Breakfast on the Go–Two!

This is not the healthiest breakfast, but if you’re in a hurry, it is a good substitute for a granola bar, or especially a Pop Tart. These cookies pack a protein punch with loads of peanut butter and eggs, and also lots of fiber since they don’t contain any flour, only oatmeal. They are sturdy so they can withstand a backpack, purse, or briefcase.

A stand mixer is almost a must with these cookies because the dough is very stiff. I also recommend a 1/4 cup cookie scoop (like an ice cream scoop but smaller), to make portioning easier.

Monster Cookies

1/2 cup butter, softened

1 cup sugar

1 cup plus 2 tbsp brown sugar

3 eggs

2 cups peanut butter–creamy or crunchy (18 oz jar)

1/4 tsp vanilla extract

3/4 tsp light corn syrup

4 1/2 cups old fashioned oats (uncooked)

2 tsp baking soda

1/4 tsp salt

1 cup M and Ms

6 oz semi-sweet chocolate chips

Preheat oven to 350 degrees.

Cream butter, then gradually add sugars, beating well. Add eggs, peanut butter, vanilla, and corn syrup, beating well. Add next three ingredients stirring well. Stir in candy and chocolate chips.

Scoop dough with 1/4 cup scoop onto parchment lined cookie sheets–about 4″ apart. Lightly press into 3 1/2″ circle with fingertips. Bake for 12 to 15 minutes (centers of cookies will be slightly soft.) Cool on baking sheets for 5 minutes and then remove to wire cooling racks to cool completely.

Yield 2 1/2 dozen

A word about baking: I have used my Nordic Ware aluminum 1/4 sheet baking pans for the past 30 years. They are a heavy aluminum pan that bakes evenly and doesn’t warp. I bought the first ones at Sam’s Club, but have bought them at Target more recently. They are worth the investment! I also love parchment paper. It ensures that cookies don’t stick to the tray, and makes clean-up a snap.

Happy Baking!