Inspired by a comment from Margarita, who preferred Milo to Ovaltine, I have decided to make some Milo cookies!
And what a great idea that turned out to be! These barely lasted half a day. Who knew? I’ve had this Milo sitting in my cupboard for a while, and was wondering what to do with it (I guess I could drink it, but where’s the fun in that?) Whatever I have on hand, I will make cookies with it. Chocolate chips? Let’s do it. Orange juice? Sure, put it in. My neighbors dog? You know what to do. In with the rest.
Luckily I had a plan for these cookies. Maybe I’ll save the dog for my next batch ;).
Now I know someone who hates cookies. I know it’s weird, but these people DO EXIST! Anyways, I asked her to try one, and she LOVED them! She’s even requesting me to make them again some time. Of course I ate my fair share of them. You know how it is with these cookies. “Well they’re so thin. I’ll have another one.. Well that was a small one, maybe one more.. Now, wait, how are they all gone?”
So since I have more Milo left, I have no choice but to make more cookies. Or maybe experiment with other types of Milo baked goods. Thank you Margarita! 🙂
What you’ll need:
-1/2 cup butter, melted
-1/2 cup white sugar
-1/2 cup brown sugar, packed
-1 cup all-purpose flour
-1/2 teaspoon salt
-1 1/2 teaspoons baking powder
-1 teaspoon vanilla extract
-1/4 cup Milo powder
1. Preheat the oven to 350˚F
2. In a medium bowl, cream the butter and sugars until light and fluffy. Add the egg and the vanilla and beat well.
3. In a separate bowl, mix together the flour, salt, baking soda and Milo powder.
4. Slowly add the flour/Milo mixture to the wet mixture, stirring until fully incorporated
5. Roll into small balls and place them 4 inches apart on a lightly sprayed baking sheets (watch out, they spread a lot)
6. Bake for 15-18 minutes, or until golden. Let cool on wire racks.