Monster Cookie Bars In Jelly Roll Pan
Cookie Bars

Monster Cookie Bars In Jelly Roll Pan

  • June 9, 2022

Monster cookies are delicious but they also happen to be gluten free.I feel less guilty when I eat these cookies because they do include some healthy ingredients.My regular monster cookies recipe includes butterscotch chips.1 cup miniature chocolate chips Instructions Preheat oven to 350 degrees.Prepare a cookie sheet by lining with parchment paper In the bowl of a mixer, combine butter, brown sugar, sugar, and peanut butter.Add in the m&m’s and chocolate chips (reserve some for top of bars if wanted).The edges will be lightly browned and the middle will still look pale and underdone, but it will finish baking as it cools. .

{One Bowl, Big Batch!} Monster Cookie Bars • FIVEheartHOME

{One Bowl, Big Batch!} Monster Cookie Bars • FIVEheartHOME

{One Bowl, Big Batch!} Monster Cookie Bars • FIVEheartHOME

Loaded with oats, peanut butter, and M&Ms, these chewy, naturally gluten-free Monster Cookie Bars require only ONE BOWL yet yield a BIG BATCH, making this the perfect quick and easy recipe when you need a bunch of sweet treats for a party or celebration!These Monster Cookie Bars are quick and easy to throw together in just one bowl and they yield a big batch.Or buy seasonal M&Ms in color schemes -- from Halloween to Christmas to Valentine's Day to Easter to the 4th of July -- for festive, holiday-themed cookie munching all year long!Furthermore, these bars are baked in a large sheet pan that results in a ton of bars, meaning that this recipe is perfect when you need a large quantity of treats in one easy batch.***Just be sure that you're aware of any potential peanut allergies before sharing these treats at a party or celebration.Anyway, I decided to scrap that approach, tweak my ingredient amounts, and try, try again, this time taking a hint from my favorite brownie recipe and making these bars in a large, rimmed half sheet pan for more even baking.The cookies were perfectly soft and chewy without being too gooey in the middle or too crunchy around the edges.But my final (and probably most important) reason for loving these Monster Cookie Bars is that they are freaking delicious.The chewy texture, the variety of goodies within, and the peanut butter goodness make for one tasty treat.Not only do they lend these bars their chewy texture, but they also measure out differently than quick oats.It's easiest to just use an entire 18-ounce tub of rolled oats, but you can also use a kitchen scale to measure them out.Not only do they lend these bars their chewy texture, but they also measure out differently than quick oats.It's easiest to just use an entire 18-ounce tub of rolled oats, but you can also use a kitchen scale to measure them out.To make sure my treats are nice and colorful, I reserve half of the M&Ms for sprinkling and pressing into the top of the bars before baking.Now here's another important step...you'll want to firmly press and pack your cookie dough into an even layer.Pop your pan in the oven and bake until puffy and very light golden brown.These Monster Cookie Bars are intended to be moist and chewy, so be careful not to overbake!You've just made a big batch of soft, chewy, decadent cookie bars!This recipe used to give the conversion that 18 ounces was equivalent to about 5 ½ cups of rolled oats...but I hesitate to recommend that anymore because I worry that measuring out different brands of oats may have ultimately resulted in using different amounts by weight, and this could be why a few people experienced overflow.Make sure you are baking your bars in a true "half sheet pan" that measures 18 x 13 x 1 inches.They require just ONE BOWL for a BIG BATCH, making this the perfect easy recipe when you need a bunch of sweet treats for a party or celebration!▢ ½ cup peanut butter chips Cook Mode Prevent your screen from going dark Instructions Position rack in center of oven and preheat to 350°F.In a very large bowl (using a spoon or an electric mixer), mix together the eggs and sugars until well-combined.Spread the batter into the prepared baking pan, smoothing the top into an even layer and pressing down firmly.Bake for 16 to 22 minutes or until edges are very light golden brown and center is set.This recipe previously indicated an equivalent amount of approximately 5 ½ cups, but I no longer recommend using cups because different brands of rolled oats may measure out differently and could result in these cookies overflowing the pan.Make sure you are baking your bars in a true "half sheet pan" that measures 18 x 13 x 1 inches.Recipe originally shared at Yellow Bliss Road and then published on this site on January 21, 2016, and updated on March 4, 2021. .

Monster Cookie Bars Recipe

Monster Cookie Bars Recipe

Monster Cookie Bars Recipe

This monster cookie bars recipe includes oatmeal, peanut butter, M&M’s and chocolate chips.But it doesn’t take long before I am sick of making cookies and ready to leave the kitchen with a couple of warm, fresh cookies and a steaming cup of coffee to enjoy while reading a magazine.There is no additional cost to you, but I will earn a small commission if you purchase through those links.Start by mixing together the baking soda and water in a small bowl, set aside.If you are patient, wait for them to cool first, if you love warm, gooey cookies as much as I do, cut a piece as soon as you can!My husband brought this pan of Monster Cookie Bars to work to share with his coworkers and they loved them.Continue to Content Monster Cookie Bars Recipe Yield: 48 Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes Monster cookie bars are so much easier to make than cookies!This monster cookie bars recipe includes oatmeal, peanut butter, M&M's and chocolate chips.1 cup semi-sweet chocolate chips Instructions Preheat the oven to 350 degrees.Start by mixing together the baking soda and water in a small bowl, set aside.Spread the dough in a greased jelly roll pan measuring about 15×10 or half a sheet pan measuring about 16×12 and bake at 350 degrees for 20-25 minutes, until golden brown. .

Monster Cookie Bars

Monster Cookie Bars

Monster Cookie Bars

We use my grandmother’s recipe and make a giant batch of cookies every year for our family’s camping trip.I adjusted the recipe slightly and pressed the cookie dough into the bottom of a large baking sheet.In less time than it would have taken to bake a single tray of cookies, I had these bars cooling on the counter.I was expecting a fun treat to snack on over the weekend, but these bars came close to trumping the original Monster Cookies.Almond Joy Brownies are an impressive dessert when topped with Homemade Ice Cream and Hot Fudge Sauce.Cinnamon Pecan Shortbread Bars are perfect with a cup of coffee and I love having them stashed in the freezer.Press the dough into the bottom of a large baking sheet, or jelly roll pan.Bake for 16-17 minutes, until the bars are lightly browned and just past looking wet on top.Monster Cookie Bars {naturally gluten free recipe} 4.84 from 6 votes Save to Favorites Pin Print Review Servings: 36 -48 small bars Cook Mode Prevent your screen from going dark Ingredients ▢ 2/3 cup butter room temperature.Press the dough into the bottom of a large baking sheet, or jelly roll pan.Bake for 16-17 minutes, until the bars are lightly browned and just past looking wet on top. .

Monster Cookie Bars

Monster Cookie Bars

Monster Cookie Bars

Preheat your oven for the ultimate soft and chewy Monster Cookie Bars recipe made with oatmeal, chocolate chips and peanut butter.And because they also contain a hearty serving of oats, Monster Cookie Bars are technically a breakfast food.Sign up for the Just a Taste newsletter for a fresh serving of content delivered every week to your inbox!And stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.▢ 1 cup chocolate chips Instructions Pre-heat the oven to 350°F and line a 13x9-inch metal baking pan with greased parchment paper with a 2-inch overhang on each short side of the pan.Add the eggs to the bowl, one at a time, beating between each addition then add the the peanut butter, vanilla extract, baking soda and salt and mix until well combined.Transfer the cookie dough into the prepared pan, pressing it into an even layer.Using the parchment paper overhang, lift the cookie out of the pan and onto a cutting board. .

No Flour Monster Cookie Bars

No Flour Monster Cookie Bars

No Flour Monster Cookie Bars

Monster cookie bars are loaded with peanut butter, oats, chocolate chips and m&m's.The all natural peanut butter does not have enough "moisture" (oil and fat) for baked goods.Some people have reported good results with all natural peanut butter but I have never used it so I can't say for sure.Many people have commented about cutting the sugars in half with still amazing results. .

Monster Cookie Bars {Easy!}

Monster Cookie Bars {Easy!}

Monster Cookie Bars {Easy!}

I adjusted my classic recipe to make a bar cookie and they are fantastic!I love making the bars when I don’t have time to roll and bake a few dozen cookies.The peanut butter oatmeal cookie bars are soft, chewy, and loaded with chocolate chips and colorful M&M’s.Monster cookie bars are the perfect treat for sharing with family and friends!I love taking them to parties and potlucks because they are easy to make and they are always a crowd pleaser.– I don’t recommend natural peanut butter for this recipe.For example, use Christmas M&M’s, Valentine’s Day M&M’s, red, white, and blue M&M’s, etc.You can even use your favorite teams colors and make them for game day!In a large bowl, whisk together the flour, oats, baking soda, and salt.And yes, I know you aren’t supposed to eat cookie dough, but I like living on the edge:).Remove the pan from the oven and sprinkle with flaky sea salt.You can make the dough in advance and chill, covered, in the refrigerator for up to 48 hours.Store the baked bars in an airtight container on the counter for up to 4 days.You can also freeze the baked cookie bars in a freezer container or bag for up to 3 months. .

Gluten-Free Monster Cookie Bars Recipe

Gluten-Free Monster Cookie Bars Recipe

Gluten-Free Monster Cookie Bars Recipe

Imagine oatmeal peanut butter cookies studded with chocolate chips and M&Ms.In general, cookies are great for feeding a crowd because one recipe yields dozens, but scooping, shaping, and baking them in batches takes time and effort!If you spread your entire bowl of cookie dough out on a sheet pan instead, you can get the job done in one go.Lining the pan with parchment paper leaving an overhang on the two long sides is key.This will allow you to easily remove the entire sheet pan cookie to a board before cutting into squares.Whenever a cookie recipe has multiple elements—nuts, chips, and more contributing to its texture versus relying predominantly on flour it’s a great candidate for converting to gluten-free.This recipe calls for quick cooking oats as the finer texture helps to bind the cookie dough together.Store these gluten-free monster cookies in an airtight container at room temperature.You can also freeze them between layers of parchment and sealed in a ziptop bag for up to 3 months to snack on as needed. .

Monster Cookie Bars

Monster Cookie Bars

Monster Cookie Bars

If you’re not familiar with them, the cookies are traditionally made with a peanut butter dough and then loaded up with oats, chocolate chips and M&M candies.The dough is soft, the peanut butter flavor comes through but isn’t overpowering, the oats are abundant, and there is a ton of chocolate thanks to the chips and M&M’s. .

Christmas Monster Cookie Bars

Christmas Monster Cookie Bars

Christmas Monster Cookie Bars

No need to watch the oven and stand around transferring cookies from baking sheet to cooling rack.My new Christmas Monster Cookie Bars are for the people who aren't big baking fans, yet still love the end result.This time of year is all about holiday potlucks, kid's music concerts {we have THREE this month.....}, white elephant parties, gift exchanges and so much more.We regret it come the first week of January, but for now we indulge and enjoy it and try and embrace the busy Christmas season.I hold back a few of the red and green M&M's, white chocolate chips and holiday sprinkles so that I can stick extra on top right before baking. .

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