Cookies Milk Delight Food

MILK COOKIES RECIPE: HOW TO MAKE MILK COOKIES RECIPE AT HOME | HOMEMADE MILK COOKIES RECIPE - TIMES FOOD

Steps:

• To begin making these cookies, use a strainer and sieve all-purpose flour with baking powder. Then mix this sifted flour mixture with milk powder. Keep it aside until needed again.
• Take a deep-bottomed bowl and add butter along with caster sugar. Mix well with a wooden spoon or rubber spatula. Then add condensed milk to this mixture. Mix again.
• Combine the sifted flour mixture (see step-1) with the condensed milk mixture and knead into a smooth dough. Transfer the dough to a bowl and cover it. Refrigerate it for 20 minutes. Meanwhile preheat your oven at 160 degree Celsius.
• Take out the cookie dough from the refrigerator and divide it into small portions. Flatten these portions into thin circles using your hands or rolling pin.
• Brush butter on a baking tray and place the prepared cookies on it. Make sure to leave some space in between to allow the cookies to rise and expand.
• Bake for half an hour or until the cookies get a crispy texture. Serve fresh! Do try this recipe, rate it and leave a comment below.

MILK AND COOKIES DESSERT FLIGHT

Steps:

• Make the basic starter by beating butter in a stand mixer with the paddle attachment for one minute.
• Add granulated sugar and beat to combine.
• Add oil and beat to combine.
• Add brown sugar and beat to combine.
• Scrape bowl and beat again.
• Add salt and baking soda and beat to combine.
• With mixer running, slowly add flour until mixed in.
• Scrape and beat again.
• Beat the two eggs and set aside. Two eggs should weigh just under four ounces. One quarter of that is just under one ounce, which will be used in each dough.
• Place four bowls on your counter and divide the dough equally between the four bowls, about a cup of mix per bowl.
• To the first one to make the chocolate dough, completely stir in cocoa powder.
• In a small bowl place ¼ of the egg and whisk in the water, oil and extract then add to the starter mixture and combine with a stiff spatula or wooden spoon. Set this chocolate dough aside.
• To make the chocolate chip dough, beat 1/4 of the egg, oil, and vanilla then add to the starter mixture to form a dough. Add chocolate chips and nuts and mix to incorporate. Set the chocolate chip dough aside.
• To make the peanut butter dough, mix in the all-purpose flour and baking soda together to combine.
• In a separate small bowl, beat 1/4 of the egg with the peanut butter, oil and vanilla then mix into the starter mixture along with the flour mixture with a stiff spatula or wooden spoon until combined. Set the peanut butter dough aside.
• To make the lemon dough, mix the zest and corn starch together and set aside.
• In a small bowl, whisk 1/4 of the egg, butter, food color, lemon juice, lemon extract and honey. Then add this to the starter mixture along with the corn starch mixture and combine with a stiff spatula or wooden spoon. This dough will be looser than the other three doughs.
• Preheat oven to 375 degrees F with the oven rack in the top third of the oven.
• Each dough will make nine mini cookie cups for a total of 3 dozen so for baking, you will need to bake 2-3 batches depending on the size of your tea muffin pan. Our pan held 24 so we baked 24 then another 12.
• Spray a small amount of kitchen pan spray across the top of the tea muffin pan then line your paper tea muffin cups. Fill each batter right up to the top of the paper edge even with the top, do not over fill.
• Bake 10-12 minutes until a toothpick inserted into any flavor comes out clean. Ours took 11 minutes but ovens vary so check at ten minutes.
• Cool for five minutes in the pan and lift out onto a rack to cool completely.
• Refill pan with second batch and repeat.
• Once completely cool, make the ganache by heating the cream and chocolate in a glass bowl in the microwave in ten second intervals, whisking each time to combine.
• To make the mocha frosting, place powdered sugar into a small bowl. In a small cup, whisk instant coffee with brewed coffee then stir into the powdered sugar. Finally whisk in the prepared milk chocolate frosting.
• Frost and decorate each as described above and serve with the milk suggestions.

COOKIES & MILK DESSERT

Steps:

• Beat milk and pudding mix in large bowl with whisk 2 min. Stir in COOL WHIP.
• Arrange 9 cookies on bottom of 8-inch square dish; top with 1/3 of pudding mixture. Repeat layers 2 times; cover.
• Refrigerate several hours or overnight.

FABULOUS OREO COOKIE DELIGHT

Steps:

• Crush cookies fine. Set aside 1/4 cup crumbs for later.
• Melt 1/4 cup butter and mix well with the cookie crumbs.
• Press cookie crumb mixture into the bottom of a 13" x 9" pan. Set aside.
• Combine milk with both boxes of pudding mix and set aside.
• With an electric beater, cream remaining 1/4 cup butter with cream cheese.
• Beat in sugar.
• Mix in the pudding.
• Fold in the Cool Whip.
• Top cookie crumbs in pan with the cream cheese mixture.
• Sprinkle reserved cookie crumbs on top.
• Refrigerate for several hours or overnight.

SOFT CHEWY CRISP CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F (175°C). Microwave the butter for about 30 seconds to just barely melt it (half soft and half melted).
• Beat the butter with the brown and white sugar/s until creamy and pale in colour and sugar has dissolved. Pour in the syrup, vanilla and the egg, and lightly beat until just mixed through.
• Add the flour, baking soda, and salt, mixing until combined. If needed, add in one tablespoon of the 'extra' flour at a time until the dough is still soft but easy to handle and firm enough to form one large ball (the dough should not be dry. I only needed 3 tablespoons of the extra flour).
• Fold in half of the chocolate chips with your hands.
• Scoop out 18-20 balls and arrange them on a lined baking sheet with parchment paper. Press the remaining chocolate chips onto the tops of each cookie.
• Bake for about 10-11 minutes. The cookies will look pale and puffed up, but should be golden around the edges. DO NOT OVER BAKE or your cookies will become hard once they have cooled.
• Allow to cool on the baking sheet for about 30 minutes.

CHOCOLATE CHIP COOKIE DELIGHT

Steps:

• Let cookie dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 13x9-in. baking pan. Bake at 350° until golden brown, 14-16 minutes. Cool on a wire rack. , In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1-3/4 cups whipped topping. Spread over crust. , In a large bowl, whisk milk and pudding mixes for 2 minutes. Spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with nuts and chocolate curls if desired. , Cover and refrigerate until firm, 8 hours or overnight.

NO BAKE - OAT DELIGHT COOKIES

Steps:

• Combine sugar, cocoa, butter or marg and milk in large sauce pan and bring to a boil.
• Remove from heat and add vanilla, coconut and rolled oats, stir until all in coated in chocolate mixture.
• Drop by the spoonful onto greased cookie sheet, etc and allow to cool before eating.
• These cookies set up best if cooled in the fridge.

GRAMMIE'S SWEET MILK COOKIES

Steps:

• Mix all ingredients, except flour. Add enough flour to make a rollable dough, about 2 cups.
• Roll out to approximately 1/2 inch thick. Cut with round biscuit cutter and sprinkle with sugar.
• Bake in a preheated 350 degree F (175 degree C) oven for 8 - 10 minutes.

COOKIES-AND-MILK CHEESECAKE BROWNIE BARS

Steps:

• Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray.
• In large bowl, mix Brownie Base ingredients until well blended. Spread in pan. Bake 20 minutes.
• Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add sugar; beat until blended. Add 2 eggs and vanilla; beat just until blended. In medium bowl, stir together chocolate chip cookie mix and flour. Add softened butter and 1 egg; stir until soft dough forms.
• Spread cheesecake layer mixture over hot brownie base. Drop teaspoonfuls of chocolate chip cookie dough over cheesecake layer.
• Bake 35 to 40 minutes or until cookie is golden brown. Cool 1 hour. Refrigerate at least 3 hours before cutting and serving. Cut into 6 rows by 5 rows. Store covered in refrigerator.