Monster cookies are one of life’s greatest pleasures, and in an attempt to find a semi-healthy but appealing calorie packed snack for my SIX SONS, I fiddled around a bit with a recipe and came up with something we are all very happy with.
I like to think of this cookie more like a granola bar…and if I left out the M&Ms and stuck with dark chocolate chunks, I think it would be a healthier but as-delicious option compared to what’s available in stores.
We like to call these
Monster Plops
- 2 – 16 oz. jars natural peanut butter (about 4 c.)
- 2 sticks butter, softened to room temperature
- 1 c. pureed dates
- 1 c. brown sugar
- 1/2 c. granulated cane sugar
- 6 eggs, room temperature
- 2 t. vanilla
- 11 c. oats
- 4 t. baking soda
- 2 c. chocolate chips
- 1 c. M&Ms
- Bake at 350 for 12 minutes.
I buy dates in bulk from Winco, soften them in some warm water, and then puree them in a food processor. I freeze the leftovers in 1 c. portions to be used tomorrow when we have to make more because the ones we baked today got all eaten.
These are great to throw in my backpack for park snacks (cause fresh air makes my kids ravenous) or for a mid-afternoon snack. YUM!
