Decadent Monster Cookies

*Recipe revised on December 24th.

I’m leaving for Las Vegas—my first real vacation in six years—so it is fitting that the theme of this post be overindulgence. The most decadent thing I’ve made in recent memory has to be a recipe I adapted from Paula Deen’s Monster Cookies (Do you say Paula Deen's name in a southern accent?  I do!). This cookie combines peanut butter, oats, candy, and pretty much whatever else you want into a squishy, flourless cookie dough that’s as fun to play with as it is addicting.

I started making these with my niece when she was five. Most children are masters in overindulgence. When they dress themselves, they want to wear the purple pants, the green tutu and ALL of their necklaces. When they make cookies, they want to add all of the chocolate chips and candy pieces in the WHOLE WORLD and seventy bazillion cups of whatever else they love. These cookies are designed to take it.


And it works in the way that purple pants-green tutu on an adorable four-year-old works.


These cookies are an addiction in our family to the point that we make them even without the munchkin around.


So while I’m gambling away my cash or partying all night in Las Vegas, you can have a little indulgence of your own in a flourless cookie!  Hee!




Monster Cookies
foodtv.com

Ingredients
3 eggs

1 1/4 cups packed light brown sugar

1 cup granulated sugar

1/2 teaspoon salt

1/2 teaspoon vanilla extract

1 12-ounce jar creamy peanut butter

1 stick butter, softened

1/2 cup M&Ms, optional (about two regular-size bags)

1/2 cup chocolate chips

1/2 cup toffee

2 teaspoons baking soda

4 cups old-fashioned oats

Directions

Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats.

In a 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.

Bake for 9 to 13 minutes until cookies are light golden brown. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in a large airtight container.



Yes, it looks weird.  It's supposed to!


Oh, pretty colors!  Let's add MORE STUFF!


*This recipe is gluten-free if you use GF baking soda and oats.