The hubby and I were talking this weekend about some of the most enjoyable freedoms of adulthood. For example, we can buy what we want. Go to bed when we want. Get haircuts when we want. And make cookies for supper.
I've had a monster craving for monster cookies lately, and I have a handful of recipes that I want to try. I chose this version because it was the only recipe that made a smaller batch. Meaning the other recipes would require some math on my part. And I just wasn't in a math mood.
(By the way, if you happened to send this recipe to me, can you let me know so I can give you the proper credit? It's like the recipe fairy left it under my pillow.)
These cookies are flourless, so they get their substance primarily from the peanut butter and oatmeal. I like to pretend they're healthier that way. Even with the chocolate chips and M&Ms.
Flourless Monster Cookies
1 c. brown sugar
1 tsp. vanilla extract
1 tsp. baking soda
1/3 c. butter, softened
1 c. creamy peanut butter
1/2 tsp. salt
3 c. rolled oats (not quick-cooking)
2/3 c. chocolate chips
2/3 c. M&Ms
1. Preheat oven to 350 degrees.
2. In a large bowl, beat eggs. Add remaining ingredients in order, mixing well.
3. Use an ice cream or cookie scoop to place dough on ungreased baking sheets. (My cookie scoop is quite a bit smaller than an ice cream scoop, and I like it that way. So these are sort of mini-monster cookies.)
I also sort of squash my cookies down before I put them in the oven. I don't know that it makes a difference, but I like to give my cookies a head start in life.
4. Bake 12-15 minutes, and let cool on racks.