Marathon Cookies
Makes: 24 cookies
  • ½ cup + 2 tablespoons peanut butter
  • ¼ cup butter, room temperature
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons vanilla protein powder
  • 1 teaspoon baking soda
  • 2 ¼ cups oats, quick cooking or regular
  • ½ cup finely chopped dark chocolate
  • ½ cup chopped peanuts
  • ½ cup dried assorted fruit bits (or any chopped dried fruit such as cranberries or raisins)
  1. Preheat oven to 350° F. Linea baking sheet with parchment paper.
  2. In the bowl of an electric mixer, cream together butter and peanut butter.
  3. Add granulated and brown sugars. Mix to combine.
  4. Beat in eggs (one at a time), vanilla, protein powder, and baking soda.
  5. Mix in oats. Then stir in chocolate, peanuts, and fruit bits.
  6. Using a medium (2 tablespoon) scoop, place balls of cookie batter 2” apart on prepared baking sheet.
  7. Bake for 10-12 minutes, until golden brown.
  8. Cool on the baking sheet for about 3 minutes before using a spatula to transfer cookies to a wire rack to cool completely.
  9. When cool, store in an air tight container for up to 5 days.
Packing tips
Double wrap pairs of cookies, bottoms together, in plastic wrap. Place columns of wrapped cookie pairs in an airtight container or ziplock bag. Shipping cookies containing fruit is not recommended in hot weather.
Recipe by The Monday Box at