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Wednesday, May 8, 2013

Malted Milk Pecan Raisin Cookies



I've decided to pull my act together and post a recipe. By the way, it's becoming more and more difficult to do… Pulling my act together, that is. But I refuse to give up… not just yet... 

As of lately, this particular cookie recipe has become an absolute favorite in our household. Well, to be completely fair, it has become an absolute favorite among Val and me. The boys are still refusing to eat anything cooked my me. Although I'm pretty sure that Juna wouldn't mind an occasional fallen-on-the-floor cookie, and that makes it a majority of our household.

This recipe is adapted from The Pioneer Woman. I've tried following the original recipe, but I'm not big on chocolate chip cookies (yes, I'm weird like that!) AND I usually use less sugar in all of my deserts. So I adjusted the recipe to my liking.

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Ingredients:
1 cup unsalted butter (softened)
1 cup dark brown sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 1/4 teaspoon baking soda
1 1/4 teaspoon salt
2/3 cup malted milk powder
1 cup pecans
1 cup raisins

Preheat oven to 375 degrees.
Using mixer with a paddle attachment, cream butter. Then add sugar and cream until fluffy. Add eggs and beat slightly. 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 on lower speed until just combined.

Chop up pecans and fold them into cookie batter along with raisins using wooden spoon or spatula.

Drop cookie batter by spoonfuls on a lined baking sheet and bake for 12 to 15 minutes. I like my cookies on the smaller side, so I used a small cookie scoop generously filled with batter. Also, the Pioneer Woman recommends baking them for 10-12 minutes, but it takes a couple of minutes longer in my oven. So I would recommend to watch closely your first batch of cookies. Bake less if you want softer cookies, more, if you want crispy cookies. Btw, I highly recommend this amazing baking mat. I'm never going back to greasing sheets and parchment paper! 



Let the cookies sit on the baking sheet for a couple of minutes before transferring them onto your cooling rack. Keep them in an airtight container or in a ziploc bag, once they cooled completely.

Enjoy with a glass of milk! Now, if I could only find a perfect recipe for an oatmeal raisin cookie...
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