No, this isn't my audition for the new Courtney Cox series, it's my Halloween costume! This predatory pencil skirt doesn't see nearly enough action, and my cougar crush on Finn from Glee shows no signs of abating, so what better get-up than the original cougar MILF, Mrs. Robinson? I learned several important lessons while assembling this costume: 1) Very fine, very straight hair does not a bouffant make 2) Press-on nail glue is no joke 3) It is way too easy to find a sheer leopard print blouse at Goodwill.
And, it's been ages since I posted a recipe--but it wouldn't be Halloween without some sweet indulgence! These monster cookies are not only aptly named, they're also way more satisfying than those fun-sized Snickers you've been sneaking from the candy dish at work. Think chocolate chips and M&M's studding a moist, craggy bedrock of oats, peanut butter, and brown sugar goodness. Honestly, I wouldn't bother turning on the oven, 'cause the dough is Just. That. Good.
Do you have any grand or ghoulish plans for the Halloween? Tomorrow the Huz and I are doing Habitat for Humanity--it's my first time and I'm super excited, though I think I'll leave the leopard skirt and highball at home...Have a smashing weekend everyone!
Monster Cookies (recipe courtesy of 'Baked: New Frontiers in Baking' by Matt Lewis)
5 3/4 cups rolled oats
1/2 cup all-purpose flour
1 tablespoon baking soda
Pinch of salt
3/4 cup cold butter, cut into cubes
1 1/2 cups granulated sugar
1 1/2 cups firmly packed light brown sugar
5 large eggs
1/4 teaspoon light corn syrup
1/4 teaspoon vanilla extract
2 cups creamy peanut butter (NOT the natural kind!)
1 cup semisweet chocolate chips
1 cup M&M's (bonus points if you used the Halloween theme colored ones!)
In a large bowl, combine flour, soda, salt and oats. In the bowl of an electric mixer cream butter until smooth and pale. Beat in sugars until just incorporated. Add eggs one at a time, beating well after each. Add vanilla, corn syrup and peanut butter and mix until smooth. Stir in oat mixture in three additions, then fold in chocolate chips and candies. Refrigerate at least 5 hours or overnight. When ready to bake, heat oven to 350 degrees. Scoop generously sized balls onto a baking sheet lined with parchment paper. Bake for 12-15 minutes, then remove from oven and let cool. Enjoy!