We made these cookies yesterday. They are great. I have never made monster cookies before. In fact, as I was making them, it occurred to me that they are gluten-free. My friend, Amy, has celiac disease and was thrilled to have a real cookie after all of these years.
3 eggs
1 1/4 cups packed light brown sugar
1 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
12 ounces creamy peanut butter
1/2 cup butter, softened
1/2 cup multi-colored chocolate candy
1/2 cup chocolate chips
1/4 cup raisins (optional)
2 teaspoons baking soda
4 1/2 cups quick-cooking oatmeal (not instant)
1 1/4 cups packed light brown sugar
1 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
12 ounces creamy peanut butter
1/2 cup butter, softened
1/2 cup multi-colored chocolate candy
1/2 cup chocolate chips
1/4 cup raisins (optional)
2 teaspoons baking soda
4 1/2 cups quick-cooking oatmeal (not instant)
Directions:
1Preheat the oven to 350°F Line cookie sheets with parchment paper or nonstick baking mats. 2 In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the chocolate candies, chocolate chips, raisins, if using, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets. 3 Bake for 8 to 10 minutes. Do not over bake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags.
