Peanut Butter Oatmeal Monster Cookies

Monster cookies elevated with peanut butter, oatmeal and peanut m&m’s - a childhood favourite that everyone loves!

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Happy Thursday!!! For some reason today just felts like the kind of day that called for a recipe that is a blast from the past - so what better than Monster Cookies right! These were defiantly one of those things that were the things that childhood dreams were made of, or maybe that was just me.

Now while the classic recipe may be a basic chocolate chip cookie with M&M’s instead, this recipe is upgraded with oatmeal, peanut butter, and peanut M&M’s rather than the classic ones. They also don't have any flour so if you're gluten-free you can use gluten-free oats and enjoy this classic cookie.

Plus how can you not love the combination of oatmeal and peanut butter - it gives that chewy texture that is so perfect in a cookie. The other great thing is that this recipe makes a bit batch but if you don’t need quite that many cookies the dough also freezes great - just roll them out in advance and freeze so that you can have cookies any time you want!

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prep time 20 minutes

cook time 12 minutes x 4 batches

total time 1 hour 8 minutes

servings 48 cookies

Ingredients

3 eggs

1 cup brown sugar

1 cup white sugar

1/2 cup softened butter

2 tsp baking soda

1 tbsp vanilla

1 1/2 cup smooth peanut butter

4 1/2 cups oatmeal

1 1/2 cup peanut m&m’s

1 cup mini chocolate chips

Instructions

Preheat oven to 350. In the bowl of a food processor place eggs, brown sugar, white sugar and softened butter - beat until smooth. Add in baking soda, vanilla, peanut butter and oatmeal and stir until fully combined.

Remove from the mixer then stir in m&m’s and chocolate chips until equally distributed. Drop teaspoons of the cookie dough onto a baking sheet and bake for 12 minutes or until lightly browned.

Allow to cool for 5 minutes on the cookie sheet before transferring to a cooling rack.

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Chewy Coconut Oatmeal Cookies

These extra chewy cookies are a perfect little snack. The coconut and oatmeal combo creates the perfect texture in this yummy treat!

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It’s cookie day!!! I must say I really am a big fan of a big chewy cookie - seriously, why do people even bother with crunchy cookies that come out of a box?

Now I also really love coconut. I think it all comes from my childhood when we would put coconut on white buttered bread and toast it in a toaster oven. Have you guys ever tried this? Seriously, it’s sooo good and such a yummy snack. Not exactly the healthiest one, but better than the cinnamon sugar toast that we also were bigs fans of in my house.

So what decadent treats did you indulge in when you were a kid? Anything as delicious as coconut toast???

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prep time 15 minutes

cook time 10 minutes

total time 45 minutes

servings 24 cookies

Ingredients

1 cup butter softened

1 cup white sugar

1 cup brown sugar

2 eggs

2 tsp vanilla

1 1/2 cup flour

2 cups unsweetened coconut

1 3/4 cup oatmeal

1 tsp baking soda

1 tsp baking powder

1 tsp salt

Instructions

Preheat oven to 350. In the bowl of a stand mixer combine butter and white and brown sugar and beat until fluffy. Add in eggs and vanilla and mix until well combined.

In a small bowl combine flour, coconut, oatmeal, baking soda + powder and salt. Stir the flour mixture into your wet ingredients and mix until fully combined (if your dough is still very sticky add additional 1/4 cup of flour).

Using a small cookie scoop place 1 inch balls of dough on a parchment lined cookie sheet. Bake for 10 minutes or until lightly browned. Allow to cool before transferring to a cooling rack.

*These cookies spread quite a bit so leave adequate room between cookies.

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Bircher Muesli

The original overnight oats! A great make ahead breakfast for those busy weekday mornings.

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Happy Tuesday Guys! The sun might be shining but boy is it a cold one this morning. I think that is the best part about living in Calgary, even when it’s crazy cold it is so bright and sunny that unless you're out in it, you can almost forget it’s the middle of winter.

So today I’m sharing a recipe that I have been wanting to make for a while now. This Bircher Muesli is such a convenient breakfast and the original overnight oats!

So I think the best part of this is that you can make a big batch, eat it all week, but top it with something different every day so you don’t get sick of it.

I generally keep it pretty simple with some nuts and coconut but you could add fruit, preserves, trail mix, really anything you can think of.

Now I tend to like mine fairly tart so I use the Granny Smith apples, but if you like things more on the sweet side feel free to substitute for any apple you like. This is a great recipe to experiment and make it your own!

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Ingredients

2 cups rolled oats

1 lemon

1 cup water

2 Granny Smith apples

2 cups plain greek yogurt

6 tbsp honey

1 tsp cinnamon

2 tsp vanilla

Instructions

In a medium bowl combine oats, the juice of 1 lemon and water. Stir until combined and allow to sit for a minimum for 2 hours covered in the refrigerator.

Peel then grate the apples then add them to your oats along with yogurt, honey, cinnamon and vanilla. Stir well until fully combined. Serve with toppings of your choice. Refrigerate in a sealed container for up to 1 week.

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