Flourless Monster Cookies

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
Makes 30

2 eggs
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.

Ponzu Lime Dressing

At the risk of jinxing anything, we're slowly but surely feeling better at our house. Cross your fingers that things keep improving. I expect our upcoming good health to last approximately three days. (But a good three days of sleep, they shall be!)

But less germs, more food. As part of the Foodbuzz Tastemaker Program, I recently received a bottle of Ponzu Lime sauce from Kikkoman, and I thought it would be lovely in an Asian dressing.

Ponzu is a citrusy sauce that's commonly used in Japan as a dipping sauce for sushi. I've seen some recipe call for a combination of soy sauce and lemon juice as a substitute, if that gives you an idea of the flavor. Or, in this case, soy sauce with lime juice.

The lime flavor in the sauce definitely comes through, which is very refreshing and summery. And I think the sauce would work very well as a substitute for the soy sauce in my favorite fajita marinade. Grilling weather is just around the corner, right? (Right?)

Ponzu Lime Dressing
Makes about 1/2 c. dressing

2 Tbsp. dry sherry
2 Tbsp. rice wine vinegar
4 Tbsp. Ponzu lime sauce (or soy sauce)
1/2 Tbsp. hoisin sauce
½ tsp. granted gingerroot
4 Tbsp. sugar
1/2 Tbsp. dark sesame oil

1. Combine all ingredients in a bowl or container, and stir or shake until very well combined.

2. Serve over your favorite Asian salad.

Or, if you don't have the ingredients for your favorite Asian salad, just throw anything together and top it with mandarin oranges. They're an excellent distraction.