Using Up Halloween Treats 3: Camamilk Cookies!

You know what's a good sensation? Having warm, sticky, gooey liquid exploding into your mouth...





Yep, biting into a caramilk! In case you don't have it wherever you are, it's a chocolate candy bar that are divided into small squares...and each square is filled with a gooey caramel!

The best part of it is you get chocolate and caramel side by side so you get chocolate and caramel and not have the flavours muddled up together. So I wanted to keep them more separate in my dessert. Also, since I already made a pie and I made a cake I thought it was the most logical place to go.


Cookies!

Now I'll confess, I was trying to make thin cookies but that didn't turn out. The good thing is...these are actually fantastic! The cookie was really light, airy, almost cake like and the chocolate and caramel made it special and it was just the perfect balance because you have the immense sugar rush from the candy but the cookie dough is more mild and subdue.

Caramilk Cookies
Serves: 14 cookies (they're rather large though)

Ingredients:

Caramilk: 10 small bars (so 20 squares)
Flour: 300g (2 1/5 cups)
Butter: 200g (almost 2 sticks, go wild!)
White Sugar: 50g (1/4 cup)
Brown Sugar: 50g (just for the sake of simplicity it'll be 1/4 cup, it's close enough, accurately it's supposed to be 11/50 of a cup)
Egg: 1 large
Milk: 60g
Salt: 1 pinch
Baking soda: 1 1/2 teaspoons

Instructions:
1. Break off the caramilk pieces into the neat squares and put in the freezer. I froze them so it'll be easier to mix them later.
2. Preheat oven to 375.
3. Sift flour, baking soda, and salt.
4. Cream the butter and sugar with the paddle attachment until well incorporated.
5. Add the egg and milk until it's all mixed well.
6. Turn down the speed to it's lowest and add the flour mixture, when it's all in, turn up the speed to high.

End result.
7. Now add the frozen caramilk squares to the batter and mix with a spatula.

8. I used a soup spoon that they use for eating pho =P. Then I scooped it till bout that high, don't pack it in too much, just cusp it to make a shape like that. Each one was about 50g...almost 2 ounces!
9. Slide it down on the parchment paper (it'll be like ice cream scoop shape)
10. Put in oven at middle rack and take it out when the sides are bit brown, give it a light poke, insides should feel soft...like a moist sponge.

And then you patiently wait for it to cool down fi--



I expect no one to follow that last rule. Although I did last like...five minutes =O. But cookies are like best when they're fresh and the chocolate is all hot and velvety...mmmmmmmm...



Ahem...I mean, enjoy the cookies =)! Approved by my picky father.