These cookies are full of all the tasty things a cookie monster loves, they’ve got peanut butter, chocolate chips, M&Ms, toffee and oats. And they just happen to be gluten-free. I don’t normally look for gluten-free recipes, but for last month’s Carroll Cafe, I thought it might be nice to have one gluten-free option. These are definitely popular with kids, but adults with a sweet-tooth will love them too. They’re nice and chewy from the oats, and peanut butter-chocolate is always a winning combination. Feel free to mix in different candies or add nuts to make the perfect creation for the cookie monsters in your life.
Monster Cookies (gluten-free)
Makes about 3 dozen large cookies
Adapted from Betty Crocker
- 3/4 cup granulated sugar
- 1 cup brown sugar
- 1 cup chunky peanut butter
- 1/2 cup (1 stick) unsalted butter, room temperature
- 3 eggs
- 4 1/2 cups quick-cooking rolled oats (make sure they’re gluten-free if that’s a concern)
- 2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups semisweet chocolate chips
- 1 1/2 cups dark chocolate M&Ms
- 1/2 cup toffee pieces
Preheat oven to 350°F.
In a large bowl, beat sugars, peanut butter and butter until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in oats, baking soda and salt. Then fold in the chocolate chips, M&Ms and toffee pieces.
Scoop dough into large balls on an ungreased cookie sheet leaving lots of space between each cookie. Bake for 11-14 minutes, or until golden. Allow to cool briefly before removing from pan.
I’ve always been a bit skeptical about vegan baked goods. But every so often I like to be able to bake treats for a specialized diet crowd and so it’s important to have a good vegan recipe on hand for those instances. These cookies are good. They aren’t my ideal chocolate chip cookie because they’re a little bit too cakey for what I would consider perfection, but they’re very tasty. They don’t look quite like normal chocolate chip cookies either, but except for the most discriminating of palates, I don’t think anyone will be able to tell that they’re vegan. I hope you’ll give these a try and surprise your vegan friends with your considerate baking skills.
Vegan Chocolate Chunk Cookies
Makes about 15 cookies
Adapted from Pastry Affair
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2/3 cup canola oil
- 1/4 cup almond milk (soy or coconut would also work)
- 2 1/2 tsp vanilla extract
- 2 1/4 cups flour
- 1/2 tsp baking soda
- 3/4 tsp salt
- 4 oz bittersweet chocolate, chopped (make sure you’re using a dark enough chocolate that there’s no milk in it)
Preheat oven to 350°F.
In a large bowl, whisk together sugars, oil, and milk until smooth. Whisk in the vanilla.
Sift together the flour, baking soda, and salt. Slowly fold into the sugar mixture. Fold in the chocolate chunks.
Drop cookies onto a cookie sheet. Bake for 8-10 minutes, or until set and beginning to brown around the edges. Allow to cool for a few minutes before removing to a cooling rack.
Here is another fabulous recipe from Grandma. These were apparently one of her go-to recipes when having guests over in Japan. Blondies are non-chocolate versions of brownies, but with the addition of chocolate chips these are like soft, chewy chocolate chip cookies. They’re absolutely delicious.
Chocolate Chip Blondies
Makes 9 bars
- 1/3 cup butter, melted
- 1/2 cup packed brown sugar
- 1 egg
- 1 tsp vanilla
- 1 cup flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup nuts
- 1 cup semisweet chocolate chips
Preheat oven to 350°F. Grease an 8×8″ baking dish with cooking spray and set aside. In a large bowl mix together butter, sugar, egg and vanilla. Sift in the flour, baking powder, baking soda, and salt; mix until just combined. Mix in the nuts and chocolate chips. Spread batter out into the prepared pan and bake for 20-25 minutes until golden and set. Enjoy!
These cookies are as spectacularly decadent as they sound. A rich chocolatey, chewy cookies, with a touch of peanut butter…it’s a wonderful combination. Be sure not to over-bake these cookies since they’ll dry out and be slightly less delicious. The type of chocolate you use will really influence the outcome, so go with your favorite. I like darker chocolate, so I went with about 60%, but the original recipe calls for milk chocolate, and I’m sure white chocolate would also be delicious if you’re into it. Basically you can’t go wrong. I mean it’s chocolate and peanut butter, what’s not to love?
Please excuse the not-so-artistic picture. I made these for an event that later got canceled, so this is just a picture of my sample where I impatiently just slathered some peanut butter on top. Delicious, but not exactly the pretty drizzle I’d planned for the public consumption.
UPDATED: Made these again, look how pretty they can be with a proper drizzle!
Peanut Butter Drizzled Chocolate Chocolate Chunk Cookies
Makes 14 large cookies
Adapted from How Sweet It Is
- 1 2/3 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
- 3/4 cup brown sugar
- 1/3 cup granulated sugar
- 1 egg, room temperature
- 1 egg yolk, room temperature
- 2 tsp vanilla extract
- 8 oz high-quality chocolate (I used semi-sweet, about 60%, but go with your favorite), chopped in chunks.
Preheat oven to 325°F.
Sift together flour, cocoa, salt, and baking soda, and set aside. In a large bowl, mix together butter and sugars until combined. Add the egg and the egg yolk, then stir in the vanilla until mixed. Gradually add in the dry ingredients until just combined. Fold in the chocolate chunks.
Scoop large balls of dough onto a baking sheet lined with parchment paper. Bake for 14-17 minutes, until set. While cookies are cooling, make peanut butter drizzle.
- 1/4 cup peanut butter
- 1 Tbsp coconut oil
Heat peanut butter and coconut oil in the microwave until warmed and runny. Mix well. When cookies are mostly cool, drizzle peanut butter over the tops. Enjoy with a cold glass of milk.
In my dad’s opinion, there is nothing better than a chocolate chip cookie. Unfortunately for him, I’ve been making a different Christmas cookie each week this month and plain chocolate chip cookies haven’t made the cut. On the upside, apparently my dad’s qualifications for a chocolate chip cookie is just a cookie that contains chocolate chips, so this recipe ended up being right up his alley.
So whether you like chocolate chip cookies, or are looking for a recipe to feed an army, these cookies are delicious and a little something special. I particularly liked the cinnamon in these and the oats bring a delicious chewiness without turning these into oatmeal cookies. These are super yummy and are great for a party, or you can scoop all the cookie dough and freeze them until you’re ready to bake them.
Makes about 6 dozen
Adapted from Laura Bush
- 3 cups all-purpose flour
- 1 Tbsp baking powder
- 1 Tbsp baking soda
- 1 Tbsp ground cinnamon
- 1 tsp salt
- 1 1/2 cups (3 sticks) unsalted butter, room temperature
- 1 cup granulated sugar
- 1 scant cup brown sugar
- 3 eggs
- 1 Tbsp vanilla extract
- 3 cups semi-sweet chocolate chips
- 3 cups old fashioned rolled oats
- 1 1/2 cups sweetened coconut, toasted
- 2 cups chopped pecans
Preheat oven to 350°F. Line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
In a large bowl, beat butter until smooth, gradually add sugar, beat for about 2 minutes. Add eggs one at a time, then add vanilla beating well after each addition. Gradually stir in the dry ingredients until just combined. Stir in chocolate chips and oats. Fold in the toasted coconut and pecans.
Using a cookie scoop, scoop the cookies onto the prepared baking sheets spacing them about one inch apart. Bake for 12-15 minutes, until golden brown. Move cookies on the parchment paper onto wire racks to cool.
This recipe has jumped the queue. I have quite a few recipes stored up for posting, but since I’ve already raved about this recipe to two people I figured I needed to get it posted ASAP. I saw this recipe and thought it would be good for another one of my dad’s retreats. I wanted to make pumpkin snickerdoodle cookies, but I was afraid they’d get a bit stale by the time they were eaten at the retreat. So when I saw this cookie cake recipe I knew it’d be the perfect way to have cookies without the fear of them getting stale!
And then I made it and the batter was delicious. And the whole house smelled delicious. And it looked so perfect…so I stole a corner. For Research! I couldn’t post a recipe I didn’t at least get to try! So for you, dear readers, I sacrificed a corner for a sample. Holy yum. I need to make this again ASAP and then find a way to not eat the whole pan by myself.
Chocolate Chip Cookie Cake
Adapted from Prevention RD
- 2 sticks unsalted butter, room temperature
- 1 cup brown sugar, lightly packed (I used dark)
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 Tbsp vanilla extract
- 2 cups white whole wheat flour (or all-purpose, or whole wheat pastry flour)
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups (mini) semi-sweet chocolate chips
Preheat oven to 375°F. Line a 9″x13″ pan with parchment paper.
In a large bowl, cream butter and sugars. Add eggs one at a time and mix well after each addition. Beat in the vanilla.
Sift together flour, soda and salt. Stir into the butter mixture. Fold in the chocolate chips. Spread batter out in the prepared baking sheet, pushing batter into the corners.
Bake for 23-28 minutes, until edges are golden and the cookie is set in the center. It might jiggle a little in the pan but not a lot. Let cool for 10 minutes, then transfer to a wire rack to cool completely.