I'm having one of my all-time favorite cookies with some chai tea today. My pumpkin character came from Home Goods awhile back.
I love this teacup! Doesn't it look like pretty calico fabric? In fact, it's name is Calico, by Crownford China, made in Staffordshire, England. I just love the brown color for Fall.
No, these cookies don't look like monsters, but they are monstrous in size! The actual name for them from my Treasury of Cookies and Brownies cookbook is, Peanut Butter Jumbos, but I have seen them elsewhere, named Monster Cookies. They happen to be a real family favorite, an all-time personal favorite of mine, and they are gluten free. I hope you try these to share with all the big and little monsters you love.
1/2 cup butter, softened
1 cup packed brown sugar
1 cup granulated sugar
1 and 1/2 cups peanut butter
2 teaspoons baking soda
1 teaspoon vanilla
4 and 1/2 cups uncooked rolled oats
1 cup (6 ounces) semi-sweet chocolate chips
1 cup candy-coated chocolate pieces
Preheat oven to 350 degrees. Lightly grease cookie sheets or line with parchment paper.
Beat butter, sugars, peanut butter and eggs in large bowl until well blended. Blend in baking soda, vanilla and oats until well mixed. Stir in chocolate chips and candy pieces.
Scoop out about 1/3 cupful of dough for each cookie. I use an ice cream scoop instead, which is about a 1/4 cup. Place on prepared cookie sheets, spacing about 4 inches apart. Press each cookie to flatten slightly. Bake 15-20 minutes or until firm in center. I only bake mine for 15 minutes.
Makes about 18 cookies, if using 1/3 cup, or about 30 with the ice cream scoop.
I am sharing this with:
Thank you for your visit! xo