baking - grace grits and gardening

North Texas is currently under all sorts of winter weather advisories including snow and sleet. In dramatic times like these, when our drafty house is c-o-l-d, I bake. Most people are at the Fiesta stocking up on Doritos and Miller Lite, but I prefer to take my chances with my sparsely stocked cupboard.

I should be at Fiesta. As of this morning we are down to our last 2 rolls of toilet paper and therefore, in official rationing mode. Risky in life-threatening weather, I realize.

Ingredients:

(this recipe makes about 3 dozen – I usually half it)

1 cup (2 sticks) unsalted butter, room temperature

3/4 cups golden brown sugar

3/4 cup granulated Sugar

2 eggs, room temperature

2 teaspoons vanilla extract

2 cups all-purpose flour

1&1/4 teaspoons baking soda

1&1/4 teaspoons salt

1/2 (heaping) cup malted milk powder

1 bag (12 ounces) milk chocolate chips

Preheat oven to 375.
Cream 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.
Mix together flour, baking soda and salt. (Supposedly we should be sifting these ingredients together, but I don’t sift. They turn out just fine. If they were any better, I might accidentally eat my hand along with the cookies.) Add this dry mixture to the butter mixture, beating gently until just combined.
Add chocolate chips and stir in gently.
Drop by teaspoonfuls and bake for 10 to 12 minutes. These cookies tend to spread so leave plenty of room in between them on the cookie sheet.

After they cool you can use two cookies to make an ice cream sandwich with a scoop of your favorite ice cream in between. Add sprinkles to the sides of the ice cream.

Or, just scarf them down with milk. That’s what I prefer.

Neighbor Jack Lowery declared these “the most delicious cookies I’ve ever eaten.” And Jack tells it like it is.