I’m still at the Sundance Film Festival in Park City, Utah!
I’m out here with my family, and we absolutely LOVE to ski.
And let me tell ya, you work up a big appetite when you’re out there shredding for six hours.
So one thing I like to do is make up a large batch of these monster cookies on the first day, because they’re a delicious and convenient snack that is full of protein and fiber and fruit. They’re alllllmost good for you! haha
But they’re definitely a great ski snack!
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Unfortunately, these are not Specific Carb Diet friendly, or Paleo, because they have sugar and oats in them, but they are gluten free!
My family absolutely devoured them. By day four, they were gone!
Talk about a crowd pleaser.
Here’s what you need: (Makes 24 LARGE cookies)
3 eggs (Vegan option: 3 flax/chia eggs, or 2 mashed bananas)
1 1/4 cups brown sugar, packed
1 cup white sugar
1 Tbsp vanilla
1/4 Tbsp corn syrup
2 tsp baking soda
1 Tbsp cinnamon
1 stick softened butter
1 1/2 cups peanut butter (or nut butter of choice)
4 1/2 cups certified gluten free oats
1 1/2 cups raisins
7 oz (1/2 a bag) sweetened shredded coconut
1/4 – 1/3 cup salted sunflower seeds
1 cup m&m’s
1 cup chocolate chips
2 baking sheets
extra large mixing bowl
big mixing spoon or fork
ice cream scoop
Preheat oven to 350 degrees. Mix all the ingredients together in the given order in the largest bowl you have. The batter will be thick and sticky. Use an ice cream scoop, and scoop 6 cookies on each parchment-lined baking sheet. Bake for 13 minutes. DO NOT OVERBAKE. You’ll think they’re really underdone, but they’re not. They’ll firm up and be perfect. Makes 24 cookies.
I am officially the best sister ever, making these for my brothers and family. 🙂 Even though I couldn’t eat them, it gave me so much joy to whip these up for the people I love. They used to be my all-time favorite cookie.
These are seriously the best cookie on the face of this earth. I know, I know…that’s quite a statement. But it is the absolute truth.
First of all, they’re SO moist and chewy. Something magical happens in the center of these bad boys. The butter, peanut butter and sugar create this caramel-like gooeyness in the center. — That ooey gooey goodness can only be achieved by slightly under baking them 🙂
The raisins are sticky and chewy and have an intense sweetness that is complimented perfectly by the salty sunflower seeds. And the coconut becomes all toasty in the oven and gives the cookie a decadent texture and flavor.
Finally, I think it goes without saying, but peanut butter is the food of the gods. Seriously. I mean, there’s even a restaurant in NYC, Peanut Butter and Co., that is dedicated to it. They even sell their specialty peanut butter online….White Chocolate Wonderful or Cinnamon Raisin Swirl peanut butter, or Dark Chocolate Dreams peanut butter anyone? My is was the Pumpkin Spice peanut butter! Anyone? Just trust me, the peanut butter is the star of the show in this cookie.
And I don’t think it’s possible to describe how good the kitchen smells when these cookies are baking: peanut butter, sugar and toasted coconut? Yankee Candle wishes it could replicate this heavenly smell.
Do yourself a favor: make these cookies. Freeze half for later, give half away….or not. Just try and get them into the oven without eating al the cookie dough first. I may or may not have lost a few would-be cookies to batter snatchers 😉
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