Malted Milk Chocolate Chip Cookies

Ingredients

1 cup (2 Sticks) Unsalted Butter Softened
¾ cups Golden Brown Sugar
¾ cups Sugar
2 whole Eggs
2 teaspoons Vanilla Extract
2 cups All-purpose Flour
1-¼ teaspoon Baking Soda
1-¼ teaspoon Salt
½ cups (rounded) Malted Milk Powder
1 bag (12 Ounce) Milk Chocolate Chips

Preparation Instructions
Preheat oven to 375 degrees.

Cream butter, then add both sugars and cream until fluffy. Add eggs and beat slightly, then add vanilla and beat until combined. Add malted milk powder and beat until combined.

Sift together flour, baking soda, and salt. Add to butter mixture, beating gently until just combined.

Add chocolate chips and stir in gently.

Drop by teaspoonfuls (or use a cookie scoop) and bake for 10 to 12 minutes. Bake less if you want chewy cookies; more if you want crispy cookies.

Optional: Allow to cool completely, then use two cookies to make an ice cream sandwich. Add sprinkles to the sides of the ice cream, then wrap individually in plastic wrap.

Chicken and Mushrooms in a Garlic White Wine Sauce

8 chicken tenderloins
2 tsp butter
2 tsp olive oil
3- 4 cloves garlic, minced
12 oz sliced mushrooms
1/4 cup white wine
1/3 cup fat free chicken broth
salt and pepper to taste

Saute chicken in olive oil and butter. Cook on medium heat for about 5 minutes on each side, or until chicken is no longer pink. Remove from skillet and set aside in a warm oven.

Add additional olive oil and butter to the skillet, then add garlic and cook for a few seconds. Add sliced mushrooms, salt and pepper stirring occasionally until golden, about 5 minutes.

Add wine and chicken broth. Stir the pan with a wooden spoon breaking up any bits from the bottom of the pan. Cook a few more minutes or until the liquid reduces by half. Top the chicken with the mushroo sauce and serve.