Because Amy had a totally awesome weekend ahead of her, she chose a relatively easy and portable recipe for this week’s Recipe Roulette. It’s another Paula Deen offering, and it’s a really tasty one. The Monster Cookies don’t have any flour in them, so as far as I can tell they’re safe for the wheat-free crowd. They’re packed with M&Ms and chocolate chips, which could make them my very favorite cookie of all time. If I didn’t already have a favorite cookie of all time. Even so, they are El Yum, and I’d suggest you make them as soon as possible.

Monster Cookies
3 eggs
1 1/4 cups packed light brown sugar
1 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 12-ounce jar creamy peanut butter
1 stick butter, softened
1/2 cup multi-colored chocolate candies
1/2 cup chocolate chips
1/4 cup raisins, optional
2 teaspoons baking soda
4 1/2 cups quick-cooking oatmeal (not instant)

Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats.

In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the chocolate candies, chocolate chips, raisins, if using, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.

Bake for 8 to 10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags.