the last couple weeks have been so busy i can't believe it has been almost a week and a half since i last posted. is there someone out there that can get me at least 8 more hours in a day? anyone? yea that is what i figured.
owning your own business is great - you can go to work in your pajamas, you don't have to pack a lunch and countless other things i love. the only hard part for me is being done with my day. there just doesn't seem to be a finite end to the day. there is always more work to do. by the time i have a moment to think about posting - all i want to do is go to bed.
enough complaining ...
these cookies were a highlight of the last couple weeks. i made them twice this month. yes - twice - and i am not ashamed to admit that.
they are amazing - quite possibly the greatest and most wonderful cookies i have ever baked. there is something for everyone. there is no flour so that makes "flour haters" happy. there are peanut butter chips and chunky peanut butter - but wait it gets better - there is chocolate too! there are oats for the "good for you" crowd and toffee bits because my honey loves toffee. these monster cookies are thick & chewy perfection. seriously - greatest cookies ever.
you must make them today. walk away from the computer - and go make them! you will thank me.flourless monster cookies
3 large eggs
1 1/2 cup dark brown sugar
1/2 cup unsalted butter - softened
1/4 cup sugar
1 teaspoon salt
1 1/2 teaspoon vanilla
1 1/2 cup peanut butter - chunk or smooth
1 teaspoon cinnamon
2 teaspoons baking soda
4 1/2 cups old fashioned oats - not instant
1 1/2 cups of stuff*
* I used 1/2 cup chocolate chips, 1/2 cup white chocolate chips, 1/4 cup peanut butter chips & 1/4 cup toffee bits. The possibilities are endless.
I also sprinkle the tops of the cookies with fleur de sel before baking. You could also use flaked sea salt.
Preheat oven to 350 degrees. Line two baking sheets with parchment paper or silpats.
Cream butter, peanut butter and sugars together in mixer (about 3 minutes).
In a large bowl, toss oats, cinnamon and baking soda together.
Add eggs to butter & sugar mixture one at a time. Make sure the eggs are mixed in well. Add vanilla and salt. Mix to combine.
Add the oat mixture to the bowl and then slowly add the "stuff" and mix until it is incorporated. No need to worry about over-mixing because there is no flour.
Using a small ice cream scoop or spoon, scoop the cookie dough onto the lined baking sheets. Space them about two inches apart. Flatten the tops a bit with the bottom of a glass. Sprinkle with fleur de sel if you wish.
Bake for 10 minutes - turning halfway through the baking time. Cool on a rack but sneak at least one while they are warm.
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