Are you in full-fledged holiday craziness mode yet? We just arrived home from an early Christmas celebration in Nashville yesterday and are now rushing around to get ready for family to arrive tomorrow. We are hosting both of our parents for the first time this Christmas and are so excited to all be together! But there is so much to do in the next 24 hours.
Among the many things we need to accomplish, I have to finish up my holiday baking. I have a stockpile of Christmas cookies in our freezer that has slowly been whittled down to a nearly empty container. I’m going to whip up a couple batches of our favorites this afternoon so we have plenty of sweet treats for our holiday celebrations.
There’s one kind of cookie we go absolutely nuts for in this household — a Paula Deen Monster Cookie recipe I’ve tweaked slightly to include as much peanut butter goodness as possible. I’m one of those people who oftentimes occasionally eats peanut butter straight out of the container. That’s not the worst bad habit to have, right?
These cookies are perfect for peanut butter lovers. This recipe makes a large batch, so there’s plenty to share with your family, friends and neighbors.
Here’s hoping your holiday table is filled with plenty of delicious food and surrounded by those you love. Happy holidays!
Double Peanut Butter Oatmeal Cookies
Modified from Paula Deen’s Monster Cookies recipe.
[ingredients title=”Ingredients”]
- 3 eggs
- 1 1/2 cups loosely-packed light brown sugar
- 3/4 cup granulated sugar
- 1/2 tsp. salt
- 1 tsp. vanilla
- 12 oz. creamy peanut butter
- 1 stick butter, softened
- 2 tsp. baking soda
- 4 1/2 cups quick oats
- 2 cups peanut butter M&Ms
[/ingredients]
[directions title=”Directions”]
- Preheat oven to 350 degrees. Line two cookie sheets with parchment paper and set aside.
- Combine eggs and sugars in a large bowl and beat with electric mixer until smooth.
- Add salt, vanilla, peanut butter and butter and mix until smooth.
- Add baking soda, oats and M&Ms and mix until just combined.
- Using cookie scoop or large spoon, drop batter Tablespoon-at-a-time onto cookie sheets, leaving cookies about two inches apart.
- Bake for 8 to 10 minutes on middle oven rack, until cookies start to slightly brown at the edges.
- Remove cookies from oven and allow to cool on cookie sheet for five minutes before transferring to a cooling rack.
[/directions]