So I had all this chocolate in my house.
This is not usual for me. Chocolate is lucky if it lasts a day around here. But there it was: chocolate with hazelnuts. Chocolate with toffee. Chocolate with espresso. Chocolate truffles! What is happening to me?!?
Well, the next best thing to chocolate by itself is chocolate in a cookie, so…
Monster Peanut Butter Candy Cookies!
They are much prettier if you use candy coated chocolate bits (the alliterative name of which I will not drop here) but chocolate chips or chocolate chunks or chopped chocolate bars taste just as good (and sometimes maybe better…depending on the chocolate…)
The best thing about a cookie like this is the variety of mix-ins you can add…chocolate, candy, nuts, toffee, caramel…just chop it all up roughly and mix it in! Having lots of different kinds of candies makes each bite an adventure!
These cookies are also gluten free, so the argument could be made that between the energy-packed peanut butter and fiber rich oatmeal they are actually good for you.
Oh. I can justify. If you ever need an excuse to eat a cookie, I can provide it for you.
Start with ye olde basic cookie ingredients: butter, sugar, brown sugar. Also add some peanut butter for good measure!
Mix this all up until it is creamy and fluffy…
…add in three eggs and some vanilla.
Whip this up and dump in a couple of teaspoons of baking soda.
Then add the oatmeal and mix again.
Then add your mix-ins.
When all the mix-ins are all mixed in, scoop the dough with an ice-cream scoop (bigger than a cookie scoop…thus Monster Cookies!) onto cookie sheets lined with parchment paper, then bake at 350° for 8-10 minutes, or until the edges turn golden brown. Let rest on the cookie sheet for at least five minutes before removing to cooling racks.
I advise you to devour a cookie or two immediately, supplemented with a glass of milk.
It’s the right thing to do.
Here’s the recipe!
MONSTER PEANUT BUTTER CANDY COOKIES
Makes about 3 dozen monster-sized cookies
1/2 c. (1 stick) butter, softened
1 1/2 c. peanut butter
1 c. brown sugar
1/2 c. white sugar
1 tablespoon vanilla
2 teaspoons baking soda
4 1/2 c. instant oatmeal
About 1 c. chocolate chips, chocolate candies or other mix-ins
Preheat oven to 350º and line two large cookie sheets with parchment paper.
Cream butter, peanut butter, and sugars. Beat in eggs and vanilla. Beat in baking soda, then oatmeal and mix-ins.
Drop onto cookie sheets with an ice cream scoop and flatten slightly. Bake for 8-10 minutes. Don’t over bake ’em!
Remove from oven when slightly golden. Let cool on sheets for a few minutes until they have firmed up enough to remove to wire racks.
Eat and be happy!
Meanwhile, back at the ranch…
You know, I actually haven’t forgotten about my food project or the whole original purpose for starting this blog. The Project has slowed down for the holidays, but I haven’t given up on it yet (you’ll note I did cook with mushrooms recently…this is a big step for me!)
I do have plans for my next challenge (Hollandaise, mayonnaise, and all other – aises here I come!). I even have a location picked out. Now to find the time!