Flourless Monster Cookies: Chewy Peanut Butter Oatmeal Cookies Recipe
These flourless peanut butter monster cookies are thick, chewy, and packed with creamy peanut butter, rolled oats, mini chocolate chips, and Reese’s Pieces for a fun twist. They feature crisp edges, soft centers, and a perfect balance of saltiness to enhance the peanut butter and chocolate flavors. Ideal for a satisfying treat, these gluten-free cookies come together easily and bake into hearty, delicious goodies.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 45 minutes
- Yield: About 16 cookies
- Category: Baking, Cookie
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Wet Ingredients
- 2 large eggs
- 1 cup (256 grams) creamy peanut butter, such as Jif or Skippy
- 2 teaspoons vanilla extract
Dry Ingredients
- 3/4 cup (160 grams) packed light brown sugar
- 1/4 cup (50 grams) granulated sugar
- 3/4 cup (75 grams) old-fashioned rolled oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
Mix-ins & Toppings
- 1/2 cup (85 grams) mini semisweet chocolate chips
- 1/2 cup (about 85 grams) peanut butter candies, such as Reese’s Pieces, plus extra for topping
- Flaky sea salt, for topping (optional but highly encouraged)
Instructions
- Preheat and Prepare Pans: Place oven racks in the upper third and center positions and preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
- Whisk Eggs: In a large bowl, whisk the eggs until they are well combined and slightly frothy, ensuring they are fully mixed for a smooth base.
- Mix Wet Ingredients: Add creamy peanut butter, light brown sugar, granulated sugar, and vanilla extract to the eggs. Use a whisk initially, then a sturdy spatula or wooden spoon to combine until the mixture is smooth, glossy, and uniformly blended. The dough will be thick and sticky.
- Combine Dry Ingredients: Stir in the rolled oats, baking soda, and kosher salt until evenly incorporated into the dough, ensuring a consistent texture throughout.
- Fold in Mix-ins: Gently fold mini semisweet chocolate chips and peanut butter candies (Reese’s Pieces) into the dough, resisting the temptation to snack on them before baking.
- Chill the Dough: Refrigerate the dough for 20 minutes to allow the oats to absorb moisture and help the cookies bake up thick and chewy.
- Scoop Cookies: Using a cookie scoop or spoon, portion out generous 2-tablespoon mounds of dough, placing them about 2 inches apart on the prepared baking sheets. Handle the sticky dough carefully.
- Add Toppings: Gently press a few extra peanut butter candies and chocolate chips on top of each cookie for added texture and visual appeal.
- Bake: Bake the cookies for 10 to 12 minutes at 350°F, rotating the baking sheets halfway through to ensure even baking. The edges should be set while the centers remain slightly soft.
- Cool and Finish: Remove from the oven and sprinkle warm cookies with flaky sea salt if using. Let them cool on the baking sheet for at least 10 minutes before transferring to a wire rack to finish cooling. The cookies will firm up into a chewy, peanut buttery delight as they cool.
Notes
- Use conventional creamy peanut butter like Jif or Skippy for best results; natural peanut butter that separates can cause cookies to spread too much.
- For gluten-free cookies, ensure you use certified gluten-free rolled oats and verify that your candies and chocolate chips are also gluten-free.
- Store baked cookies in an airtight container at room temperature for up to 4 days to maintain freshness.
- Cookie dough can be scooped and frozen; bake directly from frozen, adding 1-2 extra minutes to the baking time.