Big and Beautiful.

Colossal more like it!

I dont think you can get more into this cookie if you tried.

I have.

It gets really messy.

Just try these, and you’ll be in big heaven. This is a healthier…(don’t laugh) version. You can just use the good ol unhealthy stuff and they taste just as amazing.

Even more, really.

Colossal Cookies

½ C Unsalted Butter

1 ½ C Granulated Sugar (or use sugar substitute like Splenda for baking)

1 ½ C Packed Brown Sugar (or use ¾ C Splenda Brown Sugar Blend)

4 Whole Eggs

1 Tsp Pure Vanilla (or for a more exotic flavor, add Almond)

1 18 oz jar of Reduced Fat Chunky Peanut Butter

6 cups Quick Oats

1 11 oz package of Hershey’s Sugar Free Chocolate Chips

2 ½ Tsp Baking Soda

Set oven to 350 degrees. In large mixing bowl, add all the peanut butter. Mix on medium speed for 2-3 minutes, or until smooth. Set aside. In another large mixing bowl, beat together butter and sugars until smooth. Blend in eggs and vanilla. Add peanut butter. Mix well for 2 minutes on medium speed. Add oats 1 cup at a time mixing in-between. Add chips and stir with a wooden spoon to incorporate.  With large 3 Tbsp cookie scoop, add to non-greased cookie sheets, about 6 to a sheet. Flatten slightly with a flat juice cup dipped in sugar (or Splenda) before baking. Bake for about 13-14 min. Cool for 1 minute on sheet before removing to wire rack, Cookies will be soft, but become firm as they cool. Cookies have a wonderful crunchy outside and chewy inside.


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