Everyone knows Paula Deen is the queen of desserts...and I love this dessert of hers! Monster cookies. I adapted her recipe slightly with more M&M's and chocolate chips, and a chocolate drizzle on top. My Aussie hubby doesn't love peanut butter in desserts like Americans do...but he ate 3 of these in a row, stating, "It must be because they aren't too sweet." I say it's the perfect combo of peanut butter, oats, sugar and chocolate. Doesn't that just sound scrumptious, y'all?!
Monster Cookies (Adapted from Paula Deen)
3 eggs
1 1/4 cups packed light brown sugar
1 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 12-ounce jar creamy peanut butter
1 stick butter, softened
2/3 cup M&M's
2/3 cup chocolate chips
2 teaspoons baking soda
4 1/2 cups quick-cooking oatmeal (not instant)
1/2 bag semi-sweet chocolate chips, melted (for drizzled topping)
Directions
1. Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper.
2. In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the M&M's, chocolate chips, raisins, if using, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.
3. Bake for 8 to 10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool.
4. Drizzle with melted semi-sweet chocolate.
5. When cool, store in large resealable plastic bags.
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