Monster Cookies: My Most Requested Recipe

Several readers, friends, and family members have been asking me to post this recipe for some time. I finally made a big batch of these cookies, took some pictures, and am getting around to posting.

Be warned: this recipe makes A LOT of cookies. It originated from my Granny McGowan, my great-grandmother, who made these cookies each year for the local church camp. When I got married, my mom made me a cookbook full of family recipes. Three years later, post-diabetes diagnosis, I was gradually learning how to make these family recipes healthier.

What I love about these cookies...

1. The ingredients are mostly healthy: whole grains, good fats, etc.



2. These cookies are satisfying, even as a snack, because they contain the magic three combo: protein, carbs, and fat.



3. They taste amazing. I prefer mine right out of the freezer. (I suggest that if you struggle with sweets and portion control that you keep your baked goods and desserts in a freezer that isn't in your kitchen. All of our goodies are in the freezer in our garage. Out of sight, most of the time out of mind).
   

So here you go, friends....

Rachel's Monster Cookies

Ingredients:

• 1/2 lb butter (I use the 50/50 Smart stick butter), melted



• Splenda brown sugar (I do to-taste, but the recipe calls for 1/2 lb)



• 2 cups of regular sugar (I usually reduce this to taste for carb control)



• 6 eggs (I use organic)



• 4 t baking soda



• 3 cups of natural peanut butter ("natural" means it's just the peanut butter with no added oils, especially hydrogenated, no added sugar, etc.)



• 9 cups of old fashioned oats



• 1/2-1 t of vanilla (I tend to go heavy on the vanilla)



• 1 bag of your favorite chocolate chips (I use 60% dark chocolate chips made by Ghiradelli)



• 1 large or medium bag of plain or peanut M & Ms



• other additions like peanuts, extra chocolate chips, flaxseed---whatever you like!
  
  

Directions:

1. Preheat oven to 350. Line cookie sheets with parchment paper (this is simply for the sake of easy cleanup after your baking session).





2. Mix all wet ingredients together, including the peanut butter.





3. Mix all the dry ingredients together except the chocolate chips and M & Ms.





4. Pour wet mix over dry mix and then...mix! Add in the chocolates and other additions in last.





5. If you don't have time to bake at this point, you can refrigerate the dough. If you do have time to bake, use about an ice-cream scoop's worth of cookie dough to form each cookie, giving them room to expand on the cookie sheet. I suggest baking only six cookies per sheet. If you'd like, VERY lightly sprinkle sugar on top of each cookie.





6. Bake 12-15 minutes each.
   
   

You guys know me by now. I'm all about NOT denying yourself dessert. Diabetes doesn't equal no sugar. Diabetes also doesn't mean you can't enjoy the foods you like. Sometimes we just have to get creative.