Monster Cookies

A few things to ponder:

1. Today is February 16th and already the only M&M option is Easter colors? No clearance Valentine's M&Ms, not even some breathing space with regular M&Ms, it's straight from red and pink to pastels.

2. Does anyone know a single person who has become ill from eating the raw eggs in cookie dough? I've been eating cookie dough for 27 years, and knock on wood, no problems yet, except maybe an extra inch on my thighs, but who's looking?

3. Why don't you see monster cookies in cookbooks very often? And how have I not posted our monster cookie recipe yet? Note to self: organize blog recipes. Monster cookies are tied with the soft chocolate chip in our house as hubby's favorite cookie, yet somehow this has slipped by the blog posts.

That is, until today.

Although I need no additional reasons to eat monster cookies, these are actually kinda healthy...or at least they are a lot better than most. There is no flour, lots of oats and peanut butter, and just enough butter and sugar to make it all stick together. And chocolate. Because we can.

Monster Cookies

2 eggs

1 cup packed brown sugar

1 teaspoon vanilla extract

1 teaspoon baking soda

1/3 cup butter

1 cup peanut butter

3 cups rolled oats (aka old-fashioned oatmeal)

2/3 cup chocolate chips

2/3 cup M&Ms

In a large bowl, beat eggs. Add remaining ingredients in order, mixing well. Use an ice cream scoop to put dough on cookie sheet. Bake at 350 degrees for 12-15 minutes.