Raleigh’s Best Ever Cookies
Tuesday, January 31st, 2006
So I included these cookies in my latest BBM4 package. I got the recipe form a cookbook I received at my bridal shower, it’s a Junior League Cookbook and it has typical southern staples. I wanted to represent more of NC in this package so I thought only the best would do.
This is the first time I have made this cookies, and I re-read the recipe many time because there is no flour in the recipe, only rolled oats. I was really nervous that these would never set and be a big puddle of mush, but they firmed up nicely and created a soft, chewy cookies.
These are by no means low fat cookies, and I didn’t even try to skimp with low fat peanut butter- only the best would do for these cookies. Though this recipe made about 5 dozen cookies, so use it for a bake sale or your Super Bowl party because you don’t want all of these in your house at one time…too dangerous!
Raleigh’s Best Ever Cookies
1/2 cup butter, softened
1 cup white sugar
1 cup plus 2 tablespoons brown sugar
2 teaspoons baking soda
1/4 teaspoon salt
3 eggs
3/4 teaspoon light corn syrup
1/4 teaspoon vanilla extract
2 cups (18 ounces) crunchy peanut butter
4 1/2 cups rolled oats
1 (10 ounce) bag M&M’s or Reese’s pieces
1 cup semi sweet chocolate morsels
1. Preheat oven to 350 degrees.
2. Combine first 9 ingredients and mix well. Mix in oats. Stir in chocolate and candy.
3. Drop by tablespoonfuls, about 2 inches apart, on a greased baking sheet.
4. Bake for 10-13 minutes until golden brown around the edges.
5. Transfer to cooling rack to cool completely.
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