makes about 40 cookies)
1/4 cup room temperature (or slightly softened) Margarine*
1/2 cup White Sugar
1/2 cup Brown Sugar
1/2 cup Smooth Peanut Butter
dash of Vanilla extract (optional)
1 tsp Baking Soda
2 1/4 cup GF Quick Cooking Oats
1 cup Chocolate Chips or M&Ms
Cream together sugar and margarine.
Add peanut butter, eggs and vanilla. Mix well.
Add oats and baking soda together. Stir.
Add chocolate chips and stir.
Drop heaping tablespoons of cookie dough onto a greased cookie sheet.
Cookies will expand during baking, so leave lots of space between cookies if you don't want to have to cut them apart later. Bake 8-10 minutes at 350 F.
* If the margarine is too soft, the cookies will spread out a lot (like pictured). Slightly soft or room temp margarine will help keep the cookies smaller and taller.