- 1/2 cup shortening or dairy-free margarine
- 1 cup peanut butter
- 2 cups brown sugar
- 3 eggs
- 1/2 teaspoon vanilla extract
- 4-1/2 cups rolled oats
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 12 ounce bag chocolate chips, or about 1-1/2 cups
- Preheat the oven to 350°
- Combine the shortening, peanut butter and brown sugar in a large mixing bowl. Mix until creamy.
- Add eggs and vanilla. Beat until light and fluffy.
- Add the rolled oats, baking soda and salt. Mix well.
- Finally stir in the chocolate chips.
- Drop by heaping tablespoonfuls onto a large cookie sheet. Bake at 350° for 10 minutes or until lightly browned. Do not overbake. Makes about 4-dozen.
- These are my family’s favorite chocolate chip cookie. Traditionally Monster Cookies are prepared with M & M’s, but those are not dairy or casein-free, so we use semi-sweet chocolate chips instead.
- Carob Chips or Raisins can replace the chocolate chips. Or try a combination of goodies including raisins, nuts, chocolate, carob, sunflower seeds etc.
- Any other type of nut butter can replace the peanut butter. Try soynut butter, sun butter, almond butter, cashew butter or chocolate hazlenut butter.
- I have used white sugar instead of brown sugar when it was all I had in the cupboard. This is slightly cheaper and the cookies still turn out good. Sucanat also makes good Monster cookies.
- To Make Bars press the dough into a 15 by 10-inch jelly roll pan or a cookie sheet with 1-inch sides. Bake at 350º for about 20 to 25-minutes. The top of the bars may be a little moist in some places, but will continue to cook and firm up while they cool.