{"id":115,"date":"2014-03-23T02:16:05","date_gmt":"2014-03-23T02:16:05","guid":{"rendered":"http:\/\/vanyelshadow.wordpress.com\/?p=115"},"modified":"2015-06-15T06:07:43","modified_gmt":"2015-06-15T06:07:43","slug":"milk-and-cookie-shots","status":"publish","type":"post","link":"http:\/\/www.abyteofcommonsense.com\/?p=115","title":{"rendered":"Milk and Cookie shots?"},"content":{"rendered":"

Everyone in my house is a complete sucker for choc-chip cookies and a glass of milk. Of course I make the cookies at home using a Martha Stewart recipe I’ve adapted for my own purposes (see below). I prefer the sustained energy of brown sugar compared to white, and I think it brings out the dark chocolate chip flavour out. Beware though, these cookies aren’t vaguely healthy other than that.<\/p>\n

What inspired me to break out the recipe today? This\u00a0link to a cookie shaped like a cup<\/a>, filled with milk! Although these seem to be some sort of thing offered specially, I figured I could make them myself. Any what was the worst that could happen? I’d get some odd-shaped cookies that would still be snaffled up.<\/p>\n

\n

So what happened to the cookies shaped like milk glasses? When I actually attempted it, the cookie dough wouldn’t hold its shape after I took the glass away. So I just made regulars, and they were scarfed up pretty quickly. Good thing I made a double batch!<\/p>\n

The Recipe<\/strong>
\n2 cups butter
\n3 cups brown sugar
\n4 tsp vanilla extract
\n4 eggs
\n1 tsp salt
\n1 tsp baking soda
\n3 bags choc chips or 4 cups (I only ever use the dark chic chips by Nestle – These babies<\/a>, but there’s no picture to be had on the web)
\n4 1\/2 cups flour (I use a half\/half mix of wholemeal and plain)<\/p>\n

Cream butter and sugar, slowly add eggs and vanilla. Add salt and baking powder and allow to mix thoroughly before adding chic chips. Finally, mix in the flour slowly, adding more if you think the dough is not stiff enough. Drop teaspoonfuls of dough onto cookie sheets.<\/p>\n

Cook in a 180*C or 350*F oven for around 10 minutes, or until slightly brown. Cookies will be soft when removed from the oven, but will firm up. This makes a lot of cookies, I had around 50 cookies, but it will depend on how big you make yours.<\/p>\n","protected":false},"excerpt":{"rendered":"

Everyone in my house is a complete sucker for choc-chip cookies and a glass of milk. Of course I make the cookies at home using…<\/p>\n

Continue readingMilk and Cookie shots?<\/span><\/a><\/div>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false},"categories":[17],"tags":[],"jetpack_featured_media_url":"","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p6nzXS-1R","jetpack-related-posts":[{"id":142,"url":"http:\/\/www.abyteofcommonsense.com\/?p=142","url_meta":{"origin":115,"position":0},"title":"Using up cream: scones recipe","date":"March 29, 2014","format":false,"excerpt":"We have a very bad habit in our house. None of us really like cream, unless it's on a really dense, thick cake. I accidentally bought a second container of cream, and it was going to go off before I could stop it. What to do? I made scones. 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