Monsterly Good Cookies

My mom's neighbor made these babies for our going away party before we moved to California, and I have been in LOVE ever since. With the cookies-not the neighbor, although I am eternally grateful for her for sharing. These are chewy, chocolaty, peanut-buttery, with a hint of warm spice. I made the mistake of sending a bag full with my husband to the Range, and now the Soldiers are requesting them every week. (Support our troops, right?) I don't mind because I just triple the recipe. They freeze really well.

3 eggs
1 1/4 cup packed brown sugar
1/2 tea. salt
1 cup white sugar
1/2 tea. vanilla extract
1 12 oz jar of peanut butter
1 stick softened butter
1 cup semi-sweet choc. chips
1/4 cup craisins or raisins*
2 tea. baking soda
1 tea. pumpkin spice
4 1/2 cups of quick oats (if you don't have quick oats you can just blend regular oatmeal in your food processor or blender. I usually use 2 1/2 cups of blended oats and 2 cups of unblended for more texture)
That's right there is NO flour in these

Combine eggs and sugars and mix well. Add salt vanilla, peanut butter, and butter. Mix well. Stir in chocolate, craisins, baking soda and oatmeal. Drop by tablespoon onto greased cookie sheet 2 inches apart. Bake for 8-10 minutes @ 350. Don't overbake! Let stand for 3 minutes before transferring to wire racks to cool.

*I don't usually put either of these in. This recipe is fun because you can experiment with different additives. For example KRAFT makes caramel bites, they are little round caramel balls(which are a good alternative for the caramel candies that you have to unwrap individually) but I threw some of them in my last batch for some caramel goodness. They were yummy. And this week I'm going to use shredded coconut instead. Yay! I can't wait.

Scotcheroos

Okay. I have made it no secret: I love desserts. I have a chronic sweet tooth... and even a pound of these babies would leave me wanting more!

This recipe is one I remember my mom* making for church activities, family gatherings, and if we were lucky, just as a special treat. The combination of creamy chocolate, smooth butterscotch, and crispy rice cereal treats with a hint of peanut butter is, to understate it, heaven! This recipe serves about 24 people... if you are feeling generous!

So, get out the fat pants... it's time for scotcheroos!




Ingredients:

6 cups Rice Krispies cereal
1 cup creamy peanut butter
1 cup corn syrup (I use Karo brand corn syrup)
1 cup sugar
12 oz semi-sweet chocolate chips
12 oz butterscotch chips

Directions:

1. In a large pot, bring sugar and corn syrup to a slow boil.
2. Remove from heat and stir in peanut butter, stirring until well combined.
3. Stir Rice Krispies into sugar mixture until well coated.
4. Lightly grease a 9"x11" baking dish with cooking spray.
5. Press cereal mixture into baking dish. Let cereal mixture cool.
6. In a large glass bowl, microwave chocolate and butterscotch chips, stirring every 30 seconds, until melted.
7. Pour chocolate mixture over cooled rice cereal treats.
8. When chocolate is cooled, cut into bars and serve.

*Thanks mom! This will always be one of my favorites!