Though it's been a few days since I returned from Savannah, I can't stop thinking about the food I ate at Paula Deen's restaurant, The Lady and Sons.
Laura and I wisely decided to make lunch at The Lady and Sons our last meal before we said goodbye to the quaint little river-front town. And goodness, did we ever make the right decision. We'd heard the buffet was good, but to order off the menu for even better out-of-this-world southern Paula classics. I ordered the chicken pot pie since I'd see her make it many times on her Food Network show.
Nope, I didn't care that the mercury was hitting 90 degrees outside. Nothing could've kept me from my date with
destiny that pot pie. OUT OF THIS WORLD! Easily the best pot pie I've ever had. Here is a link to the recipe so you can make it at home. And, if you're planning a trip to Savannah, this should be a must-do on your list. Totally worth the hype and then some.
So, now you're wondering why I've talked up this woman's show-stopping chicken pot pie when this post is clearly about something else. Well, being inspired by her love of butter and wanting to inject a little south in my
mouth kitchen, I dug up a recipe I've kept for months for this perfect non-occasion: monster cookies. Just look at all of the deliciousness packed into these cookies, hence the name. I wouldn't expect any less from Ms. Deen.
This is the perfect cookie when you're in one of these moods. You know the ones I'm talking about. When you absolutely must have a cookie right this minute but can't for the life of you decide what kind to make. Chocolate chip. Oooh, maybe those Chips Ahoy with colored candies in them. Or something with peanut butter. Maybe throw in some oats and raisins for nutritional value, too? Yep, perfect kitchen sink cookies to satisfy any appetite. Thank you, Paula!
A true one bowl recipe that comes together quickly (thank goodness, because I was hungry!) and is just as fun to make. I kept thinking, "What do I get to add next?!" like a kid in a candy store. Well, close enough.
Scoop out and patiently wait for the oven to work its magic.
The dough is so freakin' irresistible that I recommend you use my go-to trick for letting your guard down. Keep a glass of water and a healthy snack alternative nearby, like so. I promise it works... at least until the cookies come out of the oven, anyway.
Then. All. Bets. Are. Off.
I was a little curious how these would taste without any flour and only oats as the base, but man oh man. The chewiest cookies I've ever had!! Perfect for making them last, though who can stop at just one?
All packaged and ready to deliver to some guys with monstrous appetites visiting Pittsburgh for the weekend. But, worry not, one needs not be monstrous in size to enjoy a
(adapted from Paula Deen)
-makes roughly 55 cookies
A few notes: Regarding the type of oats, the recipe originally calls for quick-cooking but I used the old-fashioned because it's what I had in the pantry. Quick-cooking oats will yield a slightly crisper cookie, while the old-fashioned will yield a much chewier cookie. Instant will make a very dry cookie, so I caution against using them. As for the add-ins, consider this recipe more like guidelines than strict instructions. Peanut butter or cinnamon chips would work well, as would a little bit of shredded coconut or even some coconut M&Ms. Have fun with it!
1 1/4 cups packed light brown sugar
1 cup granulated sugar
1 stick (1/2 cup) unsalted butter, room temperature
1 1/2 cups (about 12 ounces) creamy peanut butter
1/2 cup regular M&Ms
1/2 cup semi-sweet chocolate chips
1/4 cup raisins (optional)
2 teaspoons baking soda
4 1/2 cups quick-cooking or old-fashioned oats
Preheat oven to 350F with rack in the center of the oven. Line cookie sheets with parchment paper and set aside.
In a very large bowl of an electric mixer, combine the sugars, butter and peanut butter. Mix well until smooth and slightly fluffy, about 3 to 4 minutes. Add the eggs, salt, and vanilla and mix until well-combined. Stir in the M&Ms, chocolate chips, raisins, baking soda, and oatmeal. Drop by large tablespoons 2 inches apart onto cookie sheets.
Bake for 8 to 10 minutes. Do not overbake! (Mine took about 10 minutes, and they didn't look totally done at first, but they were.) Let stand for about 3 minutes before transferring cookies to wire racks to cool. To keep the cookies' moist and chewy texture, store in large resealable bags for up to one week.