I also want to address something that's been bothering me and my mom for quite some time. Whenever we make cookies, they turn out very flat, and it's difficult to move them with a spatula without completely tearing them apart. I did a little research and found that it's normally one of two things: either poor quality margarine or not enough flour in the recipe. I found both those things to be true. If you aren't on an incredibly tight budget, I'd encourage you to splurge and get real butter to have around the house, even if just for baking purposes (my butter-enthusiast friend, Rebekkah, is so proud of me right now). Also, I added half a cup of extra four, and I have never had such "well-behaved" cookies. Take it for what it's worth!
- 1 cup (2 Sticks) Unsalted Butter Softened
- ¾ cups Golden Brown Sugar
- ¾ cups Sugar
- 2 whole Eggs
- 2 teaspoons Vanilla Extract
- 2 cups All-purpose Flour (I added an extra 1/2 cup, making it total 2 1/2 cups of flour)
- 1-¼ teaspoon Baking Soda
- 1-¼ teaspoon Salt
- ½ cups (rounded) Malted Milk Powder
- 1 bag (12 Ounce) Milk Chocolate Chips (With this particular recipe, I use chocolate chunks, not chocolate chips. It makes them much richer)
- Preheat oven to 375 degrees.
- Cream butter, then add both sugars and cream until fluffy.
- Add eggs and beat slightly, then add vanilla and beat until combined.
- Add malted milk powder and beat until combined.
- Sift together flour, baking soda, and salt. Add to butter mixture, beating gently until just combined.
- Add chocolate chips and stir in gently.
- Drop by teaspoonfuls (or use a cookie scoop) and bake for 10 to 12 minutes. Bake less if you want chewy cookies; more if you want crispy cookies.
There are some things you just can't fight.