2/3 c. butter, softened or melted
1 1/4 c. brown sugar, packed
3/4 c. sugar
3 eggs, beaten
1 1/2 c. peanut butter, creamy or chunky
6 c. rolled oats, either all old-fashioned or half the quick-cooking kind
2 tsp. baking soda
1 1/2 c. raisins or craisins
1 1/2 c. chocolate chips. I usually use several different types--milk, semi sweet, mini MandM's, etc.
In a large bowl, beat together the butter, sugars, and eggs until creamy. Add peanut butter and baking soda and mix well. Add oats and stir well. if you just have a hand mixer, you may have to use your hands. Stir in chips and raisins.
Scoop and pack the dough into a 1/4 cup measure, and place on cookie sheet.You will only get six cookies to a sheet. Flatten with the palm of your hand that has been dampened with water so the dough doesn't stick to it. Bake at 350 about 15 minutes. Let cool on the cookie sheet until firm enough to move. Makes 2 dozen huge cookies. You can make them smaller, but then they wouldn't be "monster" cookies!
You will find one version or another of these cookies all over western Montana. They are packed with protein (okay, and fat too) and make a nice trail snack or on-the-go breakfast instead of a granola bar. They do not contain any flour, so people who are on gluten-free diets can eat them. If you don't like raisins, just substitute more chips. They are my husband's favorite. We take them with us when we travel, stacked in one of those round oatmeal boxes.
2 comments:
These were delicious. I want to try making them with some raisins or craisins. Yum.
FYI: Only "uncontaminated oats" are gluten free. Most oats have been processed with wheat and have gluten on them.
I'm leaving for the quilt show and classes in Sisters, OR tomorrow, and I think I may have to make some of these to take and share. They look so yummy, thank you for the recipe!!!
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