First off, I want to congratulate Megan on celebrating her one-year blogoversary! That’s an amazing milestone to achieve, and I want to express how much I’ve enjoyed reading her blog and to confess how much my mouth has watered when reading her posts. I can’t wait to see what the next year will bring for Megan and Megan’s Munchies!
When Megan advertised the need for guest bloggers on Twitter last week, I immediately jumped at the chance to write a post for her, as I’ve never done so before. Seeing as my own blog, Taste As You Go, will be turning one on August 19, I thought it would be a good idea to get some experience as a guest blogger. It took some time to figure out what I wanted to write about, so I thought about Megan and her favorite posts. Then it occurred to me — cookies!
Recently, I made a ginormous batch (over 4 dozen!) of Montana Whoppers, which I’ve described to friends and fellow food bloggers as “oatmeal cookies on steroids.” I received the recipe from a coworker’s mother, and after looking it over, I was really surprised to see that the cookies did not call for flour. In fact, my friend Kerrie over at Gluten-Free in the Shaolin ran with the fact that the cookies had no flour and made her version called Lake Michigan Whoppers! The cookies are simple and chock-full of chocolate bits and M&Ms. I hope you enjoy them!
Recipe courtesy of Michelle at Taste As You Go
2/3 cup butter
1 1/4 cups dark brown sugar
3/4 cup granulated sugar
1 1/2 cups chunky peanut butter
3, eggs (organic, if possible), beaten
5 1/2 cups old fashioned oatmeal
2 teaspoons baking soda
1/2 cup milk chocolate chips
1/2 cup white chocolate chips
6 ounces M&M Minis
Melt the butter in a small pan over low heat. Once the butter has melted, pour it into the largest bowl you can find. With a large wooden spoon, blend in the brown sugar, granulated sugar, and peanut butter. When the temperature of the mixture has dropped enough so it won’t cook the beaten eggs, add the eggs and stir until the batter is just mixed. Then, in order, stir in the baking soda, the white chocolate chips, the milk chocolate chips, and the M&Ms. Add the oatmeal, one cup at a time, stirring after each addition. Cover the bowl tightly with plastic wrap and chill for at least two hours.
Preheat the oven to 350°F. Drop dough on parchment-lined baking sheets with a large spoon, making sure the dough is fairly well packed. Flatten slightly. Bake for 10-12 minutes or until lightly golden brown. Watch the cookies carefully, as they have a tendency to burn easily.