In college I was the men’s soccer team manager. It was by far one of my favorite college experiences. I love soccer, but I have zero athletic ability at all so playing past my middle school rec league was never going to happen.
As the manager, I got to watch and yell and pretend I was on the field–all the excitement, none of the embarrassment of actually having to play. My managerial duties basically included two things: film the games and bake the boys cookies. Technically, all I needed to do was film. I added baking into the mix myself because I love to bake, I loved all the boys on the soccer team, and I really loved that they were always starving after a game and thought even the cookie you thought you burned tasted delicious!
I could tell when the boys really liked something when they asked for it again. They asked for these monster cookies over and over again. Lucky for me–they’re a cinch to make, taste even better the next day, and as long as you use gluten free oats they’re entirely gluten free. No flour needed!
For these monster cookies I used chocolate chips, peanut butter chips, M&Ms, and Peanut Butter M&Ms as my mix-ins. Not hard to see what my favorite flavor combo is. You can use whatever you like or have on hand in this dough! When I made them for the boys I would break up pretzel sticks and toss those in there for an added crunch, too. Just please don’t put raisins in them. Raisins make my skin crawl, especially unexpected I-thought-you-were-a-chocolate-chip raisins. They don’t belong here.
Because of all the peanut butter, the dough can be a little tough to work with right after you’ve made it. Power through, though, and form the dough into balls. If you have time, I highly recommend that after you form them you let the cookie dough refrigerate for 30 minutes or an hour so your cookies spread less and bake more evenly.
This might be the only cookies I ever say this about, but I really think they’re even better a few hours or even a day after you make them. The oats and peanut butter just come together so, so nicely after a little time. They’re chewy, not crispy or cakey. Sweet + salty, just like every good peanut butter, and you can amp up the sweet or the salty flavor with the mix-ins you choose.
Trust me and definitely trust 30 of my favorite soccer players, you’re going to want to make these.
Gluten Free Monster Cookies
Makes: 25-30 cookies Prep: 10 min (+ chill time) Bake: 12 min
1/2 stick butter, softened
1 cup creamy peanut butter
1 cup brown sugar
2/3 cup white sugar
1 Tbsp vanilla
3 cups gluten free old fashioned rolled oats
1 tsp baking soda
1-1 ½ cup mix-ins (I used ¼ cup each of chocolate chips, peanut butter chips, M&Ms, and Peanut Butter M&Ms. You can use whatever you want!)
1. In the bowl of a stand mixer fitted with paddle attachment, or with an electric mixer by hand, cream the butter for 20 seconds.
2. Add 2 eggs, peanut butter, both sugars, and vanilla and beat on medium-high until light in color and very well combined.
3. In a separate bowl, mix the oats and baking soda.
4. Combine dry ingredients with creamed mixture and mix well.
5. Add in mix-ins and stir until well-distributed.
6. Roll cookie dough into ~2 tablespoon sized balls and drop onto a parchment lined baking sheet.
7. Put dough in fridge to firm up for 30 minutes to an hour. Preheat oven to 350 degrees.
8. Bake cookies for 10-12 minutes until top is mostly, but not all the way set. Leave cookies on sheets for 5 minutes to cool and continue cooking. Move to wire rack to finish cooling.