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3 eggs (room temperature)
1 1/4 cups packed brown sugar
1 cup granulated sugar
1/2 teaspoon of salt
1/2 teaspoon vanilla extract
1 12-ounce jar creamy peanut butter
1 stick butter (room temperature)
1/2 cup M&Ms (I used M&M minis)
1/2 cup chocolate chips
2 teaspoons baking soda
4 1/2 cups quick-cooking oats (I used Bob’s Red Mill GLUTEN FREE extra thick rolled oats)
Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats (like Silpat).
In a very large mixing bowl (my standard Kitchenaid was VERY full by the end, FYI), combine the eggs and both sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in chocolate candies, chocolate chips, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets (I had to use 1 whole and 2 half sheets twice).
Bake 8-10 minutes. Yields THREE dozen.
Adapted from our famous Chatham Hall kitchen staff recipe. Tastes the same as I remember!
7 thoughts on “Chatham Hall’s famous Monster cookies – gluten free peanut butter adaptation”
These Monster Cookies look amazing and I love that there is peanut butter in there along with oatmeal. Can't wait to try them!
These look SO good! I always loved the kind with M&Ms 🙂
I think you forgot to bring me some of these when we hung out over the holidays! 😉
We flew home to book this venue in June last year. Absolutely loved it here and I'll be certainly waiting to go back there for more events. Regardless of the time of your event, you always get the same thing at this event space: reasonable drink prices, great decoration, & friendly staff.
They are delicious!
They are SO good. Highly recommend you check them out!
You're right. Maybe someone would like a care package?!