Malted Milk Chocolate Chip Cookies

Welp, it finally happened.  I made a Pioneer Woman recipe that didn’t turn out well.  These cookies spread out so thin in the oven that they basically baked into one giant cookie on the baking sheet.  However, I probably should have known better.  PW mentioned that they are very flat and crispy.  I should have spaced them farther apart.

On the other hand, we did like the flavor a lot.  Who doesn’t love a chocolate malt milkshake?  So with some adaptation in the future I think they could be great.

Malted Milk Chocolate Chip Cookies

Source: PW

  • 1 cup (2 Sticks) Unsalted Butter, Softened
  • ¾ cups Golden Brown Sugar
  • ¾ cups Sugar
  • 2 whole Eggs
  • 2 teaspoons Vanilla Extract
  • 2 cups All-purpose Flour
  • 1-¼ teaspoon Baking Soda
  • 1-¼ teaspoon Salt
  • ½ cups (rounded) Malted Milk Powder
  • 1 bag (12 Ounce) Milk Chocolate Chips
Preparation Instructions

Preheat oven to 375 degrees.

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.

Sift together flour, baking soda, and salt. Add to butter mixture, beating gently until just combined.

Add chocolate chips and stir in gently.

Drop by teaspoonfuls (or use a cookie scoop) and bake for 10 to 12 minutes. Bake less if you want chewy cookies; more if you want crispy cookies.

Optional: Allow to cool completely, then use two cookies to make an ice cream sandwich. Add sprinkles to the sides of the ice cream, then wrap individually in plastic wrap.

Oatmeal Chocolate Chip Cookies

I bet all wives have at least one thing that their husband requests they make that is just like their mom made (or their grandma, or whoever).  The husband will sometimes even get a copy of the recipe so that all the wife has to do it make it.  But, for whatever reason it still doesn’t turn out just right.

These cookies are that recipe in my world.  Tim’s grandma made these cookie and so there is no other chocolate chip cookie that can stand up to them.  To Tim, they are the ultimate chocolate chip cookie.  To me, oatmeal cookies have raisins in them, not chocolate.  But whatever, I’ll try to make them just as well.

And after each attempt (and fail), Tim says something like “did you mix them by hand or with the KitchenAid?  Grandma always mixed them by hand.”  Of course I used my mixer, its 2010!!  Or he’ll say, “did you remember the dash of cinnamon?”  Um, no that’s not written on the recipe card!  Or “did you use the right kind of oats?”  ???!!!  Frustrating!!

So, even though they never are just right for Tim, they are still pretty dang good!  They puff up in the oven, but flatten a lot as they cool, ending up a little crispy on the edges, and a little chewy in the center.  Very tasty even though they piss me off!

Oatmeal Chocolate Chip Cookies

This is exactly how the recipe reads:

1 cup shortening {I’ve used 1/2 cup butter and 1/2 cup Crisco before and all butter without much difference}

3/4 cup brown sugar

3/4 cup granulated sugar

2 eggs, unbeaten

1 tsp hot water after eggs {huh?}

1 tsp vanilla

1.5 cups flour

1 tsp baking soda

1 tsp salt

2 cups oats

1 package chocolate chips

Mix into cookie dough.  Bake at 375 degrees for 8 minutes or until brown.

Peanut Butter Cake Bars

I can’t really think of a better combination of flavors than peanut butter and chocolate.  It is certainly my favorite anyway!  So, not only do these bars have great flavor, the texture is great too.  They are somewhere in between blondies and cake, but leaning more towards blondies.  Yum!

Peanut Butter Cake Bars

{souce: taste of home}


  • 2/3 cup butter, softened
  • 2/3 cup peanut butter – I used crunchy, but would have preferred smooth PB
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 package (11-1/2 ounces) milk chocolate chips – I used semi-sweet


  • In a large bowl, cream the butter, peanut butter, sugar and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture.  Stir in chocolate chips.
  • Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars.
  • Yield: 2 dozen.

Christmas sugar cookies

Here’s some of the decorated cut-out sugar cookies that I made for Christmas.  I hope to improve a ton before next Christmas!

Ornaments and presents

Russian Tea Cookies

These have been a family favorite for a really long time.  When my sister and I were younger and still lived at home, we would take a day or two and bake up all of our Christmas cookies and candies with our mom.  Well, my dad – who would normally make himself scarce while we carried on in the kitchen – would suddenly appear when these cookies started coming out of the oven.  And he would continue to pace back and forth through the kitchen quite often for the rest of the day while these cookies sat out.  He probably ate close to an entire batch in one day!  They are still a favorite of his today.

I would strongly recommend making at least 2 batches of these.  They disappear quickly.  They are just so darn easy to pop in your mouth!  Just don’t inhale as you pop them in your mouth – nobody likes a coughing fit from the dry powdered sugar coating your throat.   You’ve been warned and you’re welcome.

Russian Tea Cookies {aka: Powdered Sugar Balls}

{Source:  my mom given to her by my grandma}


1 cup of butter {soft, but still cool}

1/2 cup powdered sugar, plus more for rolling

2 or 2-1/4 cups flour

1/4 tsp salt

3/4 cups chopped nuts {I usually use walnuts, but pecans are fine}


Mix everything together by hand, starting with just 2 cups of flour.  You can add the additional 1/4 cup if you need it.  Once mixed, roll {squeeze} into 1″ balls.  Will be crumbly.  Place on cookie sheets.

Bake at 350 degrees for about 5-6 minutes or until bottoms are just lightly golden brown.

While still slightly warm, roll in powdered sugar {about 1/2 cup}.


These sound pretty easy, but the dough is a little finicky.  The dough will seem REALLY crumbly, but just keep rolling and squeezing them into shapes that resemble balls.  Mine are never perfect. 

Also, if your butter is too warm to start with – it may make the balls puddle in the oven.  What I have done to prevent this is place the cookie sheets of balls in the fridge for just a minute or two before they go into the oven.  It just firms them up enough to hold together and not melt. 

One other thing that helps is being careful to evenly distribute the butter through the dough – you don’t want any large pieces of butter because it will just melt in the oven and ruin the shape of the cookies.  It should just look mealy overall.

Orange Cranberry Biscotti

I tried this new biscotti recipe this year because I wanted to add some orange flavor to my Christmas cookie repertoire.  They turned out amazing and smell wonderful!  I think they are tied with my previous favorite biscotti.  One of my co-workers told me it was the best biscotti she has ever had!

Orange Cranberry Biscotti

{Source:  adapted from}

Yields about 14 servings


  • 1/2 cup butter
  • 3/4 cup white sugar
  • 2 eggs
  • 1 tablespoon orange zest
  • 2 tablespoons orange liqueur {I substituted 1 tablespoon vanilla extract and 1 tablespoon orange extract}
  • 2-1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1-1/2 teaspoons ground cinnamon {I omitted}
  • 1/4 cup chopped dried cranberries {I didn’t chop them.}
  • 3/4 cup toasted and chopped almonds {I used sliced almonds and didn’t toast them.}


  1. Preheat oven to 350 degrees F.
  2. In a medium bowl, cream together the butter and sugar. Beat in egg. Stir in the orange zest and orange liqueur {or extracts}. Sift together the flour, baking powder, salt and cinnamon, stir into the creamed butter mixture, then stir in the almonds and dried cranberries.
  3. On a lightly floured surface, divide the dough in half. Roll each half into a log about 1 1/2 inches wide and 10 inches long. Set the rolls lengthwise on a baking sheet at least 3 inches apart, and flatten slightly.
  4. Bake for 20 to 25 minutes in the preheated oven, until firm to the touch and slightly brown on the top.
  5. Cool for 10 to 15 minutes, then slice each log crosswise, at a diagonal, into 1/2 inch wide slices. Lay them cut side down on the baking sheet and return to the oven for ten minutes, turn them over and bake for 10 more minutes. Cool on wire racks, store in an airtight container. These keep for about a month.
  6. Can dip or drizzle with chocolate if you want.

Apricot Bars

These little bars are heavenly!  I made them a really long time ago, but I’m thinking I should make them again after I’m done with all of my holiday baking.

Apricot Bars

{source:  Pioneer Woman}

  • 1-½ cup Flour
  • 1 teaspoon Baking Powder
  • ½ teaspoons Salt
  • 1-½ cup Oats
  • 1 cup Packed Brown Sugar
  • 1-¾ stick Butter, Cut Into Pieces
  • 1 jar (10-12 Ounce) Apricot Preserves
Preparation Instructions

Mix together all ingredients except apricot preserves. Press one half of the mixture into a small rectangular baking pan that has been buttered.

Spread with a 10-12 ounce jar of apricot preserves.  Sprinkle second half of mixture over the top and pat lightly.

Bake at 350 degrees for 30-40 minutes or until light brown. Let cool completely, then cut into squares.

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