The other day, my friend Michelle at Taste As You Go, blogged about a recipe for a flourless cookie called Montana Whoppers. They are based on a recipe from Nancy Schulze, the wife of former Congressman Richard Schultze from Pennsylvania that was published in the 12th Edition of the Congressional Club Cookbook.
I tweaked Michelle's & Nancy's recipes a little bit. I used Bob's Red Mill's Certified Gluten-Free Rolled Oats, subbed dark chocolate for the M&M's Minis and added much more chocolate. And my husband LOVED them.
If you are are planning to make them, make sure you use the biggest bowl possible to mix in. Michelle gave us that tip - this makes A LOT of dough. And the name? Well, they cookies are now somewhere between Montana and New York....lol
- 2/3 cup butter
- 1 1/4 cups dark brown sugar
- 3/4 cup granulated sugar
- 1 1/2 cups chunky peanut butter
- 3, eggs beaten
- 5 1/2 cups Bob's Red Mill Certified Gluten Free Rolled Oats
- 2 teaspoons baking soda
- 1 cup milk chocolate chips
- 1 bar of baking white chocolate, roughly chopped
- 1 cup of dark chocolate chips
- 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, granulated sugar, and peanut butter;
- When the temperature of the mixture has dropped enough so it won't cook the beaten eggs, add the eggs and stir until the batter is just mixed - you can put the bowl in an ice bath to speed up the cooling process;
- Then, stir in the baking soda, the white chocolate, the milk chocolate, and the dark chocolate;
- Add the oatmeal, 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 and flattened a bit;
- Bake for 10-12 minutes or until lightly golden brown.