Monster Cookies

My daughter has started to become more adventurous in the kitchen, so this is actually one of the recipes that *she* made and not me! Her brother (my son) loves monster cookies, and these were a big hit! Feel free to change up the mix-ins to use whichever ingredients you have on hand... this recipe is great for finishing up those last odds and ends that may be sitting in your pantry.

Monster Cookies
Yield: 19 large cookies

Ingredients

• 2 1/4 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp salt
• 1 cup unsalted butter, room temperature
• 3/4 cup packed brown sugar, light or dark
• 3/4 cup white granulated sugar
• 3/4 cup creamy peanut butter
• 1 tsp vanilla
• 2 large eggs, room temperature
• 1 cup Bob's Red Mill Gluten Free Quick Cooking Oats
• 1 cup mini chocolate chips
• 1 cup mini M&M’s candies

Directions

1. Sift together the flour, baking soda, baking powder, and salt in a medium bowl, and set aside.
2. In a stand mixer fitted with paddle attachment, cream butter, brown sugar, and white sugar. Add vanilla, peanut butter, and eggs, and mix well.
3. Stir in the dry ingredients and mix until combined. Add the oats, mini chocolate chips, and mini M&M'S.
4. Preheat the oven to 350°F. Line two cookie sheets with parchment paper. Let the cookie dough rest for 10 minutes before scooping.
5. Scoop the cookie dough using a large cookie scoop. Line 6 cookie dough balls per cookie sheet. Bake for 12-14 minutes.
6. Cool for 4 minutes on the hot sheet before transferring to a cooling rack.

Recipe adapted from Stephanie's Sweet Treats.