Today was such a beautiful day. Sunny and 60. Gracie absolutely loved it. We took two walks had a new friend, Griffin, a beautiful 1 year old Golden Retriever, come over to play. Plus there are four MLB playoff games today. I am eagerly awaiting Yankees Red Sox tonight. And the NHL just started, so this is a great time of year. I find the news so exhausting. I stay informed but limit my viewing. Today’s treat is one of a billion chocolate chip cookie recipes I have. The tweak is that you add some corn syrup. You could also use honey or pancake syrup. These are super soft! I left some plain and stuffed others with candy (not our Halloween stash. I took from our candy bowl). And I color coded for the candy , using m&MS. Green for reeses pb cups, blue for baby Ruth and brown for Oreos. They laugh at me at work, but I jave a system!!

Ingredients

• 1 cup butter, softened
• 1 1/4 cups brown sugar
• 3/4 cup sugar
• 2 eggs
• 1 tbs vanilla
• 1/4 cup corn syrup or honey
• 3 1/4 cups flour
• 1 tbs cornstarch
• 1 tsp baking sodea
• 1 tsp baking powder
• 2 cupa chocolate chips

Directions – preheat oven to 350. cream butter, brown sugar and sugar. Add eggs, corn syrup, and vanilla. Mix in dry ingredients slowly. Fold in chips. Dough will be soft. Chill at least one hour. Using a large cookie scoop or ice cream scoop, spoon out cookies. For plain ol’ chocolate chip cookies – form dough into piles and stagger on sheet, that has been lined with parchment paper or non stick baking liners. If you are stuffing cookies,scoop out dough, divide each in half and form around candy or Oreos, etc. Stagger on sheet. Bake 10-12 minutes. Let them sit on sheet for 10 minutes. Store in covered container.