Gluten Free Monster Cookies

Adapted from cakedbykatie.com

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• 1/2 cup (1 stick) butter, at room temperature
• 1/4  cup (60g) smooth/creamy peanut butter
• 1/2 cup (100g) brown sugar
• 2 tablespoons (25g) granulated sugar
• 1 large egg
• 1/2 tablespoon vanilla extract
• 186 grams gluten-free flour 1:1 baking blend 
  • 40g ATK whole grain flour blend
  • 43 ATK All-purpose flour blend
  • 93 King Arthur Bread flour
• 1/4 tsp xanthan gum
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 3/4 cups  m and ms or more chocolate chips
• 1/2 cup gluten-free rolled oats
• 1/2 cup  chocolate chips

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1. Place a rack in the center of the oven and pre-heat to 350-F. Add a piece of parchment paper to a baking sheet.
2. In a large mixing bowl, cream together butter, peanut butter, brown sugar, and granulated sugar. Mix on high until light and fluffy.
3. Add the oats, egg and vanilla extract and mix until smooth and fully combined.
4. In a separate bowl, mix together the flour, xanthan gum, baking soda, and salt. Pour this into the wet ingredients and mix well.
5. Add in the M&M’s and chocolate chips; mix until just combined.
6. With a large 3-tablespoon cookie scoop, transfer the cookie dough onto the prepared cookie sheets and bake for 12-15 minutes or until the edges are light gold and the center appears to be slightly underbaked.
7. Remove from the oven and allow to cool on the cookie sheets for 10 minutes before transferring to a cooling wrack. Top with a sprinkling of coarse sea salt if desired.