Wednesday, March 31, 2010
It's the last day of March! The first quarter of the year is already gone. Time flies when you're having fun? Well, I don't know if I believe that. Maybe it's more like, time flies when you are so busy that the days all meld into one! It feels like non-stop go go go all the time. Last night was especially rough as Zach, my 3 year old, refused to sleep, cried almost all night and was basically the biggest brat I've ever seen. It took every once of my willpower not to completely lose my temper.
That being said, it's the perfect day for some good old comfort food. A chocolate chip cookie with a twist of malt (I used Ovaltine) and the texture of bakery cookies. Big, chocolatey and soft with just a touch of crispiness around the edges to complement the chewiness. One bite of these with my morning coffee almost made me forget the nightmare of a night I just survived.
One last thing - these are from a book called 400 Sensational Cookies by Linda J. Amendt. A seriously spectactular book with huge variety. It may become my new cookie bible!
Malted Chocolate Chip Cookies
Makes 24 | adapted from 400 Sensational Cookies
2 1/2 cups flour
1/2 cup malted milk powder (I used Ovaltine)
2 tsp baking powder
1/2 tsp salt
1/2 cup butter
1/2 cup shortening
1 cup brown sugar
1 tsp vanilla
1 cup chocolate chips
1. Preheat oven to 350 degrees F.
2. Combine all dry ingredients.
3. In a separate bowl cream together butter, shortening and brown sugar. When well combined, add vanilla and eggs.
4. Add dry mixture to butter mixture. Stir in chocolate chips.
5. Drop onto ungreased cookie sheet and flatten slightly with the palm of your hand so they are about 1/2" thick by 1 1/2" diameter. Bake for 12-15 minutes until edges are lightly browned.