Milk n’ cookies- I am not sure who coined that combo- my guess is that is was a mama somewhere who was feeling guilty for just giving her kid a cookie, so she made it more wholesome by adding milk. Kinda like putting some sprouts on your triple decker bacon cheeseburger.
In any event, I was never a milk drinker. Maybe that’s why I am short….
I never had “milk and cookies” until 3 years ago. After I had my daughter, I craved shortbread cookies and milk. I thought the cravings were supposed to be done after childbirth?! Not for me. I needed them.
These cookies in particular, are quintessential milk cookies. Dry n crumbly, slightly sweet, rich and satisfying…
These babies are an adaptation of one found on Smitten Kitchen. Hers have espresso in em. Mine do not. Why? Because I share. And I share with my kids. They don’t need any more energy.
Butter-nice n fluffy. Don’t worry- the whole recipe will be at the end. My hubby said I should get a kitchen aid mixer tattooed on my arm. He was sorta joking… but I liked the idea….what about you? A vintage red one, I think….
Oh! See that widget ad up over there on the left? The one with the pic of lil ol’ me? Yes- I will be in a contest here shortly. I will need vote from you guys. Maybe I will get that tattoo if I win….
I will keep you posted when voting opens. I am aware that some of y’all may be in it, too- and that’s cool because if you win, I will be happy- since you read my site anyway, and that makes us friends. Kinda like knowing someone before they were “famous” ! Anyway- it’s scary and exciting…. hope I make it past the first round…at the very least.
So- these cookies get rolled out in a ziptop bag:
Oh yeah, you’ll need a ruler. Go raid your kid’s desk….there’s bound to be one…or ten.
(Adapted from Smitten Kitchen)
2 sticks soften butter and
2/3 c powdered sugar
1 tsp vanilla
At low speed, mix in:
2 c flour
stir in 4 oz chocolate chips (I suggest mini-I used “regular” and they are hard to cut through)
Put batter into a gallon sized zip bag and roll into a 9x 10 1⁄2 rectangle that is 1/4″ thick *I would personally just aim for something square and 1/2 ” thick..
Chill for 2hrs-or up to 2 days…
Preheat oven to 325
Cut a slit in the bag, and peel off bag.
Cut into 1 1/2 ” squares
Peirce with a fork.
Bake 18-20 minutes.
Enjoy with soy/almond/oat/rice/goat/cow milk.
A little note to my “regular” visitors:
Thanks. You guys rock- thanks for commenting-reading-enjoying and (hopefully) trying a few recipes here. I love the feedback!