Recipe by Daphne
"These cookies are large and should be soft, so should not be overbaked. They have no flour."
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packed brown sugar
light corn syrup
semisweet chocolate chips
candy-coated milk chocolate pieces
The ingreients sounded to be a good combination. Unfortunately, it turned into an Expensive Disaster! After placing 9 cookies on an 11x17 pan and in the oven, they became one in 5 minutes! I even tried using cupcake pans but I was not able to save the batter.
I normally do NOT "tweak" a recipe on the first time, but I made an exception for this recipe. I did NOT make the full batch but the following changes (Full batch) are a MUST if you want this recipe to work. Decrease the eggs by half, no more than 8 eggs. Increase the baking soda to a total of 8 teaspoons (2 Tbsp + 2 tsp) Increase peanut butter to a total of 3 cups. Decrease the oats by 1/3 -use only 12 cups. It may look slightly "crumbly" in the mixing bowl but they turn out PERFECTLY! The following is a suggestion - leave the corn syrup out it's not needed. I found 10 minutes baking time was perfect. ~~~~~ I'm hesitant on rating this recipe, only b/c it's NOT a 5 star recipe as written. It becomes a good cookie *IF* the ingredient quantites are correct, so I'm giving it 4 stars b/c I had to re-work the quantities.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/120 of a recipe
Servings Per Recipe: 120
Amount Per Serving
Calories from Fat: 80
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