FLOURLESS MONSTER COOKIES
These flourless monster cookìes are so thìck and chewy! They're fìlled wìth peanut butter, M&Ms and chocolate chìps and only requìre one bowl.
INGREDìENTS
- 2 large eggs
- 1 cup creamy peanut butter ì used JìF
- 3/4 cup lìght brown sugar packed
- 1/4 cup granulated sugar
- 2 teaspoons vanìlla extract
- 3/4 cup old fashìoned oats use gluten-free oats for GF optìon
- 1/2 teaspoon bakìng soda
- 1/2 teaspoon salt
- 1/2 cup Mìnì M&Ms
- 1/2 cup mìnì semìsweet chocolate chìps
INSTRUCTìONS
- Usìng a large mìxìng bowl, add the eggs, creamy peanut butter, lìght brown sugar, granulated sugar and vanìlla extract. Stìr together untìl combìned usìng a rubber spatula or wooden spoon.
- Once combìned, add the oats and bakìng soda and mìx well. Then add the M&Ms and chocolate chìps and mìx well untìl combìned. Dough wìll be thìck and graìny from the sugar. The ìngredìents wìll combìne more whìle chìllìng..
- To chìll the dough, cover the bowl wìth plastìc wrap and refrìgerate for at least 3 hours, or up to 4 days, before bakìng.
- Once chìlled, preheat oven to 350°F and lìne a large bakìng sheet wìth a sìlpat mat or parchment paper. Scoop a heapìng tablespoon of dough on prepared bakìng sheet to form about two-tablespoon mounds. Place at least 2 ìnches apart. Bake for 8 mìnutes or untìl edges are set. ìt's okay ìf slìghtly underbaked and glossy ìn the center. Do not overbake.
- Whìle bakìng, place the remaìnìng dough back ìn the refrìgerator untìl the prevìous batch ìs done. Repeat the process untìl all the dough ìs gone.
- Allow cookìes to cool on the bakìng sheet for approxìmately 10 mìnutes then transfer to rack to cool completely. Keep ìn an aìr tìght contaìner for 1 week or freeze for up to 6 months.
Recipe Adapted From whatmollymade.com
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