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Monster Cookies
Ingredients:
1/4 cup raisins, optional
1/2 cup chocolate chips
1/2 cup multi-colored chocolate candies
1 stick butter, softened
1 12-ounce jar creamy peanut butter
1/2 teaspoon vanilla extract
1/2 teaspoon salt
1 cup granulated sugar
1 1/4 cup packed light brown sugar
3 eggs
2 teaspoon baking soda
4 1/2 cup quick-cooking oatmeal (not instant)
Directions:
Preheat the oven to 350 degrees. Line cookie sheets with parchment paper or nonstick baking mats.
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.
Bake for 8-10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags.
Recipe courtesy of Donna Haney as adapted by Paula Deen
These also freeze wonderfully, for later baking. I make the whole batter and only bake one tray full. Then, I spoon out the rest of the dough and place it in the freezer. Once they have froze I place them all in a large ziplock bag and label it with the cooking temp and time and what cookies they are, even though the YUMMY peanutbutter smell would give it away. When I am ready for some FRESH home-made cookies one day I place the desired amount of frozen dough balls on a cookie tray and wait for them to defrost while the oven is preheating. Bake them to the correct temp and time... then Enjoy an WARM FRESH cookie!!
