Today I am sharing a recipe I found online for Monster Cookies. I slightly changed the recipe to make them Breakfast Cookies. Since I was told by my doctor that I needed to cut the gluten out of my diet, I have been trying to find different foods I can eat that I enjoy especially for breakfast. I do not care for the few gluten-free products that I have tried so I am trying to just cut the gluten and not replace it. This has been challenging for me, a born lover of all things carbs! I am learning that some people who can’t have gluten also can’t eat oats, if you are one of these, this cookie is NOT for you.
I truly love these cookies and am eating them alot! I hope you will try them even if you don’t have to cut the gluten from your diet they are still very delicious!
ENJOY!
Debbi K.
Breakfast Cookies
Ingredients:
1 cup white sugar
1 cup brown sugar
1/2 cup (1 stick) unsalted butter, at room temperature
2 large eggs
1 1/2 cups smooth peanut butter
1 Tablespoon vanilla
2 teaspoons baking soda
pinch of salt
4 1/2 cups oats
1 cup mini chocolate chips
Directions:
Pre-heat the oven to 350°F.
Cream together the sugars and butter until light and fluffy.
Beat in the eggs, one at a time, and then add the peanut butter, vanilla, baking soda and salt until well combined.
Add the oats and mix until incorporated, and then add the mini-chocolate chips.
Scoop (I use my TBSP size scoop) onto a parchment paper lined cookie sheet and bake for 12 to 14 minutes, or until the edges are slightly golden and the cookies are cooked throughout. Transfer the cookies to a rack to cool completely. You want these cookies to look a little under done, once they cool they will harden up a bit.
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