What’s the secret to Milk Bar founder Christina Tosi’s legendary cookies? Nonfat milk powder. It provides the depth of flavor in these butterscotch morsels, one of more than 85 recipes in Tosi’s new cookbook, “Milk Bar: Kids Only” (Clarkson Potter, $23). The totally-doable recipes are aimed at kids, but in these pandemic holiday baking times, the accessible how-tos are a delightful escape for adults, too. A whopping two tablespoons of cinnamon make these particular cookies perfect for the holidays.
Cinnamon Butterscotch Cookies
Makes 18 to 24 cookies
Ingredients
1¾ cups flour
2 tablespoons nonfat milk powder
2 tablespoons ground cinnamon
1¼ teaspoons kosher salt
½ teaspoon baking powder
¼ teaspoon baking soda
2 sticks (16 tablespoons) unsalted butter, super soft
1¼ cups packed light brown sugar
1 egg
2 teaspoons vanilla extract
11-ounce bag butterscotch chips
Directions
Heat the oven to 350 degrees. Coat the baking sheets with baking spray.
In a medium bowl, mix the flour, milk powder, cinnamon, salt, baking powder, and baking soda.
In a large bowl, using a wooden spoon or sturdy spatula, mix the butter and brown sugar, flexing your muscles for about 2 minutes, until they are fully combined. Add the egg and vanilla and stir until combined and fluffy, about 1 minute. Add the dry mixture to the butter-sugar mixture, mixing until just combined. (If your dough is exceptionally wet — if it looks really shiny or oily — your butter was likely too warm. Throw the dough in the fridge for a few minutes to firm up before continuing on.)
Fold in the butterscotch chips.
Scoop your dough into balls about 2 tablespoons in size and place them 2 to 3 inches apart on the prepared baking sheets. Bake at 350 degrees for 10 to 12 minutes, until the edges of the cookies are golden brown. With oven mitts, remove the baking sheets from the oven and cool the cookies completely on the baking sheets. Store in an airtight container for up to 1 week.
— From Christina Tosi’s “Milk Bar: Kids Only” (Clarkson Potter, $23)
