monster cookies

Today I made cookies. But not just any cookies...these were gluten-free monster cookies (rawr). And, because I had extra time, I decided to grab my camera and photography my process to share with all you lovely people. 

 First, I mixed up the eggs, sugar, vanilla, and baking soda.

Then, while the butter was melting, I drank coffee (of course). 

 And since the butter still wasn't ready, I snapped a shot of this (nearly empty) bag of cookies my best friend gave to me last night. (I promise it was mostly empty when I got it.) These cookies are seriously so good though...if you ever need a gift for a chocolate-loving-gluten-avoiding person (*cough* me *cough*) these will do the trick.

 A word to the wise...add the chocolate chips after the hot butter. Otherwise you will have chocolate cookies with no chunks of chocolate. (Or you could just add some chips before and some after and have super-duper chocolate-y cookies.)

 Mix that dough up and then throw it on a (greased) cookie sheet.

This was my first batch to put in the oven, and since I couldn't remember how much they spread out, I gave them plenty of room. They really don't spread out any, so go ahead and cram them on the sheet. 

 Don't bake them much longer than 10 minutes. I repeat: Do not bake them much longer than 10 minutes. They may not look done, but they are. Trust me. Give them a bit to cool completely and they will be perfectly gooey and amazing instead of as hard as a rock (like they would be if you left them in over like 11.59384893 minutes).

 If you don't feel like waiting till the cool completely, go ahead and enjoy them while they are warm and gooey and they fall apart in your hand. (Yum)

There you have it! Now go make me proud and bake some of these delicious things.

Monster Cookies

3 eggs
0.5 lb brown sugar
0.75 tsp vanilla
1 cup white sugar
2 tsp baking soda
0.5 cup butter
0.75 lb peanut butter
4.5 cups oatmeal
0.75 cup chocolate chips

Combine. Make balls of dough, then flatten. Bake at 350F for 10-12 min.