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FLOURLESS MONSTER COOKIES

I recently happened upon the most delicious recipe I found on www.whatmollymade.com and I just HAD to share it with you all!




INGREDIENTS YOU WILL NEED:

2 large eggs

1 cup creamy peanut butter

3/4 cup light brown sugar packed

1/4 cup granulated sugar

2 teaspoons vanilla extract

3/4 cup old fashioned oats (use gluten-free oats for GF option)

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup mini M&Ms

1/2 cup mini semisweet chocolate chips





INSTRUCTIONS:

  1. Using a large mixing bowl, add the eggs, creamy peanut butter, light brown sugar, granulated sugar and vanilla extract. Stir together until combined using a rubber spatula or wooden spoon.

  2. Once combined, add the oats and baking soda and mix well. Then add the M&Ms and chocolate chips and mix well until combined. Dough may be thick and grainy from the sugar. The ingredients will combine more while chilling.

  3. To chill the dough, cover the bowl with plastic wrap and refrigerate for at least 3 hours, or up to 4 days, before baking.

  4. Once chilled, preheat the oven to 350 degrees F and line a large baking sheet with a silat mat or parchment paper. Scoop a heaping tablespoon of dough (I like using my cookie scoop for this) on prepared baking sheet to from about two-tablespoon mounds. Place at least 2 inches apart (I can usually get twelve cookies per sheet). I like to press mine down slightly before popping them in the oven. Bake for 8 minutes, or until edges are set (my oven takes exactly 9 minutes- you may have to play with what works for yours the first time around). It's ok if it is slightly underbred and glossy in the center, just DO NOT over bake!

  5. While baking, place the remaining dough in the refrigerator until the previous batch is done. Repeat the process until all dough is gone.

  6. Allow cookies to cool on the baking sheet for about 10 minutes, and then transfer to rack to cool completely (or to your mouth for instant gooey enjoyment!) Keep in an airtight container for up to 1 week, or freeze for up to 6 months!

NOTE: this recipe CAN be doubled - and I recommend doing that since you can freeze extras and they are such a hit!



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