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!
Yield: 2 dozen cookies
Prep Time: 15 min
Cook Time: 15 min
1 cup white sugar
1 cup brown sugar
1/2 cup (1 stick) unsalted butter, at room temperature
1 1/2 cups peanut butter (smooth or chunky)
1 Tablespoon vanilla
2 teaspoons baking soda
1/2 teaspoon salt
4 1/2 cups oats
1 cup mini M&Ms
1 cup mini chocolate chips
Pre-heat the oven to 350°F.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the white sugar, brown sugar and butter until light and fluffy.
Beat in the eggs, one at a time, and then beat in the peanut butter, vanilla, baking soda and salt until well combined.
Add the the oats and mix until incorporated, and then add the mini M&Ms and mini-chocolate chips.
Scoop 2-to 3-tablespoon mounds of the dough onto a parchment paper- or Silpat-lined cookie sheet and bake for 8-10 minutes. Transfer the cookies to a rack to cool.