Feb 06, 2010
Cupcakes & Monster Cookies
Good morning! Happy Saturday! How are the East Coast readers doing this morning? The news was saying up to 28 inches of snow for some places along the east coast this weekend! We had 15 inches back in December and I thought that was bad. I can hardly imagine what 28 inches of snow would look like….well, I take that back. I can imagine it looks WHITE everywhere! Jon and I made monster cookies last night (thanks to my sister-in-law for the awesome recipe!) so I was feeling in the mood to use the new Bakery Business set again. I stamped Tena holding cupcakes and colored her with the January Copic kit. Her apron is paper pieced with Basic Grey Nook and Pantry patterned paper. I used the same pattern to create the awning for the top of the card. I punched the awning with the Fiskars threading water border punch. I cut the image out with the Spellbinders Labels 3 die and added faux stitching around the image. To finish it off I added some Brown with Cream double edge dot ribbon, measuring spoon charm (from the Bakery Sampler), and embossed button (from our new clay button collection).
I just couldn’t leave without sharing a photo of our mouthwatering monster cookies. If you find yourself with some time this weekend I would definitely recommend trying out this recipe!
Mouthwatering Monster Cookies
Ingredients
1 stick of margerine, softened
1 cup plus 2 Tbsp. brown sugar
1 cup granulated sugar
3 eggs
3/4 tsp. light corn syrup
1/4 tsp. salt
1/4 tsp. vanilla
2 tsp. baking soda
1 cup chocolate chips
2 cups peanut butter
4 1/2 cups old fashioned oats
1 cup M&Ms
Instructions
Preheat oven to 350 degrees. Lightly grease cookie sheets. In a large bowl, cream together the butter and both sugars with an electric mixer set on medium-high for 30 seconds. Add eggs, peanut butter, corn syrup, and vanilla. Beat well. Add oats, baking soda, and salt. Stir well. Stir in remaining ingredients (dough will be stiff). Pack dough into 1/4 cup measure. Drop 4 inches apart onto chookie sheets. Lightly press each cookie into 3 1/2″ circle. Bake for 12-15 minutes (center of cookies will be slightly soft). Let set for 1 minute and then transfer cookies to a cooking surface.
Taylor’s Notes: I found 13 minutes to be the ideal baking time. I only used 3/4 cup of M&M’s and 3/4 cup of chocolate chips. Jon isn’t big on chocolate (I KNOW…the horror!) so that was the only way to avoid having to eat them all myself! 🙂
