Gluten-Free Monster Cookies

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Gluten-Free Monster Cookies
A few months ago when my parents came to visit my mom made us a big batch of monster cookies. I couldn't believe how delicious they were... especially because they were flourless! I asked her for the recipe and altered it a bit so that the cookies baked better here in Utah (the altitude is an issue with lots of recipes). For some reason hers came out a tad bit flat and fell apart, not that I minded... I gobbled them up in just a few days! I mean what's not to love about peanut butter, oats, chocolate chips and M&M's?! Some my adjustments included adding quick cooking oats to help "glue" the cookies together, an extra egg yolk to create a thicker/chewier cookie, slightly less butter to prevent them from spreading, and letting the dough chill to allow the oats to absorb some moisture. All of my little tricks worked- they came out looking beautiful and tasting just as good as the ones she made :) I seriously would make these cookies on a daily basis if I could, they're that amazing!!! Happy gluten-free baking!

Gluten-Free Monster Cookies
2¼c. old-fashioned oats*
¼ c. quick cooking oats
½ c. sugar
½ c. brown sugar
1 egg + 1 egg yolk
1/3 c. (¾ of a stick) butter, room temperature
¾ c. creamy peanut butter
1 tsp. baking soda
pinch of salt
¾ tsp. vanilla
½ c. chocolate M&Ms 
½ c. chocolate chips
½ c. peanut butter chips

1. Line baking sheets with parchment paper or Silpat mats, set aside.
2. In the bowl of a stand mixer, cream butter, peanut butter and sugars until light and fluffy, about 2-3 minutes. Add vanilla. With mixing speed on low, add one egg at a time, mixing until incorporated. 
3. In a medium size mixing bowl, combine oats, baking soda and salt. Whisk together. With mixing speed on low, add dry ingredients, mix until combined. Remove bowl from stand and fold in M&Ms, chocolate chips and peanut butter chips. Place dough in the refrigerator to chill for 1 hour.
4. Remove dough from refrigerator and allow to stand at room temperature for 10 minutes. Meanwhile, preheat oven to 350 degrees. Scoop cookies onto the prepared sheets using a standard size scoop, gently pat down to slightly flatten. Place in oven and bake for 10-12 minutes (they will look soft) before removing from oven. Allow to cool on sheets for 3 minutes before carefully transferring to a wire rack to cool completely.
NOTE: DO NOT SKIP parchment or a mat... seriously, it really is a key part to making these cookies bake perfectly! Also be gentle with the cookies when you are transferring them to the rack to cool, they will probably break apart a little, but just push them back together and let them cool for a good hour or so and they'll be firm and sturdy!
*Please make sure that your oats are gluten-free. Bob's Red Mill Oats are gluten-free, Quaker Oats are not guaranteed to be gluten-free.
Life Made Simple family recipe adapted from The Amish Cook's Baking Book | Makes 24 standard size cookies

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