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Monster Cookies (Dairy Free)

13 Mar

Monster Cookies

A rainy day is the perfect time to make some warm cookies for breakfast (or snack time). But not just any cookies – monster cookies! I found this recipe in a Betty Crocker Cakes magazine, and adapted it for my family (i.e., dairy free!). The result was a filling cookie that the kids gobbled up. The recipe makes 18 cookies, with one cookie per serving (believe me, it’s enough).

I used this recipe calculator to determine the nutritional information for each cookie. There is almost 7 grams of protein in each cookie (that’s the equivalent of about 3-4 bowls of most popular kids’ cereals)! No wonder one was enough. Here are the rest of the details, followed by the complete recipe…

Calories: 278
Total Fat: 12.6 g (1.8 g saturated)
Cholesterol: 23.6 mg
Sodium: 190 mg
Potassium: 155 mg
Total Carbs: 37.5 mg
Fiber: 2.4 g
Sugars: 7.2 g
Protein: 6.6 g

Ingredients

3/4 cup creamy peanut butter
1/2 cup Fleishman’s unsalted (dairy-free) margarine, softened
3/4 cup packed brown sugar
1/2 cup granulated sugar
1 tsp. vanilla
2 eggs
1-1/4 cup all-purpose flour
1 tsp baking soda
2-1/2 cups quick-cooking or old-fashioned oats
1/2 cup semi-sweet chocolate chips (I use Trader Joe’s, which are dairy free)
1/2 cup chopped dried apples (or dried cranberries)

Directions

  1. Heat oven to 375 degrees F. In large bowl, beat peanut butter and margarine with electric mixer on medium speed until creamy. Add brown sugar and granulated sugar; beat until fluffy. Beat in vanilla and eggs until well mixed. On low speed, beat in flour and baking soda. Stir in oats, chocolate, and fruit.
  2. On ungreased cookie sheets, drop dough by 1/4 cupfuls about 3 inches apart.
  3. Bake 11 to 15 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Store in airtight container.

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