Source: https://mygluten-freekitchen.com/monster-cookies-gluten-free/

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Ingredients

½ cup softened butter, margarine or coconut oil

1 cup packed brown sugar

1 cup sugar

1 ½ cups peanut butter (creamy or crunchy)

3 large eggs

2 tsp. baking soda

1 tsp. pure vanilla extract

4 ½ cups gluten-free rolled oats or instant oats

1 cup semi-sweet chocolate chips

1 cup plain M&Ms

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1. Preheat oven to 350°. Line cookie sheets with parchment paper.

2. In the bowl of your electric mixer, cream together butter, sugars, peanut butter and eggs until light.

3. Add baking soda, vanilla extract, and gluten-free oats and mix on low speed until well mixed.

4. Stir in chocolate chips and plain M&M's.

5. Use a large cookie scoop to scoop rounded balls of dough and place on lined cookie sheets, leaving space between them for them to spread. I only do 12 per cookie sheet, less if using a smaller sized sheet. I usually flatten them a bit.

6. Bake at 350° for 12-15 minutes or until they don't look gooey in the center. These are better slightly under-cooked than overcooked. I recommend baking a test cookie to see how many minutes it will take for your oven.

7. Remove from oven and leave on the cookie sheet for a couple of minutes before moving cookies to wire racks to cool.