Saturday afternoon was cold and very windy; I had been beaten by my girls in Old Maid and Go Fish numerous times, so which better way to spend the rest of my day??? In the kitchen baking, of course! I was on the phone with “My Love” and I asked “what should I bake today; I want to do something different?” He says make some cookies (which is not different, but let’s see what comes next out of his mouth), I asked what kind, he says Strawberry (ok, that’s different, for me anywaysJ). At first I couldn’t imagine that being a great cookie, then I thought that may work. So I went on a hunt for a fantastic recipe and came across this “new to me” blog Picky Palate. As I looked through Jenny’s blog I knew this would definitely be a blog I follow.
I didn’t have any strawberry milk powder so I decide to wait until Sunday to make these cookies; perfect for dessert after Sunday dinner I thought.
I had just taken the first batch out of the oven and my love didn’t even wait until they cooled, he went for one and loved it! J My girls loved them as well, so a new cookie recipe has been added to my list.
These cookies are so delicious, soft, and chewy.
Strawberry CookiesRecipe from: Picky-Palate
*makes about 2 ½ dozen cookies*
Ingredients:2 ½ cups all purpose flour1 teaspoon baking soda½ teaspoon salt1 cup of unsalted butter, room temperature½ Cup strawberry milk powder (recipe and I used Nestles, but I’m sure others will work fine.)¾ cup brown sugar2 eggs1 tablespoon vanilla extract1bag white chocolate chips
Directions: Preheat oven to 350 degrees F and line two cookie sheets with parchment paper. Sift together the flour, baking soda and salt in a medium bowl; set aside.In a large bowl beat with a mixer the butter, strawberry milk and brown sugar until combine.In a small bowl whisk the eggs and vanilla together; pour into the butter mixture and mix until combined. Add the dry ingredients slowly to the wet ingredients and mix. Fold in the white chocolate chips. Scoop the cookie dough onto the cookie sheets by tablespoonfuls about 2 inches apart.Bake for 10 minutes or until the edges start to brown. Let the cookies cool on the cookie sheet for 5 minutes then move cookies to a cooling rack. Store in airtight container.