My roommate Abe bought a 10 lb bag of oats from Costco (not sure what he was thinking), and we were wondering what to do with it when we found this recipe. I don’t normally bake cookies but I have fallen in love with this recipe.
They’re my favorite cookies now – hearty, delicious, and not too sweet. They’re so good, you can’t go back to normal cookies. Recipe from Picky Cook.
2013 update (including the photos): I baked these for Bryan’s mom, and nothing is as nerve wracking as baking for your potential future mother in law. Especially one who’s an expert cook.
Chef Uy: Oh my gosh, it’s so sweet. Oh no! What should I do?!!! O_O
B: Well, if it’s bad (and it won’t be bad of course) but just in case, I’ll eat all the cookies for you.
That’s true love right there. I’ve adjusted the recipe by reducing the sugar some more (what was I thinking in 2010!)
Flourless Monster Cookies
1 1/2 cup peanut butter – chunk or smooth
1/2 cup unsalted butter – softened
3/4 cup dark brown sugar
1/4 cup sugar
3 large eggs
1 teaspoon salt
1 1/2 teaspoon vanilla
3 teaspoons cinnamon
2 teaspoons baking soda
4 1/2 cups old fashioned oats – not instant
1 1/2-2 cups of stuff (chocolate chips, pecans, raisins, peanut butter chips, toffee bits, etc. The possibilities are endless)
Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
Cream butter, peanut butter and sugars together in mixer (about 3 minutes). Add eggs to butter & sugar mixture one at a time. Make sure the eggs are mixed in well. Add vanilla and salt. Mix to combine. Toss oats, cinnamon and baking soda together and add. Then slowly add the “stuff” and mix until it is incorporated. No need to worry about over-mixing because there is no flour.
Scoop the cookie dough onto the lined baking sheets, flattening tops. Bake for 10 min.