Back in March, one of my coworkers received a care package of goodies from his mother, A.T. And in that package were some of the most delicious cookies I've ever eaten in my life. The cookies were so striking -- they looked like oatmeal cookies on steroids. They were moist and chewy and full of chocolate bits and had a hint of peanut flavor in the background. My coworker graciously shared his bounty with the office and I think everyone enjoyed the cookies immensely. It wasn't long before we devoured them all.
A.T. had individually wrapped each cookie with plastic wrap before shipping them, so unwrapping the cookie was like unwrapping a delicious little present. The cookies made me think back to the care packages my mother used to send me while I was in college, back when a pink slip in your mailbox meant something good. (No offense to my mother, but her cookies never arrived in an edible state... They were hard and difficult to bite into and would have made excellent weapons. Perhaps wrapping them individually is the key...)
Anyway, after I had eaten a couple of the cookies, I emailed A.T. to thank her for the treats and to see if she'd be willing to share the oatmeal cookie recipe with me. Luckily, she was happy to send along a copy of the recipe, adapted from The Congressional Club Cookbook (12th ed., 1993), that she used! This particular flourless cookie recipe was contributed to the cookbook by Nancy Schulze, the wife of former Representative of Pennsylvania, Richard T. Schulze.
Can you believe that it took me over three months to bake these oatmeal cookies and then another month to post the recipe (I tweaked A.T.'s version just a bit) and the pictures? I admit, I had to read A.T.'s email a few times to make sure I hadn't missed an ingredient and couldn't conceptualize how the chewy oatmeal cookies would stay together without flour. But I had faith, rolled up my sleeves, and made up the batter. My arms had never been given a workout like that before. The batter is thick. But so worth the effort! If you're looking for a recipe for flourless oatmeal cookies with a lil' somethin' different, then try these Montana Whoppers. You won't be sorry!
What do you like to stir into your oatmeal cookies?
Montana Whoppers CookiesPrintable Recipe
- 2/3 cup butter
- 1 1/4 cups dark brown sugar
- 3/4 cup sugar
- 1 1/2 cups chunky peanut butter
- 3 eggs, beaten
- 5 1/2 cups old-fashioned oats
- 2 teaspoons baking soda
- 1/2 cup milk chocolate chips
- 1/2 cup white chocolate chips
- 6 ounces M&M Minis
- Melt the butter in a small pan over low heat. Once the butter has melted, pour it into the largest bowl you can find.
- With a large wooden spoon, blend in the brown sugar, sugar, and peanut butter. Allow the mixture to cool slightly and then add the beaten eggs. Stir until the batter is just mixed.
- Stir in the baking soda, the white chocolate chips, the milk chocolate chips, and the M&Ms.
- Add the oats, one cup at a time, stirring after each addition. Cover the bowl tightly with plastic wrap and chill for at least two hours.
- Preheat the oven to 350°F.
- Drop dough on parchment-lined baking sheets with a large spoon, making sure the dough is fairly well packed. Flatten slightly.
- Bake for 10-12 minutes or until lightly golden brown. Watch the cookies carefully, as they have a tendency to burn easily.