Thanks for all the emails and comments about Madeline. She woke up this morning with another high fever and I made a trip back to the doctor. They said it can come and go for up to 72 hours from when the antibiotics started, so even though it sorely pains me to see her feeling so lousy, I am trying to be patient. As patient as one can with only four hours and nineteen minutes of sleep since Sunday morning.
Both yesterday and today, she perked up around dinnertime, after having slept through much of the afternoon. I’ve been paying close attention to making sure she’s well hydrated and tonight after she ate her dinner, I gave her some jell-o to mix up the Pedialyte, water and Gatorade rotation a bit. To keep her a bit busy so I could quickly eat my own dinner, I gave her the spoon to play with, putting some jell-o on it first. Out of the corner of my eye, I spied her picking up the spoon and putting into her mouth. Again and again and again. Tonight was the first time she successfully fed herself with a spoon! She was so proud of herself, she clapped after each time. Of course the first food she spooned herself had to be red, sticky jell-o, nicely coloring her pale blue shirt, legs and arms. Her belly was a nice shade of red come bath time.
OK, onto what you came here for … recipes! There was a recent fundraiser at Nick‘s school and I volunteered a Cookie of the Month Club, baked by yours truly, for six months as a prize to auction off. When I was knee deep in cookie batch number four on Thursday night, I was wondering if I had momentarily lost my mind. The actual prize won’t be so time consuming, but for the auction I had promised a platter of cookies so the attendees could get a taste before bidding. Hence, the late night baking marathon.
So anyway, remember those OMFG (thanks, Magda!) Malted Milk Ball Cupcakes from last week? I had half a box of malted milk balls leftover and as I was searching for a recipe for a thin and crispy chocolate chip cookie to add to the platter, I happened to stumble on a recipe for Malted Milk Ball Cookies on Baking Bites’ site. When it comes to cookie style, everyone has their own preferences. For most types of cookies, I prefer thin and crispy, although there are a few exceptions, so these were right up my alley. These are the kind of cookie that you look at thinking that it’s going to be a chocolate cookie, then you take a bite and you’re all “what the heck?” I think it’s hard to pick out that there are malted milk balls in these cookies, but that wouldn’t stop me from making these again. It also made a ton (ok, at least 4 dozen), so it’s perfect for when YOU raise your hand and volunteer to bake for six months of a Cookie of the Month Club … or just because.
Malted Milk Ball Cookies
Recipe courtesy of BakingBites.com
2-1/4 cups all purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3/4 cup butter, room temperature
1 cup sugar
1/2 cup milk
1 tsp vanilla extract
1-1/2 cups roughly chopped maltesers/whoppers/malted milk balls
Preheat the oven to 350F and line a baking sheet with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda and salt. In a large bowl, cream together butter and sugar until light and fluffy. Stir in milk and vanilla, then gradually blend in the flour mixture. Do not overmix; stir only until no streaks of flour remain. Stir in the chopped Maltesers/Whoppers/Malted Milk Balls. Drop into 1-inch balls (tbsp sized balls) on the prepared baking sheet and bake for 12-14 minutes, until lighty browned. Cool on baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely.
Makes about 3-dozen cookies. (I got over 4 dozen using a small ice cream scoop)