Welcome October!

missjunebug loves fall in SoCali!  The fall of blazing orange pumpkins, cool, crisp weather (almost here!), clear dark-sky nights (rain by Thanksgiving), sweater warmth (cashmere, please!), and plenty of practice baking going on so that missjunebug can be ready for pie duty on Thanksgiving day. So how has missjunebug been preparing herself for all that’s fall?

First, she headed to her fave pumpkin patch at Underwood Farms 3370 Sunset Valley Road in Moorpark and picked some perfect pumpkins for her porch! (Whew! So alliterative!) Take a look:

A Wheelbarrow Full of Pumpkin Fun! Photo by mjb2013
A Wheelbarrow Full of Pumpkin Fun! Photo by mjb2013

 

Ghost pumpkins! So spooky the orange ones cower! Photo by mjb2013
Ghost pumpkins! So spooky the orange ones cower! Photo by mjb2013

 

Pumpkins almost as far as the eye can see! Photo by mjb2013
Pumpkins almost as far as the eye can see! Photo by mjb2013

 

missjunebug worked up a serious appetite and decided it was time to make one of her fave cookie recipes: Monster Cookies! So appropriate for the Halloween month of October. Are they scary? Not really. Just big and fun and delicious. The secret: No flour! Just some healthy oats, some (maybe not so healthy) sugars, peanut butter and voilà! Monster Cookies! Easy to make. Easy to eat. Easy to freeze for later!

Here’s are the recipes for a ton o’ cookies (the first one) and a half ton o’ cookies (the second one):

missjunebug’s Not-So-Scary Monster Cookies

Full Recipe

1 dozen eggs

2 lbs brown sugar

4 cups granulated sugar

1 T. vanilla

2 T. Karo syrup

8 tsp. baking soda

1 tsp. salt

1 lb. butter

3 lbs. peanut butter

18 cups Quaker Old-Fashioned Oats

1 lb. M&Ms

12 0z. semi-sweet chocolate chips

Beat the room temperature butter until nice and creamy. Add the sugars, vanilla, syrup, and baking soda. Add the eggs and beat in a few at a time. Next, blend in the peanut butter until the mixture is thick and semi-gooey! Throw in the oats, M&Ms, and chocolate chips and you are good to go. Scoop a large size cookie onto Silpat-lined baking sheets. Bake at 350 degrees for 13 to 18 minutes, depending upon how crispy you want the cookie to be. missjunebug likes hers super crispy, but it’s up to your taste!

Remember what missjunebug says: “De gustibus non est disputandum!” There’s no accounting for taste (so each to his/her own!)

Too many cookies? Yeah, this Full Recipe makes about 12-14 dozen depending upon the individual size of the cookie. That’s a lot o’ cookies!!!

Try this instead:

Half Recipe

6 eggs

1 lb. brown sugar (= 2 cups)

2 cups granulated sugar

1/2 T. vanilla

1 T. Karo syrup

4 tsp. soda

1/2 tsp salt

1/2 lb. butter

1 1/2 lbs. peanut butter

9 cups Quaker Old-Fashioned Oatmeal

1/2 lb. M&Ms

6 oz. semi-sweet chocolate chips

Throw in a bowl and beat the heck out of the ingredients. (Not really. Just read above Full Recipe for how to combine the ingredients!)

These cookies should be stored in an airtight tin or container. You can also Ziploc them into freezer bags and save some for later!

Throw all the ingredients in a big bowl! Photo by mjb2013
Throw all the ingredients in a big bowl! Photo by mjb2013

 

Form a big cookie using a couple of tablespoons. Photo by mjb2013
Form a big cookie using a couple of tablespoons. Photo by mjb2013

 

Cook until crisp and cool! Delicious! Photo by mjb2013
Cook until crisp and cool! Delicious! Photo by mjb2013

 

mjbTip: Go out and have some fall fun! Welcome October indeed!

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