Gluten-free monster cookies are loaded with good things! Gluten-free oats, peanut butter, butterscotch chips, and more. They bake up chewy and flavorful.
Preheat oven to 350°F. Line a baking sheet with parchment paper.
In a large bowl, whisk together melted butter, brown sugar, and peanut butter until smooth. Add eggs and vanilla extract. Mix until eggs are combined and the mixture is smooth. Switch to a rubber spatula or wooden spoon.
Add the gluten-free flour, baking soda, and salt. Mix until flour is combined. Add the oats. Stir until combined. The dough will be thick
Stir in butterscotch chips, peanuts, and candy pieces.
Scoop dough, about two tablespoons each, onto the prepared baking sheet. Space the cookies about one-inch apart. If desired, flatten each cookie with the bottom of a glass or measuring cup. Dip the bottom of the measuring cup in cold water to keep it from sticking to the dough.
Bake until the edges are golden brown and set, about 12 minutes. Allow cookies to cool on the pan for about three minutes and then transfer cookies to a wire rack. Repeat with remaining dough.
Place cookies in an airtight container and store on the counter for up to four days or freeze in a freezer container, for up to three months. Allow cookies to thaw on the counter.
Note 1: Creamy Peanut Butter: Traditional creamy peanut butter works best.
Note 2: Gluten-Free Flour: This recipe was tested with Bob's Red Mill 1:1 Gluten-Free Flour Blend and is recommended for the best texture.
Note 3: Oats: Use gluten-free oats. Quick cook (instant) oats or old fashioned oats may be used. Do not use steel cut oats in this recipe.