The Craftiest Workshop

I have found that my cookies seem to be well received when we visit with family and friends. I have made my chocolate chip, chocolate chip oatmeal, almond joy and ginger cookies but I wanted to make something slightly different last weekend.

I found a recipe that reminded me of monster cookies; the kind of cookies that don’t have flour and spread out flat on the pan. As long as the oats do not contain wheat, this would also be a tasty gluten free recipe.

I started to put the ingredients together only to realize I was out of eggs. I guess I need a another cookie recipe that does not need eggs. Anyhow, I drove 25 min into town and got some groceries and 25 min back then set to work on making some cookies.

As usual, I tweaked the recipe that I found to suit my baking habits.

Ingredients

1/3 cup margarine softened

1 cup brown sugar

2/3 cup white sugar

2 eggs

1 1/2 tsp vanilla

1 Tbsp pancake syrup

1 1/2 tsp baking soda

1 cup creamy peanut butter

3 cups quick oats

2/3 cup semi sweet choc chips

Directions

Preheat the oven to 350°.

Cream the margarine, sugars, eggs, syrup, vanilla and peanut butter.
Sift in the baking soda and combine.

Fold in the oats and choc chips.

The batter will appear fairly wet compared to cookie recipes that have flour.

Drop by heaping tsp onto parchment lined cookie sheets. Keep the mounds fairly small to allow for spreading.

Bake at 350° for 12 min or until tops look just dry and edges are slightly browned.

The recipe makes 32 cookies that are a good size.

Unlike other monster cookie recipes I have tried, these stayed together well and remained quite chewy.

As usual, the cookies went over well and were all gone fairly quickly.