Alright, let’s talk about these monster cookies, the kind without flour, ya know? Folks call ‘em “flourless,” fancy word for no flour, I reckon. I ain’t no baker, never went to one of them fancy cookin’ schools, but I can whip up a batch of these cookies that’ll make your belly happy. Monster cookies, no flour, easy peasy. That’s what we’re makin’ today.
First off, you gotta get your stuff together. No runnin’ around like a headless chicken once you start mixin’. You need peanut butter, the creamy kind, not that crunchy stuff. And oats, the regular kind, not them quick-cookin’ ones. Sugar, brown and white, both of ‘em. Eggs, gotta have eggs. A little bit of vanilla, you know, for that smell-good factor. And the good stuff, M&Ms, chocolate chips, whatever you like. Don’t skimp on the chocolate, that’s the best part! I always throw in a little extra, makes ‘em special.
Now, the mixin’ part. Big bowl, gotta have a big bowl, ain’t no room in a small one. Dump in the peanut butter, both sugars, and mix it up good. Stir it till it looks all creamy and smooth like. Then, crack in them eggs, one at a time, and stir it some more. Don’t go stirrin’ too hard, just enough to get everything mixed together. Add in the vanilla, just a splash, you don’t need much. Then comes the oats, dump ‘em in and stir it all up real good. This is where your muscles come in handy, this batter gets thick.
Last but not least, the candies. Throw in a whole bunch of M&Ms and chocolate chips. Like I said before, don’t be stingy with ‘em. The more the merrier, that’s what I always say. Mix it up gentle-like, you don’t wanna break all the candies, but you gotta make sure they’re spread out good. You want every bite to have some chocolate, trust me on that.
- Peanut Butter – Creamy, not crunchy
- Oats – Regular, old-fashioned kind
- Sugar – Brown and white
- Eggs – Gotta have ‘em fresh
- Vanilla – Just a splash
- M&Ms and Chocolate Chips – Don’t be shy!
Now, the bakin’ part. Get yourself a cookie sheet, and drop spoonfuls of cookie dough on it. Don’t make ‘em too close together, they spread out when they bake. I use a big spoon, makes big cookies. Big cookies are better, more to enjoy. Pop ‘em in the oven, not too hot, not too cold. You gotta watch ‘em, every oven is different. When they start to look golden brown around the edges, they’re done. Don’t overbake ‘em, nobody wants a hard cookie. They should be soft and chewy in the middle.
When they’re done, take ‘em out of the oven and let ‘em cool on the cookie sheet for a few minutes. Then, move ‘em to a wire rack to cool all the way. Or don’t, if you’re like me and can’t wait, grab one while it’s still warm. Just be careful, they’re hot! But oh so good warm.
These flourless monster cookies are perfect for anythin’. Potlucks, picnics, after-dinner treats, or just a snack when you’re feelin’ peckish. Kids love ‘em, grown-ups love ‘em, even my old dog tries to sneak one when I ain’t lookin’. They’re easy to make, don’t need no fancy ingredients, and they always turn out good. Even if you mess up a little, they still taste good, that’s the beauty of it. So go ahead, give ‘em a try. You won’t be sorry.
And one more thing, don’t be afraid to experiment. Add some nuts, some dried fruit, whatever you like. Make it your own. That’s what cookin’s all about, havin’ fun and makin’ somethin’ delicious. These cookies ain’t rocket science, just good ol’ fashioned comfort food. Now get to bakin’!
Storing these cookies is easy too. Just put ‘em in an airtight container, and they’ll stay fresh for a few days. If they last that long, that is. In my house, they disappear pretty quick. And if you want ‘em warm again, just pop ‘em in the microwave for a few seconds. Not too long though, you don’t want to melt all the chocolate. Though, melted chocolate isn’t the worst thing, is it? Enjoy your cookies!
Tags: [Monster Cookies, Flourless Cookies, Peanut Butter Cookies, Oatmeal Cookies, Easy Baking, Gluten-Free, Chocolate Chip Cookies, Chewy Cookies, Cookie Recipe, Dessert]
