Looking back on my fond memories of food as a child (and believe me, there were many), few moments surpass the excitement of eating Monster Cookies fresh from the oven. Using Splenda as a sugar substitute lightens the calorie load, and feel free to also substitute carob chips for the chocolate chips or unsweetened apple sauce for the butter to make these flourless cookies even healthier!
Shopping List
- 1 cup white sugar
- 1 cup brown sugar
- ½ cup butter
- 3 eggs
- 1 ½ cups peanut butter (smooth or chunky)
- 1 Tablespoon vanilla
- 2 teaspoons baking soda
- ½ teaspoon salt
- 4 ½ cups oatmeal
- 1 cup mini M&Ms
- 1 cup mini chocolate chips
Recipe
Makes 24-36 cookies.
Pre-heat the oven to 350°.
Cream together the white sugar, brown sugar and butter.
Beat in the eggs, peanut butter, vanilla, baking soda and salt.
Stir in the oatmeal, mini M&Ms and mini chocolate chips.
Scoop mounds of the dough onto an ungreased cookie sheet and bake for 10 minutes or until the cookies are slightly firm on the edges and still undercooked in the center.
Helpful hint: Using an ice cream scoop to make the mounds of dough will ensure equal-sized cookies that bake evenly.
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