Do you have a Wonder Cup? If you don’t, it just so happens to be the greatest measuring implement ever invented! A Wonder Cup is a 2 piece measuring cup for measuring all things sticky, ooey and gooey…such as peanut butter. Have you ever tried to get all the peanut butter out of a basic measuring cup? It’s like getting in a fight you don’t want to be a part of. But this nifty gadget has a clear, marked measuring top part and a solid “plunger” type bottom part.
You simply adjust the bottom to the correct measurement, fill the top and then push them back together while emptying the contents in your mixing bowl. Pure genius! I bet I’ve had this little gizmo for 20 years….love, love, love it! While you don’t need it to make these cookies, it definitely makes the job a little easier. Save the fight for claiming a cookie!
Note: This flour-less cookie is somewhat dense and chewy with a crunchy exterior. They go well with a cold glass of milk:)
1/2 cup butter, [1 stick] room temperature
1 cup sugar
1 ¼ cups brown sugar
1 ½ teaspoons vanilla
2 teaspoon light corn syrup
2 teaspoons baking soda
1 ½ cups chunky peanut butter
4 ½ cups rolled oats [old fashioned, not quick cooking]
½ cup peanut butter chips
½ cup mini chocolate chips
½ cup Reeses Pieces
1 cup Mini Reeses Peanut Butter Cups
•Preheat oven to 350°F. Line baking sheets with parchment paper and set aside.
•In the bowl of mixer, cream the butter, sugar and brown sugar until the mixture is slightly crumbly.
•Add the eggs, vanilla and corn syrup. Blend until the mixture is smooth.
•Add the baking soda, peanut butter and oatmeal. Mix well. Mixture will be somewhat sticky.
•Stir in the peanut butter chips, chocolate chips and candy by hand or on the “stir” setting of your mixer.
•Drop by large spoonfuls [about golf ball size] on baking sheets. Bake at 350°F for 15 minutes or until golden brown.
Yield 3 ½ dozen jumbo cookies