Bride of the Monster Cookies

This recipe is first up, because I can cut and paste it over from Facebook in thirty seconds and move on with recording more RSVPs for the annual Zoo picnic.

 These are hearty, but very chewy. Because of their soft texture and teensy chip size, I declare them to be:

Bride of the Monster Cookies



3 eggs
1 1/3 cup brown sugar
1/3 cup white sugar
½ tsp salt
¼ tsp fresh nutmeg
2 tsp vanilla
2 tsp baking soda
1 tbl. corn syrup
1 stick melted butter
1 ½ cups creamy peanut butter
1 cup flour
3 2/3 cup oatmeal
½ bag mini chocolate chips
½ bag toffee bits
½ bag butterscotch chips

In a large bowl, beat the eggs until they are frothy and light. Add sugars, seasonings, baking soda and corn syrup. Beat to combine, and then incorporate butter and peanut butter. When the batter is smooth, add flour. When the flour disappears into the batter, fold in the oatmeal and then add the chips. I also suggest refrigerating the dough for about a half hour.

Bake at 350 until just browned on the edges and bottom. These work better if they are larger cookies- say, ping pong ball sized drops of dough. They stay very soft and chewy, especially if you bag them up in ziploc. If you like a crunchier cookie, bake them a bit longer. The middle will still be soft, but you’ll get a nice toasty crunch on the edge.

Notes:

I encourage creativity in the chips/bits/candy/nuts used, but I strongly recommend the mini chocolate chips in these, as they provide perfect chocolate to cookie ratio in every bite.

The nutmeg is very optional, but the corn syrup is important to the finished texture. You could leave it out if you had to, and underbake them a bit more.

Creamy peanut butter is strongly recommended.