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!

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Monster Cookies

Yield: 2 dozen cookies

Prep Time: 15 min

Cook Time: 15 min

Ingredients:

1 cup white sugar
1 cup brown sugar
½ cup (1 stick) unsalted butter, at room temperature
3 eggs
1½ cups peanut butter (smooth or chunky)
1 Tablespoon vanilla
2 teaspoons baking soda
½ teaspoon salt
4½ cups oats
1 cup mini M&Ms
1 cup mini chocolate chips

Directions:

Pre-heat the oven to 350°F.

Cream together the white sugar, brown sugar and butter.

Beat in the eggs, peanut butter, vanilla, baking soda and salt.

Stir in the oats, mini M&Ms and mini chocolate chips.

Scoop mounds of the dough onto a parchment paper- or Silpat-lined cookie sheet and bake for 15-20 minutes.