Raleigh’s Best-Ever Cookies
I really wanted to find some exciting summer recipes for y’all since Mother Nature teased us a bit in Charlotte the past couple of days with temperatures in the 70’s.
Alas, winter is rearing its ugly head once again, making my eagerness for warmer weather be put on hold.
Instead I searched around for what I consider to be a fun recipe. I found it on “Walter Magazine: Raleigh’s Life & Soul” (link http://www.waltermagazine.com/a-perfect-picnic-junior-league-cookbook-style/). In the article they mention Raleigh’s Junior League and their two published cookbooks, “You’re Invited” and “You’re Invited Back.” The following cookie recipe is from “You’re Invited Back” and I can’t wait to make them myself!
Ingredients:
∙ 2 cups chunky peanut butter (about 18 ounces)
∙ 1 cup granulated sugar
∙ 1 cup plus 2 tablespoons packed brown sugar
∙ 3 eggs
∙ ½ cup (1 stick) butter, softened
∙ 2 teaspoons baking soda
∙ ¾ teaspoon light corn syrup
∙ ¼ teaspoon vanilla extract
∙ ¼ teaspoon salt
∙ 4½ cups rolled oats
∙ 1 (10-ounce) package candy-coated milk chocolate pieces
∙ 1 cup (6 ounces) semisweet chocolate chips
Instructions:
∙ Preheat oven to 350 degrees. Combine peanut butter, granulated sugar, brown sugar, eggs, butter, baking soda, corn syrup, vanilla and salt in a mixing bowl and mix well. Mix in oats. Stir in candy and chocolate chips.
∙ Drop by heaping tablespoonfuls 2 inches apart onto greased cookie sheets. Place on center oven rack and bake for 10 to 12 minutes, or until golden brown. Cool on cookie sheets for 5 minutes. Remove to a wire rack to cool completely.
Note: These cookies are so loaded with ingredients that they need to be made monster size.
Yield: 4 dozen cookies
