Sunday, September 4, 2016

Judy's {Flourless} Monster Cookies

I have made several attempts at monster cookies in the past. My daughter had a friend in high school whose mom always made them, and she LOVED them. I kept telling her I needed the recipe, because anytime I would attempt a recipe found elsewhere, they just weren't as good. I never, however, actually got her friend's mom's recipe, so I pretty much gave up on monster cookies in general.

I was visiting that same daughter not too long ago, and she had some monster cookies sitting on her kitchen counter. Yum. They were soooooo good. She told me it was her mother-in-law's recipe, included in a book of recipes she gave Britt for her wedding. I asked to look at it, and started snapping phone pics of some of the recipes. The thing I noticed about this particular monster cookie recipe in comparison to the earlier recipes I had tried: no flour. I seriously questioned if they would actually turn out.

Yep, they did. This recipe is definitely worth keeping... and sharing!


3 eggs
1 cup sugar
1 + 1/4 cup brown sugar
1/2 cup softened butter
1 tsp. maple syrup
1 + 1/4 cup peanut butter
1 tsp. vanilla
1 tsp. salt
2 tsp. baking soda
4 + 1/2 cups oatmeal (regular old fashioned)
1 pkg. chocolate chips
1 bag M&M's

Cream together sugars and butter, then mix in eggs and maple syrup. Add peanut butter, then mix in baking soda and oatmeal. Add chocolate chips and M&M's.

Bake at 350 degrees for 10 minutes.

Notes: Britt's tip ~ use peanut butter M&M's. I also like to add in various types of chips (peanut butter, white, etc), so I typically will add half a bag of 4 different types of chips and M&M's. I also just mix everything in my KitchenAid stand mixer with the cookie dough attachment... easy peasy.

Tuesday, March 1, 2016

Whole Wheat Buttermilk Pancakes

These are so good... and so good for you!
(No, I am not a food stylist... and didn't want to waste much time snapping a pic while Bill's pancake was nice and hot)

(This particular pancake was made right after one I had sliced bananas into the batter, thus the round(ish) spots on the pancake)


3/4 cup all-purpose flour
3/4 cup whole wheat flour
3 Tbs. sugar (still yummy with only 2 Tbs.)
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 cups low-fat buttermilk
1 Tbs. coconut oil, melted (can use canola)
1 large egg
1 large egg white
Cooking spray

Combine flours, sugar, baking powder, baking soda, and salt in a large bowl; stir with a whisk. Combine buttermilk, coconut oil, egg, and egg white; stir with a whisk. Add wet ingredients to dry, stirring just until moist.

Heat a nonstick griddle or skillet (OR A CAST IRON SKILLET) over medium heat; coat with cooking spray. Spoon batter onto griddle; turn when edges look cooked and tops are covered with bubbles. Serve with butter and syrup (AND HOMEMADE RASPBERRY JAM).

The cast iron skillet. This is a sad little misshapen pancake... probably the end of the batter in the bowl. But still so yummy!

Note: I LOVE to cut up a banana on the top of the uncooked side of a pancake just before flipping to the other side. Seriously so so good.