What is a “monster” cookie? Monster cookies are generally chock-full of m&m’s and every other kind of chip in your cabinet and are practically irresistible. I’ve been wanting to try something like this for a while, and when I figured out I could make some that were flourless and in bar form, I couldn’t wait to try it out.
The majority of this bar is made up from peanut butter, eggs, sugar and oats (protein! fiber!). I eat gluten-free so I used GF oats, but you can obviously use regular oats as well.
The monster ingredients I decided to throw in included m&m’s, chocolate chips, Godiva white chocolate chips and Reese’s peanut butter chips. This may be sin, in a sweet, bar form.
In order to get these babies out of the pan and cut clean, I lined it with foil which worked really well. You can also use parchment paper (I just didn’t have any on hand).
You have to be patient with this bar/cookie/thing. Since it doesn’t have flour, it takes a while to cook. I reset the timer about five times thinking it should be ready soon, but I’m glad I waited and let it do what it needed to. Warning: the top will brown and it looks like it should be done, but if it still jiggles in the middle when you go to remove it, then the inside is still cooking. It’s ok for the outside to get quite brown because it forms somewhat of a crispy meringue top, but stays gooey in the middle.
- 1 cup packed brown sugar
- 1 cup granulated sugar
- 1/2 cup (1 stick) salted butter, softened
- 1 1/2 cups creamy peanut butter
- 3 large eggs
- 1 tablespoon vanilla extract
- 2 1/2 cups GF oats
- 1 teaspoon baking soda
- 1 1/2 cups m&m’s
- 1/2 cup white chocolate chips
- 1 cup chocolate chips
- 1/2 cup peanut butter chips
- Heat oven to 350 degrees. Line a baking pan with foil or parchment paper. This is important so that the bars don’t burn on the bottom, and so that you can easily remove them from the pan.
- In large bowl, combine brown sugar, granulated sugar, peanut butter, and butter. Use a hand-held blender for these ingredients to combine well.
- Add the eggs and vanilla extract (I switched to the KitchenAid mixer at this point).
- Add in the oats and baking soda.
- Add in the m&m’s and all the chocolate chips. Stir by hand.
- Place in the baking pan and spread it out. It should be a thin layer, as it grows and bubbles up pretty high. If you have extra, put it in a separate pan.
- Bake for around 35 minutes. Keep checking when it gets closer to 30 minutes to see when the middle stops jiggling. The toothpick technique will not work on these as they will be gooey in the middle no matter what. The edges will get very brown, but that is ok! Crispy on top, gooey in the middle is the goal.
- Take out of the oven and let it cool completely. When it is mostly cool, pull on the foil and remove from the pan. Cut into squares and enjoy!
Recipe adapted from Together As a Family