I am deep in the midst of Thanksgiving preparations: cranberries purchased; pumpkins roasted and waiting to become pie filling; brown and serve rolls ready for baking. But during a quiet moment in the kitchen yesterday, Eli asked if he could bake cookies. I have learned that it’s best to say yes and stand back.
So now I offer the third cookie in what we’ve dubbed Eli’s Milk Soft Bakery (click here for the previous recipes, chocolate peanut butter and chocolate chip). They are, like their predecessors in the line, tender and not too sweet. A nice pre-Thanksgiving treat.
Preheat oven to 350
2 1/2 cups flour
1/2 cup brown sugar
1/2 white sugar
1/2 t baking soda
1/2 t baking powder
1/4 t salt
1 stick unsalted butter, melted
1 t vanilla extract
1/2 cup milk
1 cup chocolate chips
Chop up 1/2 cup walnuts, 1/4 cup cashews, and 1/4 cup peanuts
Mix that with chocolate
[on tasting this mixture — baker’s perogative, I told him — Eli sighed, “This should be a national snack!”]
Add touch of nutmeg and/or ginger in honor of our kittens (optional)
Stir all mixed ingredients together. Put in fridge for approximately one hour.
[Drop batter by teaspoonfulls on a parchment-lined baking sheet]
Bake for 10-12 minutes.