This is another favorite cookie of mine which I developed over three baking sessions. It may not be that original as I am sure there are other bakers who have baked something like this but I will call it my own since I made this by chucking stuff into the dough and making adjustments as I went along.
My partner asked me to bake another batch of cookies for his sister. So I obliged.
I stuck to the tried and tested, one batch of Cranberry Butter Cookies and one improved batch of this Milo Choco Crunch Cookies.
There is a secret ingredient in the dough which is Horlicks which gives the cookies a deeper malt flavor which is great combined with chocolate.
|My Netflix companion.|
I will be baking again next week. After that I can hang up my spatula and get back on track with my eating plan. Baking always involves the mandatory cookie tasting which always leads to cookie binge eating. I can't help it. I love snacking. Haiz.........
Recipe source : PH
- 250g self-raising flour
- 250g butter
- 90g castor sugar
- 1 egg
- 1 tsp natural vanilla extract
- 2 sachets Milo 3-in-1
- 50g Horlicks
- 2 cups finely crushed cornflakes
- 250g Hershey's dark chocolate chips
1. Cream butter and sugar until light and fluffy.
2. Add vanilla extract and egg and continue to beat until well incorporated.
3. Add Milo 3-in-1 and Horlicks and beat until well mixed.
4. Add flour in two additions and fold to form a dough (I used spatula at this point).
5. Add crushed cornflakes, mix and then add chocolate chips.
6. Pinch dough and roll into small balls.
7. Place onto lined baking tray.
8. Using a fork, gently press down to flatten the dough.
9. Bake at 160C for 15 minutes, rotating the baking tray at half time to ensure even baking.
10. Remove from oven and allow to cool for 5 minutes before transferring cookies onto cooling rack to cool completely.
11. Store in air tight containers.
Notes to me :
1. When pinching the dough, make sure dough contains about 3-4 chocolate chips.
2. Second batch of cookies to bake at 14 minutes.