Sunday, October 2, 2011

Malted Milk Chocolate Chip Cookies

If you read our family blog, you will already know my new obsession with the Pioneer woman. She made these cookies on her show the other day and they looked so good I had to try them. Since the boys were on their little hunting trip, Hannah and I made a trip to the store for the malted milk powder (I found it where the chocolate milk mix stuff is...Nestle, ovaltine, etc.) and chocolate chips. She was so excited to get to be my only helper this time. Usually Hunter tends to dominate the kitchen stools when I cook, so it was a nice change.

These cookies were amazing. The milk chocolate chips and the malted milk powder really made the difference. If you like chocolate malts, you will like these cookies. Unfortunately, I didn't have my camera to capture just how good they were because Kevin had it:( Oh well, guess I will have to make them again:) Here's a link directly to her site, I followed her directions exactly, but she goes into a lot more details and has pretty pictures

The Pioneer Woman's Malted Milk Chocolate Cookies

You will need:

-1 cup (2 sticks) unsalted butter, softened

-3/4 cup golden brown sugar

-3/4 cup sugar

-2 eggs

-2 teaspoons vanilla extract

-2 cups all purpose flour

-1 1/4 teaspoon of baking soda

-1 1/4 teaspoon of salt

-1/2 (rounded) cup of malted milk powder

-1 bag (12oz) milk chocolate chips **don't use semisweet, get the milk chocolate!

*Preheat oven to 375

*With your mixer cream the butter, then add both sugars and cream until fluffy. Add eggs and beat slightly, then add vanilla and beat until combined. Add malted milk powder and beat until combined.

*Sift together flour, baking soda, and salt. Add slowly to butter mixture beating until just combined

*Add chocolate chips and stir in gently

*Drop by teaspoonfuls, I used an ice cream scoop, onto foil or parchment lined baking sheet

*Bake for 10-14 minutes. Shorter if you want chewy, longer if you want crispy

*Make sure and leave enough space between the cookies...these cookies spread out and become really flat, so you will probably have to do 2 batches. I did one chewy batch and one crisp batch, and liked them both! Also after baking them, leave them on the baking sheet for a few minutes, then transfer them (foil and all) to a wire rack to cool. This way they will cool down and stay moist. Make sure and have a glass of milk on will need it:)

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