Ingredients for Paula Deen's Monster Cookies
- 2 large eggs
- Light Brown Sugar
- Granulated Sugar
- 1 teaspoon salt
- Vanilla Extract
- Creamy Peanut Butter
- ½ cup (113g) unsalted butter
- Candy
- 1 cup (170g) chocolate chips
- Raisins
- 1 teaspoon baking soda
- Quick Cooking Oatmeal
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How to Make Paula Deen's Monster Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- In a large bowl, cream together 2 large eggs and 1 cup (200g) granulated sugar and ¾ cup (150g) packed brown sugar until light and fluffy.
- Beat in 1 teaspoon salt, 1 teaspoon vanilla extract, ½ cup (113g) creamy peanut butter, and ½ cup (113g) unsalted butter, until well combined.
- Stir in 1 cup (200g) semi-sweet chocolate candies (chopped), 1 cup (170g) chocolate chips, ½ cup (60g) raisins (optional), 1 teaspoon baking soda, and 3 cups (340g) rolled oats.
- Drop by rounded tablespoons, about 2 inches apart, onto the prepared baking sheets.
- Bake for 8-10 minutes, or until edges are lightly golden brown. Do not overbake!
- Let cookies cool on baking sheets for 3 minutes before transferring to wire racks to cool completely.
- Once cool, store in an airtight container or resealable plastic bag for up to a week (if they last that long!).
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
61g
Fat
16g
Carbs
7g
