Alright, alright, listen up ya’ll, let’s talk about them… whatchamacallit… flourless monster cookies. Yeah, them big ol’ cookies without the flour stuff. My grandbaby showed me a picture, said they’re all the rage now, kids these days and their fancy eatin’. I ain’t got no fancy words or nothin’, but I can sure bake a cookie, flour or no flour, ain’t no difference to me.
First thing’s first, you gotta get your oven hot, real hot. Like, 350 degrees hot, that’s what the recipe says. I ain’t got no fancy thermometer, I just turn the knob ’til it feels right. You know, like when you put your hand in and it gets warm real quick but don’t burn ya. Then get yourself some of them bakin’ sheets, the shiny ones. Put some of that paper stuff on ’em, keeps the cookies from stickin’, that’s what they told me. You can use them sil… sil… whatever they called it too, works just the same.
Now for the mixin’. You need butter, lots of it, the real stuff, not that fake margarine stuff. And peanut butter, creamy kind, my grandbaby likes the crunchy one but I say creamy is best for cookies. And sugar, both kinds, the white and the brown. Dump it all in a big bowl, I use my old mixer, been workin’ for years. Mix it up good, until it’s all smooth and creamy, like, you know… real smooth and like whipped cream.
Here’s the important part, pay attention now: You need oats, lots of ’em, the rolled kind, not that quick cookin’ stuff. And peanut butter chips, chocolate chips, and them little M&M candies, the colorful ones. Dump it all in the bowl with the butter and sugar stuff. Mix it up real good, make sure everything’s coated. It’s gonna be a big ol’ mess, but that’s how it’s supposed to be. The more stuff the better. That’s why they call ‘em “monster” cookies I reckon, big as your hand and full of everything but the kitchen sink!
- Oats – the rolled kind, not the quick stuff
- Peanut butter chips
- Chocolate chips – semi-sweet ones is what I use
- M&Ms – gotta have them colorful candies
Now, get yourself a spoon, a big one, and scoop out the cookie dough. Roll it into balls, not too small, you want them cookies to be big and chewy. Put them on the bakin’ sheets, not too close together, they’re gonna spread out when they bake.
Put them in the oven and let them bake. How long? Well, that’s the tricky part. Every oven is different, you gotta watch ’em. Start checkin’ after about 10 minutes, maybe 12. You want them to be golden brown around the edges, but still soft in the middle. Don’t over bake them, nobody likes a hard cookie, only soft and chewy.
When they’re done, take them out of the oven and let them cool on the bakin’ sheets for a bit. Then move them to a plate or a rack or somethin’, let them cool all the way. They’re gonna be soft and chewy and full of all that good stuff.
Now, here’s the deal with keepin’ them cookies fresh. If you have any left over, which is rare in my house, you gotta put them in a tight jar or somethin’. I just use my old cookie jar, the one shaped like a pig. You can put them by the scoop or roll them into balls like before and keep them in the icebox. That’s what the youngsters call a refrigerator. They’ll last a week or so, but they never last that long in my house, let me tell ya!
So that’s it. That’s my way of makin’ them flourless monster cookies. Ain’t nothin’ fancy, just good ol’ fashioned bakin’, like my mama taught me. Now go on and make yourself a batch, you won’t be disappointed. And if you don’t have the stuff they said you need, just throw in what you got! Cookies are cookies, long as they taste good, that’s all that matters. And remember, don’t be afraid to get your hands dirty, that’s the best part of bakin’!
Tags: [flourless cookies, monster cookies, peanut butter cookies, oatmeal cookies, easy baking, chewy cookies, gluten free cookies, cookie recipe]
