Monday, September 28, 2009

Monster Cookies


Don't let the name fool you - these cookies are not scary and very easy to make. The name must come from the fact that once you try one, you are transformed into a cookie monster and have to keep eating them. (Lame line I know, but couldn't really come up with anything witty.) This recipe is another one passed on to me by my MIL (although if you looked at her you would swear she has never eaten a gram of fat in her life, but trust me she indulges). They are Kris' favorite cookie (I think...that boy likes everything) and a go-to recipe if needing cookies for a large crowd. Jerrie makes these for every holiday since M&Ms makes their candies for every holiday too.

I made these this weekend for bride-to-be Valerie to put in her welcome bags for wedding guests (only 5 days to go!!). I also threw in some decorated cookies with VB for Valerie and Brian, and a state of FL if you couldn't figure out what that is. Funny thing is, the decorated cookies turned out to be FSU colors but Valerie is a Gator...oops! That's what you get when you have burgundy and gold for your wedding colors. :) Can't wait to head to FL this weekend for the big day and to have a nice long weekend at home.


Ok - back to the monster cookies - this recipe makes WAY too many cookies, but go ahead and make the full batch as the dough freezes well (and you will eat too many as you bake them anyways). You need the biggest bowl you can find, and if using the Kitchen Aid stand mixer be prepared, it will be filled to the brim.

Monster Cookies

Ingredients:
1/2 lb butter (2 sticks); room temp
1 lb light brown sugar (one of the boxes or 2 cups packed)
2 cups white sugar
6 eggs
4 tsp baking soda
2T corn syrup (light not dark colored)
2 T vanilla
1 1/2 lb creamy peanut butter
9 c oatmeal
1/2 lb chocolate chips
1/2 lb M&Ms

Directions:
1. Cream butter and sugars together. Add eggs and mix.
2. Add in corn syrup, vanilla, and baking soda. Next add the peanut butter.3. Slowly add in the oatmeal (cup by cup) to prevent a big mess (unless you have a super large bowl - I was using stand mixer). Mix until everything is incorporated.
4. Stir in chocolate chips and M&Ms
5. Bake at 350 until cookies start to turn dark (about 10 minutes) - try hard not to overbake. :)
6. Store cookies in airtight container (if you can keep them that long). You can freeze the made cookies too or just freeze any leftover dough. If freezing dough - wrap in plastic wrap then store in freezer ziploc.

Happy Baking!

Thursday, September 17, 2009

Cheesecake Swirl Brownies

I saw this recipe and had to give it a try. I have always wanted to try a brownie from scratch recipe so I started with this one. I figure it has been a while since I brought treats into work, so hopefully they will get some good reviews. The brownie batter tasted a little bitter, so I am skeptical on how the final product will taste.

This recipe came from the blog Smitten Kitchen. The batch she made look much prettier than mine, but I am just not skilled in the swirling part yet. :)

Ingredients:
1 stick unsalted butter
3 oz unsweetened chocolate
1 cup sugar plus 1/3 cup (keep separate)
2 whole eggs plus 1 egg yolk (keep separate)
1/2 t vanilla; 1/4 t vanilla
2/3 c all purpose flour
8 0z cream cheese, softened
chocolate chips

Directions:
1. Melt butter and chocolate (I did it in microwave but do it stovetop if you must).
2. Whisk in 1 c sugar, 2 eggs, flour, and 1/2 t vanilla
3. Spread batter into a greased 8 in baking dish4. In separate mixing bowl, whisk together cream cheese, egg yolk, 1/3 c sugar, and 1/4 t vanilla until smooth. Dollop over brownie batter (this may have been my problem - I just put it on in a layer) and swirl with knife.5. Top with chocolate chips.
6. Bake at 350 for 30-35 min
Smitten Kitchen tip - get brownies really cold before cutting


For you fellow weight watchers folks - these are 6 points a piece (16 servings). Guess I won't be trying them after all!


***Updated recipe 3/5/2010
I made these at the request of a friend and I accidentally bought 60% cacao bittersweet chocolate instead of unsweetened. So, this time I used 1 oz unsweetened chocolate (leftover from the first time) and 2 oz of the 60% chocolate. I didn't change anything else and I must say, this version is better! It has less of a kick to the chocolate so give them both a try sometime and be your own judge. :)