Cookie monster indeed

When I want to bake something, but have little time, energy or motivation, I rely on my old buddy Paula Deen and her fail-safe, utterly reliable, unbelievably delicious Monster Cookies. I mean really with peanut butter, oatmeal, butter and candy, you just can't go wrong. Very few can resist their power.

So last week when Daniel headed to New Haven for a reunion of his college improv group, the Exit Players and I wanted to bake something for his friend David, who is one of my favorite people to bake for, I pulled out this old standby. They would make the cross country journey well and again who can resist this combination? Definitely not a group of revelling reunioners.

I always change up the proportions and combinations of candy additions. This time (at Daniel's request) we went with semi-sweet chocolate chips, peanut butter M&Ms, and chopped up Heath bar. You know, subtle flavors. Here's the basic recipe, courtesy of Paula Deen, lover of all things buttery.

Monster Cookies, Paula Deen
(makes about 3 dozen, fast, easy, delcious)

Ingredients:
-3 eggs
-1 1/4 C packed light brown sugar
-1 C sugar
-1/2 t salt
-1/2 t vanilla
-12 ounces of creamy peanut butter
-1 stick of softened butter
-1/2 C M&Ms
-1/2 C chocolate chips
-1/4 C raisins (I have never included this)
-4 1/2 C quick-cook oatmeal
-2 t baking soda

Directions:
Preheat oven to 350 F. Line cookie sheets with parchment.

In large bowl, combine eggs and sugars. Mix. Add salt, vanilla, peanut butter, and butter. Miz well. Stir in candies (whatever you end up using), baking soda, and oatmeal. Drop by tablespoons, 2 inches apart onto cookie sheets.

Bake for 8-10 minutes. Don't overbake. Let stand for 3 minutes before transferring to wire racks (this step is key because they get mushy if you don't let them cool a bit). When cool, store in large resealable plastic bags.

Also note, these freeze really well.