My go-to item to make is my monster cookies bars with Reese's pieces instead of M&Ms. Not only are they super easy to make gluten free without tasting gluten free, I love peanut butter. If you've been to one of my parties, you've had one or have at least seen them. I use this recipe from Domesticated Duchess to make the cookie bars. I have to give her a lot of the credit. I have this recipe memorized. I could recite it to you in my sleep.
Lately I have been burnt out on bars and wanted to try turning this recipe into a cookie. I was invited to a birthday party and offered to bring cookies. So, I took my favorite bar recipe and attempted to make cookies with it and was quite successful.
I actually used mostly the same ingredients as the bars but I made a few minor adjustments with measurements. I also used less time on the cookies than I normally would on the bars.
I am listing what brands I use because I know they are gluten free. Some brands you have to be careful with hidden traces of gluten. Not all are the same.
1 1/2 Cups of creamy Jif peanut butter
1 Cup of White Sugar
1 Cup of Brown Sugar
1 Stick of Butter
1 Tsp of Arm and Hammer Baking Soda
4 Cups of Red Bob's Gluten Free Quick Oats (swap out for regular if you aren't gluten free)
Preheat your oven to 350 degrees and whip out a few cookie sheets. Grease cookie sheets with Pam. If your butter is not at room temperature, soften butter in the microwave.
Cream together your butter along with your white and brown sugar until smooth. Add your eggs and baking soda into the mix. Blend in your peanut butter making everything very smooth. I use my stand mixer with the regular beater for the first several ingredients. When it comes to the oatmeal, you'll want to switch out your beader to the paddle or pull your bowl from the mixer and stir by hand with a wooden spoon. I add the oatmeal into the mix one cup at a time. Next you'll want to stir in your chocolate chips. Lastly, very carefully, you want to stir in your Reese's Pieces without crushing the shells.
I took my scoop from Pampered Chef (which is one of my favorite kitchen gadgets) and made 3 rows of 3 balls on the cookie sheets (9 cookies all together). My scoop is about 3 tablespoons.
I put two sheets in the oven and baked for roughly 10-12 minutes keeping my eye on the cookies. Right before they start turning brown I pulled them out of the oven. You want to let them set up on the pans for a few minutes before transfering to a cooling rack. These cookies are very gooey and you have to give them time to set up or they just don't taste the same! I love a good moist cookie. If you're a crunchy, Chips Ahoy lover, then you may want to bake a few minutes longer. But trust me, I've had requests for these cookies because they're so moist!
Repeat above process until all your dough is gone!
I have ran into a few CRAZY people because they don't like peanut butter or oatmeal. *cough* Erin *cough* Holly *cough*
You ladies are missing out! Like seriously missing out!
Nothing better than cookies and a nice cold glass of chocolate milk. And pretty fall colors.
I can't wait for bonfires and parties this fall! I think these will be fun to take.
If you don't like a lot of peanut butter, swap the Reese's Pieces out with M&Ms! You could get the different colored M&Ms and coordinate with holidays and party themes. The possibilities with these cookies are endless.
I'd like to try them with the mini Reese's cups! Maybe skip the chocolate chips.
I promise these are easy and beyond amazing.
Now, it's time to head back out for some yard work and enjoying this wonderful, wonderful fall weather!