I’m home sick, y’all. I love my job, but a fever makes a girl cranky.

What better activity is there when you are whiny on the couch and don’t want to talk to anybody?

Blogging of course! Where you can talk and talk and talk and talk in your own little invisible world, and not have to carry on a real social conversation, you know, with real live people.

Anyways, I’ve been dying to share these with you.

These cookies were gone in 15 minutes flat, yo.

As usual, I made some cookies one weekend, and after eating three six myself, I’d decided I’d better take the rest to work.

When I went in to the lounge for a little mid-morning snack, they were GONE. GONE I TELL YOU!


Oh, how I’d wished I had saved some back up for myself.

My friend Lindsey gave me this recipe, and her son won Grand Champion with these cookies for 4H Economics.

Talk about some blue ribbon winners!!! Go Mason! Go Mason! #WootWoot

By the way, now my use of hashtags is purely sarcastic, which you’ll understand when you watch this.

These cookies are gluten-free, they have no flour! Just peanut butter, and 4 1/2 cups oats.

Lindsey passed on a good tip. When you take these out of the oven, let them set up for a good while on the pan before you transfer them to cool, 10 minutes at least. Otherwise they’ll crumble into delicious monster cookie pieces.

I think one would make me feel better now. Who’s going to come bake for me? *wink*

~Peace, Love, and Blue Ribbons y’all….

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Monster Cookies


1 cup sugar
1 cup brown sugar
1/2 cup butter
3 eggs
1/2 cup peanut butter
1 tablespoon vanilla
2 teaspoons baking soda
1/2 teaspoon salt
4 1/2 cups oatmeal
1 cup mini M&Ms
1 cup chocolate chips


Begin by creaming together the brown sugar and white sugar in a bowl with the butter. Once combined, add the eggs one at a time, mixing well after each addition. Add in the peanut butter and vanilla and stir to combine. Next, add in the oatmeal, baking soda, and salt. Finally, add in M&Ms and chocolate chips. Place in fridge for 15 minutes to firm up, then drop tablespoonfuls onto cookie sheet. Bake at 350 for 15-20 minutes, until golden. Once baked, let the cookies set up for at least 10 minutes before transferring them from the cookie sheet to a cooling rack.