These cookies are full of all the tasty things a cookie monster loves, they’ve got peanut butter, chocolate chips, M&Ms, toffee and oats.  And they just happen to be gluten-free.  I don’t normally look for gluten-free recipes, but for last month’s Carroll Cafe, I thought it might be nice to have one gluten-free option.  These are definitely popular with kids, but adults with a sweet-tooth will love them too.  They’re nice and chewy from the oats, and peanut butter-chocolate is always a winning combination.  Feel free to mix in different candies or add nuts to make the perfect creation for the cookie monsters in your life.

Monster Cookies (gluten-free)

Makes about 3 dozen large cookies

Adapted from Betty Crocker

• 3/4 cup granulated sugar
• 1 cup brown sugar
• 1 cup chunky peanut butter
• 1/2 cup (1 stick) unsalted butter, room temperature
• 3 eggs
• 4 1/2 cups quick-cooking rolled oats (make sure they’re gluten-free if that’s a concern)
• 2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups semisweet chocolate chips
• 1 1/2 cups dark chocolate M&Ms
• 1/2 cup toffee pieces

Preheat oven to 350°F.

In a large bowl, beat sugars, peanut butter and butter until light and fluffy.  Add eggs one at a time, mixing well after each addition.  Stir in oats, baking soda and salt.  Then fold in the chocolate chips, M&Ms and toffee pieces.

Scoop dough into large balls on an ungreased cookie sheet leaving lots of space between each cookie.  Bake for 11-14 minutes, or until golden.  Allow to cool briefly before removing from pan.