Monster Cookies

Happy Halloween! This week, I made some awesome monster cookies to send to a friend. They're high in fiber, with a touch of color from M&M's and a few omega 3's from peanuts :) Forget Halloween candy - our trick-or-treaters are getting individually packaged baby carrots - these cookies are a great way to celebrate Halloween. If everyone weren't so concerned about providing individually wrapped treats to kids, I'd gladly serve them these monster cookies.

I'm sure they'll appreciate the baby carrots just as much (...right)?

My husband is getting used to my baking style. He knows right off the bat to ask what substitutions I made. And, of course he's right. The biggest substitution with these cookies is the fat. I cut out half the fat and replaced it with applesauce. You can't even tell. There is also peanut butter in these cookies, so that keeps a bit more fat in them, but provides some other nutrients (protein!) at the same time.

The texture of these cookies is perfect. Crispy on the outside, chewy on the inside. And, easy to bake. They're hearty enough to take on a hike for a refueling snack. But, they're enough of a treat to count as dessert.



Monster Cookies
Adapted from Taste of Home


1 c peanut butter
1/4 c butter
1/4 c applesauce
1 1/4 c brown sugar
1 c white sugar
3 eggs
2 tsp baking soda
1 tsp vanilla extract
4 c thick rolled oats
1 c M&M's
1 c chocolate chips
Handful of peanuts
2 c flour

In kitchen-aid or large bowl, cream peanut butter, butter, applesauce and sugars. Add the eggs, one at a time, mixing in between until each egg is fully incorporated. Add baking soda and vanilla.

In food processor or blender, pulse 2 cups of the thick rolled oats until they are chopped slightly. (You don't want them completely pulverized into oat flour here). Add the chopped oats, along with the remaining oats to the peanut butter mixture and stir until combined. (Be careful turning on the kitchen aid, the oats might spray everywhere. Yes, I did this). Let stand 10 minutes.

Meanwhile, preheat oven to 325 degrees.

After the cookie dough has rested for 10 minutes, stir in the flour. This is hard work. I used a very hefty wooden spoon, and had to take a few breaks. Make sure all the flour gets blended in.

Using an ice cream scoop (these are monster cookies, after all), portion cookie dough onto lightly greased baking sheet (I used a Silpat and did not grease anything). I could fit 6-8 balls of cookie dough onto my sheet.

Bake for about 18 minutes, or until the edges are lightly browned. Remove to rack to cool. Makes about 2 1/2 dozen.