Oatmeal Cookie Bars

oatmeal-cookies-barsIs it really the end of October?  I swear school just started, but I have noticed that it is bearable outside now and we are loving the change in season.  I heard something on the radio yesterday that made me laugh out loud because it is so true!  “We have four seasons in Arizona.  They are Summer, Insanely Hot Summer, Post Summer and Pre Summer.”  Can I get an “Amen!” from my fellow Arizonans?  We are now in Post Summer which means that the kids can go to the park, ride their bikes and do all of the outdoor activities that we think of as summer activities elsewhere.

This time of year makes me want to bake constantly (unfortunately for my waistline).  I love trying new recipes and when I find one that I really like, I can kind of get stuck.  Take, for instance, these oatmeal bars.  I first made them about three weeks ago and I have made them once a week ever since.  They are so easy to throw together and they are loved by everyone!  I have been raving about this recipe to my mom and sister for the last few weeks and I’ve taken this as a sign that I need to share the recipe with all of you.  It’s another one from Mel’s Kitchen Café.  I know I’ve probably done enough from her, but what can I say, I LOVE her recipes!  I have found that they are ones that I can rely on to be fabulous and isn’t fabulous what we all want in life?

AnneOpinion

These bar cookies are perfect.  They have oatmeal in them which gives a chewy texture and nutty flavor.  The perfect part is that there is not too much oatmeal so they don’t have that solid, heavy feel that comes with so many oatmeal treats.

These are so popular in these parts that I would not even dream of making them in anything smaller than a half sheet pan.  I have a hard time making them last a whole day in the large size. If things don’t disappear as quickly in your parts, feel free to make them in a 9×13 size.  Mel’s recipe is made for that size, so check it out here.

These bars can have any combination of chips in them that that you would like.  All chocolate chip, all butterscotch, peanut butter, M&M. (Boy 1 has been advocating for the all M&M)  My favorite is a combination of chocolate chips, butterscotch chips and M&M baking chips.  For me, it’s perfect and I’ll be sticking with it for a while I think.

One thing to remember.  If you want them to look pretty when you’re done (like in the picture) you’ll need to reserve some of each of the chips and not mix them in.  After the dough is pressed in the pan, sprinkle them over the top and after baking you’ll have pretty, irresistible looking bars.  If you just care how they taste, save yourself a step and just mix everything in to begin with.  I promise, either way, you will Love them!

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Oatmeal Cookie Bars
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Oatmeal Cookie Bars
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Ingredients
Servings:
Instructions
  1. Preheat oven to 375 degrees. Spray half size baking sheet with cooking spray and set aside. In a large bowl with a handheld electric mixer or a stand mixer, beat butter, sugars, egg and vanilla until fluffy, about 2-3 minutes. Add the dry ingredients and mix until combined. Add 1 3/4 cup chocolate chips, 3/4 cup butterscotch chips and 3/4 cup M&M's and mix together. Press into the prepared pan and sprinkle reserved chips and M&M's over the dough and gently press in. Bake for 18-20 minutes until light golden brown. Don't overbake! These bars are definitely better underbaked by just a few minutes rather than being overbaked so watch them carefully. Let cool completely on a wire rack before slicing into squares.
Recipe Notes

AnneOpinion from Mel's Kitchen Café (with slight adaption)

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Pumpkin Cookies and Cake

no-bake-pumpkinI feel like there has been a backlash lately against the overload of pumpkin in the cyber and the real world and I get it.  I feel the same way about many of the things that have gotten so popular in online culture that it’s assumed that everyone loves it.  For example, from my following of my many other bloggers online and on Instagram I have learned that everything that is awesome can be purchased at Target and while shopping there, don’t forget to have your dirty Diet Coke in hand.

better-than-pumpkin-cakeSee, I get it.  Pumpkin is overdone.  Which is so sad for me because I really do LOVE pumpkin.  So if you can’t look another pumpkin recipe (or two) in the face, please return next week and I promise no pumpkin there.  But for now, I have to let you know about two recipes that I’ve seen surfacing frequently in the blogging world that I couldn’t pass up trying.  The first is a No Bake Pumpkin Cookies Recipe from Once a Month Meals and the second is a Better than…Pumpkin Cake from Something Swanky.

 

 

AnneOpinion

The no bake cookies were good. They had a nice fall taste but I didn’t feel like they had a true pumpkin flavor.  They were very sweet and I added in chocolate chips that added a nice balance to the flavor.

These are a fun no hassle treat that is super quick to make.  Perfect for an after school snack.

Better Than…Pumpkin Cake- I was not that impressed with this cake.  The batter was super thick and cake was uneven on top once baked.  The whipped cream frosting was able to cover this up so that the cake looked fine.  I found the flavors to be a little bit lackluster.  I can’t say it was bad, I mean we did eat it, but it lasted for a few days, which at my house means, don’t make it again.  In short, it was not Better Than…most pumpkin desserts I can think of. 😉

I’m including the link for the Better Than…Pumpkin Cake here so you can check out the recipe if you want.  I didn’t see any point including it since it’s not something that I would make again.

If you want to make something pumpkin that I HIGHLY recommend try my Gluten Free Pumpkin Cheesecake with Brown Sugar Whipped Cream, Pumpkin Waffles with Buttermilk syrup (to die for!), and my recent post of Pumpkin Snickerdoodles.  All are completely AnneOpinion approved!

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No Bake Pumpkin Cookies
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No Bake Pumpkin Cookies
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Ingredients
Servings:
Instructions
  1. Lay out wax paper on counter. This is to place the cookies on. In a saucepan, combine sugars, butter and milk. Bring to a boil. Boil 2 minutes. Remove from heat and add in the pudding mix, stirring to combine completely (it will be lumpy, but keep stirring!) Add in pumpkin pie spice, vanilla and oats. Stir to combine and let stand for 5 minutes. Add the chocolate chips. Quickly stir in and stop. (the chips will start melting and if you continue they will mix in completely. Use large cookie scoop or spoon to drop mounds of cookie onto waxed paper. Allow to cool completely before serving..
Recipe Notes

AnneOpinion adapted from Once a Month Meals

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Pumpkin Pie Snickerdoodles

pumpkin-snickerdoodlesLast weekend my friend called to borrow some cream of tartar.  Cream of tartar screams one thing to me: Snickerdoodles.  This call, of course got me thinking about snickerdoodles for the next few days, but I never got around to making them.  Then as I was looking for a recipe for No Bake Pumpkin Cookies I stumbled on a recipe for Pumpkin Pie Snickerdoodles on Mom on Timeout.  I, being the pumpkin lover that I am, liked the sound of that and since the universe seemed screaming at me that I needed to make them, I did.  And then I made them again the next day. 🙂

AnneOpinion

Snickerdoodles are a simple cookie with a little tang from the cream of tartar and cinnamon sugar on the outside.  These snickerdoodles stay true to the original.  They are simple with that classic snickerdoodle tang, but the added bonus is that they have a mild pumpkin flavor. The pumpkin is very present, but doesn’t try to take over the cookie. Slightly chewy and a bit puffy, I love these cookies!  They immediately became a fall favorite around here.

I didn’t change anything about the recipe from Trish over at Mom on Timeout.  She gets two thumbs up on this one.

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Pumpkin Snickerdoodles
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Pumpkin Snickerdoodles
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Ingredients
Sugar Mix
Servings:
Instructions
  1. Cream the butter, shortening and sugar together. Add the pumpkin and vanilla and mix until thoroughly combined. In a separate bowl, combine the flour, cream of tartar, baking soda, baking powder, pumpkin pie spice and salt. Gradually add flour mixture to creamed mixture, stirring until well combined. Refrigerate dough for at least 30 minutes. Preheat oven to 375 degrees. Combine sugar, pumpkin pie spice and cinnamon in a small bowl. Remove dough and form into small, 1-inch balls. Roll balls in sugar mixture and place on greased cookie sheet. Bake for 8 minutes. Remove and let cool on sheet for two minutes before transferring to a cooling rack.
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Browned Butter Chocolate Chip Cookies

browned-butter-chocolate-chChocolate Chip Cookies are favorite around our house.  In fact, I can’t even begin to count the number of times that I’ve asked my husband what I should make for dessert for Sunday dinner and his answer is chocolate chip cookies.  Every. Single. Time.  I used to be bothered by this because I would think, “I could make you any number of fancy desserts and all you want is chocolate chip cookies?”  I’ve gotten past that now and am grateful that something so simple is all that it takes to make him happy. (and if I want to make a fancy dessert, I just don’t ask for his opinion on what I should make.

Nestle Toll House is the standard recipe that I use.  I’ve tried many over the years and I always go back to it.  I think it’s the goto recipe for most people.  I always think of this moment in “Friends” where Monica spends two days trying to figure out Phoebe’s grandmother’s cookies recipe only to realize it was Nestle Toll House all along.

Last week, on my Instagram feed, I saw that America’s Test Kitchen had a link for their best chocolate chip cookie recipe.  I decided to check it out and when I found that they had used the Toll House recipe as the basis to start from , I knew that I needed to try it. I wasn’t disappointed.  These cookies look and taste like you picked them up at a local bakery.  They have that wonderful crispy ripple on the outside and the inside is soft and dense.  Perfection!

AnneOpinion

First of all, they start with browned butter.  Browned butter is a bit of an obsession of mine and I’m convinced that it makes all things better.  It gives the dough a softer and greasier texture than a regular dough so don’t be surprised by that.  It also will start bubbling and foaming when you add the additional butter after taking it off the heat.  Don’t be alarmed by this!  I actually think that it’s kind of cool.

Adding the white sugar to the eggs and letting them rest for 10 minutes gives the sugar a chance to dissolve, and helps sugar to caramelize more quickly in the baking process, resulting in a more flavorful cookie.

The use of one egg and one egg yolk helps make the cookies less cakelike and the small amount of cinnamon (which I added) helps to enhance the flavor of the cookie and the chocolate while not standing out as a single flavor.

If you have the time, a variety of cookie experts swear by letting your dough rest, at least overnight.  It really is amazing how much the flavor intensifies and becomes more complex over time.  If you don’t have time for that, don’t worry, they’re still really good right away.  🙂

If you have the option of using a convection oven, I found that I like the spread on the cookies better when I used it vs my regular oven.  Also, give the dough a few minutes to warm up if you have had it in the refrigerator overnight.  The warmer the dough, the more the cookie will spread, so you can decide which you like and make accordingly.

I was so impressed by these cookies I wrapped them up individually in plastic wrap and gave them to my kids’ teachers.  They looked and tasted like I’d picked them up at a gourmet bakery and I wasn’t going to tell them any different. 😉

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Browned Butter Chocolate Chip Cookies
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Servings
19 cookies
Servings
19 cookies
Browned Butter Chocolate Chip Cookies
Print Recipe
Servings
19 cookies
Servings
19 cookies
Ingredients
Servings: cookies
Instructions
  1. Preheat oven to 375 degrees. In a small skillet, melt 10 tablespoons of butter 1-2 minutes. Continue cooking until butter turns a light brown color and has a nutty aroma 1-3 minutes. Remove from heat and add additional 4 tablespoons of butter; allow to melt. In a medium bowl, mix white sugar and eggs. Allow to stand for 10 minutes. Add brown sugar, salt, vanilla and butter and mix together. Add flour, baking soda, and cinnamon and mix until just combined. Add chocolate chips and nuts (if desired) and mix together. (if you have time, chill overnight) Using a large cookie scoop, place cookie balls on a greased baking sheet. Bake for 10-13 minutes. Allow to cool for 2 minutes before moving to a cooling wrack.
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S’more Cookies Please!

smore-cookies2If this seems like deja vu and you swear that you’ve seen S’more Cookies here before, you’re right you have.  I feel the need to share another cookies recipe because August 10 is National S’more Day and you need to be prepared with an awesome s’more recipe.  I’ve made this recipe at least 5 times in the last month and a half and since I was out of town for two of those weeks, you can tell how much we like it.  My friend Misty made them for a Cub Scout Pack Night in June and I was hooked!  I was craving another cookie the next day so I looked on her Pinterest board, found this recipe from Carlsbad Cravings and have been cranking them out ever since then.

AnneOpinion

This is just a good, chewy chocolate chip cookie.  It’s got a nice balance of cookie to chocolate with a touch of sweet, gooeyness from the marshmallows on top

I don’t feel like I can taste the graham in the cookies, but the crumbs give it a texture that I love.  Milk chocolate is the classic one used in s’mores so I always use it in these cookies.  If I’m doubling the batch I add a bag of milk chocolate chips and 1 1/2 cups of semi sweet chips.  I normally double it because these cookies go so fast at my house.

If you don’t feel like crushing up the graham crackers, you can buy a box of graham crumbs in the baking section of the grocery store.  How cool is that?

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S'more Cookies Please!
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S'more Cookies Please!
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Ingredients
Servings:
Instructions
  1. Preheat oven to 375. Cream together butter and sugars; mix in egg and vanilla. Add flour, graham cracker crumbs, baking soda and salt. Mix until smooth. Stir in chocolate chips . Drop by heaping tablespoons onto cookie sheet about 3 inches apart. Bake for 8 minutes. Remove and quickly press 3 marshmallows into each cookie. Return to oven and cook until done, about 1-2 minutes.
Recipe Notes

AnneOpinion from CarlsbadCravings.com

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Firecracker Chocolate Cookie Cups

firecracker-cookiesLast fall I was thrilled to hear about my cousin Kristen winning a prize for her Firecracker Chocolate Cookie Cups at the San Diego County Fair.  I was even more excited when she got to share her recipe on television in Kansas City!  I thought that I would have to wait until next July to make them because Trader Joe’s normally only carries the Firecracker chocolate bar for the Fourth, but when I went into my local store last week they said that they had just gotten another shipment in.  Score!!  I apologize to those of you without a Trader Joe’s close by.  Maybe you could have a friend or relative mail you one?  You can promise to share with them a really good recipe in exchange. 😉

Anne Opinion

If you’ve never had a Fireworks Bar before you are in for a treat!  Trader Joe’s describes the bar this way, “Trader Joe’s Fireworks Bar is crafted for us by a stateside chocolatier known for adding intriguing flavors to high quality chocolate. Here, they start with smooth, rich dark chocolate—always a good beginning. And then come the fireworks, in the form of popping candy. You remember the stuff; it “sparkles” on your tongue, tingling and tantalizing with every bite.  But that’s just the beginning. The bar is also spiced a bit, with chipotle and pasilla chiles, a touch of sea salt, and a dash of cayenne pepper. It’s not hot hot, but it’ll definitely give you a warm feeling inside. Just like fireworks.”

I love the way they describe their food.  I know it’s dumb, but I always get excited when I see the Fearless Flyer (Trader Joe’s grocery ad) because every description makes me want to try their food right now.

Now that we’re done with my unsponsored crush on Trader Joe’s, lets talk about the cookies.  This is a very hearty cookie.  It not only has ground oatmeal, but it also has 1 1/2 cups of walnuts that you grind up very fine.  Having both of these ingredients gives these cookies a nice solid shape with a chewy texture and a wonderful nutty flavor.

In addition to the Fireworks chocolate you also use a Symphony bar with toffee that is in the cookie.  This bar needs to be chopped up so you get lots of it’s goodness in every cookie.  Tip: make sure and freeze it for at least 30 minutes.  This will make it easier to chop into pieces.

This cookie is so fun to eat!  The pop and fizzle in your mouth as you chew is truly a one of a kind experience.  Thanks for sharing the recipe Kristen!!

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Firecracker Chocolate Cookie Cups
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Firecracker Chocolate Cookie Cups
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Ingredients
Servings:
Instructions
  1. Preheat oven to 350 degrees. Blend butter with sugars for two minutes to incorporate air, then eggs and vanilla. In separate bowl, combine salt, baking powder, baking soda, flour, oatmeal and walnuts. Slowly add to butter mixture, mixing well in between. Stir in the chopped up Symphony Bar. Chill dough for 1 hour minimum. Roll cookie dough into 1 inch round balls (just smaller than a golf ball). Press thumb in center to create deep indentation. Bake for 8 minutes. Cool slightly, about 15 minutes. Add square of Fireworks chocolate into indentation and let sit additional 5 minutes. Delicious served warm or chilled.
Recipe Notes

AnneOpinion Recipe by Kristen Sowell

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Cheesecake Graham Cracker Pancakes with Raspberries

grahamcracker-pancakes In case you’ve missed a general pattern around here, I love anything with graham crackers. S’more Cookies, Peanut Butter Smuggies, and Kitchen Sink Pies are just a few examples. When I found this recipe on bitememore.com for Graham Cracker Pancakes with Cheesecake and Glazed Blueberries, I said “Sign me up!” These are a must try. Unfortunately I ended up with some mixed feeling about them.

AnneOpinion

grahamcracker-pancakes2Let’s start with the graham cracker pancakes. These showed such promise. They had graham cracker crumbs, brown sugar and cinnamon. I thought they would knock it out of the park. They didn’t. Now, don’t get me wrong, they were good, but regular pancakes are good too and the don’t take nearly the effort or the amount of ingredients. Everyone liked them and ate all of them, but on one went crazy for them. Do what you will with that information.

The cheesecake topping was really good. I thinned it out by putting in more cool whip than was originally called for. When I ate it on the pancakes I felt like it overtook the whole thing. I ended up spreading it on very thin and it was perfect. It was a delicious filling and would work well as a frosting. I’m keeping this recipe tucked away to use on a cake or cupcakes in the future. It would be perfect with pumpkin cupcakes, or pumpkin bread, or gingerbread…you get the idea.

I’ve saved the best for last…the glazed fruit. The original recipe called for using blueberries.  I’ve been buying raspberries like crazy this year (yeah for low prices!!) and so I had raspberries on hand. I love that the fruit is not cooked for this glaze. You simply make a lemon syrup and then toss the berries in it. The syrup gives them a wonderful sweet tang that would pair well on any breakfast or dessert that berries would be appropriate for.

So there you have it. The pancakes may not have been all that I was hoping that they would be, but the cheesecake and berries (great surprise!) made up for it.

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Cheesecake Graham Cracker Pancakes with Raspberries
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Cheesecake Graham Cracker Pancakes with Raspberries
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Ingredients
Graham Cracker Pancakes
Cheesecake Topping
Raspberries
Servings:
Instructions
  1. For the pancakes, in a large mixing bowl, combine flour, graham cracker crumbs, baking powder, brown sugar, cinnamon and salt set aside. In a medium bowl, whisk eggs, buttermilk, whole milk, melted butter and vanilla extract. Gently stir egg mixture into the dry ingredients do not over mix, lumps are okay. Over medium heat, pour batter onto a hot griddle. Cook until bubbles form, flip pancake and continue to cook until done. Serve with cheesecake topping and glazed raspberries. To make the cheesecake topping, beat cream cheese on medium speed with a handmixer until soft and fluffy. Add brown sugar, powdered sugar, vanilla and cinnamon continue to beat at medium speed until well combined. On low speed, add Cool Whip just until combined. To make the glazed raspberries stir powdered sugar, water and lemon juice in a small sauce pan over medium-high heat until mixture boils vigorously, 2-3 minutes. Remove from heat and stir in berries.
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Salted Caramel Cups

salted-caramel-cupsI love a good cookie and these are a really good one.  In fact, I had hide these from myself after I finished making them for this picture.  They are so simple and good that it’s easy to eat 3..4…5 of them and not even notice what you’ve done.  These have been a favorite of mine for the last 10 years and they are always a hit where ever I serve them.

AnneOpinion

I like that these are made in a mini muffin tin.  It makes them look fancy and perfect for serving at any get together or as a treat to have around the house.  Warning: they won’t be around long!

These are incredibly easy to make.  They start with making the Nestle Toll House cookie dough (minus the chocolate chips.)  Dough is then scooped into each muffin cup and cooked.  After they come out of the oven, the middle will be sunken in showing the perfect place to put the Rolo.

Sprinkling the Fleur de sel salt on the Rolo adds the perfect finish.  Fleur del sel is a salt that is hand gathered in Brittany on the coast of France.  The delicate flakes are perfect for balancing with the chocolate and caramel.  I’ve tried using Kosher salt and it blends in too much and doesn’t have noticeable affect.  Fleur de sel is my favorite salt to add to any dessert that I’m wanting give a “sweet and salty”’ contrast to.  I purchase it off of Amazon.

These cookies freeze amazingly well.  They’re a great thing to make a head and have on hand for when a cookie emergency arises. (that happens at least once a week for me.) 🙂

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Salted Caramel Cups
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Servings
34 cookie cups
Servings
34 cookie cups
Salted Caramel Cups
Print Recipe
Servings
34 cookie cups
Servings
34 cookie cups
Ingredients
Servings: cookie cups
Instructions
  1. Cream together the butter, shortening, and sugars. Add vanilla and eggs and mix. Add flour, baking soda and salt and mix until combined. Grease mini muffin pan. Using a cookie scoop, put dough in each of the muffin cups. Cook for 12-15 minutes. Immediately after taking out of the oven, place a Rolo upside down in the center of each. Sprinkle each with Fleur de sel salt. Let them cool for at least 15 minutes before removing.
Recipe Notes

AnneOpinion- adapted from Nestle Toll House recipe

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Mongolian Beef

mongolian-beefI’ve saved the best for last in my Chinese food week.  Sometimes in life, I just feel like some steak and Mongolian Beef is my favorite thing to get when I go to Pei Wei’s (PF Chang’s mid priced restaurant chain).  I love the simplicity of it: beef with sauce, and green onion.  Very simple and very good.  I went looking for a comparable dish that I could make at home and I have to say that Spend with Pennies PF Chang’s Mongolian Beef recipe was pretty spot on. I really didn’t change this recipe at all, which says a lot.  I just have a couple of tips that I learned along the way.

AnneOpinion

The sauce for this came together in minutes.  The part that took a little while was browning the outside of the beef.  I think that my batches were too small at first.  I figured out that I should have been able to do it in 3-4 batches.  You may want to divide the meat into batches ahead of time so you don’t make my mistake.

I used a top round roast because that was what was on sale.  It tasted great.  I would say to use whatever is on sale and you think would work OK (sometimes top sirloin is cheaper than anything else; watch the sales 🙂 ).

My tip for slicing the meat thin is to have it slightly frozen.  This will help immensely with keeping the thickness uniform.  You also want to make sure to cut against the grain, no matter which cut of meat you are using.

At Pei Wei’s they serve their Mongolian Beef with green onions and mushrooms.  I didn’t have any mushrooms available when I made this, but it would be a welcome addition if you enjoy mushrooms.

Overall, I really loved this recipe from Spend with Pennies and I loved that I could make enough for my family for about the same price as one serving would have cost me in a restaurant.

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Mongolian Beef
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Mongolian Beef
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Instructions
  1. Heat 2 teaspoons oil in a small pan over medium low. Add ginger and garlic and stir just until fragrant (about 1 minute). Add soy sauce, water and brown sugar and bring to a boil. Let boil 3-5 minutes or until slightly thickened. Set aside. Slice the flank steak into ¼" slices and toss with cornstarch. Gently shake off any excess. Place 1 tablespoon at a time of oil in a pan or wok and heat over medium high heat. Cook the beef in small batches for about 2 minutes. (It doesn't need to cook all of the way through, it will cook completely when combined with the sauce). Once all the beef has been cooked, combine with the sauce and heat over medium until hot and bubbly. Remove from heat and stir in green onions. Serve over rice. Chopsticks optional. 🙂
Recipe Notes

AnneOpinion courtesy of Spend You Pennies

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The Chocolate Chip Cookie

chocolate-chip-cookieMy poor family.  Normally I make cookies at least once or twice a week, not because I’m a super cool nice mom but because I love cookies and that’s how often I want to have them.  As you can tell from my 10 Diets Foods I Need post and my Brownie Batter Oatmeal post I have been working on trying to lose weight (making cookies so often may or may not have contributed to the problem) and so to keep temptation away I haven’t made cookies for a couple of months.  This last week I decided to briefly end the moratorium on cookies and make some to take to my kids teachers.  It was parent/teacher conferences and I know that the teachers appreciate sustenance as they stay at school all day and into the evening, and I appreciate any excuse to be able to make cookies and get them out of my house quickly.

I ran across this recipe for Malted Milk Chocolate Chip Cookies on The Merchant Baker and wanted to try them right away.  I have always had a weakness for all things made with malt. Is there a greater joy in life then biting into a Whopper and then sucking on it until the middle has completely disintegrated or ordering a chocolate malt and getting that tiny pocket of powder that didn’t get mixed all the way in and having it fizzle away in your mouth?  No?  Just me? Well, even if it is just me, I still think that you’ll like these cookies.  Here’s why.

AnneOpinion

I loved these cookies.  They had a perfect hard on the outside, chewy on the inside consistency that I look for in a good chocolate chip cookie.

They were thick and originally they didn’t spread out very much, they more just puffed up.  I decided to fix this by dipping the bottom of a glass into sugar and using it to flatten each of the cookie balls before baking.  This gave me a thick, flat cookie like I was looking for.

I  loved the taste of this cookie dough.  I ate way too much of it.  It had the perfect balance of chocolate and malt that I was looking for.  Unfortunately this did not carry through after baking.  Something happened that made the malt flavor nonexistent.  I looked through several other recipes online and saw that most had used more malt.  I then tried a batch with double the amount of malt; the flavor was still lost.  I then tripled the amount; same thing.  I have concluded, for now, that it is very hard to get a true malt flavor into a chocolate chip cookie.  My husband and neighbor both felt the same way I did.  Even after being told that the cookies had malt, neither of them could detect the flavor.  If anyone has a recipe that really does taste just like a chocolate malt, please share!  I’d love to try it.

That being said, I do love these cookies and after upping the amount of malt and not finding the results any better, I have decided that it’s best to just leave it the same as the original recipe.  I believe that the malt does add a nice texture to these chewy chocolate chip cookies even if it doesn’t provide a “malt” flavor.

I appreciated the mild chocolate flavor that the 1 tablespoon of cocoa powder added.  It gave it a nice hint of chocolate with out making it a chocolate cookie.

I thought that using the 2/3 milk chocolate chips to 1/3 semi sweet chips was perfect. I also used Ghiradelli chips.

Would I/will I make these cookies again? Yes!  Would I call them a “Malt Chocolate Chip Cookie?”  No.  I will just make them as really good chocolate chip cookies and leave people to wonder what is giving them that awesome texture and nice chew.  Malt, it’s my new secret ingredient.  Shhh!

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Malted Milk Chocolate Chip Cookies
Print Recipe
Servings
45-50 medium cookies
Servings
45-50 medium cookies
Malted Milk Chocolate Chip Cookies
Print Recipe
Servings
45-50 medium cookies
Servings
45-50 medium cookies
Ingredients
Servings: medium cookies
Instructions
  1. Preheat oven to 350 degrees. In a large mixing bowl, beat butter and sugars until light and fluffy. Add vanilla and eggs and beat until incorporated. Add flour, malted milk powder, cocoa, baking powder, baking soda and salt. Mix together slowly until dough is formed. Add both kinds of chocolate chips and stir in with lowest mixer speed or by hand. 5.Gradually add flour mixture, using lowest speed on mixer or stirring in by hand. Scoop cookie dough onto ungreased cookie sheet. I used a medium sized cookie scoop. Place glass with a flat bottom into the bowl of sugar and use it to flatten one of the cookies. Repeat for each cookie making sure to dip into the sugar between each flattening. Bake for 10-12 minutes. Let cool for 2 minutes and then transfer to cooling racks. After cooling completely, store in an airtight container.
Recipe Notes

 The Merchant Baker slightly adapted by AnneOpinion

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