You can use brown Splenda instead of sugar for an almost-sugar-free version (there's a little honey in them, and raisins have natural sugar). ** Since these are healthy cookies that your kids will love, they could even take one with them on the way to school for breakfast! *
PEANUT BUTTER OATMEAL RAISIN Monster COOKIES
(gluten-free)
1 cup peanut butter (I use chunky, but smooth is fine too)
1 cup brown sugar ~OR~ brown Splenda (sugar-free)
1 to 1-1/2 cups oats (not instant)…………………….……2 eggs
1 tsp. honey…………………………………………….…...1 tsp. vanilla
1-1/4 tsp. baking powder
1/2 cup raisins (I like golden) or dried cranberries or cherries
***
Preheat oven to 350. Line baking sheets with parchment paper.
Put the eggs, honey and vanilla into a medium bowl and beat with a wooden spoon; add the baking powder and beat it in. Then add the peanut butter, brown sugar and 1 cup oats and mix well. If it seems too sticky, gradually add the additional 1/2 cup oats until the texture is right. Mix in the raisins well.
I use an ice cream scoop to make giant cookies (but you can make smaller ones with a cookie scoop). About 5-6 cookies should fit on a large baking sheet. Flatten them down to about 4” across (I keep a 4” plastic lid in the drawer to use to flatten them down and it’s also a measure ~ TIP: rub a little oil on the lid, or your fingers, or spray with non-stick spray).
Bake 10-12 minutes. (They should be golden brown, and look slightly dry on top. They’ll firm up a little too, as they cool.) Allow the cookies to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely. Makes about 10-12 giant cookies.