I had a can of sweetened condensed milk to use up and decided to search the Eagle brand website for a cookie recipe. Usually I make 7-Layer bars but was in the mood to try out something new today. Well, needless to say I was under-impressed by this recipe as a cookie but it is promising as a muffin top cookie, read on.
One plus is this dough comes to together quickly, infact the directions don’t even call for a mixer. I did however have a difficult time stirring the dough as it was very sticky and I think a mixer would have helped a great deal. (but who couln’t use a little work out while baking?)
I decided to divide the dough into two batches and added chocolate chips to one batch and 1 tsp cinnamon, 1/2 cup toasted chopped nuts and 1/2 cup cinnamon chips to the second batch. Boy am I glad I experimented a bit with the ingredients, it was the saving grace for these babies. I chilled the dough for 20 minutes as I felt it was way to sticky to bake right away.
The first sheet of cookies I just dropped on the sheet using my cookie scoop. This resulted in cookies that baked up puffy and very cake-like with rounded pale tops and golden bottoms. After trying a chocolate chip one I felt they had no flavor (I believe because their is no sugar in the recipe, only what is in the sweetened condensed milk). The second sheet I again used my cookie scoop to scoop the dough, this time, however, I rolled the dough balls in a cup of sugar and placed them on the sheet. I pressed down slighlty with a cup to flatten the tops. I enjoyed these results much more when prepared this way (the chocolate chip version is still lacking deep flavor however but looked better). The cookies are still more cakey than cookie but I feel the roll in sugar is a welcomed flavor boost, especially in the cinnamon nut version.
I enjoyed the cinnamon nut version of the cookie much better than the chocolate chip version (little flavor and too cakey for my liking). The cinnamon nut cookie was almost like eating a cinnamon nut muffin in cookie form. The nuts, cinnamon and cinnamon chips really shined through and made up for the lack of flavor in the dough itself.
I would not reccomend the chocolate chip version but think adding coconut, dried fruits, almond extract, nuts etc. may have potential if cakey cookies are your thing.
Overall these were not horrible cookies and would work in a pinch if you are out of sugar and desperate to bake something. Needless to say these will not be taking the place of my favorite chocolate chip cookie any time soon. However, I did enjoy the cinnamon nut version and may make them for brunch as I think these are better as ‘muffin’ top cookies than traditional cookies.
I rate this recipe a 5 (chocoalte chip version)
I rate this recipe a 7 (cinnamon nut muffin top version)
Magic Make it Your Way Cookies
adapted from Eagle
3 cups all-purpose flour
3 teaspoons baking powder
3/4 teaspoon salt
3/4 cups (1 1/2 sticks) butter or margarine, softened
1 teaspoon vanilla extract
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
One favorite ingredient (ingredients below)
1 cup sugar for rolling dough (can add some cinnamon for the cinnamon nut version)
*I divided the dough and added 1 1/2 cups chocolate chips in half the dough and
1/2 cup cinnamon chips, 1 tsp cinnamon and 1/2 cup toasted walnuts in the other half of the dough
Preheat oven to 350°F.
Line baking sheets with parchment paper.
If using nuts, spread on baking sheet and bake in preheated oven for 10-15 mintues stirring every 5 minutes for even toasting. Do not burn. Take out and allow to cool.
In large bowl, combine dry ingredients. Stir in butter, eggs, vanilla and EAGLE BRAND®. Fold in one of your “favorite” ingredients.
Using a cookie scoop drop dough balls into a bowl of sugar and roll to coat.
Place on prepared baking sheet and press down slightly with the bottom of a cup.
Bake 10-12 minutes or until edges are slightly browned.
Remove at once from baking sheet. Cool. Store leftovers covered at room temperature.
Notes: “Make It Your Way” with your favorite ingredient (pick one): 1 cup (6 ounces) semi-sweet chocolate chips 1 1/2 cups raisins 1 1/2 cups corn flakes 1 1/2 cups toasted shredded coconut