MALTED MILK CHOCOLATE CHIP COOKIES--REE DRUMMOND
I got this recipe from FoodNetwork.com and don't see it posted exactly the same way here. It uses real butter, milk chocolate chips, and malted milk, but not chocolate syrup. These are quite possibly my new favorite chocolate chip cookie. The malted milk is amazing!
Provided by under12parsecs
Categories Drop Cookies
Time 25m
Yield 36 cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Cream the butter, then add both sugars and cream until fluffy. Add the eggs and beat slightly, then add the vanilla and beat until combined. Add the malted milk powder and beat until combined.
- In a separate bowl, sift together the flour, baking soda and salt. Add to the butter mixture, beating gently until just combined. Add the chocolate chips and stir in gently.
- Drop by teaspoonfuls (or use a cookie scoop) on an ungreased baking sheet, leaving plenty of space between the cookies (they spread out quite a bit). Bake for 9 to 11 minutes. The cookies will be very flat and very chewy. Allow to cool slightly before removing from pan with a spatula.
- Optional: Allow to cool completely, then use 2 cookies to make an ice cream sandwich. Add sprinkles to the sides of the ice cream, then wrap individually in plastic wrap.
Nutrition Facts : Calories 166.5, Fat 8.3, SaturatedFat 5.1, Cholesterol 26.1, Sodium 146.8, Carbohydrate 21.1, Fiber 0.6, Sugar 14.3, Protein 2.2
GRANOLA CHOCOLATE CHIP COOKIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h15m
Yield about 36 cookies
Number Of Ingredients 22
Steps:
- Preheat the oven to 350 degrees F.
- In the bowl of an electric stand mixer (or using a hand mixer), beat together the brown sugar and butter until fluffy. Beat in the vanilla. Add the eggs 1 at a time, scraping the bowl after each.
- Mix together the flour, salt and baking soda in a medium bowl. Add it to the creamed mixture in 2 to 3 batches, mixing until just combined. Mix in the oats, Granola, apricots and chocolate chips until just combined.
- Use your preferred-size cookie scoop (or a regular spoon) to drop portions of dough onto lightly greased baking sheets, spacing them a couple inches apart. Bake until dark and chewy, 12 to 13 minutes. If you'd like a crispier cookie, just cook a little longer!
- Let the cookies cool slightly on the baking sheets, then transfer them to a plate for serving.
- Preheat the oven to 325 degrees F.
- In a bowl, toss the oats with the oil, melted butter and salt. Spread the mixture out on 2 baking sheets and toast in the oven for 12 minutes, shaking the pans twice during the cooking time and making sure the oats don't burn. Set aside to cool a bit.
- In a medium saucepan, combine the brown sugar, honey and molasses. Stir the mixture until combined, then heat over medium heat, stirring, until barely bubbling. Stir in the vanilla extract.
- Toss together the toasted oats, pecans, sunflower seeds and almonds in a large bowl. Pour in the sugar mixture, stirring as you pour. Toss to combine; it will be sticky!
- Thoroughly grease a baking sheet or line it with greased foil. Spread the mixture onto the baking sheet and bake until golden, about 30 minutes. Let cool, then use a fork to make clusters. Store in a jar until ready to use.
WHITE CHOCOLATE SHORTBREAD COOKIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h30m
Yield 36 cookies
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F. Line baking sheets with parchment paper or baking mats.
- Cream the butter and sugar together. Sift in the flour and cornstarch and blend using a pastry cutter until the ingredients all come together. (If the mixture seems excessively dry, cut in 1 more tablespoon of butter--but only if you really need it.) Form the dough into a big ball, wrap in plastic wrap and refrigerate 20 minutes.
- Roll onto a lightly floured surface and cut into rounds with a 3- or 4-inch round or fluted cookie cutter. Place on the prepared baking sheets. Bake for 20 minutes. Do not allow the shortbread to brown; check your oven sooner if it runs hot. Let cool.
- Melt the chocolate in a bowl over a pan of boiling water, or in a microwave. Once the shortbread cookies have cooled, spoon a little chocolate onto each cookie, spread it out and sprinkle over some sprinkles! Allow the chocolate to harden for an hour before eating, storing or packaging.
CHOCOLATE CHOCOLATE WHITE CHOCOLATE CHIP COOKIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 30m
Yield 30 cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Using a mixer, cream the butter and sugar until fluffy, scraping the sides once. Add the eggs, one at a time, mixing after each addition. Mix in the vanilla.
- Sift together the flour, cocoa, baking soda and salt, and then add in batches to the mixer, mixing until just combined after each addition. Gently blend in the white chocolate and chocolate chips.
- Using a cookie scoop, add 1 tablespoon portions to a baking sheet. Bake until the cookies are done but still soft and chewy, about 8 minutes.
- Let cool on a baking rack. Yummy!
CHOCOLATE CHIP COOKIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h20m
Yield 15 cookies
Number Of Ingredients 11
Steps:
- Line 3 baking sheets with parchment.
- In the bowl of an electric mixer, cream together the butter, granulated sugar and brown sugar until light and fluffy, 2 to 3 minutes, scraping the sides of the bowl as needed. Add the vanilla and eggs and beat on medium speed until just combined. Add the flour, baking soda and kosher salt and mix on low speed until just combined. Remove the bowl from the mixer and stir in the chocolate chunks using a wooden spoon or spatula.
- Use a 1/4-cup scoop to scoop the cookies, making sure to scrape the scoop against the side of the bowl to flatten off the top. Scoop onto the lined baking sheets about 2 inches apart to give them space to spread while baking. Sprinkle a pinch or two of sea salt on top of each cookie dough mound. Refrigerate, uncovered, at least 20 minutes.
- Preheat the oven to 350 degrees F.
- Bake until golden brown, 17 to 18 minutes. Let the cookies cool and crisp up on the baking sheets.
MALTED MILK CHOCOLATE CHIP COOKIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 25m
Yield 36 cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Cream the butter, then add both sugars and cream until fluffy. Add the eggs and beat slightly, then add the vanilla and beat until combined. Add the malted milk powder and beat until combined.
- In a separate bowl, sift together the flour, baking soda and salt. Add to the butter mixture, beating gently until just combined. Add the chocolate chips and stir in gently.
- Drop by teaspoonfuls (or use a cookie scoop) on an ungreased baking sheet, leaving plenty of space between the cookies (they spread out quite a bit). Bake for 9 to 11 minutes. The cookies will be very flat and very chewy. Allow to cool slightly before removing from pan with a spatula.
- Optional: Allow to cool completely, then use 2 cookies to make an ice cream sandwich. Add sprinkles to the sides of the ice cream, then wrap individually in plastic wrap.
MALTED MILK CHOCOLATE CHIP COOKIES - WOW!
WOW! My DH won't let me make ANY other chocolate chip cookies since he's had these. If you like malted milk, these are the cookies for you!!! ENJOY!
Provided by WJKing
Categories Dessert
Time 28m
Yield 1 1/2 dozen
Number Of Ingredients 11
Steps:
- In a mixing bowl, combine the first five ingredients; beat for two minutes.
- Add egg.
- Combine the flour, baking soda and salt; gradually add to creamed mixture, mixing well after each addition.
- Stir in chocolate chips& chunks.
- Shape into 2" balls; place 3" apart on ungreased cookie sheets.
- Bake at 375 for 12-14 minutes or until golden brown.
- Cool for 2 minutes on the tray before removing to wire racks.
CHOCOLATE MALTED COOKIES
These cookies are the next best thing to a good old-fashioned malted milk. With malted milk powder, chocolate syrup, plus chocolate chips and chunks, these are the best cookies I've ever tasted...and with six kids, I've made a lot of cookies over the years! -Teri Rasey, Cadillac, Michigan
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 1-1/2 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. In a large bowl, beat the shortening, brown sugar, malted milk powder, chocolate syrup and vanilla for 2 minutes. Add egg. , Combine the flour, baking soda and salt; gradually add to creamed mixture, mixing well after each addition. Stir in chocolate chunks and chips. , Shape into 2-in. balls; place 3 in. apart on ungreased baking sheets. Bake for 12-14 minutes or until golden brown. Cool for 2 minutes before removing to a wire rack.
Nutrition Facts : Calories 363 calories, Fat 18g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 172mg sodium, Carbohydrate 47g carbohydrate (33g sugars, Fiber 2g fiber), Protein 4g protein.
MALTED CHOCOLATE CHIP COOKIES
These cookies are dense and delicious. A hint of malt and chocolate syrup makes these cookies different from the usual chocolate chip. They keep very well too.
Provided by Claire312
Categories Dessert
Time 20m
Yield 3 Dozen, 36 serving(s)
Number Of Ingredients 10
Steps:
- In a mixing bowl, combine shortening, brown sugar, malted milk powder, chocolate syrup, and vanilla; beat for 2 minutes.
- Add egg and mix.
- In a small bowl mix flour, baking soda, and salt.
- Gradually add to creamed mixture.
- Stir in chocolate chips and chunks.
- Shape into 1 1/2 - 2-inch balls; place about 3-inches apart on ungreased baking sheets.
- Bake at 350° for 10-12 minutes or until golden brown.
- Cool for 2 minutes on pan before removing to wire racks to cool completely.
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