We had a family reunion of sorts to go to last weekend. I made these Mosnter Cookies and certain family members wanted the recipe, so here it is… just for you.

Monster Cookies

• 1/2 cup shortening or dairy-free margarine
• 1 cup peanut butter
• 2 cups brown sugar
• 3 eggs
• 1/2 teaspoon vanilla extract
• 4-1/2 cups rolled oats
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 12 ounce bag chocolate chips, or about 1-1/2 cups

Preheat the oven to 350°

Combine the shortening, peanut butter and brown sugar in a large mixing bowl. Mix until creamy.

Add eggs and vanilla. Beat until light and fluffy.

Add the rolled oats, baking soda and salt. Mix well.

Finally stir in the chocolate chips.

Drop by tablespoonfuls onto a large cookie sheet. Bake at 350° for 10 minutes or until lightly browned. Do not overbake. Makes 3-1/2 to 4 dozen.

Notes

1. These are my family’s favorite chocolate chip cookie. Traditionally Monster Cookies are prepared with M & M’s, but they are not dairy or casein-free, so we use semi-sweet chocolate chips instead.
2. Carob Chips or Raisins can replace the chocolate chips. Or try a combination of goodies including raisins, nuts, chocolate, carob, sunflower seeds etc.
3. Any other type of nut butter can replace the peanut butter. Try soynut butter, sun butter, almond butter, cashew butter or chocolate hazlenut butter.
4. I have used white sugar instead of brown sugar when necessary. This is slightly cheaper and the cookies still turn out good. Sucanat also makes good Monster cookies.

Giving credit, where credit is due: This is where I found the deliciousness.

PS– These are gluten-free and casein-free, so feel free to enjoy. (Lame, I know.)

This entry was posted on Thursday, September 4th, 2008 at 10:43 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.