The chocolate chip cookies look delicious. Perhaps you can help me with this question. It is about corn syrup. In ontario canada they make delicious butter tarts. It is a specialty there. Some recipes call for corn syrup and some do not. I was always afraid to use corn syrup as up to this time I thought it was a no no. The tarts I have made in the past are too runny without any body in the filling and my recipe does not use corn syrup. The Ontario filling is soft but firm so you can eat them without the filling running all over. Does the corn syrup have an affect on this type of product or do you think I have not yet found a good recipe.

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