candy corn cookies

the goods:

1/2 cup (1 stick) unsalted butter, room temperature

3/4 cup light brown sugar, packed

1/4 cup granulated sugar

1 large egg

1 tablespoon vanilla extract

2 tablespoons heavy cream

2 cups all-purpose flour

2 teaspoons cornstarch

1 teaspoon baking soda

pinch of salt

11 ounces candy corn (1 and 1/2 cups)

1 cup white chocolate chips

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugars, egg, and vanilla on medium-high until light and fluffy, about 5 minutes. Stop and scrape down the sides of the bowl. Add cream, flour, cornstarch, baking soda, and salt, and mix on low speed until just incorporated. Add the candy corn and white chocolate chips and gently stir to combine. Using a s-inch cookie scoop, form mounds and place on a large plate, flatten mounds slightly and freeze for 15 minutes while you preheat your oven to 350 degrees. Line cookie sheet with parchment paper and place cold cookies about 2-inches apart. Bake for 9 minutes. Allow cookies to cool on baking sheet 5 minutes before transferring to a wire rack to cool completely.

monster peanut butter cookies

the goods:

2 cups all-purpose flour

2 and 1/4 teaspoons baking soda

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, softened

1 cup creamy peanut butter

1 cup sugar

2/3 cup packed brown sugar

2 eggs, room temperature

1 teaspoon vanilla extract

1/2 cup rolled oats

1/2 cup peanut butter chips

1/2 cup semi-sweet chocolate chips

1 bag Reese's pieces

In a small bowl, whisk together flour, baking soda, and salt.

In the bowl of a stand mixer, cream together butter, peanut butter, sugar, and brown sugar. Beat until light and fluffy. Add eggs one a time, beating well after each addition. Add vanilla and beat to combine. Slowly ad dry ingredients and beat just until combined. Stir in oats, peanut butter chips, and chocolate chips. Refrigerate dough for 15 minutes, meanwhile preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Pour Reese's pieces onto a plate or into a wide bowl. Using a large cookie scoop (about 3 tablespoons) drop cookie dough into the bowl of Reese's pieces. Gently use your hand to press the dough down into the candies and flatten the dough into a disc, then transfer to the cookie sheet. Bake, six at a time, for 12-13 minutes or until the edges are just beginning to darken. Allow to cool on cookie sheet for 10 minutes before transferring to a wire rack to cool completely.

peanut butter oatmeal bars

the goods:

1/2 cup plus 2 tablespoons brown sugar, divided

1 and 1/2 cups (3 sticks) plus 2 tablespoons butter, divided

1 can sweetened condensed milk

1 cup creamy peanut butter

2 teaspoons vanilla

2 cups flour

2 cups old fashioned oats

1 bag (11 ounces) milk chocolate chips

In a medium saucepan, melt 2 tablespoons butter and 2 tablespoons brown sugar over medium-low heat. When melted, stir in the sweetened condensed milk and continue cooking, stirring constantly, until the mixture thickens slightly, about 15 minutes. Remove from heat and stir in peanut butter and vanilla. To make the crust, combine the flour, oatmeal, and remaining 1/2 cup brown sugar in a large bowl. Melt the remaining 1 and 1/2 cups butter and stir into the oatmeal mixture. Press half the oatmeal mixture into the bottom of a 9-by-13-inch baking dish and bake at 350 degrees for 10 minutes. Remove from oven and sprinkle the chocolate chips over the hot oatmeal crust, spread the peanut butter mixture over the chocolate chips, then crumble the remaining oatmeal crust over the top. Return to oven and continue baking for 15 minutes. Remove from oven and let cool completely before cutting into squares. Serve with milk!