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Milk and cookies for after-school snacking

Posted Wednesday, Aug. 07, 2013  comments  Print Reprints
M&M Cookies Makes 12 large cookies 1 cup butter, softened 1 cup brown sugar 1 large egg plus 1 egg yolk 1 1/2 teaspoons vanilla extract 2 cups all-purpose flour 1/4 cup cornstarch 1/2 teaspoon baking soda 1/4 teaspoon salt 1 12-ounce package M&Ms Milk Chocolate Candies 1/2 cup chocolate chips 1. Beat together the butter and brown sugar until well combined. 2. Beat in the egg, extra yolk and vanilla. 3. Mix together the flour, starch, baking soda and salt in a separate bowl. Add to the butter mixture and mix until just combined. 4. Add the chocolate chips and the M&Ms (save some for the tops if you’d like). Chill dough in refrigerator overnight if possible or at least until firm. 5. Preheat oven to 375 degrees. Roll cookies to desired size and place on ungreased baking sheet a couple of inches apart. 6. Bake cookies for about 7-10 minutes or until edges are golden brown. If you saved some M&Ms, press them into the tops of the warm cookies. — 316 S. Main St., Grapevine, 817-424-4333, www.themainbakery.com
Maw Maw Clarke’s Cookies Makes 12 cookies or 6 oversize cookies 1 cup brown sugar, packed 1 cup fine sugar 1/2 cup butter, softened 3 eggs 1 teaspoon vanilla l teaspoon light corn syrup 1 1/2 cups peanut butter 2 teaspoons baking soda 4 1/2 cups rolled oats 12 ounces semisweet chocolate chips. 1. Mix ingredients together in order listed. 2. Drop by spoonful (or two spoonfuls for oversize cookies) on ungreased cookie sheet. 3. Bake at 350 degrees for 12-15 minutes. Do not bake longer than 15 minutes or the cookies will be hard. — 2430 Forest Park Blvd., Fort Worth, 817-924-1600, www.blackroosterbakery.com
Trail Mix Cookies Makes about 4 dozen cookies 3 cups organic, unbleached all- purpose flour (Grimes uses King Arthur brand flour) 2 teaspoons non-aluminum baking powder 1 teaspoon baking soda 1/2 to 1 teaspoon sea salt (use less if using salted pretzels, snacks or nuts) 3 1/2 sticks (14 ounces) unsalted butter, softened at room temperature 2 cups turbinado sugar (may use white granulated sugar) 1 cup dark brown sugar 2 eggs 2 teaspoons vanilla extract 2 cups granola 1 cup crushed pretzels (or other salty snack food, like baked potato chips) 1 cup chocolate chips, yogurt chips, naturally colored candy-covered chocolate candies or a small bar of good chocolate, chopped into chunks, or use dried fruit 1 cup nuts or sunflower seeds (or replace with additional granola or other cereal) 1. Line cookie sheets with parchment paper. 2. In a medium bowl, whisk together flour, baking powder, baking soda and salt. 3. In another bowl, or the bowl to your stand mixer, beat butter and sugars at medium-low, just until combined. Turn mixer to medium high or high and beat until the mixture is light and fluffy, about three minutes. Scrape down inside of bowl as needed. 4. Crack eggs into a small bowl and add vanilla. (Do not whisk.) 5. Add one egg to mixture and combine thoroughly, then add the other egg and mix. Scrape down inside of bowl. 6. Add flour mixture and mix on low speed (or use a wooden spoon) until just combined. Stir in granola, crushed pretzels, chocolate chips, nuts or other add-ins. 7. Scoop dough into balls using a small ice-cream scoop or tablespoon and place close together, but not touching, on a prepared cookie sheet. Cover with another sheet of parchment or plastic wrap, or place sheet inside a large, food-safe plastic bag. Refrigerate for at least one hour before baking to prevent cookies from spreading too much. (At this stage, you can freeze the dough balls to bake later. As soon as the dough is frozen solid, remove from cookie sheet, place in a freezer-safe bag and store in freezer. Bake from frozen, adding about 4-5 minutes to bake time.) 8. When cookies are chilled, remove from refrigerator and place about 2-3 inches apart on prepared pans. Preheat oven to 350 degrees. 9. Bake for about 12-16 minutes, rotating pans about halfway through. 10. Let cool on cookie sheet about 5 minutes, then transfer to a wire rack to cool completely. — 4900 White Settlement Road, Fort Worth, 817-821-3124, www.artisan-baking-company.com
Gluten-Free Snickerdoodle Cookies Makes 8 large cookies 1 stick salted butter, softened 1 egg 3/4 cup sugar plus 2 tablespoons, divided use 1 cup rice flour 1/6 cup tapioca flour 1/3 cup potato starch 1/2 teaspoon xanthan gum 1/2 teaspoon baking soda Pinch salt 1 teaspoon cream of tartar 2 teaspoons cinnamon 1. Hand-mix butter, egg and 3/4 cup sugar until just combined. If using a stand mixer, use lowest setting. Do not use a handheld electric mixer. 2. Add flours, starch, xanthan gum, baking soda, salt and cream of tartar in butter mixture all at once. Mix until dough forms and mixture releases from sides of bowl. 3. Roll dough into 2-inch balls. 4. Combine remaining sugar and cinnamon in a bowl large enough to roll the cookies in. One at a time, roll dough balls into the cinnamon-sugar mixture. Cover and refrigerate at least one hour or overnight. 5. Bake cookies at 375 degrees for 5-10 minutes. The cookies should be a bit golden and cracked. They will firm up on cooling. — 106 E. Daggett Ave., Fort Worth, 682-710-2253, www.stircrazybakedgoods.com

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As the onslaught of back-to-school activity draws near, we realize that time with our children will soon become rushed. Plan ahead for a quick family indulgence in those precious moments between the last school bell of the day and the start of homework, sports practice and music lessons. Take a trip back to a time when milk and cookies were the only items on the after-school schedule. Four local bakeries shared recipes for some of their most popular kid-friendly cookies, including cinnamon-spiked, gluten-free snickerdoodle cookies and trail mix cookies that serve as a terrific disguise for healthy ingredients. Get the kids involved making them, or have the old-fashioned treat ready for them, alongside an ice-cold glass of milk, when the bus drops them off at home. Then put the phones away, turn off the TV and savor the treats — and your time — together.


Colorful cookies just seem to brighten the eyes of a child, especially when the treats are large and studded with multihued M&Ms like these of Main Street Bistro & Bakery. The historic downtown Grapevine bakery (which will add dinner hours and be renamed Bistro M this fall) uses mini M&Ms for better coverage, manager Rex Bouteller says. Add to the rainbow of color by pairing the cookies with chocolate or strawberry-flavored milk for a festive after-school snack.


These flourless peanut butter oatmeal chocolate chip cookies have been in Marche Ann Mann’s family since she was a child. “We always had them growing up, and we loved them,” says the owner of The Black Rooster Bakery, the Berkeley neighborhood’s go-to spot for European-style breads, fresh pastries and pies. “They’re so easy and so good.” Named for her Louisianan stepgrandmother, the cookies are sold in oversize portions at the bakery and are one of Marche Ann’s favorite kid-friendly treats. Pour a tall glass of milk for this one.


Easily hide healthy ingredients like oats, nuts and dried fruit in these salty-sweet trail mix cookies from Gwin Grimes, baker and owner of Artisan Baking Co. in Fort Worth. “I use a variety of chips, nuts and dried fruit so that each cookie is a little different,” she says. “The cookies are customizable to any kid’s tastes.” Get creative with add-ins like crushed pretzels, sunflower seeds and yogurt chips, or let the kids come up with their own list of trail mix favorites. You’ll find Artisan Baking Co. products at Cowtown Farmers Market, in addition to the bakery.


“My kids like the classics,” says Robbie Werner, owner of the Near Southside’s Stir Crazy Baked Goods and the mother of two small children. A particular favorite is the snickerdoodle, the cinnamon-sugar coated soft cookie for which Werner provides a gluten-free recipe here. The bubbly baker prefers to put together her own gluten-free flour mixture rather than purchase a premixed commercial product. The cookies bake up golden and crackled and match up well to a chilled glass of almond or soy milk.

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