I'm not a food photographer (or blogger) but I do love to make family-friendly foods that fuel my gymnast son. I adapted this from Andrea at Momfessionals monster cookie recipe.
The reason I love these is that they make a TON of cookies, but most importantly if you put them in a ziplock freezer bag you can take them out frozen and an hour or two later they are perfect. I usually make a batch of cookies and feel guilty if I eat them all, so these are great because they are essentially single serving! They do have peanut butter, so if you're allergic or your child's school is nut-free, you could try the recipe with a peanut butter alternative. Another bonus is that this recipe can easily be gluten free!
In one big bowl (love a one-bowl recipe) stir the following together:
3 eggs
1 and 1/4 cup of packed brown sugar
1 cup white sugar
1/2 tsp vanilla extract
2tsp baking soda
1 stick of butter (softened in the microwave)
Then add
1.5 cups of creamy peanut butter. I think Jiff creamy works best.
4.5 cups of quick oats (I used gluten free). They MUST be quick oats.
1 bag of semi sweet mini chocolate chips (I like Enjoy Life but any work!)
I use a melon ball scooper to place them on the cookie sheet. If you don't have one, use a tablespoon.
Bake for 10 minutes at 350 degrees. Cool on the pan for a few minutes then store in tupperware or a freezer bag in the freezer! I found this makes about 5 or 6 dozen cookies!
