Monsterly Good Cookies

My mom's neighbor made these babies for our going away party before we moved to California, and I have been in LOVE ever since. With the cookies-not the neighbor, although I am eternally grateful for her for sharing. These are chewy, chocolaty, peanut-buttery, with a hint of warm spice. I made the mistake of sending a bag full with my husband to the Range, and now the Soldiers are requesting them every week. (Support our troops, right?) I don't mind because I just triple the recipe. They freeze really well.

3 eggs
1 1/4 cup packed brown sugar
1/2 tea. salt
1 cup white sugar
1/2 tea. vanilla extract
1 12 oz jar of peanut butter
1 stick softened butter
1 cup semi-sweet choc. chips
1/4 cup craisins or raisins*
2 tea. baking soda
1 tea. pumpkin spice
4 1/2 cups of quick oats (if you don't have quick oats you can just blend regular oatmeal in your food processor or blender. I usually use 2 1/2 cups of blended oats and 2 cups of unblended for more texture)
That's right there is NO flour in these

Combine eggs and sugars and mix well. Add salt vanilla, peanut butter, and butter. Mix well. Stir in chocolate, craisins, baking soda and oatmeal. Drop by tablespoon onto greased cookie sheet 2 inches apart. Bake for 8-10 minutes @ 350. Don't overbake! Let stand for 3 minutes before transferring to wire racks to cool.

*I don't usually put either of these in. This recipe is fun because you can experiment with different additives. For example KRAFT makes caramel bites, they are little round caramel balls(which are a good alternative for the caramel candies that you have to unwrap individually) but I threw some of them in my last batch for some caramel goodness. They were yummy. And this week I'm going to use shredded coconut instead. Yay! I can't wait.