Well, I’m not sure what happened since I was so organized with my posting schedule before we went on vacation and even while we were away, but then all we had to do was get home and back into our craziness and *poof* there went my schedule! All I can say is, it’s summer and we’ve been busy enjoying ourselves! Hope you have too! I have so much to tell and show you from our trip, but in the meantime, if you are curious or just bored, I ended up chronicling the whole vacation from my iPhone because Aidan was very concerned that there be lots of pictures and proof that we did indeed have a summer vacation trip so most of the photos that are framed and funky are from there. You can see the album on Facebook here. I can’t resist showing you just a little cuteness here though because the boys had a great time at the lake, but so did Miss Kayla when we let her take a little break from her O2 and get in on the splashing action – seriously, that girl LOVES to splash!
I’m hoping to get things back on track, but as school is getting ready to start in one week (OY!) I’m not sure I should be making any promises. It is time again for another Secret Recipe Club, which has been lovingly split into three posting dates this time around because the club has grown so much (this is week one so watch for more posts to come in the next two weeks). This week’s group has the lovely, talented Amanda (the club’s creator) as this week’s hostess. Also, on a related note, The Secret Recipe Club even has it’s own fantastic blog site now which you can find here, as well as follow the club on Twitter here and on Facebook here. Amanda is cool and organized like that… don’t know how she does it, but when I grow up I want to be 1/10 as organized!
My blog assignment for this month was the blog Savvy Eats written by Julie. Again, I’m impressed by these talented and organized women! You may have noticed that most everything in my sidebars disappeared a few weeks ago (thanks to a WP update that wiped out all my links and I’m still not WordPress savvy enough myself to figure out how I managed that, to have backed things up first and all those intelligent, non-sleep deprived things you are supposed to do.
Is it any wonder that I decided I needed a cookie? Or several in fact. I decided I definitely did. I was intrigued by the recipe for Malted Chocolate Chip Cookies that Julie shared on her blog and decided that was going to be the recipe I would try. You really need to take a good peek through her blog though because she has great recipes, most with healthy twists to them and also shares great information (I especially love all the canning information she shares!).
So. If you are like me, and you are scrambling to get a million and one things done before school starts up again for your kiddos (or you for that matter!) then please, feel free to make yourself a batch of these cookies. They couldn’t have been easier to make and they really are a delightful departure from the usual chocolate chip cookie. The hint of malt flavor from the malted milk powder is just enough to give a hint of that malty flavor, but it isn’t overpowering at all. The only change I made to Julie’s version of the recipe was to add more chocolate (no surprise there!) and to increase the salt because I was using unsalted butter. I also used canola oil in place of the extra virgin olive oil she suggests. I’m not opposed to baking with olive oil, I just don’t have that much on hand at the moment and decided to hang on to it for cooking. The cookies spread a bit more when I baked them than those pictured on Julie’s blog, but that is always the case for me here at high altitude so I expected that and wasn’t really too worried about it either way. I did also change the method just a little, but mainly because it was what I’m used to (whisking the dry ingredients together separately from the wet, then adding in). I’m sure the original directions would be fine as well, but I’m a bit lazy when it comes to reading directions and had already forged ahead on auto-pilot. I’ve written the directions below for how I made them, for the original directions which are slightly different, go here. In addition, I think I also made my cookies larger because I only ended up with about 3 dozen instead of 5 dozen.
These cookies were nice and tender and chewy and flavorful, so they definitely qualify as stressed-out mommy therapy. Seriously. That’s my story and I’m sticking to it. Savvy? (Sorry, I couldn’t resist – I love that word because every time I get to imagine Johnny Depp as Captain Jack saying it… which in my book qualifies as stressed mom therapy ;P
Anyway, I’m not sure why I keep expecting life to settle or calm down for me, but that is why I like to claim that I am actually an optimist! 🙂 In the meantime, I’ll just eat another cookie!
Makes about 3 dozen
1/2 cup unsalted butter, at room temperature
1/3 cup canola oil
1 cup packed light brown sugar
1/2 cup granulated sugar
3/4 cup malted milk powder
2 large eggs
2 teaspoon pure vanilla extract
1 teaspoon baking soda
1/2 teaspoon fine sea salt
3 cups all-purpose flour
1 1/2 cups semisweet chocolate chips
Preheat the oven to 350F and line two baking sheets with parchment paper.
In a medium sized bowl whisk together the flour, malt powder, salt and baking soda. Set aside.
In a large bowl with a handheld mixer or in the bowl of a stand mixer with the paddle attachment, on medium speed beat the butter, oil and sugars together until fluffy and creamy – this takes a little longer with oil in the recipe so don’t give up – it took me about 4 minutes. Add the eggs and vanilla and beat to combine, scraping down the sides if necessary.
Lower your mixer speed to low and stir in the flour mixture until you have a smooth dough. Stir in the chocolate chips. Use a cookie scoop to make rounded tablespoon (approximately golf ball size) balls of dough, rolling them between the palms of your hands to make smooth balls. Place the dough 1 1/2-2 inches apart on the baking sheets. Bake the cookies at 350F for 12-15 minutes, until the tops are just lightly browned (mine took 14 minutes). Don’t over bake them – they may look not quite done, but they will continue to set up on the pan. Store in an airtight container.