Milk Bar Cookie Tin from Milk Bar features an assortment of buttery, chewy cookies studded with chocolate chips, toasted oats, and a hint of vanilla, all presented in a charming, collectible tin that combines nostalgic flavors with a sleek, modern design.
Equipments
- Mixing bowls
- Electric mixer (stand or hand)
- Measuring cups
- Measuring spoons
- Silicone spatula
- Baking sheets
- Parchment paper
- Wire cooling rack
- Cookie scoop
- Airtight tin or container
Ingredients
- 1 cup (2 sticks) unsalted butter
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 cup old-fashioned rolled oats (toasted)
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 1/2 cups semisweet chocolate chips
Unsalted butter should be at room temperature to ensure proper creaming with the sugars, which is crucial for the cookie's chewy texture. Toasting the old-fashioned rolled oats before adding them enhances their nutty flavor and adds depth to your cookies. Use fresh baking soda to help the cookies rise properly and maintain a tender crumb. Measuring flour accurately by spooning it into the cup and leveling it off prevents dense cookies due to excess flour. Your Milk Bar Cookie Tin copycat will capture the signature buttery, chewy cookies studded with toasted oats and semisweet chocolate chips just like the original.
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Toast rolled oats on a baking sheet for 8–10 minutes; let cool.
- In a mixing bowl, whisk together flour, baking soda, and salt.
- In another large bowl, cream together butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy.
- Beat in eggs one at a time, then mix in vanilla extract.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Fold in toasted oats and chocolate chips with a silicone spatula.
- Using a cookie scoop, drop dough onto prepared baking sheets, spacing 2 inches apart.
- Bake for 10–12 minutes, until edges are golden but centers are chewy.
- Cool cookies on wire racks.
- Store cooled cookies in an airtight tin or container.
Substitution
Milk Bar Cookie Tin from Milk Bar copycat recipes allow you to recreate the iconic buttery, chewy cookies with chocolate chips and toasted oats at home. If you don't have old-fashioned rolled oats, quick oats can be a suitable substitute, though the texture might be slightly softer. When measuring flour, make sure to spoon and level it to avoid dense cookies, which can affect the overall chewiness. Your electric mixer works best at medium speed to properly cream the butter and sugars for optimal cookie texture. Store the finished cookies in an airtight container to maintain freshness and chewiness over several days.
Tips
Ensure your butter is softened to room temperature before creaming with the sugars to achieve the ideal light and fluffy texture essential for chewy cookies. Toasting the rolled oats until golden enhances their nutty flavor, adding depth to your Milk Bar Cookie Tin cookies. Use a cookie scoop for uniform dough portions, spacing them 2 inches apart to prevent spreading and ensure even baking. Cool cookies completely on a wire rack before transferring them to an airtight container, preserving freshness and chewiness.
Nutritions
Milk Bar Cookie Tin offers chewy cookies rich in butter, contributing approximately 7 grams of fat per cookie, including beneficial unsaturated fats. Each serving provides a source of carbohydrates from toasted oats and all-purpose flour, delivering dietary fiber and energy to fuel your day. Semisweet chocolate chips add both antioxidants and a touch of natural sugar, while eggs supply protein and essential amino acids. Your indulgence in these cookies is balanced by the blend of macronutrients, making them a satisfying treat in moderation.
Storage
To keep your Milk Bar cookies fresh and chewy, store them in an airtight container at room temperature, away from direct sunlight and heat sources. Placing a slice of bread inside the container can help maintain moisture and prevent the cookies from becoming too hard. Avoid refrigeration, as it can cause the cookies to dry out and lose their desirable texture.
Variation or Alternatives
You can swap semisweet chocolate chips with dark chocolate chunks or white chocolate chips to vary the flavor profile. For a nuttier twist, incorporate chopped toasted walnuts or pecans alongside the oats. Replacing half of the all-purpose flour with whole wheat flour adds a wholesome texture and slight earthiness. Consider chilling the dough for 30 minutes before baking to enhance the cookies' chewiness and prevent spreading.
Allergies
The Milk Bar Cookie Tin contains common allergens such as milk (from unsalted butter), eggs, and wheat (from all-purpose flour), which may trigger reactions in individuals with dairy, egg, or gluten allergies. It also includes oats, which can be a concern for those with oat sensitivity or cross-contamination with gluten. Your safety is important, so always check ingredient labels thoroughly if you have food allergies.
Why this recipe?
Milk Bar Cookie Tin menu features a variety of signature cookies like Compost, Cornflake-Chocolate Chip, and Birthday Cake, known for their unique textures and bold flavors that blend sweet, salty, and crunchy elements. People enjoy these cookies because they offer a creative twist on classic favorites, delivering a gourmet experience with high-quality ingredients and innovative recipes crafted by renowned pastry chef Christina Tosi. Trying to make a copycat version allows you to recreate the distinct taste and indulgence at home, saving money while experimenting with bakery-level techniques and flavors. Your efforts in replicating these beloved treats result in a satisfying and personalized dessert experience that stands out from ordinary cookies.