While the weather might not quite indicate spring, I think most of us are ready! The snowmen decor is still up at my apartment. I can’t quite bring myself to but up bunnies and spring decor when we’ve still got a foot of snow on the ground.
Nevertheless, the great melt has begun, and I’ve been eyeing the Easter candy at the store since it appeared mearly minutes after Valentine’s Day. Cadburry eggs, robin eggs, peeps… I like them all. It may be a good thing I’m training for my first FULL marathon in May 🙂
But back to these cookies, my mom has made a cookie with crushed Whoppers and toffee bits for several years. I was actually feeling pretty creative after my test last week, so I took the recipe and ran with it. This is what resulted.
The texture of the cookies is definitely more chewy. Part of this is due to the way I bake my cookies. I tend to take them out of the oven when they are just starting to brown on the edges. My mom always bakes her cookies like that, and it’s the way we all prefer them. Brown all over means they are over done in our book. I think the other part of the chewy-ness is due to the malted milk poweder. In making the cookie, I was after more of a “malt-ball” flavor, so on a whim, I decided to add a little malked milk powder. Different, yes. But I kinda like it 🙂 Enjoy!
Robin Egg Cookies
1 c. butter
3/4 c. brown sugar
1/2 c. sugar
2 Tbsp. malted milk powder
2-1/4 c. all-purpose flour
1 c. quick oatmeal
1 tsp. baking soda
1/2 tsp. salt
1-1/2 c. crushed mini robin eggs
Preheat oven to 350 degrees.
Cream butter and sugars. Add eggs one at a time and mix well. Add malted milk powder and vanilla. Mix well. Combine flour, oats, baking soda, and salt in a small bowl. Add to butter-sugar mixture and mix until just combined. Dough will be thick. Fold in crushed robin eggs.
Drop by teaspoon onto cookie sheet. Press down slightly to flatten the balls of dough. Bake for 8-10 minutes or until just starting to brown on the edges. Cool for 2 minutes before removing from the cookie sheet.